Dessert

Small Batch Brownies Recipe

ByNaomi Fletcher December 27, 2025December 27, 2025

Introduction

These small batch brownies deliver rich, fudgy chocolate flavor in a perfectly sized loaf pan. With dark chocolate chips folded throughout and a sprinkle of sea salt on top, they’re an irresistible treat for any chocolate lover.

A close-up image of a brownie cut into squares on a white marbled surface, showing one square lifted above the others. The brownie has a crispy, cracked top layer with a shiny texture and scattered small patches of sea salt. The inside layer is moist and dark chocolate brown with visible melted chocolate chunks that add a gooey texture. The edges are slightly firmer and darker compared to the soft center. photo taken with an iphone --ar 4:5 --v 7

Ingredients

60 g butter (melted)
50 g dark chocolate chips
50 g all-purpose flour
30 g cocoa powder
2 tsp cornstarch
1/4 tsp salt
175 g granulated sugar
2 large eggs
45 g oil (canola or vegetable)
1 tsp vanilla extract
50 g dark chocolate chips (to fold into the batter)
A sprinkle of sea salt

Instructions

Step 1: Preheat the oven to 160ºC (325ºF) for a conventional oven. Line a loaf pan with parchment paper to prepare for baking.
Step 2: Melt the butter in the microwave or on the stovetop. Stir in 50 g of dark chocolate chips with the melted butter until combined.
Step 3: Sift together the all-purpose flour, cocoa powder, cornstarch, and salt in a bowl.
Step 4: Using an electric hand mixer, whisk the eggs and granulated sugar in a separate bowl until the mixture is light and fluffy, about 4 minutes. Add the melted butter and chocolate mixture, oil, and vanilla extract, then mix until combined.
Step 5: Add the sifted dry ingredients to the wet batter. Mix on the lowest setting until just combined. Scrape down the bowl’s sides with a spatula. Fold in 50 g of dark chocolate chips, reserving a few for topping.
Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the remaining chocolate chips over the batter.
Step 7: Bake for 45-50 minutes, until set. Let the brownies cool completely before cutting. Finish with a light sprinkle of sea salt. Serve as is or with a scoop of ice cream for extra indulgence.

Tips & Variations

Use a mix of bittersweet and milk chocolate chips for varied flavor and texture.
Ensure not to overmix the batter once the dry ingredients are added to keep the brownies tender.
A pinch of espresso powder in the batter enhances the chocolate depth without adding coffee flavor.

Storage

Store the cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or let come to room temperature before serving.

How to Serve

A close-up view of a rich chocolate brownie cut into square pieces shows one slice slightly lifted above the rest, revealing its dense, moist interior with melted chocolate chunks. The top surface of the brownie is slightly cracked with a shiny, crackly texture and some coarse salt flakes scattered on top. The brownie base is dark brown and fudgy, creating a strong contrast with the lighter brown, slightly crisp top layer. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can substitute the dark chocolate chips with semi-sweet or milk chocolate chips according to your preference. Just keep in mind the sweetness level may change slightly.