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small batch fudge brownies
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5 from 4 votes

Small Batch Fudge Brownies

These small batch fudge brownies are rich, chocolatey, and dense! A smaller version of my popular Ultimate Fudge Brownies.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: Brownies & Bars, Fudge Brownies
Servings: 8 brownies
Calories: 253kcal
Author: Mike Johnson


  • 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 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!



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