When the craving for chocolate hits, I want you to remember this rich, chocolatey recipe that tastes like it came from a bakery. This pan of small batch brownies for two people saves the day, every time! It's two generous servings of rich, fudge-like brownies, baked in a loaf pan for a small batch.
Are you familiar with my concept of brownies for two? I bake a small batch of brownies in a loaf pan instead of a traditional 8" square brownie pan. A loaf pan is roughly half the size of your favorite 8" brownie pan.
If you've been reading this site for a while, you'll know that my loaf pan is my favorite way to scale recipes down to make fewer servings. I use it for small batches of blondies, marshmallows, and even lasagna!
My brownie recipe made in a loaf pan has been oh-so-perfected over the 12 years I've been scaling down desserts. Yes, I mean 12 years, and I've eaten a lot of brownies in 12 years.
What you'll need for Small Batch Brownies
- Butter. We're using half a stick of unsalted butter for this recipe. We will be melting it, so there's no need to have it at room temperature.
- Granulated Sugar. Measure out ½ cup of granulated sugar, and then add one more tablespoon for the perfect amount for these small batch brownies for two.
- Cocoa Powder. Unsweetened, 100% all-natural cocoa powder is the goal. Any brand will work, but just make sure you don't buy Dutch-process cocoa powder.
- Salt. The smallest amount of salt (¼ teaspoon) provides the perfect amount of balance in a fudge-like rich brownie.
- Vanilla Extract. Yes, brownies are for chocolate lovers, but a little vanilla extract really makes the cocoa flavors sing.
- Egg. One whole large egg, at room temperature. If your eggs are cold, just soak them in warm water for about 15 minutes and proceed with the recipe.
- All-Purpose Flour.
Equipment needed for Small Batch Brownies
Microwave-Safe Bowl - I typically use glass mixing bowls whenever I need to empty the microwave for baking.
Loaf Pan - This is the exact loaf pan I use for all of my small batch brownies creations.
How to make a Small Batch of Brownies:
This recipe starts by making the brownie batter in the microwave before baking in the oven. Before you begin, pre-heat your oven to 325-degrees Fahrenheit, and line your loaf pan with parchment paper in one direction. It's okay if the brownie batter touches the edges of the pan.
In a large microwave-safe bowl, combine the butter, sugar and cocoa powder. It's helpful to chop the butter into small pieces so that it melts faster. Microwave this mixture for 30 seconds on HIGH.
Stop the microwave, stir, and then microwave again on HIGH for another 30 seconds. Use a whisk to stir everything together.
Next, add the salt and vanilla and whisk to combine. Let this mixture rest for 1 minute on the counter so that it's not overly hot.
Finally, it's cool enough to stir in one large egg. Beat the egg very well into the small batch brownies batter.
Add the flour, and using a spatula, stir it in very well. Use a minimum of 50 brisk strokes to fully incorporate the flour and activate the gluten in the flour. This leads to super chewy, dense and rich brownies.
Now your fully mixed batter is ready for baking.
Pour the small batch brownies batter into the awaiting loaf pan. Use metal binder clips to hold the parchment paper in place, if it threatens to turn inwards.
Bake for 23 minutes on the center rack of the oven, or until a toothpick inserted comes out with only moist crumbs clinging to it. Let the brownies cool completely in the pan before removing them from the pan by lifting the parchment paper.
When you're baking small batch brownies, all you have to do is cut them in half and serve! Here, I cut them in small sticks instead of two big chunks, but you can serve them dusted with powdered sugar any way that you like!
Small Batch Brownies Recipe variations
- Vegan - If you're loving the idea of a small batch of brownies, but you're cooking for a vegan, do not miss my vegan brownies for two. I honestly love these brownies as much as regular brownies! For a healthier (but non-vegan version), these black bean brownies are spectacular.
- Additions - To make these even fancier, you can add peppermint patties to make my peppermint brownies. Or, to make them fruity and creamy, try my blackberry cheesecake brownies or my strawberry swirl brownies version. For fall, don't miss my pumpkin swirl brownies.
- Gifting - Everyone loves my caramel brownies as gifts! If it's for Valentine's Day, or Father's Day, you have to make my beer brownies.
How to store this recipe for Brownies with Cocoa
These brownies don't last long in my house, thanks to their small batch quantity. However, you can keep any leftover at room temperature for up to 2 days in an air-tight container. I don't recommend refrigerating them.
One final option: if you've never had a frozen brownie, I urge you to stick one slice of these small batch brownies in the freezer for later. Brownies never really freeze firm, thanks to their high sugar content, but they do become ultra rich and extra chewy when frozen. A favorite dessert in our house is a frozen brownie topped with a small scoop of vanilla ice cream and very hot fudge sauce. The texture are amazing!
Brownie Recipe Small Batch FAQs
First, make sure you did not over-bake your brownies. Cooking them too long will make them dry out and become more cake-like. Beyond that, the secret lies with the recipe. A great fudgy brownie recipe will contain a high percentage of fat in the form of butter, and an egg for the custard-like center it creates. It also will not contain much flour--just enough to barely hold it together. If you’re using my recipe for brownies, you will always have fudge-like results.
A recipe for fudgy brownies always contains a lot of butter and eggs. A cakey brownie recipe will have less fat and way more flour to help set and ‘dry’ out the mixture.
