Small batch baking is my specialty, and this recipe for seriously fudgy small batch brownies is the perfect portion to satisfy your brownie craving! These brownies are rich, dense, and fudgy in the middle with a beautiful crackly top. Once baked, sprinkle the top of the brownies with flaky sea salt and enjoy!
Small Batch Brownies
I absolutely love small batch baking recipes. As someone that lives alone (and admittedly lacks a bit of self-control), being able to make smaller batches of baked goods is a godsend; it means there's less sweets lying around for me to overindulge in, which was the inspiration behind my second cookbook, Simple Small Batch Baking.
This small batch brownie recipe is actually a scaled-down version of one of the most popular recipes on my blog and in my first cookbook. This scaled down recipe makes just 8 brownies, which is perfect if you have a small household and not enough people to share a full batch of brownies with! If you're looking for a classic fudge brownie recipe or other brownies from scratch, however, I've got you covered!
Ingredients for Small Batch Fudge Brownies
You don't need a ton of ingredients to make a small batch of brownies; here’s what you’ll need:
- Butter: The one and only.
- Dark chocolate: I love using 70% cacao dark chocolate in my baked goods; but you could also opt for semisweet chocolate for this recipe. When it comes to baking with chocolate, make sure to use the highest quality one that has the fewest ingredients.
- Cocoa powder: I recommend using Dutch-processed cocoa for that deep, chocolatey flavor although your regular unsweetened cocoa powder will work just fine!
- Espresso powder: This is different than instant coffee! Espresso powder further brings out the chocolate flavor; don't worry... your brownies won't taste like coffee, I promise!
- Sugar: This recipe uses both granulated and dark brown sugar for the ideal fudge brownie texture
- Vanilla: Leaving it out will result in brownies that taste a little bland.
- Salt: Brownies made without salt taste a little plain, so don’t skip it.
- Eggs: Two large (room temperature) eggs are all you need.
- All-purpose flour: Only 1/3 cup of all-purpose flour is needed!
Recipe Troubleshooting & FAQ
Can I reduce the sugar?
Unfortunately, no. It’s doing more than lending a sweet flavor. It’s actually helping with the overall structure and texture of the brownies.
How can you tell when the brownies are done baking?
A toothpick is your best friend when testing brownies for doneness. You'll want to remove these brownies when your toothpick is covered in moist crumbs; they might even still look ever so slightly underdone in the center. The residual heat of the pan will continue to finish cooking them to fudgy perfection, however, so make sure to let them cool completely in the pan.
Help! My brownies are dry! What did I do wrong?
These seriously fudgy small batch brownies are anything but dry! If yours turn out as such, you likely either added too much flour or overbaked it! It could also be a combination of the two! Because every oven is different, I recommend checking for doneness 5 minutes before the bake time listed in the recipe.
*Originally posted April 28, 2021*
*Post updated September 6, 2022*
Seriously Fudgy Small Batch Brownies
- 115 g unsalted butter
- 60 g dark chocolate chopped (70% cacao)
- 3 tablespoon cocoa powder
- 1 teaspoon espresso powder
- 75 g granulated sugar
- 55 g dark brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- 2 large eggs
- 45 g all-purpose flour
- Preheat oven to 350°F (180°C). Line a 9x5-inch pan with parchment paper, leaving overhang on the sides. Grease the parchment with butter or nonstick cooking spray, then set it aside.
- In a small heatproof bowl, combine the chopped chocolate, espresso powder, and cocoa powder and set aside.
- Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, stirring often. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set it aside.
- Using an electric hand mixer, whisk together the granulated sugar, brown sugar, vanilla extract, salt, and eggs for exactly 5 minutes on high.
- With the mixer on, pour in the slightly cooled chocolate mixture and mix until smooth, about 2 minutes.
- Add in the flour and use a rubber spatula to gently fold until just combined.
- Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 20 minutes and then remove the pan from the oven and slam them on a flat surface 2-3 times (this deflates them slightly, giving them a more even texture and encourages that beautiful crackly top). Return to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 5 additional minutes. The center of the brownies will seem underbaked, but the brownies will continue to cook and set as they cool.
- Sprinkle the top of the brownies with flaky sea salt, if desired, and allow brownies to cool completely in the pan. Use the parchment paper to lift the cooled brownies out of the pan; cut into 8 bars and enjoy!
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