A Small-Batch Brownie on a plate with milk
Small-Batch Brownies

Small-Batch Brownies

Recipe by David Turner
Not Yet Reviewed
Bake it Easy

 Some occasions call for a big batch of brownies: a bake sale or a neighborhood cookout. But when you crave just one or two rich, fudgy brownies, this small-batch recipe is the answer. The brownies are made in one bowl and are ready in 30 minutes, which means there's minimal clean-up and you don't need to plan ahead. Best of all, because these invitingly thick small-batch brownies are baked in a loaf pan, you’re sure to get an edge piece no matter how you slice them (edge-lovers, rejoice!). 

Prep
5 mins
Bake
30 to 35 mins
Total
35 mins
Yield
one 8 1/2" x 4 1/2" pan
Small-Batch Brownies on a table with a glass of milk - select to zoom
Small-Batch Brownies on a table with a glass of milk - select to zoom
Small-Batch Brownies being broken open - select to zoom
Small-Batch Brownies ingredients laid out - select to zoom
A Small-Batch Brownie on a plate with milk - select to zoom

Instructions

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  1. Preheat the oven to 350°F with a rack in the center. Lightly grease an 8 1/2" x 4 1/2" loaf pan. Line the pan with a parchment sling and lightly grease the parchment. 

  2. In a large saucepan or microwave-safe bowl, heat the butter over medium-low heat or microwave for 45 to 60 seconds, covered, on 50% power, until just melted. 

  3. Whisk the sugar into the butter. Add the egg and vanilla and whisk until the mixture is shiny and emulsified.   

  4. Whisk in the cocoa and espresso powder until well combined. 

  5. Add the flour, salt, and baking powder and whisk until just combined. 

  6. Using a flexible spatula, stir in the chocolate chips until incorporated. 

  7. Transfer the batter to the prepared pan and spread it evenly to the edges. 

  8. Bake the brownies for 30 to 35 minutes, until the edges feel set and a toothpick or a sharp knife inserted into the center comes out with moist crumbs clinging to it but no raw batter. A digital thermometer inserted in the center should register 205°F when the brownies are done. 

  9. Remove the brownies from the oven and let cool completely in the pan on a rack. Use the parchment to lift the brownies out of the pan and transfer them to a cutting board before slicing. 

  10. Store leftover brownies in an airtight container at room temperature for several days; freeze for longer storage.   

Tips from our Bakers

  • If you don’t have an 8 1/2" x 4 1/2" loaf pan, bake small-batch brownies in a 9" x 5" quick bread pan instead, reducing the baking time to 25 to 30 minutes. The brownies will be slightly thinner (about 3/4"). You can also bake them in a 9" x 6" mini (eighth) sheet pan, reducing the baking time to 20 to 25 minutes. The brownies will be slightly thinner (about 1/2"). 

  • Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

Baker’s Resources