Easy Small Batch Brownies Recipe (One Bowl)

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

Now if you are looking for a bigger batch of thick, chewy and fudgy brownies, try this recipe!

If you love smores' you are sure to fall for this Smores' Brownie Recipe. Also, try my decadent Cream Cheese Chocolate Cookies next! Find more Chocolate Desserts from Greedy Eats here.

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:

• Use a little Oil: Brownie recipe with oil gets you the moistest and the fudgiest brownie and we aren't using too much! Just 1 ½ teaspoon here.
• Super simple to put together. You don't need to worry about melting chocolate or breaking a mixer out!
• Beating Confectioners' Sugar/ powdered sugar with melted butter as opposed to granulated sugar. Don't have confectioners' sugar in the pantry? No sweat! Just grind your granulated sugar to a fine powder in a blender/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 confectioners' 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!!!
• Unsweetened Cocoa:
• You will also require some salt, an egg at room temperature and some vanilla.

How to make 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!

Tips to make fudgiest brownies with crackly tops always!

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 definitely helps, if you don't have confectioners' sugar.
2. Beat 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.

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 because you added a little too much flour. Take care not to over measure it. Or it might be the case that you kept the brownies in the oven for way too long.

What is the secret to moist brownies?

A little bit of oil in the brownies keep them super moist after baking. Also taking care not to over bake the brownies, helps. Take them out while a few crumbs still stick to the toothpick results in moist brownies.

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.

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

Recipe

Easy 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 40 votes

Print Pin Rate

Course: Dessert

Cuisine: American

US Customary - Metric

Prep Time: 10 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 28 minutes minutes

Servings 4 large Brownies

1x2x3x

Calories: 251kcal

Author: Neha

Equipment

• 6 inches baking pan
• Sieve

Ingredients

• ▢ ¼ Cup Butter (Unsalted and melted)
• ▢ 1 ½ teaspoon Oil
• ▢ ½ Cup Sugar (Use confectioners' sugar or ground granulated sugar in grinder)
• ▢ 1 large Egg (at room temperature)
• ▢ 1 teaspoon Pure Vanilla Extract
• ▢ ¼ Cup All Purpose Flour
• ▢ ¼ Cup Unsweetened Natural Cocoa
• ▢ ⅛ teaspoon 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 confectioners' sugar together and whisk well for a minute. You may use a hand mixer for this step. But a balloon whisk works fine as well.
• Add egg, vanilla and whisk them until the color lightens and mixture looks creamy. It will be another minute or two.
• Sift in flour, cocoa and salt. Gently fold in the dry ingredients till just combined. 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.
• 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

Storage Info:

At room temp: You can store leftovers at room temperature, covered tightly at all times for 3-4 days.

How to freeze Brownies: You can also freeze brownies, wrapping them individually in aluminum foil and then in a freezer safe container for about 2 months.

Thaw for a few hours on counter top or in refrigerator, or reheat in oven/microwave before enjoying!

Tips to make best Brownies:

1. Beat sugar with HOT melted butter, do not let it cool down. Grinding the granulated sugar definitely helps, if you don't have confectioners' 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: 251kcal | Carbohydrates: 37g | Protein: 3g | Fat: 15g | Sodium: 192mg | Sugar: 25g

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