Rich, chocolatey, luxurious and OH SO RIGHT! These sweet treats small batch brownies make about 9 thick and hearty brownies and you’ll wonder why you ever made box brownies to begin with?
Small Batch Brownies
What makes a GREAT brownie? Using THREE kinds of chocolate gives you that super powered BAM taste!
The REAL question is, “What makes the BEST brownie”? Leaving some of the chocolate in chunks for an even bigger bang for your buck!
These brownies will tick all the boxes, especially if you are looking for a smaller batch of brownies (I mean, come on, we COULD eat an entire 9×13 pan of brownies, but this means we won’t HAVE to!).
These brownies are…
- Ready in 30 minutes.
- Only two dirty bowls (and one is a cereal size bowl).
- Outrageously chocolatey with THREE kinds of chocolate!
- So EASY that you CAN NOT mess them up AND you can brag that they are homemade!
Here’s What You’ll Need:
- Semisweet Chocolate Chips – the typical chocolate chips that you find in the baking aisles.
- Unsweetened Chocolate Bar – The kind that looks like a chocolate bar.
- A Stick of Butter – because there isn’t a better tasting fat for this recipe!
- Cocoa Powder – your third chocolate that adds such a deep powerful taste!
- Espresso Powder – (this is actually optional, but does make for a deeper richer flavor).
- 3 Eggs – add some puff and richness.
- Sugar – cause you know, sweetness.
- Vanilla – adds balance to your brownies.
- Salt – to make the sweet sweeter!
- All Purpose Flour – Just a little.
Here’s the Key Steps in Making These Brownies…
Spray the pan and then place foil in the pan. First lay foil going one way and then the other 
Chop up the baking chocolate 
Melt all the chocolates in a microwave proof bowl for a minute 
- Prepare the pan (normally not a big deal, but you want to get this process right for these brownies).
- Microwave some of the ingredients.
- Whisk stuff together then mix in the other ingredients.
- Bake!
Frequently Asked Questions (FAQ’s) about Small Batch Brownies
This depends on how gooey we are talking about.
If you eat raw brownie dough that has uncooked eggs, this could be a problem.
However, if the brownies are baked and the center is no longer raw, then you are fine.
For the best results cutting the brownies, allow them to completely cool to the point where you can pick up the pan and do not feel any heat coming from the pan.
It is SAFE to eat brownies as soon as they have cooled enough to safely take a bite.
In general, nice warm brownies take about 20 minutes to cool enough so that you don’t burn your mouth.
This really depends on how long the brownies have been out of the oven…
If you remove the brownies from the oven and then immediately discover that they haven’t baked long enough, simply put them back into the oven at the same temp and finish baking.
Once the brownies have completely cooled, you can reheat the oven and put the brownies back in for about 1/2 the time that they should have stayed in the oven. (If it seems you took them out 10 minutes too early, then put them back in for 5).
This will cook the center but will likely not puff the top or make other changes.
If it were me, I would simply make these brownies into something else like a trifle or break them until into small pieces to use for ice cream and pudding toppings.
This really depends on the mix you are using and how long you baked them.
In general, brownies will firm up more when cooling. This is good news if you have underbaked your brownies!
Yes! You CAN make them in a 9×13 pan (follow the same instructions) but they will bake more quickly so start checking them 10 minutes earlier.
I mean, let’s be real, if you can’t wait another minute, then by all means, cut the brownies now.
However, if your goal is clean edges and a soft but formed side, then you’ll want to wait until the brownies have cooled well (45 minutes or so).
You can cut up a semi-sweet chocolate bar into chunks and stir in just before adding to the baking dish!
This will make delightful little pockets of oozy chocolate within your brownies!
Your brownies will simply be a little more caky and less gooey. That’s all! (Unless you REALLY over do it and then they will become hard).
Tips and Tricks for Small Batch Brownies…
- Microwave the chocolates and butter for one minute only. No more. No less. Allow them to sit in the microwave and meld and melt a little before mixing. Then, mix like crazy! Until they are very very smooth!
- It seems like overkill to spray the pan and THEN put down foil and spray the foil – but believe me- just do it. You don’t want these delicious brownies sticking to your pan. You WANT. THEM. IN. YOUR. MOUTH. Now get in that mouth brownies!
- Crunchy sides or gooey middle? These brownies have both – good sides and gooey center.
