One bowl, 5 minutes prep, and 8 ingredients are all you need to make these super quick, easy, and delicious small-batch brownies.
Hello, fine friends, I hope you feel like living a little on the edge today because I’m about to share one of the most dangerous recipes I know: One-bowl Small-batch Brownies.
That’s right, I said brownies. (We’ll try fugu some other time, you crazy adrenaline junkies.)
Why are these cute little triangles of chocolate goodness so dangerous? Because they are completely irresistible and way, way, WAY too easy to make.
Quick and Easy Small-batch Brownies
If you have 5 minutes to do some mixing and measuring, you keep a half-stocked baking cupboard, and you’ve been to the grocery store sometime in the last two weeks, you could probably make these brownies and start eating them in a little over half an hour. (See also, these equally delicious and dangerous 20-minute Small-batch Chocolate Chip Cookies.)
These are my current favorite brownies in all the world, dense and incredibly chocolatey, with lightly crispy edges and fudgy centers. (Depending on the level of fudginess you prefer, you can under-bake them for max brownie gooeyness, which is always an excellent option in my book.)
This small-batch brownie recipe makes just four to eight brownies depending on how you want to cut them, so you can go wild experimenting (or not!) knowing that you’re making just enough to indulge without *over* indulging.
Ingredient Notes
- Melted and slightly cooled salted butter: I call for salted butter here, but if you typically use unsalted butter, not a problem, just add 1/8 teaspoon table salt. After melting your butter, be sure to let it cool slightly so it’s no longer hot to the touch. Butter that’s too warm can scramble your eggs and leave little eggy bits in your brownies.
- Not a lot of all-purpose flour: Yes, this recipe really does call for just 1/4 cup of flour. It’s not a typo. I know it doesn’t seem like much, but for this recipe, it’s plenty. Your brownies will come out beautiful and perfect, I promise.
How to Make a Small-batch of Brownies
1. Start by greasing and lining a 9×5-inch loaf pan with parchment paper. I like to use a loaf pan and get thinner brownies because it makes me feel like I’m getting more brownie for my caloric buck, but if you don’t own a loaf pan, you can also bake them in a 7×5-inch baking dish and just extend the baking time a little.
2. In a medium bowl, mix butter, sugar, egg, and vanilla until well mixed.
3. Add flour, cocoa powder, baking powder, and salt, and stir until just combined.
4. Transfer the mixture to your baking dish and bake until done.
5. Slice into squares or triangles and enjoy!!
Brownie Variations
And good as they are on their own, these brownies are also a perfect blank chocolate canvas to throw other things at.
- Frost (cooled) brownies with Chocolate Frosting, Vanilla Frosting, Cream Cheese Frosting, or maybe Oreo Frosting, and top with sprinkles.
- Add some peanut butter and make Peanut Butter Swirl Brownies.
- Top still-warm brownies with a scoop of ice cream and Chocolate Sauce, Caramel Sauce, Fudge Sauce or Peanut Butter Sauce and Whipped Cream to make a brownie ice cream sundae.
FAQ
How to store brownies?
Store brownies in an airtight container at room temperature. They will stay fresh for 3 to 4 days.
Can I freeze these brownies?
Yes! Brownies freeze very well. Store them in the freezer in an airtight container or freezer bag for up two months. They can be eaten frozen right out of the freezer or set them on a plate at room temperature for 15 to 20 minutes before eating.
Can I double this recipe?
Yes. You can double this recipe and bake it in an 8×8-inch pan. Simply extend the baking time as needed (start checking on them at around 23 minutes). To change the recipe yield, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.
For a really large batch of brownies, check out my Frosted Brownies. It’s this same recipe but quadrupled and topped with a fabulous chocolate frosting.
More Small-batch Favorites
- Small Chocolate Cake
- Small-batch Vanilla Cupcakes
- Small-batch Chocolate Cupcakes
- Small-batch Peanut Butter Cookies
- Small-batch Sugar Cookies
One-bowl Small-batch Brownies
Equipment
- 9x5-inch loaf pan
- Parchment paper, optional
Ingredients
- 1/4 cup (2oz) salted butter melted and slightly cooled
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup (30g) all-purpose flour
- 3 tablespoons (15g) unsweetened cocoa powder sifted
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
Instructions
- Preheat your oven to 350°F. Lightly grease and line your loaf pan with parchment paper (if you don't care about lifting the brownies out of the pan, you can skip the paper).
- In a medium bowl, combine slightly cooled melted butter and granulated sugar and whisk until well combined. Add egg and vanilla and mix well.
- Add flour, sifted cocoa powder, baking powder, and salt. Stir until just combined.
- Pour batter into prepared pan and smooth it out so it covers most of the bottom. Bake for 18 to 24 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs. For fudgier brownies, bake for 16-20 minutes and pull them.
- Cool in the pan for at least 10 minutes before cutting. Enjoy!
