Small Batch Brownies (makes 3 – 4 brownies)


I’ve been on the hunt for the perfect brownie recipe for years. I’m pretty picky about my brownies. I don’t like them to have an overbearing chocolate flavor (call me crazy), I don’t like them to be so gooey they have no structure – I definitely like a little chew to my brownies, I like a fair amount of vanilla to compliment the chocolate flavor and I don’t like a brownie to be so rich I can only take a few bites. Oh and I like it to have an even consistency throughout, sometimes I end with dry edges and a super moist center. Not that picky right? Well on Sunday I considered testing out more brownies but instead an idea come to me, why not just make a small batch? I thought since I had just made a banana cake the day prior I should save myself the temptation of having a big a pan full of brownies sitting around and make just enough that I can only have one brownie for me and a few left to share with the rest of my family.

Small Batch Brownies | Cooking Classy

I can’t even tell you how many times I’ve made this Single Chocolate Chip Cookie and this Peanut Butter Cookie, oh and let’s not forget the Oatmeal Raisin Cookie. I love that they are large enough to share yet there isn’t a whole pan of them so it makes portion control easier (unless you eat the whole thing by yourself at once). I turn to those recipes far more than I do an entire batch of cookies. They are a breeze to make and I dirty one bowl, one spoon and a piece of parchment paper. Maybe I’m not doing myself a favor with these recipes because they make it just so easy that they kind of become a spur of the moment kind of thing, plus you don’t have to dread a huge mess in your kitchen. Now we have small batch brownies and they are pretty much perfect!

It only takes 6 ingredients (if you don’t have cooking spray just butter the pan, works just as good), one 8 by 4 loaf pan, a quick blend of ingredients and even the baking time is minimal since it’s such a small batch. My kind of brownies! You can adjust the recipe to suit your taste, if you are a more of a dark chocolate lover you’ll probably want to go with 1/4 cup cocoa as noted in the recipe.

What are you waiting for? Homemade brownies don’t really get any easier, trust me!

Small Batch Brownies | Cooking Classy Small Batch Brownies | Cooking Classy Small Batch Brownies | Cooking Classy Small Batch Brownies | Cooking Classy Small Batch Brownies | Cooking Classy Small Batch Brownies | Cooking ClassySmall Batch Brownies | Cooking Classy


Small Batch Brownies

5 from 2 votes

Yield: Yields 3 - 4

Prep Time: 5 minutes
Cook Time: 20 minutes


  • 1/4 cup salted butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 cup all-purpose flour*
  • 3 Tbsp unsweetened cocoa powder


  1. Preheat oven to 300 degrees. Spray a 8 by 4-inch bread pan (don't use a 9 by 5 or they'll be too thin) with non-stick baking spray.
  2. Place butter in a microwave safe bowl and heat in microwave until 2/3 of the way melted, about 25 seconds. Mix in sugar, stirring until butter is fully melted, then mix in egg and vanilla extract. Add flour and cocoa powder and mix just until combined.
  3. Pour into prepared baking dish and spread into an even layer. Bake in preheated oven until set, about 20 minutes.
  4. *For a more richly chocolate brownie, use 1/4 cup cocoa powder and 3 Tbsp flour. I tested the brownies both ways, just make them according to personal preference.
  5. Recipe source: Cooking Classy



  • Jessica @ Citrus Blossom Bliss: These brownies look amazing! I totally get where you’re coming from about being very picky in your brownie specifications. The small batch sounds great for portion control but also super dangerous because you could whip it together at any time! April 21, 2015 at 4:35pm Reply

  • janet: can’t wait to try these – now that my family is grown and it’s just the two of us – I really look for recipes like this that won’t overwhelm us on the quantity! April 21, 2015 at 5:27pm Reply

  • Averie @ Averie Cooks: GENIUS!! And everything you said about brownies and being super picky,
    i am super picky too. And with cookies, and cake. Okay, I am just picky. And the longer I blog, the pickier I get :) I love this idea so much!! I try to cook all my desserts in as small of a batch as possible and this is awesome! April 21, 2015 at 7:32pm Reply

  • lauren: What a simple and easy recipe!

