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.
Jig says
Delicious! Really enjoyed making these brownies. Easy, simple, fuss free brownies. Thank you xx
Tracy says
So glad you enjoyed them!
Susan Holland says
It’s just ok. Great in a pinch when you are craving brownies but don’t want to make a huge batch but there are definitely better recipes out there. They make a better topping for desserts like ice cream, than just eating it on its own. Dense but not fudgey. I didn’t like the edges or top on this recipe.
jan says
These were so great!!! I baked them for 22 minutes and they were perfect. I’m thrilled! I ate the whole pan! YUM!!!
Judy says
I had a real craving for chocolate. This recipe was quick, easy and very good. I added toasted walnuts over the top and had mixed in 1/4 cup of dried cranberries, telling myself it was a healthier treat… Had to bake for a few minutes longer, but well worth the time. Really good and just enough for a few days treat for me. Thank you.
Ann says
This was delicious!! And perfect for getting a dessert fix without committing to a full tray. Thank you!
Bonnie says
I love these brownies! I have a batch in the oven right now! They are gooey and delicious! Perfect for my husband and I. Tonight for dessert and tomorrow for breakfast! Sometime you have to splurge! I make them exactly as the recipe except I bake them for 19 minutes and in a small square Corningware casserole dish. Probably 7” square. No need to freeze them. They will be gone! If I’m really splurging serve with a scoop of ice cream and a titch of hot fudge! HEAVEN! thank you for the recipe. I have deleted all other brownie recipes. You only need this one!
Sophie says
I used no calorie sweetener for ~80 calories per slice. YUM YUM YUM! These were amazing! I forgot to add salt because I used unsalted butter…. but whatever. So good!
Sara says
This was a godsend when I was craving brownies but didn’t wanna make too many since my family doesn’t like sweets very much. Measured the ingredients by weight and it worked out perfectly, though I added a little more vanilla extract and a pinch of instant coffee to boost the chocolatey-ness. It had a lovely crust and soft insides, though a little more cakey than i would prefer after 19 mins of baking. Would definitely use this recipe again, especially when I don’t have actual chocolate on hand!
Jazzy says
These little suckers are dangerous! I added 1/2 teaspoon of espresso powder to intensify the chocolate flavour and a few chocolate chips sprinkled on top!!
I did not used a loaf pan, because I wanted thicker brownies. I baked mine at 160c for about 27 minutes and I got a total of 15 small squares. I’ve eaten 5 already…
Jules says
This is the perfect small-batch size for two (with a couple of leftovers for later . . . ) and is just what I was looking for. It’s challenging to cook/bake for two sometimes without a lot of leftover servings. I whipped these up; topped them with a bit of canned chocolate icing and pecans . . . oh, my. Hubbie loved it! I subscribed for more small-batch recipes. Thank you!
April says
Brownies are my favourite snack and I’m picky about finding a good recipe! This recipe was amazing!!! I added milk chocolate chips and used coconut sugar and 1/8 of a cup more than the recipe called for. I didn’t have a loaf pan so I used an aluminum pie pan. The brownies turned out amazing and I served them with milk chocolate icing and fresh berries. So good will definitely be bookmarking for future use!
noni says
I have only golden breown sugar. Do you suggest I use it as same measurement, but packed?
Tracy says
Yes. Same amount but lightly packed.
BriAnna says
ABSOLUTELY DELICIOUS!
I was craving brownies and this hit the spot.
I used oat flour instead of regular flour and I don’t taste any difference. I also used vegan butter as well. They turned out so light and fluffy.
I will be making these again. Thank you
Bonnie says
These are the BEST. I bake them in a small Corning ware dish for 20 min. Topped with ice cream,. Total YUM! Perfect for my husband and I. Easy, quick and gooey deliciousness! I love the small batch recipes. Haven’t made one that wasn’t 5 stars! Thank you!
Tracy says
So thrilled to hear it, Bonnie!!
Addy says
I was looking for a very thick and moist brownie and I used this recipe as a base to build off of. I used brown sugar instead and added slightly less flour. I also added a tiny bit of avocado oil. I know this isn’t the recipe on the site but it really help to have a starting point!
Tracy says
So glad they worked out for you!
Rohan Ramirez-Thorne says
Cool recipe. I want to try doing it at home!
Tracy says
Hope you enjoy it!