Small Batch Brownies Recipe

The best ever Small Batch Brownies recipe is here! They are incredibly gooey, chocolatey and perfect for your midnight cravings! 

There are days when you don’t want to make a large batch of products simply because it’s just one or two people eating, and you may end up with a lot of leftovers or when you don’t have enough ingredients to make the entire batch. These small-batch recipes work perfectly in such situations. 

You can easily gather simple staple ingredients available in the kitchen and make something for yourself to calm that sweet craving without the hassle of extra batter or too many baked pieces! 

I usually love making and eating edible cookie dough and no-bake edible brownie batter when it comes to a sudden urge to eat something sweet, and it’s quick too. But when it comes to having something atrociously chocolatey dessert, this small-batch brownie recipe is my go-to recipe. 

Why You’ll Love This Recipe? 

  • Small Portions: Not every time you bake for others. Sometimes, you want to bake for yourself too. But making an entire large batch would mean that either there would be leftover batter or else excess baked portions. Both ways, you feel not wasting the ingredients for just a single piece of sweet craving. In such a dilemma, this recipe for small-batch Brownies works perfectly. It makes 3-5 pieces which are more than enough for you. 
  • Delectable Brownies: Of course, they need to be delicious. Why else would you crave them?! Made with Belgian dark chocolate and topped with crunchy walnuts, these brownies are simply awesome, making them the best fudgy chocolate brownies. 
  • Simple Ingredients and Tools: you don’t need fancy ingredients or tools to make these Brownies. All the ingredients needed are staple ingredients that are readily available in any kitchen. So you can bake them whenever you wish to. 

Important Ingredients Used In The Recipe

  • Dark Chocolate: I love using 46.5% Belgian dark chocolate in my recipes. The brand I use is Van Houten. They are perfectly semi-sweet, making desserts neither too dark nor too sweet. The brownies being fudgy, has a lot of chocolate in melted, chopped chunks and garnish form. 
  • Natural Cocoa Powder: Natural cocoa powder adds some more chocolate flavour to the brownies. If you like a more intense flavour, you can also use Dutch-processed cocoa powder. 
  • Eggs: The Brownies are supposed to be gooey; hence no rising agent is used in the recipe. Therefore, eggs here work not just as an Emulsifier but also as a rising agent giving the aeration and height it needs. 
  • Castor and Brown Sugar: A combination of both castor and brown sugar is going in the Brownies. This maintains a balance of sweetness. 

How To Make Small Batch Brownies 

Preparation: You need ten ingredients to make this recipe, so collect all ten in different bowls before starting with the recipe. Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Grease and line a rectangular bread tin using melted butter and butter paper.

Melt Butter and Chocolate: Take unsalted butter and dark chocolate(1) in a bowl and Mt them together using a microwave. You can even melt it using a double-boiler. 

Add Sugar: Once the butter and chocolate have melted completely, give it a stir and add both castor and brown sugar to it. Mix them well using a spatula. 

Add Wet Ingredients: Next step is to add the egg and vanilla essence to the mixture. Give this a good mix as well. 

Add Dry Ingredients: To make the batter, next, add sifted dry ingredients, which are flour, natural cocoa powder and salt. Combine the ingredients to make a smooth, lump-free batter using the cut-and-fold method. 

Fold Chopped Chocolate: Lastly, add the Chopped dark couverture chocolate (2) to the batter and give the batter a final mix.


Garnish: Transfer the batter to the prepared tin and spread evenly. Now garnish the top with some Chopped walnuts and dark chocolate chunks. 

Bake: Put the batter for baking in the oven at 180C (OTG mode: lower rod only) for 25-30 minutes. You will see a flaky top when appropriately baked. 

Chef’s Tips For The Recipe

Tip for Chocolate

If you are out of Belgian chocolate or simply don’t want to use it, then you can go for dark compound chocolate as well. You can even use a mix of milk and dark chocolate chunks. 

Do Not Over Bake

Fudgy brownies can be easily over-baked because the toothpick test doesn’t work for them. The toothpick will come out with sticky batter simply because the brownie is gooey. So bake for the recommended time, and do not bake beyond that for too long. 

Cool The Brownie Before De-moulding

Ensure that you do not remove the brownie from the tin when its hot. Let it cool down and then de-mould. Before slicing also, the brownie must be thoroughly cooled from inside. you can even put it in the refrigerator first and then slice it. This way the brownie won’t have crumbs.

How To Store Small Batch Brownies 

Baked Brownies must be completely cooled before storing them. Cling-wrap and store in an airtight container. If stored at room temperature, you must consume them within 2-3 days. In the refrigerator, they can last for 4-5 days.

More Easy Recipes

Looking for quick recipes? Then check out these desserts-

Stroopwafel Cookies

No Bake Cookie Dough Bites

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Small Batch Brownies Recipe

Small batch brownie: Treat yourself to these amazing fudgy chocolatey Brownies that are perfect for any time sweet cravings. 

  • Total Time: 35 to 40 minutes


  • 50g All-Purpose Flour
  • 10g Natural Cocoa Powder
  • 55g Unsalted Butter
  • 50g Castor Sugar
  • 35g Brown Sugar
  • 1/8 Tsp Salt
  • 50g Eggs
  • 80g Dark Couverture Chocolate (1)
  • 50g Chopped Dark Couverture Chocolate (2)
  • 1/2 Tsp Vanilla Essence

For Garnish:

  • 15g Chopped Dark Courveture Chocolate
  • 15g Chopped Walnuts


  1. Prepare a bread tin by greasing it from the inside and placing butter paper at the bottom. Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan) 
  2. In a bowl, melt unsalted butter and dark chocolate (1) together in a microwave. Stir them once melted. 
  3. To this, add both castor and brown sugar. Mix well using a spatula. 
  4. Now, add wet ingredients, which are eggs and vanilla essence. Stir this in the batter. 
  5. Next, add the sifted dry ingredients, which are all-purpose flour, Natural cocoa powder, and salt. Combine everything well to make a smooth batter. 
  6. Finally, fold the chopped dark couverture and give it one last mix. 
  7. Transfer the batter to the prepared tin and spread it every. Garnish the top with dark couverture chocolate chunks and some chopped walnuts. 
  8. Bake this at 180C (OTG mode: lower rod only) for 25-30 minutes.
  • Author: Chef Mansi Jain
  • Prep Time: 10 minutes
  • Cook Time: 25 to 30 minutes

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