    I’ve really got into baking lately and have ben dying to try out a brownie recipe and this seems perfect and I would love to give this a try.

    Thanks for sharing :-)
    April 22, 2015 at 3:46am Reply

  • Medha @ Whisk & Shout: These brownies look seriously perfect! :) April 22, 2015 at 11:33am Reply

  • Elle @ Only Taste Matters: You’ve made them so easy I think they are going to be my go to late night snack! Not sure if I should thank you or not. ☺ April 22, 2015 at 3:02pm Reply

    • Jaclyn: Haha seriously, exactly how I feel :)! April 23, 2015 at 1:39am Reply

  • Amber @ The Bewitched Baker: Ooo, limited batches of brownies is such a good idea. Brownies are my comfort food… it’d be better to only have three than twelve in the house! :) April 23, 2015 at 5:06am Reply

  • Yolanda: This came out good!! And that it is only 3 brownies is better because I’m the only one that eats the stuff. I put caramel topping on mine. Thanks. April 23, 2015 at 5:57am Reply

  • LindaSonia: Is the oven temp really 300??? April 23, 2015 at 9:26am Reply

    • Jaclyn: Yep. :) April 23, 2015 at 8:58pm Reply

      • Ashley: I just made them at 30 for 30 minutes & they aren’t close to being done. Going to try again. August 15, 2016 at 5:29pm Reply

      • Hannah: Same with mine; I like gooey brownies but this was a bit too gooey. Definitely needs longer than 20 minutes June 7, 2017 at 10:17pm Reply

  • Anna @ Crunchy Creamy Sweet: This is pure indulgence! I think everyone needs a recipe for brownies that make a small batch – for the late night chocolate cravings! Pinned! April 23, 2015 at 1:11pm Reply

  • Sahar: Hi!- this is just the recipe I need…brownies just for me! I’m planning on making these tomorrow, but I just had a quick question. I love adding chocolate chips/chunks and chopped nuts to my brownies, and I was wondering how much of each (chocolate/nuts) you would recommend adding? April 23, 2015 at 4:55pm Reply

    • Jaclyn: I would probably add about 2 Tbsp chopped nuts and 3 – 4 tbsp chocolate chips. April 27, 2015 at 10:45pm Reply

    • Lina: Probably just add however much you’d like C: September 10, 2016 at 4:28pm Reply

  • Jess: What a neat idea! I never wouldve thought to make brownies in a loaf pan. Sometimes I need chocolate asap but I dont want a lot of sweets and baked goods around the house especially while Im trying to lose weight but this is the perfect size to make for those chocolate cravings. April 24, 2015 at 9:59am Reply

  • Kayle (The Cooking Actress): oh man-these brownies look SO incredible that it’s a good thing this recipe is small batch!! April 27, 2015 at 5:57pm Reply

  • Natalie: I made these last night! They were so freakin good! I don’t have a loaf pan of any sort, so I used a mini muffin pan and it made a dozen mini brownies. Perfect for our family! April 29, 2015 at 12:52pm Reply

    • Jaclyn: Great idea! I’ll my kids would love them that way, thanks for the tip! April 29, 2015 at 5:53pm Reply

  • Olivia: sooooo yummy!!! But so dangerous it’s really simple and quick so bad that I can make it whenever I want :( haha June 12, 2015 at 12:07pm Reply

  • Jen: I only have 9×5 loaf pan, would you recommend doubling the recipe? Or using another size altogether? I like brownies, but I’m all for the “more decadent the better” approach. I’ve yet to find my perfect recipe match. I’m sure my kids will enjoy these with ice cream. June 14, 2015 at 2:02pm Reply

    • Jaclyn: I would probably double it for that size just so they aren’t super thin. They’ll just have to bake a bit longer. August 5, 2015 at 11:07pm Reply

