Small Batch Baking

Small Batch Fudge Brownies

This small batch fudge brownie recipe is actually a scaled-down version of one of the most popular recipes on my blog and in my cookbook. The recipe makes brownies that are dense, chocolatey, and EXTREMELY FUDGY.

Ingredients for Small Batch Fudge Brownies

These small batch fudge brownies don’t require a ton of ingredients; here’s what you’ll need to make them:

  • Butter: The one and only.
  • Dark chocolate: I love using 70% cacao dark chocolate in my baked goods; but you could also opt for a 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 a 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!

Small Batch Fudge Brownies Recipe Troubleshooting & FAQ

Unfortunately, no. It’s doing more than lending a sweet flavor. It’s actually helping with the overall structure and texture of the brownies.

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.

These small batch fudge brownies are anything but dry! If yours turn out as such, you likely either added too much flour or you 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.


Small Batch Fudge Brownies

These small batch fudge brownies are rich, chocolatey, and dense! A smaller version of my popular Ultimate Fudge Brownies.
Course Dessert
Cuisine American
Keyword Brownies & Bars, Fudge Brownies
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 brownies
Calories 253kcal


  • 115 g unsalted butter
  • 60 g dark chocolate chopped (70% cacao)
  • 3 tbsp cocoa powder
  • 1 tsp espresso powder
  • 75 g granulated sugar
  • 55 g dark brown sugar
  • 1 tsp vanilla extract
  • ½ tsp fine sea salt
  • 2 large eggs
  • 45 g all-purpose flour


  • Preheat oven to 350°F (180°C). Line a 9×5-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!



Cover and store leftover brownies in an airtight container at room temperature for 3 to 4 days.


Serving: 1brownie | Calories: 253kcal | Carbohydrates: 25g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 167mg | Potassium: 121mg | Fiber: 2g | Sugar: 18g | Vitamin A: 422IU | Calcium: 24mg | Iron: 2mg

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Mike Johnson

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