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Small Batch Fudgy Brownies Recipe

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4.4 from 15 reviews

These Small Batch Fudgy Brownies are perfect for when you want a rich, chocolatey treat without making a large batch. With a shiny crackle top, gooey center, and a great balance of sweetness and cocoa, this easy recipe satisfies your brownie cravings in about 30 minutes. Using simple ingredients and a small pan, these brownies come out perfectly fudgy with a soft texture and a deep chocolate flavor.

Ingredients

Brownie Batter

  • 1/4 cup unsalted butter (melted)
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup white sugar
  • 1 egg (room temperature)
  • 1 tbsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 1/4 cup semi-sweet chocolate chips

Topping (Optional)

  • Flaky sea salt

Instructions

  1. Preheat and Prepare the Pan: Preheat your oven to 350°F. Grease an 8×4 or 9×5 inch pan thoroughly. To ensure easy removal of the brownies, line the bottom and two sides of the pan with parchment paper and grease the sides as well. Set aside.
  2. Melt Butter and Chocolate: Melt the butter and while it is still hot, add the 1/2 cup semi-sweet chocolate chips. Whisk until smooth to create a glossy chocolate mixture. Allow this to cool for at least 10 minutes while preparing other ingredients.
  3. Combine Cocoa Powder and Sugar: Whisk in the cocoa powder and sugar into the cooled chocolate-butter mixture until well combined. The mixture may be grainy at this stage, which is normal.
  4. Add Egg and Vanilla: Add the egg and vanilla extract to the mixture. Whisk vigorously for 1-2 minutes to incorporate air, which helps achieve the classic shiny crackle top on the brownies.
  5. Fold in Dry Ingredients and Chocolate Chips: Using a spatula, gently fold in the all-purpose flour and salt until a soft brownie batter forms. Then mix in the 1/4 cup semi-sweet chocolate chips evenly.
  6. Pour Batter and Bake: Pour the batter into the prepared pan and spread it evenly with a spatula. Optionally, top with additional chocolate chips. Bake in the preheated oven for 20-25 minutes. Start checking at 20 minutes; the edges should be set while the center remains slightly underbaked and gooey. A toothpick inserted should come out with moist crumbs, not dry.
  7. Cool and Serve: Once baked, sprinkle with flaky sea salt if desired to enhance the chocolate flavor. Allow the brownies to cool slightly before removing from the pan and slicing. Enjoy your fudgy brownies warm or at room temperature!

Notes

  • Using room temperature egg helps create a better texture and helps the batter incorporate air for the crackle top.
  • Cooling the melted chocolate butter mixture is important to prevent cooking the egg when added.
  • Lining the pan with parchment paper on two sides makes it easier to lift the brownies out for cleaner slicing.
  • For a stronger chocolate flavor, use high-quality unsweetened cocoa powder and semi-sweet chocolate chips.
  • Check the brownies early to avoid overbaking; fudgy brownies should be slightly underbaked in the center.
  • Flaky sea salt on top is optional but adds a wonderful balance against the sweetness and enhances richness.

Find it online: https://bitezly.com/small-batch-fudgy-brownies-recipe/