  • Lynds: I tried the option with less flour and more cocoa powder. It turned out FABULOUS, GOEY and abit of crisp on the top.
    However after bake, the surface on top has small little tinny holes, instead of smooth light brown surface. Have u experienced that? Wonder if I did it wrongly ? June 14, 2015 at 5:57pm Reply

    • Jaclyn: Not sure what the holes would be from other that a lot of excess mixing, maybe air pockets? I’m glad you liked it though :)! August 5, 2015 at 11:06pm Reply

  • MBP: Doesn’t the salted butter make the brownies salty? Any particular reason it uses salty butter over unsalted butter? July 19, 2015 at 1:22pm Reply

    • Jaclyn: It’s because no salt is added to the recipe so the salted butter adds about 1/8 tsp to balance out all the sweetness. July 21, 2015 at 10:49pm Reply

  • Marilyn: Perfect size for the two of us! Very good taste and texture – great for topping with ice cream or fruit sauce. I did add a heaping tablespoon of chocolate chips and also used 1/2 regular sugar and 1/2 coconut sugar. I definitely like the little bit of sweetness the powdered sugar adds. I will make again and again…… August 2, 2015 at 4:04pm Reply

  • bongekile zulu: I’m soo loving these brownies..and more trying them tonight for dessert August 13, 2015 at 6:25am Reply

  • Karina: I made these yesterday, with the addition of strong coffee, it was delicious! It inspired me to make coffee-brownie cake! Thanks for sharing, very yummy! August 29, 2015 at 12:57pm Reply

    • Jaclyn: I’m glad you liked these brownies Karina!~ August 30, 2015 at 3:39pm Reply

  • Anna: I LOVE this recipe! That’s a bad thing.
    When I’m feeling super adventurous, I add some rosemary and olive oil.
    My hips are not appreciative! ;) September 15, 2015 at 4:57pm Reply

  • Shelley: Hi Jaclyn,

    I would like to make these but I’m wondering if I could use Roger’s Demerara Sugar instead of white granulated sugar?

    I’m going to make these soon because it’s that time of the month and this offers only a small amount compared to larger recipes!!

    Thank you! <3

    – Shelley September 15, 2015 at 9:27pm Reply

  • Zara: These are so good! But very dangerous because now I want to make them all the time, they’re so easy to prepare! Thanks for the recipe, love your beautiful website. September 16, 2015 at 12:28am Reply

  • Rebecca: They’re in the oven now, and they seem like they’re going to be great! The only thing is that they’re taking A LOT longer than the directions say – they’ve been in for close to 30 minutes and will likely take another 5 or so. I’ve double-checked everything to see where I went wrong, but everything’s been according to the recipe. Any thoughts? September 26, 2015 at 7:02pm Reply

    • Jaclyn: Does your oven normally cook low? It sounds like you might need to up the temp next time or that something was mismeasured. I hope you can get them to work out though this is my go to brownie recipe :). September 26, 2015 at 7:08pm Reply

      • Rebecca: Thanks, Jaclyn! I think it normally runs a little low, but not low enough to make it take an extra 15 minutes to bake. However, the brownies came out beautifully and were absolutely delicious! I’m very glad I waited the extra minutes – totally worth it :) September 28, 2015 at 11:53am Reply

  • Kiera: OH MY GOD to anyone thinking of making this recipe do it right away it is the best thing I’ve ever had and I usually cannot make brownies as something always goes wrong but this is a great recipe thank you so much!! October 12, 2015 at 10:43am Reply

    • Jaclyn: I’m so glad you liked this recipe Kiera! Thanks for your review! October 12, 2015 at 1:03pm Reply

  • Chandra: Needed a Chocolate fix & tried this recipe. Oh my goodness these are so good! I made mine in the little muffin pan also and ate 3 and I was satisfied! Love your site! Can’t wait to try some of the other great recipes!