Notes
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
Lane says
Tracy, we really enjoyed them. I was initially skeptical about them being thin but they were so good and easy to bake. The smaller batch option is great for our splurge days.
Thanks for the recipe.
Tracy says
Thanks, Lane! I’m so happy you enjoyed them!!
Shumiller says
Really delicious! So easy. So good!
Tracy says
Yay! So happy you enjoyed them!!
Anna says
Isn’t this recipe from cooking classy?
Tracy says
Hi, Anna, I haven’t seen their recipe, but I wouldn’t be surprised if it were the same/really similar. This is a classic recipe that a lot of people grew up making, so you’ll find it and versions of it all over the place. 🙂
Rachel says
I live alone so I really appreciate small batch recipes! I was somehow out of butter and subbed canola oil 1:1 and they came out perfectly, maybe even a little fudgier which I like. Yum!
Tracy says
Yay! So glad they worked out for you, Rachel!
Liz says
This recipe is amazing…
The amount is perfect and we use it to make for gifts for my daughters friends.
Absolutely lush!!
Tracy says
Thanks so much, Liz!
Haley says
These are insanely good… I’m so impressed… best brownie recipe EVER!
Tracy says
Thanks, Haley! So glad you enjoyed them!!
Janet Ford says
Tracy,
Tried these last week, shared with neighbor. Big hit…now she is having a party and wants me to make for dessert. Cna recipe be tripled for a nine by thirteen pan? Bake 28 minutes?
Tracy says
Hi, Janet, so glad your neighbor enjoyed them! Depending on how thick you want the brownies, you can either triple or quadruple the recipe for a 9×13 pan. If tripling, I’d start checking on them at about 25 minutes, and then just continue to cook until done.
'Becca Ashley says
Perfect! I knew I’d love these–they are ringers for the recipe that I use that makes an 8 x 8 pan. I like your version better though, because you did all the scale-down math for me–I really appreciate that. Want to elevate these just a skosh? Add 1/4 t. Lorann’s Irish Cream Flavor Oil along with the vanilla! And if you really want to go all the way over the moon, put a big scoop of *frozen* Cool Whip Extra Creamy on top. You won’t regret it!
Tracy says
Mmmmm. Your over the moon version sounds so good. I’m definitely going to have to give it a try!!
Sarah Gayle says
Love these! They turned out great, even though I added more flour…. I just could not believe only a 1/4 cup? But I’m sure they will be even better next time i follow it exactly!
We live on a sailboat, so small quantity recipes are so great for us! I’m so happy I found you!
Tracy says
LOL, I’ll admit, I always double check that quarter cup when I make these. It does seem like so little flour. Glad you enjoyed the brownies. And life on a sailboat, that sounds so exciting!
Gemma says
I just made these and they were so good!! I made two batches and dropped one off at my parents’ house while the other is for me. Bedtime snack will be a brownie with a cuppa tea and tinned fruit all week ☺️. Thanks for a great recipe! This inspires me to bake more
Tracy says
Nothing better than brownies for a bedtime snack! 😉 So glad you enjoyed the recipe, Gemma!
Gemma says
Do I measure 1/4 cold butter and then melt it or do I measure out 1/4 cup of the butter once it’s melted? Thanks I can’t wait to make these!
Tracy says
Measure, then melt. Hope you enjoy them, Gemma!
Deb says
Can I bake this in a 8 x 8 pan instead?
Tracy says
Hi Deb, yes, you can just double the recipe, and extend the baking time a little to make them in an 8×8. Hope you enjoy them!
Anika says
I multiplied the recipe by 3 as I didn’t have a loaf pan. it works a charm!
Tracy says
So glad to hear! Thanks, Anika!
Sarina Geist says
I have this and your no-chill small batch chocolate chip cookie recipe bookmarked. They’re so easy when we want a warm dessert without all the hassle and leftovers! THANK YOU!
Tracy says
This makes me so happy! Thank YOU! 😉
Ravish says
I’ve made these countless times and they’re always a hit! Thanks for the amazing recipe!
Tracy says
Thank you!! So glad you’ve enjoyed them!
Caitlyn says
Looks incredibly tasty with all the chocolate and fudge and a lot more if we are to add chocolate frosting at the top. Easy prep, simple ingredients and perfect to serve for all ages and different occasions.
Tracy says
Thank you, Caitlyn!
Deepika|TheLoveOfCakes says
I could eat that luscious batter by spoon!! I am glad these make a small batch, which is great to prevent overindulging!
Tracy says
Hehe, I wanted too soooo badly! 😉 Thanks, Deepika!
Louis says
Nuts, can they be added?
Tracy says
Yup, go for it.
Carmen says
I made this wonderful recipe and added about 2 tablespoons of chopped pecans. Yum! Love these brownies. They make the delicious “crust” and have a fudgy texture.