Small-Batch Brownies

Small-Batch Brownies

 Some occasions call for a big batch of brownies: a bake sale or a neighborhood cookout. But when you crave just one or two rich, fudgy brownies, this small-batch recipe is the answer. The brownies are made in one bowl and are ready in 30 minutes, which means there's minimal clean-up and you don't need to plan ahead. Best of all, because these invitingly thick small-batch brownies are baked in a loaf pan, you’re sure to get an edge piece no matter how you slice them (edge-lovers, rejoice!).

Ingredients

  • unsalted butter
    5 tbsp
  • granulated sugar
    ¾ c
  • egg
    1 large
  • king arthur pure vanilla extract
    1 tsp
  • unsweetened cocoa

    dutch-process or natural

    6 tbsp
  • espresso powder

    optional

    ¼ tsp
  • plus 2 tablespoons king arthur unbleached all-purpose flour or king arthur gluten-free measure for measure flour

    45g

    ¼ c
  • table salt
    ¼ tsp
  • baking powder

    pinch

    .06 tsp
  • chocolate chips
    ⅓ c

Directions

  1. 1

    Preheat the oven to 350°F with a rack in the center. Lightly grease an 8 1/2" x 4 1/2" loaf pan. Line the pan with a parchment sling and lightly grease the parchment.

  2. 2

    In a large saucepan or microwave-safe bowl, heat the butter over medium-low heat or microwave for 45 to 60 seconds, covered, on 50% power, until just melted.

  3. 3

    Whisk the sugar into the butter. Add the egg and vanilla and whisk until the mixture is shiny and emulsified.

  4. 4

    Whisk in the cocoa and espresso powder until well combined.

  5. 5

    Add the flour, salt, and baking powder and whisk until just combined.

  6. 6

    Using a flexible spatula, stir in the chocolate chips until incorporated.

  7. 7

    Transfer the batter to the prepared pan and spread it evenly to the edges.

  8. 8

    Bake the brownies for 30 to 35 minutes, until the edges feel set and a toothpick or a sharp knife inserted into the center comes out with moist crumbs clinging to it but no raw batter. A digital thermometer inserted in the center should register 205°F when the brownies are done.

  9. 9

    Remove the brownies from the oven and let cool completely in the pan on a rack. Use the parchment to lift the brownies out of the pan and transfer them to a cutting board before slicing.

  10. 10

    Store leftover brownies in an airtight container at room temperature for several days; freeze for longer storage.

Small-Batch Brownies

Small-Batch Brownies

290 cal

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About this Recipe

When that undeniable chocolate craving hits, but a whole tray of brownies feels like too much, this small-batch brownie recipe is your perfect answer. Get ready for rich, fudgy goodness that's quick, easy, and deeply satisfying.

What makes these brownies truly special is their thoughtful design: made in just one bowl, they minimize cleanup and are ready to bake in minutes. Plus, by baking them in a loaf pan, every single slice is a coveted edge piece, making these the ultimate treat for edge-lovers.

You'll experience a deep, intense chocolate flavor complemented by a rich, fudgy texture that melts in your mouth. These brownies are delightfully thick, offering a satisfying chew with every bite. Crafted for ease with minimal fuss, this recipe is naturally gluten-free when using King Arthur Gluten-Free Measure for Measure Flour, ensuring a perfect treat for everyone.

Feel free to experiment with your ingredients to match your preference. Choose between Dutch-process or natural unsweetened cocoa to adjust the depth and nuance of the chocolate flavor. For those seeking a gluten-free option, simply swap in King Arthur Gluten-Free Measure for Measure Flour. And if you love a subtle boost to your chocolate, the espresso powder is an optional yet highly recommended addition that truly enhances the richness.

These brownies are perfect for an intimate celebration, a thoughtful Valentine's Day treat, or simply a quick indulgence when a chocolate craving strikes. Enjoy them straight from the pan, perhaps with a scoop of vanilla ice cream.

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