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These small-batch brownies are fudgy, gooey, and deeply chocolatey. Whipping the eggs with sugar creates the classic shiny, crinkly top. This recipe makes a smaller loaf—perfect when you want brownies but not a full pan.
Rich in chocolate flavor, these brownies have a tender, fudgy interior and a glossy, crinkled crust. The recipe yields about eight slices and fits into a single loaf pan, making it ideal for smaller households or when you want a treat without leftovers.
A final sprinkle of sea salt balances the sweetness and enhances the depth of the chocolate.
Why this recipe works
- Simple method: You only need an electric hand mixer, two bowls and a spatula.
- Chewy, fudgy texture: The whipped eggs and sugar create volume while the other ingredients keep the center dense and moist with a shiny top.
- Perfect small portion: Makes 8 slices in a 9×5-inch loaf pan — ideal when you want a modest batch.
Ingredient notes
Key ingredients and tips for best results. See the recipe card below for exact measurements.
- Butter: Melted and combined with chocolate for a smooth base.
- Eggs: Bring to room temperature for better volume when whisked.
- Dark chocolate: Choose a not-too-bitter bar or chips (around 54–60% cocoa) for balanced flavor.
- Cornstarch: Helps relax gluten, producing a softer, fudgier crumb.
- Cocoa powder: Dutch-processed cocoa gives a round, rich chocolate note.
Step-by-step instructions
A concise guide to make these brownies. The full recipe card with exact measurements follows below.
Preheat the oven to 160ºC / 325ºF (conventional). Line a 23 x 13 cm (9 x 5 in) loaf pan with parchment paper.
Step 1: Melt the butter, then stir in the dark chocolate chips until smooth and glossy.
Step 2: Sift together the flour, cocoa powder, cornstarch and salt.
Step 3: In a bowl, use an electric hand mixer to whisk the eggs and granulated sugar on high until light and fluffy (about 4 minutes). Fold in the melted chocolate-butter mixture, the oil and vanilla.
Step 4: Gently mix in the dry ingredients on low speed until just combined. Scrape the bowl and fold in most of the chocolate chips, reserving a few for the top.
Step 5: Spread the batter in the prepared pan, top with the remaining chips and bake for 45–50 minutes. Cool completely before slicing and finish with a light sprinkle of sea salt. Serve plain or with a scoop of ice cream.
Expert baking tips
- Use a kitchen scale: Weights are more accurate than volume measures and give consistent results.
- Don’t overmix: Once the dry ingredients are added, fold gently to avoid developing gluten. A final fold with a spatula ensures everything is incorporated.
- Choose the right pan: A light-colored aluminum pan distributes heat evenly and prevents over-browning. Dark pans can darken edges and dry the brownie.
FAQ
The brownies are done when the surface is set but the center is still slightly soft. Insert a toothpick or knife — if it comes out with moist crumbs (not wet batter), the brownies are ready. If it picks up wet batter, bake 5 more minutes and check again.
Both are good. Room temperature keeps them tender and easy to slice; chilling tightens the texture and makes them extra fudgy. They also slice nicely after resting in the fridge overnight.
Yes. Storing them in the fridge overnight often improves the fudgy texture and intensifies the chocolate flavor.
Storage
- Room temperature: Store in an airtight container to keep brownies soft. They remain tender for 2–3 days.
- Fridge: Chilling firms the brownies and enhances fudginess. Store uncut in the fridge overnight and slice before serving if desired.
Other brownie and bar recipes to try
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Everyday Bakes (Easy pantry-friendly recipes)
-
Blueberry Crumb Bars (Buttery Shortbread & Blueberry Filling)
-
Brown Butter Blondies (Chewy with Crispy Edges)
-
The Best Lemon Bars with Buttery Shortbread Base
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Small Batch Brownies
Equipment
- 23 x 13 cm (9.25 x 5.25 in) loaf pan
Ingredients
Small Batch Brownies
- 60 g butter, melted
- 50 g dark chocolate chips
- 50 g all-purpose flour
- 30 g cocoa powder
- 2 teaspoon cornstarch
- ¼ teaspoon salt
- 175 g granulated sugar
- 2 large eggs
- 45 g oil (canola or vegetable)
- 1 teaspoon vanilla extract
- 50 g dark chocolate chips (to fold into the batter)
- A sprinkle of sea salt
Instructions
- Preheat the oven to 160ºC / 325ºF (conventional). Line a loaf pan with parchment paper.
- Melt the butter and stir in the 50 g dark chocolate chips until smooth.
- Sift together the flour, cocoa powder, cornstarch and salt.
- Whisk the eggs and sugar with an electric hand mixer until light and fluffy (about 4 minutes). Add the melted chocolate-butter mixture, oil and vanilla and mix to combine.
- Fold the dry ingredients into the wet mixture on low speed until just combined. Stir in 50 g chocolate chips, saving a few for the top.
- Transfer batter to the prepared pan, top with reserved chips and bake 45–50 minutes. Cool completely, sprinkle with sea salt and slice to serve.
Nutrition
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