Fudgy Small Batch Brownies

Name: THE BEST Small Batch Brownies
Prep time: 10 min
Cook time: 15 min
Ingredients: 3 oz (85g) bittersweet chocolate (chopped); 3 tbsp (42g) unsalted butter; 1 large egg (at room temperature); ½ cup (110g) packed light brown sugar ((you can also use granulated sugar)); ½ tsp pure vanilla extract; ¼ tsp salt; ¼ cup (35g) all-purpose flour; ¼ cup dark chocolate chips

Updated: Nov 15, 2025 by christina.marsigliese · 259 Comments

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My Small Batch Chewy Chocolate Chip Cookies were so popular that I'm making more small batch recipes to share with you! And, based on the response I received on Instagram, you are all VERY excited to try this new recipe for the MOST AMAZING, the BEST Small Batch Brownies that are so fudgy and delicious. They are also incredibly easy to make. I'm actually thrilled that you are excited about small batch baking because it is something I have been doing for years, but I always felt that most people wanted large-scale recipes. I frequently bake in small batches since I bake so often and don't always prefer to freeze things, but if you're looking for a full batch recipe, then be sure to check out my popular Perfect Shiny Crust Fudge Brownies.

WHY YOU WILL LOVE THIS RECIPE

Easy to make - this recipe comes together in just 5 minutes with a simple whisk and a bowl. You don't need a mixer!
Small batch recipe - this recipe makes just 8 brownies. It's perfect if you have a small household and thus not enough people to share 16 brownies or 24 cookies with (so you don't eat them ALL!). If you like variety, making small batches means you can make several different things instead of lots of one thing.
Double chocolate - you get fudgy brownies with dark chocolate chips. There's never too much chocolate!
Fudgy brownies - these brownies are so moist and fudgy. They are absolutely not dry nor cakey.
Shiny crust brownies - these small batch brownies always bake up with a shiny crackly top! I haven't had a single person make them where they didn't!

INGREDIENTS FOR SMALL BATCH BROWNIES

This recipe uses simple basic pantry ingredients. It's the easiest thing ever and you will be thrilled with the results!

Bittersweet Chocolate - it is really important to use chocolate with minimum 70% cocoa solids. If you use a chocolate with lower cocoa solids, then it will add too much sugar to the recipe and the brownies may be too sweet or they might not set up properly.
Brown sugar - I like to use brown sugar for this recipe because it gives them an extra depth of flavor thanks to the molasses, and it keeps them extra moist! Feel free to use an equal amount of granulated sugar if you prefer.
Egg - just one whole egg is all you need to make this recipe! Make sure it is at room temperature for best results.
Butter - you can use salted or unsalted for this recipe. Since you only need 3 tablespoons, the extra salt won't really affect the final result.
Flour - regular unbleached all purpose flour is best for this recipe.

STEP BY STEP INSTRUCTIONS

If you like fudgy brownies, then get ready for a treat! This recipe makes dense, moist, squishy, fudgy brownies! They are intensely chocolaty and so satisfying with the perfect salty-sweet balance.

STEP 1.) Melt chocolate. Melt together the chocolate and butter in a heatproof bowl over a saucepan of simmering water, or you can do this in the microwave gently with frequent stirring so it doesn't burn.
STEP 2.) Beat eggs and sugar. Combine egg with sugar in a medium bowl and whisk vigorously or beat on medium-high speed for 2-3 minutes until very thick, pale and fluffy. Mix in vanilla and salt.
STEP 3.) Add melted chocolate. Add the warm chocolate mixture to the egg mixture and mix it in well.
STEP 4.) Mix in flour. Add the flour and fold it in until evenly combined.
STEP 5.) Bake. Spread the batter into your lined baking pan and sprinkle extra chocolate chips on top. Bake until a skewer inserted into the center comes out with a few moist sticky crumbs attached, but not wet batter. Let them cool completely in the pan.

How to make MOIST fudgy small batch brownies from scratch?

When it comes to a moist and fudgy texture, it's about the sugar and how it is dissolved. Dissolve sugar = syrup = bound water = moistness. Lots of recipes tell you to "dissolve" sugar in melted chocolate and butter, but I don't care how long you stir it or how hot that butter is, sugar will NEVER dissolve in melted chocolate! Sugar dissolves in water, not fat. In addition to that..., with the amount of sugar that goes into a brownie, it is technically a supersaturated mixture so it will never be completely dissolved anyways. Brownie batter is a very low moisture batter, unlike cake batter that has a higher water content.

HOW TO GET SHINY CRUST ON SMALL BATCH BROWNIES

If you haven't already noticed, these brownies have that perfect wrinkly shiny crust! It's the sign of a great brownie because it means the sugar is well dissolved, which as I mentioned above, means that they will be fudgy! The number one way to achieve a shiny crust on my small batch fudge brownies is to dissolve the sugar! You can read more about the science of it on this post for my Perfect Shiny Crust Fudge Brownies.

