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–+ servings
A brownie slice on parchment paper.

Small Batch Brownies

Megan Weimer
These small batch brownies are moist, fudgy, and super decadent! Baked in a loaf pan, they have shiny crinkled tops, crisp and chewy edges, and gooey centers loaded with chocolate chunks. This recipe makes 8 brownies, ensuring that none of them will go to waste!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 8 brownies
Calories 307 kcal

Equipment

Ingredients
 
 

Instructions
 

  • Preheat the oven to 350°F/180°C. Line a 9x5" 1 pound loaf pan with parchment paper and set aside.
  • Melt the chopped chocolate in a heatproof bowl in the microwave. Mix every 15 seconds so it doesn't burn.
    ½ cup chopped bittersweet chocolate
  • When the chocolate is melted, whisk in the oil and set aside to cool.
    ¼ cup vegetable oil
  • In a large mixing bowl, beat eggs, granulated sugar, brown sugar, and vanilla extract with an electric mixer on medium high until thick and pale.
    2 large eggs, ½ cup granulated sugar, 2 tablespoon brown sugar, 1 teaspoon vanilla extract
  • Stream the chocolate-oil mixture into whipped egg mixture. Beat until well-combined.
  • Gently fold in the flour, cocoa powder, and salt until no dry streaks of four remain. Then fold in the chocolate chips.
    ⅝ cup all purpose flour, ¼ cup dutch-processed cocoa powder, ¼ teaspoon sea salt, ½ cup chocolate chips
  • Spread the batter into the lined loaf pan and top with additional chocolate if desired. Bake for 20-25 minutes or until a toothpick inserted in the center comes out with sticky, moist crumbs.
  • Let the brownies cool for 30-60 minutes in the pan. Slice and enjoy!

Video

Notes

  • Beat the eggs and sugar well to get fudgy brownies with a crinkly top.
  • Don't overbake! A toothpick should come out with just a few moist crumbs attached. If it comes out clean, the brownies might be a little dry. If it comes out with wet batter, they aren't ready yet. If it has a few sticky crumbs on it, they're perfect!
Storage: Store leftovers in an airtight container at room temperature for up to 5 days. Reheat in the microwave for 10 seconds for a fresh baked feel.
Freezing: Slice the brownies and place sheets of parchment or wax paper between each one. Place in an airtight, freezer-safe container and freeze for up to 3 months. When you're ready to enjoy, let them thaw on the counter for 3-4 hours.

Nutrition

Serving: 1brownieCalories: 307kcalCarbohydrates: 40.1gProtein: 4.7gFat: 16.4gSaturated Fat: 11.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.4gTrans Fat: 0gCholesterol: 46.5mgSodium: 92.2mgPotassium: 96.6mgFiber: 3gSugar: 32gVitamin A: 20IUVitamin C: 0mgCalcium: 14mgIron: 0.9mg
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