Krolls Korner - 1 Several fudgy brownie squares, some stacked and one with a bite taken out, are arranged on parchment. The tops are sprinkled with flaky sea salt and melty chocolate chips. - 2

Craving rich, fudgy brownies but don’t want a full pan tempting you all week? Enter: my Small Batch Brownies!

Made with simple pantry staples and baked in a loaf pan, this easy recipe delivers big brownie energy in a small batch. Perfect for date night, girls’ night, or just when you need a quick chocolate fix.

This Small Batch Brownies recipe yields 8 thick brownie squares and comes together in just 35 minutes. The perfect crinkle on top gives way to dense, fudgy brownies that are chocolatey-rich and chewy with every bite.

And if 8 brownies isn’t enough, you can always whip up my Best Ever Brownies or my Sheet Pan Brownies for more!

Close-up of a thick brownie with a bite taken out, revealing a dense and fudgy texture with melty chocolate chunks. Set on parchment paper with other brownies nearby. - 3 blogger tawnie graham in a kitchen with an instant pot and several dishes of food - 4

Table Talk with Tawnie

I love these Small Batch Brownies because they are SO easy to make. They are the perfect option when you want to have a decadent homemade treat but also don’t want a huge pan of leftovers tempting you all week. They come together with pantry staples in just a little over 30 minutes. This recipe makes 8 small brownies and truuuust me… they disappear FAST. Enjoy them on their own, warm with a scoop of vanilla ice cream, or if you’re feeling adventurous, use them to make my Brownie-Stuffed Chocolate Chip Cookies .

Four sliced brownies arranged on parchment paper, showing their crinkly tops with chocolate chips and sea salt. Surrounding details include broken chocolate pieces and a wooden cutting board. - 5

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

Top-down view of neatly arranged brownie ingredients, each labeled: a bowl of light brown sugar, cocoa powder, all-purpose flour, espresso powder, flaky sea salt, salt, vanilla extract, chocolate chips, unsalted butter, eggs, and a bar of chocolate. A metal whisk and cracked eggshells are also visible. - 6
  • Bittersweet chocolate: I love deep, chocolatey flavors, and bittersweet chocolate is a bold, intense flavorful chocolate. Perfect for decadent brownies! Ghiradelli and Guittard are great brands to try in this recipe.
  • Butter: Using butter in brownies helps to achieve a fudgy, soft, melt-in-your-mouth brownie. I mean just look at these photos! It also helps the top crust look shiny and crinkly.
  • Brown sugar: The molasses in brown sugar adds to the chewiness of the brownies. Please do not substitute white sugar for brown sugar in this recipe.
  • Eggs: Make sure you allow enough time for your ingredients to get to room temperature, as they will mix more easily.
  • Dutch process cocoa: This by far, is the most intense, chocolatey cocoa. For a richer brownie make sure you always have Dutch process cocoa on hand.
  • Flour : Always use all-purpose flour for my brownies. I am sure a gluten free 1-1 flour would also work great!
  • Espresso powder: I know I say this is optional, but if you want to enhance the flavor of the chocolate in these brownies then Espresso powder key. It won’t make the brownies taste like coffee, it just deepens the chocolate flavors!
  • Salt: Salt is a flavor enhancer, so it brings the chocolate flavors to life in this Small Batch Brownie recipe. Also, feel free to garnish the brownies with flaky sea salt for a finishing touch!
Ultra close-up of the brownie top, showing a cracked, shiny surface dotted with chocolate chips and coarse flakes of sea salt. - 7

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

A three-panel image showing the chocolate mixture preparation process. Left: chopped chocolate and cubes of butter in a white mixing bowl. Middle: a hand stirring the melting mixture with a white spatula. Right: cocoa powder being added to the melted chocolate and butter mixture. - 8

Prepare the chocolate.

Melt the chopped chocolate and butter in the microwave. Then, stir in the cocoa powder.

Two side-by-side images: On the left, brown sugar, eggs, and vanilla in a stand mixer bowl with an egg being poured in. On the right, the mixture whipped until pale and fluffy with a whisk attachment. - 9

Mix the eggs and sugar.

In a stand mixer, beat the eggs, sugar, espresso powder, vanilla and salt.

Two side-by-side images: On the left, melted chocolate mixture being poured into the whipped egg and sugar mixture. On the right, the batter being gently folded together with a spatula. - 10

Add the melted chocoalte.

Stir the melted chocolate in with the other ingredients in the stand mixer.

Two-panel image of brownie batter preparation. Left: flour and chocolate chips being folded into dark brownie batter in a mixing bowl. Right: thick, glossy brownie batter being transferred into a parchment-lined loaf pan with a spatula. - 11

Fold in dry ingredients.

Gently fold in the flour and chocolate chips. Then pour batter into the prepared pan.

Small Batch Brownies - 12

Bake & enjoy!

Bake the brownies. Top them with flaky sea salt and let them cool. Then, cut and enjoy!

