These small batch brownies are made from scratch and baked in a loaf pan, which means they make just enough for two so you don’t have an entire baking pan of brownies sitting around all week tempting you. You’re welcome.
What makes brownies fudgy?
We know what you’re wondering. Just how fudgy are these brownies? It’s a common question we ask whenever we peruse a new recipe that promises chocolate brownie fudginess. But don’t take our word for it. Take a close look at the recipe and you’ll immediately be able to discern juuuuuust how fudgy it really is when you understand the following facts of brownie making.
The fat to flour ratio
The best way to ensure that the recipe you’re making will be fudgy is to look at the fat to flour ratio in terms of the weight of each ingredient. You want them to be even at the very least. The more fat, the fudgier your brownies.
The absence of leavener
The addition of leavening will affect your brownies, too. Leavening (baking soda or baking powder) is for anything that you want to rise—cakes for sure, but not brownies. The denser, the fudgier.
Not overbaking your brownies
A modest amount of time in the oven is essential. No matter if the recipe suggests leaving them in the oven for 40 minutes, we usually start checking ours after 25 minutes. Overbaking is the enemy of fudginess.
Small Batch Brownies
- Quick Glance
- 30 M
- 2 H
- Serves 4 to 6
- For the small batch brownies
- For the frosting (optional)
Preheat the oven to 325°F (165°C) and line a 9-by-5-inch (23-by-13-cm) loaf pan with parchment paper.
In a microwave-safe bowl, combine the butter, cocoa powder, and sugar and microwave on full power for 30 seconds. Stir and return the bowl to the microwave for another 30 seconds. Stir again. If the butter isn’t mostly melted, microwave it for another 15 to 30 seconds. Let the mixture cool for 1 minute.
Stir in the vanilla and salt. Then stir in the egg. Add the flour and stir vigorously for about 1 minute, or 50 strokes, until the batter is very thick and smooth and more like a paste than a typical batter.
Scrape the mixture into the loaf pan and bake for 30 to 40 minutes. The surface should appear dry and be starting to crack. Don’t overbake the brownies or the inside won’t be fudgy.
Let the brownies cool completely in the pan before frosting, if desired, about 45 minutes.
In a bowl with a wooden spoon, beat together the butter, cocoa powder, and confectioners’ sugar until thick and creamy, adding as much milk or cream as needed to make the frosting spreadable. Originally published February 13, 2017.
Recipe Testers' Reviews
These small batch brownies were fudgy and delicious! Really, they rank top among some of the best brownie recipes I've tried—and I've tried my fair amount of homemade brownies. These were very good and fudgy (not cake-like) brownies.
It made nearly the batter my normal recipe makes but put into a loaf pan instead of a 9-by-9-inch baking pan. An excellent brownie recipe. I think the brownies could have gone without the frosting, though I liked it, for sure.
These small batch brownies were delicious and very easy to make. They reminded me of the iced brownies you can buy in many bakeries in the New York and New Jersey area. They’re chewy and fudgy inside with a nice crisp top. Although the brownies are fine on their own, the frosting turns them into a more luscious treat.
I cut the brownies into 8 large squares. They should be kept in the refrigerator otherwise the frosting will get too soft. And they’re good straight out of the fridge, too! Next time I would add about 1/4 cup toasted, chopped walnuts. I think this would add texture and cut the sweetness.