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A parchment lined loaf pan filled with partially frosted small batch brownies and a wire whisk on the side.
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5 / 5 votes

Small Batch Brownies

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.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Servings: 4 to 6 servings
Calories: 651

Ingredients

For the small batch brownies

  • 1 stick (4 oz) unsalted butter
  • 1/2 cup cocoa powder
  • 1 cup plus 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 large egg
  • 1/2 cup all-purpose flour

For the frosting (optional)

  • 3 tablespoons (1 1/2 oz) unsalted butter, softened
  • 2 tablespoons cocoa powder
  • 1/4 cup plus 2 tablespoons confectioners sugar
  • 1 to 1 1/2 tablespoons milk or cream
US - Metric

Instructions

Make the small batch brownies

  • 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.

    ☞ TESTER TIP: You can instead melt the butter, cocoa powder, and sugar mixture, in a medium saucepan over low heat and remove it from the heat to cool slightly.

  • 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.

Frost the brownies (optional)

  • 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.

Notes

  1. Storage--Brownies can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 3 months.
  2. Pan size--If you use an 8-by-4-inch loaf pan instead of a 9-by-5-inch pan, the cooking time will increase by a few minutes.
  3. Cool completely--Cool your brownies completely before frosting or cutting.

Nutrition

Serving: 1portion | Calories: 651kcal | Carbohydrates: 88g | Protein: 6g | Fat: 35g | Saturated Fat: 21g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 173mg | Fiber: 5g | Sugar: 68g