Expert Tips

  • Try not to over-mix when folding in the flour. This can change the texture of the brownies and in some cases can cause the brownies to sink.
  • Measure the ingredients accurately, especially the flour and the cocoa. I like the scoop and level method.
  • Careful not to over bake. If the pan jiggles the brownies are not done yet. The brownie should not be dry. Insert a toothpick into the center of the brownie and it should come out clean with just a few wet crumbs.
  • I use a plastic knife to get clean cuts. You can even pop in the freezer or fridge for a little bit to help get better cuts.
  • For the most intense, chocolatey flavor make sure you use the Dutch Process Cocoa Powder.
  • Let the brownies cool before slicing. (If you can wait!) Once they are cool it will be easy to slice them. If they are still warm, you will have a gooey mess.
  • Sprinkle the brownies with flaky sea salt to balance out the sweetness.
Side view of sliced brownies on a wooden surface. The center brownie shows a rich, gooey interior. A milk bottle and a bowl of chocolate chips appear softly blurred in the background. - 13

Why aren’t my brownies chewy?

Getting the right fat to flour ratio gives you a chewy brownie. Make sure you use brown sugar since the molasses in the brown sugar adds to the chewiness of the brownie.

Can I use a 9 x 5 inch pan?

Can I use a glass pan to bake the brownies?

I recommend using a metal pan. Using a glass pan will change the cooking time of the brownies and you don’t want to over or under bake these yummy treats.

How do I know the brownies are done?

When the tops are crinkled and when you insert a toothpick into the center of the brownies it comes out clean with just a few wet crumbs. It shouldn’t take longer than 25-27 minutes.

drawing of a plate and fork - 14

More Date Night Recipes

Looking for more ideas of what to make for date night? Make sure to check out my Date Night Series for some of my top picks!

A close-up side view of a loaf pan filled with baked brownies. The brownies are topped with chocolate chips and flaky sea salt, and bits of broken chocolate and foil sit in the blurred background. - 15

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Image of 8x4 inch loaf pan - 16

8×4 inch loaf pan

Image of Dutch Process Cocoa - 17

Dutch Process Cocoa

More Delicious Desserts

Sheet Pan Chocolate Cake

Lemon Brownies

Peanut Butter Blondies

Millionaire Shortbread Bars

Do you like brownies better with or without nuts?

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This recipe was originally published in February 2023. It was updated with new photos and additional tips and tricks in July 2025.

📸 Photography by Marie Dubé

Several fudgy brownie squares, some stacked and one with a bite taken out, are arranged on parchment. The tops are sprinkled with flaky sea salt and melty chocolate chips. - 18

Small Batch Brownies

Ingredients

  • 2 oz. semisweet or bittersweet chocolate, chopped Ghirardelli or Guittard are good options
  • 6 Tbsp. unsalted butter
  • 1/4 cup Dutch process cocoa powder
  • 3/4 cup light brown sugar, packed
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. espresso powder optional
  • pinch of salt
  • 1/4 cup all purpose flour
  • 3 Tbsp. chocolate chips
  • flaky sea salt for garnish
Small Batch Brownies - 19

Instructions

  • Preheat the oven to 350°F. Line an 8x4-inch aluminized steel loaf pan with parchment paper and set aside. See video for guidance on how to line a loaf pan with parchment paper. (Note: this recipe was not tested in a glass loaf pan).
  • Melt the bittersweet chocolate and butter in a microwave safe glass bowl in the microwave in 30 second increments until melted and smooth. 2 oz. semisweet or bittersweet chocolate, chopped, 6 Tbsp. unsalted butter
  • Stir in the cocoa powder until smooth and set aside. 1/4 cup Dutch process cocoa powder
  • Using a stand mixer fitted with the whisk attachment or hand held mixer, beat the brown sugar, eggs, vanilla, espresso powder, and salt for 5-7 minutes or until thick and pale in color. Start Timer 3/4 cup light brown sugar, packed, 1 large egg, 1 large egg yolk, 1/2 tsp. vanilla extract, 1/2 tsp. espresso powder, pinch of salt
  • Stir in the melted chocolate butter mixture.
  • Fold in the flour and chocolate chips just until combined. 1/4 cup all purpose flour, 3 Tbsp. chocolate chips
  • Pour into the prepared pan and bake for 25-27 min or until a toothpick inserted in the middle comes out mostly clean. A few crumbs are OK. Start Timer
  • Let the brownies cool in the pan for about 10 minutes. Start Timer Then use the parchment paper to lift the brownies from the pan.
  • Once cool enough to cut, slice into 8 brownies. Garnish with flaky sea salt and enjoy! flaky sea salt

Video

Notes

  • Storage: These brownies keep well stored in an airtight container at room temperature for up to 3-4 days. Or, freeze for up to 3 months.
  • I have not tested this recipe in a 9x5 inch loaf pan. However if that is all you have, you will need to decrease the bake time. The brownies will also be thinner than the photos since the pan is larger.
  • This recipe was not tested in a glass pan. Bake time will increase for glass loaf pans.

Nutrition