Small Batch Brownies

Fudgy inside of a brownie square surround by crinkly top brownies.

Small batch fudgy brownies baked in a 6-inch pan for thick squares with a shiny, crackly top and a dense center. Made with one egg, along with oil and butter, plus melted chocolate and cocoa powder, for rich flavor and texture. An easy, scaled-down recipe made just for two or a few.

Prep Time15

Cook Time26

Total Time41

Course: Dessert

Cuisine: American

Servings: Brownies

Calories: 158kcal

Author: Erin Cernich

Equipment

Ingredients

1 large egg, room temperature
½ cup granulated sugar
1 teaspoon vanilla extract
⅓ cup semi-sweet chocolate chips plus more for topping
2 tablespoons unsalted butter
2 tablespoons cold pressed refined coconut oil or any neutral oil
⅓ cup all-purpose flour
2 tablespoons unsweetened cocoa powder
¼ teaspoon salt

Instructions

Adjust the oven rack to the middle position and preheat the oven to 350F degrees. Fully line a 6-inch cake pan with parchment paper. Grease any exposed corners.
In a medium mixing bowl, add the egg, sugar, and vanilla. Whisk the mixture for 1 to 2 minutes until it is pale and foamy. This helps create the crinkly and shiny brownie tops.
1 large egg, room temperature, 1/2 cup granulated sugar, 1 teaspoon vanilla extract

Mix the egg and sugar as the first step to give the sugar time to dissolve. I will even go back and whisk the mix a couple of times while I'm waiting for the chocolate to melt.

Melt the chocolate – In another small mixing bowl, add the chocolate chips, butter, and coconut oil. You can either melt the chocolate over a double boiler (see Notes), or in the microwave in 30-second increments – stirring after each – until the chocolate chips are mostly melted. A few small lumps are ok and will melt with the residual heat. Let it cool for a couple of minutes.
1/3 cup semi-sweet chocolate chips, 2 tablespoons unsalted butter, 2 tablespoons cold pressed refined coconut oil
In a small mixing bowl, whisk together the flour, cocoa powder, and salt. If your cocoa powder is lumpy, sift it through a fine mesh strainer set over the mixing bowl.
1/3 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1/4 teaspoon salt

To skip using the dry ingredient bowl, you can sift the dry ingredients through the mesh strainer set over the wet ingredient bowl.

Pour the melted chocolate into the egg mixture and stir until incorporated. Sprinkle the dry ingredients over the top and stir until no dry streaks remain.
Pour the batter into the prepared baking pan and smooth it out with a spatula. Dot the top of the batter with a few extra chocolate chips.
Bake for 26 to 28 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Cool the brownies completely in the pan set on a wire rack. Once cool, carefully lift out of the pan and cut into desired shapes and sizes.

The brownies are easier to cut and taste best when they are completely cool. Warm brownies will be crumbly.

Notes

Serving Size – This is a small batch recipe that can be doubled and made in an 8x8-inch pan. The bake time may need to be increased by 2 to 3 minutes.
Yield - I usually cut the brownies into 9 smaller squares, but the 6-inch pan will easily yield 4 to 9 brownies depending on how large you cut them.
Double Boiler – Use a mixing bowl that is large enough to sit on top of a small saucepan without touching the bottom. Bring about 2 inches of water to a simmer and set the bowl on top of the saucepan. Heat until the chocolate is mostly melted, stirring occasionally to incorporate the ingredients. A few lumps are ok because they will melt in the residual heat. This is my preferred method for melting the chocolate, butter, and oil because I can monitor the melting. Heat too long and the chocolate may seize up.
Cocoa Powder – Dutch process or natural cocoa will work. I prefer Dutch for the rich flavor, and it isn't as acidic.
Storing – Store the brownies covered at room temperature for up to 1 week. To freeze, wrap tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months and thaw at room temperature.

Nutrition