Small Batch Brownies

These small batch brownies are made from scratch and baked in a loaf pan, which means they make just enough for two so you don’t have an entire baking pan of brownies sitting around all week tempting you. You’re welcome.

A parchment lined loaf pan filled with partially frosted small batch brownies and a wire whisk on the side.

Adapted from Christina Lane | Sweet & Simple | Countryman Press, 2017

These small batch brownies are magnificently fudgy and chewy and chocolatey and among the best we’ve ever experienced. Which makes them beyond tempting. And because they’re made in a loaf pan, they make a modest number rather than entire panful, just enough to share with those you love most in the world, with none left over to tempt you the rest of the week.

If you want to go all out, you can smother them with frosting, although if you simply can’t stand to wait those extra couple minutes to frost them before you dive in, you won’t be missing out.–Angie Zoobkoff

Why our testers loved this

There’s a whole bunch of reasons our recipe testers devoured these chocolate treats. They loved the chewy, fudgy centers and “nice crisp top.” They were also delighted that they were easy to make and could be served with or without the fluffy chocolate frosting.

Monica M. had this to say about these fudgy brownies, “Really, they rank top among some of the best brownie recipes I’ve tried—and I’ve tried my fair amount of homemade brownies.”

Notes on ingredients

Unsalted butter–If you need to substitute salted butter, omit the 1/4 teaspoon of salt called for in the recipe.
Cocoa powder–You can use any type of cocoa powder for these brownies, but choose one that you like, as it adds all of the chocolate flavors to these brownies.
Frosting–The frosting is optional. If you use it, be sure to completely cool the brownies before frosting them.

How to make this recipe

Heat the oven to 325°F. Line a loaf pan with parchment paper.
Microwave the butter, cocoa, and sugar until the butter is melted. Stir in the remaining ingredients and stir until the batter is smooth.
Scrape the batter into the pan and smooth the top. Bake until the surface appears dry. Cool completely before frosting or serving.
Make the frosting (optional). Mix the frosting ingredients together until smooth, adding just enough milk or cream to make it spreadable. Frost the brownies.

Recipe FAQs

What makes brownies fudgy?

The best way to ensure that the recipe you’re making will be fudgy is to look at the fat to flour ratio in terms of the weight of each ingredient. You want them to be even at the very least. The more fat, the fudgier your brownies.

The addition of leavening will affect your brownies, too. Leavening (baking soda or baking powder) is for anything that you want to rise—cakes for sure, but not brownies. The denser, the fudgier.

A modest amount of time in the oven is essential. No matter if the recipe suggests leaving them in the oven for 40 minutes, we usually start checking ours after 25 minutes. Overbaking is the enemy of fudginess.

How can I make these without a microwave?

If you don’t have a microwave, combine the butter, cocoa, and sugar in a medium saucepan over medium-low heat, and stir until the butter is melted and smooth. Remove from the heat, cool slightly, and proceed with the recipe.

Helpful tips

Brownies can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 3 months.
If you use an 8-by-4-inch loaf pan instead of a 9-by-5-inch pan, the cooking time will increase by a few minutes.
Cool your brownies completely before frosting or cutting.

More great brownie recipes

A slab of dulce de leche brownies, with five brownies cut from the end. — Dulce de Leche Brownies

Three chewy chocolate brownies stacked on top of each other with another leaning on the stack on a piece of parchment. — Dulce de Leche Brownies

☞ If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David

These small batch brownies are made from scratch and baked in a loaf pan, which means they make just enough for two so you don’t have an entire baking pan of brownies sitting around all week tempting you. You’re welcome.

Prep 30 mins

Cook 1 hr 30 mins

Total 2 hrs

For the small batch brownies

For the frosting (optional)

Make the small batch brownies

Preheat the oven to 325°F (165°C) and line a 9-by-5-inch (23-by-13-cm) loaf pan with parchment paper.
In a microwave-safe bowl, combine the butter, cocoa powder, and sugar and microwave on full power for 30 seconds. Stir and return the bowl to the microwave for another 30 seconds. Stir again. If the butter isn’t mostly melted, microwave it for another 15 to 30 seconds. Let the mixture cool for 1 minute.

You can instead melt the butter, cocoa powder, and sugar mixture, in a medium saucepan over low heat and remove it from the heat to cool slightly.
Stir in the vanilla and salt. Then stir in the egg. Add the flour and stir vigorously for about 1 minute, or 50 strokes, until the batter is very thick and smooth and more like a paste than a typical batter.
Scrape the mixture into the loaf pan and bake for 30 to 40 minutes. The surface should appear dry and be starting to crack. Don’t overbake the brownies or the inside won’t be fudgy.
Let the brownies cool completely in the pan before frosting, if desired, about 45 minutes.

Frost the brownies (optional)

In a bowl with a wooden spoon, beat together the butter, cocoa powder, and confectioners’ sugar until thick and creamy, adding as much milk or cream as needed to make the frosting spreadable.

Storage–Brownies can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 3 months.
Pan size–If you use an 8-by-4-inch loaf pan instead of a 9-by-5-inch pan, the cooking time will increase by a few minutes.
Cool completely–Cool your brownies completely before frosting or cutting.

Serving: 1portionCalories: 651kcal (33%)Carbohydrates: 88g (29%)Protein: 6g (12%)Fat: 35g (54%)Saturated Fat: 21g (131%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 130mg (43%)Sodium: 173mg (8%)Potassium: 256mg (7%)Fiber: 5g (21%)Sugar: 68g (76%)Vitamin A: 1045IU (21%)Calcium: 43mg (4%)Iron: 3mg (17%)

If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.

Recipe Testers’ Reviews