    Thank you! October 20, 2015 at 6:56pm Reply

    • Chandra: Meant to say mini muffin pan & 3 turned into 4! Had to make myself put the rest of them away before it turned into me eating all 12! LOL These are Delicious but dangerous for sure! October 20, 2015 at 7:15pm Reply

  • Bridgette: Oh my, thank you! I’m often reluctant to spend time and resources on new baking experiments, and I currently only have a German bread pan (different dimensions but a surface area close enough to your pan’s). I’m glad you made a point of blogging about a small batch. This motivated me to give it a try, using the chocolate > flour version for a fudgier brownie. Your recipe + Thomas Joseph’s kitchen logistics helped me bake a small but tasty batch. I pressed a walnut half into the top before baking. I’ll be trying more of your recipes soon! October 27, 2015 at 4:20pm Reply

  • Lisa: I am a total brownie snob, and these are the BEST BROWNIES I HAVE EVER EATEN! I followed the extra chocolatey directions, and sneaked in a couple tablespoons of mini dark chocolate chips. HAVE MERCY! I baked them in a mini muffin pan, and they are a perfect dozen. So rich and delicious!
    Thank you for the awesome recipe! October 29, 2015 at 7:53am Reply

    • Jaclyn: I’m so glad you liked the recipe Lisa! Thanks for the tips! October 29, 2015 at 5:19pm Reply

  • Taylor: I wanted to know. It doesn’t specify what type of flour to use. AP or SR Flour? October 30, 2015 at 3:25pm Reply

    • Jaclyn: Sorry that is all-purpose flour. October 31, 2015 at 12:49am Reply

  • Pam Bates: What a brilliant idea. Can we have a recipes for Blondies like this? And what about your Carmelitas? November 7, 2015 at 3:32am Reply

  • Jane on Whidbey: Oh, dear! This is trouble! Thank you so much. lol November 18, 2015 at 9:38pm Reply

  • Steph: These were way too dry for me. Seemed weird there isn’t a call for any milk or oil – should have trusted my instincts January 5, 2016 at 8:50pm Reply

  • Michelle: Ummmm YUM! These were absolutely delicious! :) January 10, 2016 at 3:21pm Reply

  • zahabia: They turnedv out really good, I also baked them in muffin tray, I felt they were little dry to, any reason y, will make them again February 2, 2016 at 7:52pm Reply

  • 420meowmeow: I substituted the butter for coconut oil and they turned out too moist. Could that be why? March 3, 2016 at 2:31am Reply

  • To Clair: I’m a lover of brownies, but as a single mom I don’t want to make a full pan of brownies because I will eat them all. This is a perfect size recipe for just a few to feed the craving. I tried the recipe with more cocoa than flour. They taste great.
    I just have one problem. I put them in my oven for 26 mins. on 300 and they still weren’t done. Any suggestions? March 31, 2016 at 9:44pm Reply

    • Jaclyn: I’d just up your oven to 325 next time and they should be done quicker. All oven temps actually vary a little which is why I’ve started using two oven thermometers. April 2, 2016 at 10:42pm Reply

  • Lillian Evans: Made these with your suggestion to make them extra chocolatey, 1/4 c cacao powder and 3 tsp of flour. I also subbed maple syrup, replace 3/8 c for your 1/2 c granulated sugar, all I have haha. I baked the brownies for 30 mins. Also, added pecans on top. Delish. Thank you! April 16, 2016 at 4:11pm Reply

  • Naina: This looks soo good! Want to make them for my birthday soon :) would doubling/tripling the recipe work? How do you think it would go with a chocolate ganache frosting? May 31, 2016 at 5:50am Reply

    • Jaclyn: It would be very very rich with a ganache frosting but if you like rich by all means go ahead :). And yes you could double or triple as long as you used more pans or one 8 by 8 would probably be fine for triple. May 31, 2016 at 11:24am Reply

  • Crystal: I am trying this recipe out for the first time and something is off… they are not firming up, still complete goo after 25 minutes. Any suggestions? June 6, 2016 at 6:13pm Reply

  • Donna: Should these bake in the middle of the oven, lower third, where? September 16, 2016 at 7:16am Reply

    • Jaclyn: In the middle of the oven. For future reference that’s where all of my baking recipes are to be baked unless otherwise stated :). September 16, 2016 at 9:41pm Reply

