Easy small batch brownies with rich, fudgy chocolate and optional pecans. Quick single-serving recipe, perfect for home baking, snacks, or dessert. Moist, tender, and chocolate-packed brownies ready in under 30 minutes.
Ingredients
- 4 tablespoons butter, melted
- ½ cup sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- 2 tablespoons chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (177°C). Lightly butter a 5×5-inch or 4×6-inch baking dish and set aside.
- In a medium bowl, mix the melted butter and sugar until fully combined.
- Add the egg and vanilla extract, stirring until the mixture is smooth and glossy.
- In a separate small bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain.
- If using pecans, gently fold them into the batter.
- Spread the batter evenly in the prepared baking dish.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan for about 10 minutes before slicing and serving.
Why You’ll Love This Recipe
These small batch brownies are rich, fudgy, and perfectly portioned for one or two servings. They bake quickly, require minimal ingredients, and deliver classic chocolate flavor without leftovers.
Tips
- Avoid overmixing once you add the dry ingredients to keep brownies tender.
- Use high-quality cocoa powder for a deeper chocolate taste.
- Check for doneness early; the brownies should be moist, not dry.
Variations and Substitutions
- Swap pecans for walnuts or chocolate chips for extra texture.
- Use coconut sugar or brown sugar instead of white sugar for a different sweetness profile.
- Add a pinch of espresso powder to intensify the chocolate flavor.
- For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free flour blend.
FAQs
Can I double the recipe?
Yes, double the ingredients and use a larger baking dish, adjusting the baking time slightly.
Can I store leftovers?
Store brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Can I make this vegan?
Yes, replace butter with coconut oil or vegan butter, and the egg with a flax egg or commercial egg replacer.
Serving
Serve these brownies warm or at room temperature, plain or with a scoop of ice cream, whipped cream, or a drizzle of chocolate sauce.
Suggestions
- Sprinkle a little sea salt on top before baking for a sweet-salty contrast.
- Pair with a hot cup of coffee or milk for a cozy snack.
- Cut into small squares for a dessert platter or lunchbox treat
Small Batch Brownies
6
servings10
minutes20
minutesIngredients
4 tablespoons 4 butter, melted
½ cup sugar
1 large 1 egg
½ teaspoon vanilla extract
¼ cup all-purpose flour
3 tablespoons 3 unsweetened cocoa powder
⅛ teaspoon baking powder
⅛ teaspoon salt
2 tablespoons 2 chopped pecans (optional)
Directions
- Preheat the oven to 350°F (177°C). Lightly butter a 5×5-inch or 4×6-inch baking dish and set aside.
- In a medium bowl, mix the melted butter and sugar until fully combined.
- Add the egg and vanilla extract, stirring until the mixture is smooth and glossy.
- In a separate small bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain.
- If using pecans, gently fold them into the batter.
- Spread the batter evenly in the prepared baking dish.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan for about 10 minutes before slicing and serving.
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