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Home » 7 ingredients or less » Small Batch Brownies

Small Batch Brownies

Published April 18, 2020 Last Modified April 23, 2020 By GreedyEats

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Fudgy, crinkly and chewy Small Batch Brownies made in one bowl and ready in 30 minutes. Such an easy brownies recipe that doesn't require an electric mixture or melting the chocolate.

Try my decadent Cream Cheese Chocolate Cookies next! Find more Chocolate Desserts from Greedy Eats here.

Stack of fudgy Brownies oozing with pockets of melty chocolate chunks.

Next time a craving for perfect brownies arise, use this from scratch brownie recipe. You will kick that box mix out after first bite!

Texture and appearance:

  1. Chewy and moist centers
  2. Oozing with pockets of melty chocolate
  3. Thick and fudgy
  4. Crackly tops (of course!)

WHY THIS RECIPE WORKS:

Four large pieces of Crackly topped Brownies topped with chocolate chunks.

  • We are using 1 ½ tsp of oil. Oil creates the moistest brownies you'll ever know.
  • Super simple to put together. You don't need to worry about melting chocolate or breaking a mixer out!
  • Beating Caster Sugar with melted butter as opposed to granulated sugar. Don't have caster sugar in the pantry? No sweat! Just grind your granulated sugar to a fine powder in grinder.

Recipe Ingredients:

  • Fat: We are using a combination of hot melted butter and a little oil to create moist brownies without compromising on their buttery flavor.
  • Sugar: I like to use grounded granulated sugar (or caster sugar, if available) as it mixes at ease with butter and eggs.
  • Flour: Don't over measure the flour as it will make your brownies dense and doughy, not in a good way!!!
  • You will also require some salt, an egg, some vanilla and unsweetened cocoa.

Ingredients to make brownies recipe.

How to make small batch brownies for two:

One bowl, 10 minutes prep at max and there you have it! The best brownies of your life. Lets see how:

  • Step 1: Beat melted butter, oil and sugar together.
  • Step 2: Add an egg and beat for a good minute or two. You may use hand mixer, but a hand whisk works just as good. Mix in vanilla next
  • Step 3: Add in dry ingredients and mix just until combined.
  • Pour in a lined pan, top with chocolate chunks and bake!
Hot melted butter and sugar mixture.
Creamy Egg, butter and sugar mixture for brownie batter.

Shiny brownie batter ready to be baked in a lined pan.
Baked brownies with crinkly and shiny tops in a square pan.

Tips to make fudgiest brownies with crackly tops always!

A close up shot of moist and gooey brownies stacked on each other.

  1. My number one tip would be to beat sugar with HOT melted butter, do not let it cool down. Oh and grinding the granulated sugar definately helps, if you don't have caster sugar.
  2. Beat the eggs extremely well in butter sugar mixture. It helps in creating that shiny and crinkly tops you love!
  3. But do not over mix once you incorporate dry ingredients to the batter. We don't want to develop gluten in our batter.
  4. Lastly, don't over bake them. A toothpick inserted in the center should come out with a few moist crumbs for those fudgiest brownies experience.

2 squares of freshly baked warm homemade brownies with gooey chocolate chunks.

Brownie FAQS:

What is the best flour to use for brownies?

All purpose flour works best to make brownies.

Why my brownies are dry?

May be becasue you added a little too much flour. Take care not to over measure it.

How can you tell if brownies are undercooked?

If toothpick inserted in the center comes out with wet batter, brownies need a little more time in oven.

Stack of gooey and fudgy Small Batch Brownies with crinkly tops.

Do brownies harden as they cool?

Yes, brownies continue to cook as they cool down. So it's best idea to take them out when you notice a few moist crumbs on your toothpick.

