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+ servings
small batch brownies

Small Batch Brownies Recipe

yield: 8 petite brownies
Prep Time: 5 mins
Work Time: 10 mins
Bake Time: 22 mins
5 from 62 votes


For the Small Batch Brownies

  • 2 ounces (or 57 grams) dark chocolate (between 60% to 70% cacao), from whole feves/baking discs, chocolate chips, or a bar chopped into 1- to 2-inch pieces
  • 4 Tablespoons (2 ounces or 57 grams) unsalted OR salted butter
  • 1 teaspoon Dutch-processed OR natural unsweetened cocoa powder
  • ¼ cup tightly packed (1.85 ounces or 52 grams) light OR dark brown sugar
  • ¼ cup (1.75 ounces or 50 grams) granulated sugar
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • ¼ cup (1.15 ounces or 33 grams) all-purpose flour
  • ¼ teaspoon kosher salt

For Garnish

  • chocolate chips
  • flaky salt


For the Small Batch Brownies

  • Prep your oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly spray a 9 x 5-inch loaf pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on the pan's two long sides. Spray the parchment, too.
  • Make the brownies. Place the chocolate, butter, and cocoa powder in the top of a double boiler or in a heatproof bowl set over a medium, heavy-bottomed saucepan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water). Cook over medium heat, using a heatproof rubber spatula to stir the mixture and scrape the sides of the bowl occasionally, until the chocolate and butter have melted and combined, about 5 minutes. Set the double boiler or bowl on a wire rack and let the chocolate mixture cool slightly while you prep the other ingredients.
  • In a medium bowl, whisk together the sugars, egg, and vanilla. Slowly pour in the chocolate mixture while whisking. Continue whisking while smooth, about 1 minute. Sprinkle the flour and salt over the batter all at once and use a rubber spatula to mix until just combined.
  • Pour the batter into the prepared pan and use an offset spatula to smooth the top. Sprinkle the batter with chocolate chips.
  • Bake the brownies. Bake for 22 to 24 minutes, or until a skewer inserted into the center of the brownies comes out with a few crumbs attached. Cool completely on a wire rack before slicing.
  • Serve and store. Run a butter knife or offset spatula along the edges of the pan and use the overhanging parchment as handles to lift the brownies out of the pan and onto a cutting board. Follow the instructions in the baker's notes to slice into 8 petite brownie squares, or 2 large bakery-style brownies. Garnish with flaky salt and serve. The brownies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.