- Here’s an interesting article that tells how to know when brownies are done.
If You Enjoyed This Dessert Recipe, You Might Enjoy These Other Dessert Recipes….
Watch Me Make These Small Batch Brownies!
Would You Help Me Out for a Moment?
Please leave a 5 STAR comment in the comment section below. That helps others to find the recipes at Loaves and Dishes.
Small Batch Brownie Recipe
Ingredients
- ½ cup plus ⅓ Cup Semisweet chocolate chips
- ½ bar 2 ounces unsweetened chocolate bar (chopped)
- 8 Tbs 1 stick unsalted sweet cream butter – cut into tbs size pieces and then each one cut into 4 pieces
- 2 ½ Tbs cocoa powder
- 1 ½ tsp espresso powder
- 3 large eggs
- 1 1/2 cup sugar
- 2 tsp vanilla extract
- ½ tsp kosher salt
- 1 cup all purpose flour
Instructions
- Preheat the oven to 350 and place your oven rack on the center rack. Spray a 9×9 baking pan with non-stick spray and use the kind that is meant for baking. Spray it VERY well! Place a sheet of aluminum foil going one direction across the bottom fo the pan and secure on the sides of the baking dish. Place another sheet of aluminum foil going the other direction across the bottom of the pan. Spray the top side of the foil with the same baking spray, very well.
- In a medium sized microwave safe bowl (I use a large glass cereal bowl) place the chocolates, butter and cocoa powder and microwave on high for 1 minute. Allow to rest in the microwave while you do the other steps.
- Using a whisk, in a large bowl, whisk the eggs, espresso powder, sugar, vanilla and salt together.
- Using a wooden spoon, mix the flour in with the eggs mixture. This takes some stirring – keep stirring until it is well mixed. Then, remove the chocolate mixture from the microwave and stir it together like crazy until it is smooth and add by small amounts (about ½ cup at a time) to the egg mixture, stir well. Keep adding the chocolate mix until all mixed in – make sure to use a rubber spatula to get all of the chocolate from the small bowl!! Once well mixed, pour into the prepared 9×9 pan and again, use the rubber spatula to make sure it all goes in!
- Place on the middle rack of the oven and set timer for 25 minutes. The center will puff slightly and the sides will become crusty. Remove as soon as a toothpick inserted comes out mostly smooth. In my oven, this is exactly 25 minutes. Yours might differ slightly. If yours doesn't come out clean at 25 minutes, then continue baking and recheck every 2-3 minutes.
- Cool on the counter/wire rack for as long as you can stand it before you HAVE to eat the brownies. At least 30 minutes would be good – but go with what you have to. Cover well with plastic wrap to save. Serve with ice cream and/or cold milk.
Notes
- It seems like overkill to spray the pan and then spray the foil, but these brownies can be very sticky and this is just extra precaution.
- The reason for putting the foil in the baking dish as explained is because this makes handy handles for lifting the brownies out of the pan.
- If you use a glass bowl to melt the chocolates in, the glass bowl will help hold heat after microwaving and help to melt the chocolates. I’ve found that a plastic bowl does less well. If you find that the chocolates are not melted enough by the time you are ready to add them, microwave for additional 30 second increments until melted and easy to mix and stir through. The point is that you want them silky smooth but not HOT when you mix them in the batter.
- If you do not have espresso powder, just leave it out. The brownies will still be good.
- Bake ONLY until a toothpick comes out clean and not ONE second longer. This makes the perfect center to your brownies.
- For clean slicing, wait until the brownies are cooled completely to room temp (or you can even put them in the fridge and cool them more). Heat the blade of a knife under hot water, dry it, then slice. This makes for a much cleaner slice.
Nutrition
A VERSE TO SHARE
I’ve been thinking a lot about humility today. You know, as do I, that many of the people whom the world praises and raises up are far from humble.
That doesn’t change what I should do. I am STILL charged with remaining humble, letting God do His thing and I should worry about the log in my own eye. Right?
That’s hard for me when the world has other aspirations. Yet, it’s what I am to do because I am one of God’s people.
Colossians 3:12
Therefore, as God’s chosen people, holy and dearly loved, clothe yourselves with compassion, kindness, humility, gentleness and patience.
CLAUDIA DAVIS
Friday 9th of October 2020
These look fantastic!
Wendi Spraker
Friday 9th of October 2020
Great! I hope you love them!