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.
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:
- Chewy and moist centers
- Oozing with pockets of melty chocolate
- Thick and fudgy
- Crackly tops (of course!)
WHY THIS RECIPE WORKS:
- We are using 1 1/2 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.
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!
Tips to make fudgiest brownies with crackly tops always!
- 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.
- Beat the eggs extremely well in butter sugar mixture. It helps in creating that shiny and crinkly tops you love!
- But do not over mix once you incorporate dry ingredients to the batter. We don’t want to develop gluten in our batter.
- 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 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.
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:
Small Batch Chocolate Chip Cookies
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
Equipment
- 6 inches baking pan
- Sieve
Ingredients
- 1/4 Cup Butter (Unsalted and melted)
- 1 1/2 tsp Oil
- 1/2 Cup Sugar (Use caster or ground granulated sugar in grinder)
- 1 large Egg (at room temperature)
- 1 tsp Pure Vanilla Extract
- 1/4 Cup All Purpose Flour
- 1/4 Cup Unsweetened Natural Cocoa
- 1/8 tsp Salt
- 1/4 Cup Chocolate chunks (optional but delish)
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.
- 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.
- 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
- 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.
- Beat the eggs extremely well in butter sugar mixture. It helps in creating that shiny and crinkly tops you love!
- But do not over mix once you incorporate dry ingredients to the batter. We don't want to develop gluten in our batter.
- 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.
- If you wish to bake a double batch of this recipe, bake it in 8 inches square pan for about 20-23 minutes.
Nutrition
Very good
Hello Neha, Can we use nutella choco spread instead of cocoa powder?
I’d suggest trying a Nutella brownies recipe instead.