Small Batch Brownies


These small batch brownies are outrageously decadent! They come together in less than an hour and yield just 8 perfect brownies.

Why you’ll love these small batch brownies

  • Rich, Fudgy Texture: Thanks to the combination of melted chocolate and two types of cocoa powders, these brownies bake up super fudgy!
  • Quick & Easy Method: Though an electric mixer is required for this recipe, the batter really does come together in no time, and the brownies bake for less than 30 minutes. 
  • Small Yield: This recipe makes 8 perfect brownies! 

Ingredient Notes

Ingredient quantities are listed in the recipe card below. Here you’ll find notes on why I chose certain ingredients, as well as ingredient substitutions. 


  • 42g (1.5 oz) semi-sweet or bittersweet chocolate
  • 85g (6 tbsp) unsalted butter
  • 100g (½ cup) granulated sugar
  • 70g (⅓ cup) brown sugar
  • 1 egg, room temp
  • 1 egg yolk, room temp
  • 1 tsp vanilla bean paste or extract
  • 60g (½ cup) all-purpose flour
  • 28g (⅓ cup) dutch process cocoa powder
  • 14g (1 ½ tbsp) black cocoa powder
  • ¼ tsp kosher salt
  • 70g (2.5 oz) semi-sweet or bittersweet chocolate, roughly chopped


STEP 1: Melt the chocolate & butter. In a small bowl, add the chocolate and butter. Place over a small saucepan of simmering water, and stir often until fully melted. Remove the chocolate butter mixture from the double boiler and allow to cool for a few minutes.

STEP 2: Combine the sugars & eggs. Meanwhile, in a large bowl, add the sugars, eggs, and vanilla.

STEP 3: Beat until doubled in size. Using an electric mixer, beat on high speed for about 3-4 minutes until the mixture has doubled in size. 

STEP 4: Mix in the chocolate butter mixture. While mixing on low speed, slowly pour in the chocolate butter mixture. Continue mixing until fully combined. 

STEP 5: Fold in the dry ingredients. Add the flour, cocoa powders, and salt, and use a rubber spatula to gently fold until mostly combined. 

STEP 6: Fold in the chopped chocolate. Lastly, fold in the chopped chocolate until evenly dispersed. 

STEP 7: Pour the batter into the pan. Pour the brownie batter into the prepared pan and smooth out the top. Add more chopped chocolate on top, if desired. 

STEP 8: Bake. Bake the brownies for about 28 minutes. Allow them to cool completely in the pan before removing. Cut into 8 triangles, top with flaky sea salt, and enjoy!

Storage Tips

Store these brownies in an air-tight container at room temperature for 3-5 days or freeze for up to 3 months. 

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