Small Batch Brownies (Makes 3 Brownies)

Craving something rich, fudgy, and chocolatey but don’t want to make a whole pan of brownies? These Small Batch Brownies (Makes 3 Brownies) are your perfect solution. With just a handful of simple ingredients and a quick mixing process, you’ll have a tiny tray of indulgent brownies that satisfy your sweet tooth without any waste. Whether you’re baking for one or two, these brownies hit the mark with their tender crumb, deep cocoa flavor, and melty chocolate chips. Let’s dive into what makes this small batch treat so irresistible!

What Makes This Recipe Special

This recipe stands out because it’s perfectly portioned for those moments when you want a fresh-baked treat without leftovers. Unlike traditional brownie recipes that yield 9 or 16 squares, this one is scaled down to just three brownies. The magic lies in the balance of butter, sugar, and cocoa powder, giving you that classic fudgy texture without the fuss.

Plus, the use of real chocolate chips folded in adds pockets of gooey sweetness in every bite. And since the ingredients are pantry staples, it’s a quick fix when the chocolate craving hits. Because the recipe only uses one egg and a few tablespoons of flour, the prep is fast and cleanup is minimal. It’s a no-fail, small batch wonder.

What We’re Using

• 1/4 cup (56g) salted butter, cut into 4 pieces – This adds richness and moisture, as well as helps create that shiny crackly top on the brownies.
• 1/2 cup (100g) granulated sugar – For sweetness and structure. Granulated sugar caramelizes in the oven, enhancing the flavor.
• 1 large egg – Provides binding and tenderness.
• 1/2 tsp vanilla extract – Adds depth and enhances the chocolate flavor.
• 1/4 cup (36g) all-purpose flour – Use the scoop and level method to measure for accuracy. This gives the brownies structure without making them cakey.
• 3 Tbsp (18g) unsweetened cocoa powder – The backbone of the chocolate flavor. Use a good quality natural cocoa powder for best results.
• 1/4 cup (42g) chocolate chips or 3 Tbsp mini chocolate chips – These melt during baking and create delightful pockets of melty chocolate throughout the brownies.

What’s in the Gear List

• Small baking dish (approximately 5×5 inches) – Perfect size for this small batch.
• Mixing bowls – One for wet ingredients, one for dry.
• Whisk and spatula – For mixing and folding ingredients gently.
• Measuring cups and spoons – Accurate measurements are key to perfect brownies.
• Microwave-safe bowl or small saucepan – To melt the butter.
• Cooling rack – Helps brownies cool evenly.

Small Batch Brownies (Makes 3 Brownies) Made Stepwise

Step 1: Melt the Butter

Place the salted butter pieces in a microwave-safe bowl or small saucepan over low heat. Melt gently until fully liquid but not browned. Set aside to cool slightly.

Step 2: Mix the Wet Ingredients

In a medium bowl, whisk together the granulated sugar and the slightly cooled melted butter until smooth. Add the large egg and vanilla extract, and whisk until fully combined and glossy.

Step 3: Combine the Dry Ingredients

In a separate bowl, sift together the all-purpose flour and unsweetened cocoa powder. This ensures no lumps and an even chocolate flavor.

Step 4: Fold Dry Into Wet

Gradually add the dry ingredients into the wet mixture. Use a spatula to gently fold until just combined—avoid overmixing to keep brownies tender.

Step 5: Stir in the Chocolate Chips

Fold in the chocolate chips or mini chips evenly throughout the batter for melty, chocolatey pockets.

Step 6: Bake

Preheat your oven to 350°F (175°C). Grease your small baking dish or line it with parchment paper. Pour the batter into the dish and spread evenly. Bake for 18-22 minutes, or until the edges are set and a toothpick inserted comes out with a few moist crumbs.

Step 7: Cool and Serve

Allow the brownies to cool completely on a cooling rack before slicing into 3 squares. This rest time lets the brownies firm up and enhances their fudgy texture.

If You’re Out Of…

• Salted butter: Use unsalted butter plus a pinch of salt.
• Granulated sugar: Caster sugar or superfine sugar can be used.
• Vanilla extract: Substitute with almond extract or simply omit.
• All-purpose flour: Use a gluten-free flour blend if needed, but expect a slightly different texture.
• Chocolate chips: Chopped dark or milk chocolate bars work beautifully as a replacement.

Testing Timeline

• Preheat oven: 10 minutes
• Prep and mix ingredients: 8 minutes
• Baking time: 18-22 minutes
• Cooling time: 15 minutes
• Total time: Approximately 45 minutes from start to finish

Leftovers & Meal Prep

If you have leftovers (and it’s unlikely, but it happens!), store your brownies in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly and freeze for up to 2 months. Thaw at room temperature before enjoying. These brownies also make a fantastic base for creating Peanut Butter Swirl Brownies or pairing with a scoop of ice cream for a quick dessert upgrade.

Troubleshooting Q&A

Why are my brownies cakey instead of fudgy?

Overmixing the batter or adding too much flour can cause cakey brownies. Be sure to fold the dry ingredients gently and measure flour accurately using the scoop and level method to maintain a fudgy texture.

My brownies are underbaked in the center. What should I do?

If the center is too gooey after the recommended baking time, leave the brownies in the oven for a few more minutes. Every oven varies slightly, so keep a close eye and use the toothpick test for doneness.

Can I use brown sugar instead of granulated sugar?

Yes, brown sugar will add moisture and a slight caramel flavor, making the brownies a bit chewier. It’s a delicious alternative if you prefer a richer taste.

Why did my brownies turn out dry?

Dry brownies often result from overbaking or using too much flour. Ensure your oven temperature is accurate and avoid baking beyond the suggested time. Also, measure ingredients precisely.

Don’t Miss These

• Peanut Butter Swirl Brownies – A luscious twist combining chocolate and peanut butter swirls.
• Chocolate Amaretti Cookies – Light, crunchy cookies with an intense chocolate almond flavor, perfect alongside your brownies.

Final Bite

These Small Batch Brownies (Makes 3 Brownies) are everything you want in a chocolate treat: fudgy, flavorful, and perfectly sized. Whether it’s a quiet night in or a last-minute dessert craving, this recipe delivers that warm, homemade feeling without the hassle of a large batch. The blend of cocoa powder and chocolate chips creates layers of chocolate happiness in every bite. So grab your small baking dish and whip up these divine brownies—you’ll be glad you did!

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