More Chocolate desserts you need to try:

Mini Chocolate Cupcakes

Small Batch Chocolate Chip Cookies

Chocolate Zucchini Muffins

Easy Chocolate Truffles

If you liked this recipe give it a star review. Also tell me in the comments below, how did this turn out for you! And don't forget to share your creations with me on Instagram at #greedyeatsblog

Small Batch Brownies

Fudgy, crinkly and chewy Small Batch Brownies made in one bowl and ready in 30 minutes. Such an easy brownies recipe that doesn't require an electric mixture or melting the chocolate.
5 from 27 votes
Print Pin Rate
Course: Dessert
Cuisine: American
US Customary - Metric
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings 4 large Brownies
Calories: 291kcal
Author: Neha

Equipment

  • 6 inches baking pan
  • Sieve

Ingredients

  • ¼ Cup Butter (Unsalted and melted)
  • 1 ½ tsp Oil
  • ½ Cup Sugar (Use caster or ground granulated sugar in grinder)
  • 1 large Egg (at room temperature)
  • 1 tsp Pure Vanilla Extract
  • ¼ Cup All Purpose Flour
  • ¼ Cup Unsweetened Natural Cocoa
  • ⅛ tsp Salt
  • ¼ Cup Chocolate chunks (optional but delish)
US Customary - Metric

Instructions

  • Preheat oven to 350°F (175°C) and line a 6 inches baking pan with parchment paper. Set it aside.
  • Combine melted butter, oil and ground sugar or caster sugar together and whisk well for a minute. You may use a hand mixer for this step. But a balloon whisk works just as well.
  • Add egg, vanilla and whisk them until the color lightens and the mixture looks creamy. It will be another minute or two.
    Hot melted butter and sugar mixture.
  • Sift in flour, cocoa and salt. Gently fold in the dry ingredients till just mixed. Over mixing will affect the texture of these brownies.
  • pour the brownie batter in prepared pan and even the top out. Top with chocolate chunks, if adding and bake for 17-19 minutes.
    Shiny brownie batter ready to be baked in a lined pan.
  • Keep a close eye on your brownies after 15 minutes.As every oven is different. When tested with a toothpick, it should come out with a few moist crumbs
  • Allow to cool down before slicing.

Notes

  1. Beat sugar with HOT melted butter, do not let it cool down. Grinding the granulated sugar definitely helps, if you don't have caster sugar.
  2. Beat the eggs extremely well in butter sugar mixture. It helps in creating that shiny and crinkly tops you love!
  3. But do not over mix once you incorporate dry ingredients to the batter. We don't want to develop gluten in our batter.
  4. Lastly, don't over bake them. A toothpick inserted in the center should come out with a few moist crumbs for those fudgiest brownies experience.
  5. If you wish to bake a double batch of this recipe, bake it in 8 inches square pan for about 20-23 minutes.
 

Nutrition

Serving: 1Brownie | Calories: 291kcal | Carbohydrates: 37g | Protein: 3g | Fat: 15g | Sodium: 192mg | Sugar: 25g
Tried this recipe? Pin it for later!Mention @greedyeats or tag #Greedyeats!

 

 

 

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Reader Interactions

Comments

  1. shirlyn

    July 10, 2021 at 5:42 am

    5 stars
    This is a fool-proof recipe for me and thank you so much❤️Also, If I double the recipe, how many inches tin should I use?

    Reply
    • GreedyEats

      July 13, 2021 at 4:07 pm

      I am so happy to hear that Sherlyn! 8 inch pan should work great for a double batch. Baking time will be around 20-25 minutes, enjoy!

      Reply
  2. ester

    August 30, 2020 at 5:39 am

    What if i dont have butter?

    Reply
    • Anonymous

      October 20, 2021 at 9:46 pm

      Idk maybe buy butter or google butter replacement?

      Reply
  3. Maria

    August 22, 2020 at 7:50 am

    5 stars
    I followed the recipe exactly and these turn out scrumptious every time! I’m baking a double batch as I write this review. They are chewy, fudge goodness with the crinkly top, just like the recipe indicates. Thank you for sharing!!

    Reply
  4. Prajwal

    June 12, 2020 at 3:31 am

    5 stars
    Very good

    Reply
  5. Radhika

    June 11, 2020 at 2:25 pm

    Hello Neha, Can we use nutella choco spread instead of cocoa powder?

    Reply
    • GreedyEats

      June 16, 2020 at 3:41 pm

      I'd suggest trying a Nutella brownies recipe instead.

      Reply
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About Neha

I'm Neha, baker, recipe developer, photographer and writer at Greedyeats.com I aim to create kitchen tested and quality recipes, accompanied by helpful process clicks and lots of tips & tricks along the way. I truly hope my recipes give you confidence to bake and cook from scratch! Read More…

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