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.
Kay says
I have only made this recipe once but I know that it will be my go-to brownie recipe because it’s THAT good. I used rye flour, brown sugar and coconut sugar, and Metaxa in place of vanilla. The top was shiny and the edges were chewy. In one half I put little marzipan pieces and in the other dark chocolate pieces. I think next time I’ll do half tahini half peanut butter swirl. When raspberries are in, I’ll pop some of those in the batter. Thank you for such a simple and delicious recipe!
Tracy says
So glad to hear it, Kay!!
Jim Y says
I love the taste of the brownies, but I am having a problem with the center sinking. I am at a high elevation (4400′) so I have adjusted per recommendations from the Betty Crocker website because they suggest that the leavening is causing the brownie to rise before the structure is set. I adjusted the temp to 325 and let it bake longer. It’s close but not quite there. Are there any other modifications you could suggest so that I could get the center to rise with the rest of the brownie? The “crusts” around the outside are perfect, and even undercooked, the center is delicious, although I would prefer a consistent texture throughout.
Tracy says
Hi Jim, I don’t have any experience with high-altitude baking, so I can’t offer any tried and true advice. I’d probably try cutting the baking powder in the recipe by 30-50%. There’s not a ton in the recipe already, so you can just eyeball in. Hope that helps!
Kam says
This is absolutely delicious! I didn’t have cocoa powder so I used two and a half tablespoons instead. It is super fudgy and crispy! Definitely a keeper!!
Tracy says
So glad you enjoyed them, Kam!!
Eline says
I LOVE THIS!!!! I made it twice this weekend and added some bits of extra dark chocolate in melted with the butter. So goooood. Thank you!
Tracy says
So glad you enjoyed them, Eline!!!!!
Lakshmi Priya says
Hi.. can I substitute coconut sugar and oat flour with ur recipe?
Tracy says
Hi, without further recipe testing, I couldn’t say for sure. Sorry!
Vedha says
I made these, and everyone loved them! If I double it, what size pan should I bake them in?
Tracy says
So glad you enjoyed the brownies!! To double them, use an 8×8-pan and just extend the baking time as needed.
Linda says
I made these in my new bakery bites express, (I found it in a thrift store). I was looking for recipes that would work in that. These came out great. I added raspberry extract, coconut (just a little), and choc chips too. Burnt a little on the bottom but not because of the recipe. The bakery bite express does that to the brownies. The fit was perfect about 7 1/2 by 4. Thanks for the recipe.
Tracy says
So happy to hear these worked out for you!
Michelle says
I like my brownie cakey so I left them in a little longer. Was delicious. Not much batter left tho as it was pure soooo good already. Very difficult to leave one piece for my fiancé 🙂 (1/2 the amount of Sugar was enough for me)
Tracy says
So glad you enjoyed them, Michelle!
Tessa says
Tracy,
I’m so sorry, that was my son messing around. These brownies were delicious , I think he’s just upset he couldn’t have more than one ! Will definitely be making these again. They are a real treat.
Tracy says
I just saw the comment and I am cracking up! So glad they were enjoyed!!
Michelle says
Ok I have made these 2 days in a row now so I’m not sure how much overeating this is preventing! But so tasty and convenient, thanks so much for the recipe!
Heather G. says
I made this recipe using a 7″x3″ loaf pan. I accidentally doubled the flour, but it still turned out great! I cooked the brownies for 20 minutes and they came out form enough to hold their shape, but deliciously fudgy. I swirled natural peanut butter on top and it was perfect! I will definitely make this recipe again!
Tracy says
So glad to hear these worked out for you, Heather!!
Kate says
Looking forward to making these tomorrow. My husband and I can use a special treat, and I have all the ingredients I need to make these.
I just posted on Facebook about your food blog — it’s so great to have recipes for one or two people when so many of us are at home and are tempted to eat too much.
I first discovered your blog when I was Googling for dog treat recipes. I found your dog, cat, and horse gingerbread. I’ve made it often for my dogs and my friends’ dogs. Now I get to see whether your people recipes are equally popular!
Tracy says
Thanks so much, Kate!! I hope you and the hubs enjoyed the brownies, and thanks for sharing on Facebook!!!
Linda says
Hi Tracy,
I look forward to hearing from you on Sunday mornings. Your small batch recipes are great. We can treat
ourselves, but to excess. Thank you. Stay well and safe.
Tracy says
Thank you so much, Linda!!
Cherry says
Oeh loved them, i didn’t even measured everything precisely and made them in a muffintin with six fits. It was delicious only a tiny bit tooo sweet for me! Also so quick to make!
Thank you allottttt
Tracy says
Thanks, Cherry! So happy you enjoyed them.
Sarah Wollett says
these were absolutely incredible!!! thank you for the easy and small recipe. my husband and i almost finished them!
Tracy says
Thank you, Sarah!!
Gemma says
These are the best brownies I have ever made! They come out perfectly every time. I have made four batches of these since last November and they are my favourite bed time snack. I always have the ingredients in my pantry and I like that they use the cocoa powder instead of a solid chocolate block. Thank you so much!
Tracy says
Thanks, Gemma! I’m so glad you’ve been enjoying the recipe!!