  • Donna: And, which do you usually make: the regular way or the extra chocolately?? September 16, 2016 at 7:22am Reply

    • Jaclyn: I usually make them the regular way. My preference in chocolate is middle of the road somewhere between milk chocolate and semi-sweet chocolate and that’s about where the regular version sits. September 16, 2016 at 9:40pm Reply

  • Valerie: Hi, I’ve made these twice and they turn out great. It’s a delicious, fast treat for me and my husband :) December 14, 2016 at 7:02pm Reply

    • Jaclyn: I’m so glad you both enjoy them Valerie! January 3, 2017 at 11:47am Reply

  • Kyra M.: Oh my goodness…these are amazing! Perfect size and tasted so delicious! I out a twist on these, though. I love frosted brownies! I had leftover Kaluha Buttercream from espresso Kaluha spritz sandwich cookies. But i only had a little. This recipe rendered exactly the right amount of brownies. Perfect combo:) January 9, 2017 at 6:38pm Reply

  • Natalie: I made this recipe Gluten Free by using bob red mill GF 1:1 blend. Turned out perfect and delicious!! Husband didn’t even know they were GF. They did take 26 minutes though, still gooey and yummy! January 11, 2017 at 9:46am Reply

  • Kels: Should I triple it or double it if I want to make it in a 9×13? April 1, 2017 at 9:44am Reply

    • Jaclyn: I would do 3 or 4 times the recipe. April 1, 2017 at 2:50pm Reply

  • Lauren: Oh my these could be dangerous! I stumbled upon this recipe and immediately wanted to try it but I only had gf pancake mix on hand. The pancake mix itself is wonderful and actually pretty sweet on its’ on so I decided to give the recipe a try using the mix, I just cut down on the sugar. I’m so glad I did becuase it’s amazing. It’s the perfect amount of chocolate and it truly didn’t even taste gf! The best part was I whipped it up in a jiffy! Thanks so much for sharing this awesome recipe! April 6, 2017 at 11:52am Reply

    • Jaclyn: So glad it worked! Thanks for leaving a comment Lauren! April 18, 2017 at 1:09pm Reply

  • Rawya: Hi, this sounds yummy and i would like to give it a try, i just can’t imagine how only 1/4 cup flour will yeald this nice looking brownie and am worried about the sugar quantity as well, i thought sugar is usually less than flour June 17, 2017 at 11:42am Reply

    • Jaclyn: It only makes a small a very small amount so not much flour is needed. And this is just the sugar quantity I like but you can adjust it to suit your taste :). I do hope you love them! June 17, 2017 at 9:24pm Reply

  • Elise: I’ve made these a couple times now! Makes for an awesome late night indulgence or quick afternoon treat for the kids and I. They are the perfect gooey brownie – not sure how these could ever be dry like some people have stated -they’re so fudgy and indulgent! I did have to up the baking time by 8 – 10 minutes but that’s fine by me! Had to share the recipe with family because they loved them so much as well! Thanks so much for sharing! July 29, 2017 at 4:37pm Reply

    • Jaclyn: Thanks for the great review Elise! So glad they were enjoyed! August 11, 2017 at 12:21pm Reply

  • Deloris Monroe: These were perfection!!!
    Made them last night. Sooo easy. One bowl. Easy cleanup.
    Delicious 😊
    FYI cooked mine for 30 minutes at 300 degrees.
    20 wasn’t long enough. August 30, 2017 at 3:38pm Reply

    • Jaclyn: Thanks Deloris – Glad you loved them! August 31, 2017 at 9:41am Reply

  • NickiDe: I baked these in a silicone mini muffin pan for 17 min at 350* in my oven and they were perfect. Made one dozen. I put a Rolo candy in the center (small side down) before baking. Yummy. Also made another batch with some cream cheese filling I had leftover from black bottom cupcakes I made last week and again – perfect at 350* for 17 min. October 6, 2017 at 1:27pm Reply

    • Jaclyn: Great idea! Glad you loved them! October 8, 2017 at 4:13pm Reply

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