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Small Batch Brownies Recipe

★★★★★

4.5 from 114 reviews
  • Author: Naomi
  • Total Time: 60-65 minutes
  • Yield: 8 servings 1x

Description

These small batch brownies are rich, fudgy, and made with dark chocolate chips and cocoa powder. Perfect for when you want a smaller portion, they are baked in a loaf pan for about 50 minutes and finished with a sprinkle of sea salt for a delicious balance of sweet and salty flavors.

Ingredients

Scale

Wet Ingredients

  • 60 g butter (melted)
  • 50 g dark chocolate chips (to melt with butter)
  • 175 g granulated sugar
  • 2 large eggs
  • 45 g oil (canola or vegetable)
  • 1 tsp vanilla extract

Dry Ingredients

  • 50 g all-purpose flour
  • 30 g cocoa powder
  • 2 tsp cornstarch
  • 1/4 tsp salt

Additional Ingredients

  • 50 g dark chocolate chips (to fold into the batter and top)
  • A sprinkle of sea salt (for finishing)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 160ºC (325ºF) using the conventional oven setting. Line a loaf pan with parchment paper to prevent the brownies from sticking and to make removal easier.
  2. Melt Butter and Chocolate: Melt the butter in the microwave or on the stovetop in a small saucepan. Add 50 g of dark chocolate chips to the melted butter and stir until fully combined and smooth.
  3. Sift Dry Ingredients: Sift together the all-purpose flour, cocoa powder, cornstarch, and salt to ensure there are no lumps and to evenly distribute the ingredients.
  4. Whisk Eggs and Sugar: Using an electric hand mixer, whisk the eggs and granulated sugar together in a bowl for about 4 minutes until the mixture is light and fluffy. This step incorporates air, helping to give the brownies a nice texture.
  5. Combine Wet Ingredients: Add the melted butter and chocolate mixture, oil, and vanilla extract to the egg and sugar mixture. Mix until well combined.
  6. Fold in Dry Ingredients and Chocolate Chips: On the lowest mixer setting, gently add the sifted flour mixture to the wet ingredients. Mix just until combined to avoid overworking the batter. Scrape down the sides of the bowl with a spatula. Fold in the remaining 50 g of dark chocolate chips, saving a few to sprinkle on top.
  7. Fill Pan and Bake: Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Sprinkle the reserved chocolate chips over the top evenly.
  8. Bake: Bake in the preheated oven for 45-50 minutes. The brownies are done when a toothpick inserted near the center comes out with a few moist crumbs but no raw batter.
  9. Cool and Serve: Let the brownies cool in the pan before removing them. Finish with a sprinkle of sea salt to enhance the chocolate flavor. Optionally serve with a scoop of ice cream for an extra indulgent treat.

Notes

  • Be careful not to overmix the batter once the dry ingredients are added to keep the brownies tender.
  • You can substitute dark chocolate chips with semi-sweet if preferred.
  • Ensure the eggs and sugar are well-whisked for a lighter texture.
  • Use parchment paper for the loaf pan to easily lift out the brownies after baking.
  • Sea salt on top creates a perfect contrast with the sweetness of the brownies.
  • Allow brownies to cool fully to set properly before slicing.
  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: brownies, small batch brownies, dark chocolate brownies, chocolate dessert, easy brownies, homemade brownies

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Find it online: https://naomifletcher.com/small-batch-brownies-recipe/