EXPERT BAKING TIPS

Follow the order of ingredient mixing. Beating eggs with sugar helps to dissolve sugar which keeps it in syrup form so that it holds on to the moisture and retains it.
Use brown sugar - these brownies have this irresistible savory taste and rich caramel-like flavor thanks to brown sugar! It also helps to keep these brownies extra fudgy.
Never use raising agents like baking soda or baking powder. Brownies are meant to be dense and using leavening will create gases that can make the brownie seem dry.
Mix the eggs with the sugar first instead of stirring the sugar into the melted chocolate. Sugar cannot dissolve in fat, but it can dissolve in the water within egg whites.
Measure flour accurately. Too much flour will definitely lead to a dry brownie, so be sure to either use a scale to weight it out or measure using the spoon & sweep method where you gently spoon it into the measuring cup and level it off with a knife.
Do not over-bake. A skewer should come out with just a few moist crumbs attached. If it comes out clean, then they may be a bit more dry. But this recipe is so foolproof that they will still be great! Check them after 16 minutes for doneness.

RECIPE FAQ

Can I use granulated white sugar to make these brownies?

You can absolutely make this recipe with an equal amount of white granulated sugar and they will still turn out great. I like to use brown sugar for this recipe. It adds depth of flavor... a caramel-like, robust sweetness that enhances the richness of these brownies. Also, brown sugar contains molasses (a form of liquid sugar) which will help keep these extra fudgy and moist.

How to get the shiny crust on brownies?

Again, it's about dissolved sugar. Whisk the sugar into the eggs first. This will help it dissolve some, and also the bonds between sugar and egg proteins is what creates the thin tissue like crust. To help this along, always use room temperature (not cold) eggs. The warmer temperature helps sugar dissolve. The longer you whip the eggs with the sugar, the thinner and shinier the crust will be.
TIP: to bring eggs to room temperature quickly, submerge them in warm water for 10 minutes.

What size loaf pan should I use to make small batch brownies?

You can make this recipe in a 9x5-inch loaf pan or an 8x4-inch loaf pan. Note that if you use the larger size (9x5-inch), the brownies will be slightly thinner (like the photos of the brownies in the pan on this post) and will take less time to bake (closer to 16 minutes). If you use an 8x4-inch loaf pan, then the brownies will be thicker and they will take closer to 25 minutes to bake... and maybe a couple minutes more.

How do I know when the brownies are done baking?

Brownies are ready when the feel firm to the touch in the center and a skewer inserted into the center comes out with a few moist crumbs attached. If the skewer comes out clean, then they are over-baked and might be a bit dry. If the skewer comes out with wet batter attached then they are not ready yet -- continue baking. If the skewer has a few individual sticky bits attached, then they are just right! Once they cool they will be fudgy, moist and delicious!

Why are my brownies still raw in the middle?

If you have a true 9x5-inch pan, the brownies should take just about 16 minutes but if your pan is slightly smaller, they may need up to 25 minutes. I recommend a metal pan because it conducts heat more quickly, but if you use a ceramic loaf pan, then the brownies may require another 10 minutes to cook.

If you love brownies, check out these recipes!

Triple Chocolate Brownies Fudgy Grain Free Brownies Olive Oil Brownies with Date Fudge Frosting Fudgy Buckeye Brownies Outrageous Fudgy Chocolate Chip Cheesecake Brownies The BEST Small Batch Fudge Brownies Homemade Cosmic Brownies Recipe!

Video

THE BEST Small Batch Brownies

Christina Marsigliese

This is one of the most popular Scientifically Sweet recipes! This perfect small batch brownie recipe turns out perfect every time and takes just minutes to prepare!

4.98 from 98 votes

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Prep Time 10

Cook Time 15

Servings 8 brownies

Ingredients

3 oz (85g) bittersweet chocolate chopped
3 tablespoon (42g) unsalted butter
1 large egg at room temperature
½ cup (110g) packed light brown sugar (you can also use granulated sugar)
½ teaspoon pure vanilla extract
¼ teaspoon salt
¼ cup (35g) all-purpose flour
¼ cup dark chocolate chips for topping

Instructions

Preheat oven to 350°F. Line a 8.5x4.5-inch loaf pan or 9x5-inch loaf pan with parchment paper.
Melt together chocolate and butter in the microwave in short bursts with frequent stirring until completely melted, smooth and glossy.
Combine egg with sugar, vanilla and salt in a large bowl and whisk vigorously with a wire whisk or mix with a handheld electric mixer for 2-3 minutes until pale, thick and fluffy. Mix in warm chocolate mixture until evenly blended. Sprinkle in flour and fold it in until well incorporated and smooth. Spread batter into prepared pan and sprinkle chocolate chips on top.
Bake for 16-24 minutes until a skewer inserted into the center comes out with a few moist crumbs. If you have a true 9x5-inch pan, the brownies should take just 16 minutes but if your pan is slightly smaller, they may need up to 25 minutes.