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Closeup of a brownie next to a knife

Small Batch Brownies

This small batch brownie recipe is perfect for when a chocolate craving hits. The brownies are assembled in one bowl and baked in a loaf pan or muffin pan. This easy recipe produces six fudgy and moist brownies in about 30 minutes.
Course Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings 6
Calories 285kcal


  • 4 tablespoons unsalted butter cut into pieces
  • ½ cup plus 2 tablespoons chocolate chips* divided
  • ½ cup granulated sugar
  • 1 large egg
  • 2 tablespoons water
  • ¾ teaspoon pure vanilla extract
  • generous ¼ cup unsweetened cocoa powder
  • ½ cup all purpose flour**
  • ¼ cup powdered sugar
  • couple pinches salt


  • Preheat oven to 350°F. Line a 9x5 loaf pan with foil or parchment paper leaving a couple inches overhang, grease the foil/parchment. OR grease the cavities of a 6-count standard sized muffin pan.
  • Place the butter, 2-tablespoons chocolate chips, and sugar in a medium-sized microwave safe bowl. Microwave in 20 seconds increments, stirring well in between, until the butter and chocolate are melted. Allow the mixture to cool down for a couple minutes.
  • Add the egg, water, and vanilla and whisk for one whole minute. Add the cocoa, flour, powdered sugar, and salt and whisk until combined. Tap all of the excess batter off the whisk and remove it from the bowl. Stir in the chocolate chips with a rubber spatula or wooden spoon.
  • Spread the batter into the prepared loaf pan or divide between 6 muffin cups. Bake the loaf pan for 25-30 minutes and the muffin pan for 15-20, until a toothpick inserted just outside the center comes out with moist fudgy crumbs but no thin raw batter (see note on bake time***).
  • Place the pan on a wire rack to cool. We like these best served warm. They will firm up as they cool.


*Use semisweet, milk chocolate, or dark chocolate chips. Note that the sweetness of the brownies will vary based on how sweet your chocolate chips are.
**To properly measure flour: whisk the flour to lighten it, lightly scoop a heaping portion and level it off with the back of a knife. 
***Be sure not to overbake. They will continue cooking as they cool. Do your toothpick test just outside of the center of the brownies. If using a loaf pan be sure it is 9x5. A larger loaf pan will produce brownies that are quite thin. If your loaf pan is a bit smaller you will likely need to add a few minutes to the bake time. My 9x5 pan is glass, if yours is metal you will likely need to add a few minutes to the bake time. 


Calories: 285kcal | Carbohydrates: 41g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 14mg | Potassium: 123mg | Fiber: 2g | Sugar: 30g | Vitamin A: 278IU | Calcium: 24mg | Iron: 1mg