Is this even a real question? Everything is better with butter, baby. Skip the box mix for real.
Hot brownies are way too fragile to cut. Let the brownies cool completely in the pan, remove them using the parchment paper handles, and slice with a very sharp knife.
When brownies are done, the top will appear dry. If you insert a toothpick in the center of the brownies, it will have moist crumbs, but not wet batter.
Yes, this recipe calls for the brownies to cool completely in the pan. This is ‘carryover cooking’ and will ensure the brownies stay fudgy but also cook all the way through.
Final Note
I also just want to encourage you guys to read through the comments below to see how people made these small batch brownies for two in a loaf pan their own. Some added extra flour to make cake-y brownies, some baked them in ramekins to get a fudgier brownie, like my brownie pots. This recipe is yours to play around with! Enjoy!
More Favorites from Dessert for Two
Small Batch Brownies
Small batch brownies for two, made in a bread loaf pan.
Ingredients
- 4 tablespoons unsalted butter, diced
- ½ cup + 1 tablespoon granulated sugar
- ¼ cup + 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 large egg
- ¼ cup all-purpose flour
Instructions
- Preheat the oven to 325, and line a 9 x 5-inch loaf pan with parchment paper in one direction
- In a microwave-safe bowl, combine the butter, sugar and cocoa powder. Microwave for 30 seconds on HIGH.
- Stir, and microwave for another 30 seconds on HIGH.
- Stir the mixture very well, and then add the salt and vanilla. Stir for 1 minute to cool the mixture.
- Next, add in the egg, and stir until its incorporated.
- Finally, add the flour, and stir for 50 strokes!
- Spread the batter into the prepared pan.
- Bake for 23 minutes, or until a toothpick inserted comes out with fudge crumbs clinging to it. The surface of the brownies is shiny when done and starting to crack.
- Let cool completely in the pan, and then lift out using the parchment paper.
- Slice in half and serve.
Notes
Storage: These brownies don't last long in my house, thanks to their small batch quantity. However, you can keep any leftover at room temperature for up to 2 days in an air-tight container. I don't recommend refrigerating them, but they are truly delicious and chewy when eaten frozen.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 344Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 154mgSodium: 303mgCarbohydrates: 22gFiber: 1gSugar: 7gProtein: 6g
Isabel says
OMGG, I tried this recipe for my dad's 50th birthday as a small little token for him and it turned out so good! I replaced the m&ms with 50 mini chocolate chips and sprinkled some chia seeds to top it off. My family and I (the four of us) shared the brownie together and it was sooo rich. Definitely going to make this again! :D
Liz says
I made this almost exactly as stated. I didn't add the M&M's because I didn't have any, and for the sugar I did 1/2 cup granulated sugar + 1 tablespoon of brown sugar because I always like brown sugar in my brownies for fudginess. This turned out delicious! Oh, I also didn't use parchment paper because I didn't have any, just did butter and flour on the loaf pan and the brownie popped out perfectly. I will make the recipe again! I think it would work as a serving for 4, but I just split it with my boyfriend. He knows I suck at baking so he was impressed at how good these were.
Nicole says
Hi Christina! Wanted to let you know about a variation of this recipe that gave me great success! I took your brownie recipe and made it in a muffin pan for brownie cupcakes and stuffed a Reese's cup inside. It totaled 6 brownie cupcakes, baked at 350 about 22 minutes (this was a total guess at time!). I then frosted each with your peanut butter frosting from the chocolate cupcakes with pb frosting recipe. My partner LOVED them and said they were one of my best baked goods to date (partially because it was a small batch and he couldn't eat a whole tray of pb+chocolate goodness alone on his birthday, partially because it was really THAT good). This is my second small batch recipe and I'm hooked!
Nicole says
Oh, and I used brown sugar instead of white in the brownies since I didn't have any white. Still turned out perfect.
Christina Lane says
Amazing, Nicole! Thank you so much :) I'm so glad you liked them! <3
Rebecca Estes says
I've been making brownies all my life and this little recipe is definitely one of the best I have tried. I cut back on the cocoa a bit but they were perfectly fudgy and dense, a bit of crispiness around the edges... Oh my! For a yummy topping, I laid a few Andes chocolate mint candies on top as soon as they came out of the oven. They melt in a moment or two and can be spread over the brownie... Instant chocolate mint icing. Thanks for a great recipe.
Christina Lane says
Thanks, Rebecca! :)
Karen Kahn says
These brownies are incredible! And so easy to make! Since I discovered this recipe a few weeks ago I'm embarrassed to tell you how many times I've made them. I'm totally addicted! So thanks a lot ;)
Victoria S says
Made these tonight and they are so good! Love the flaky fudginess amd having a small batch recipe that won’t linger around the house (I don’t like sweets tempting me 24/7, ya know?). These couldn’t have been easier, too. Thank you for sharing!
Elizabeth Stelley says
Hi! I just tried this recipe last night and it's definitely a game changer to be able to make such a small batch. Question though - because the batch is so small, is it possible that the measurements are even more important than normal, especially re: weight? Asking because my batter was so thick I had to spread it in the pan with a spatula, it didn't rise much, and is very dense. My theories are that my egg may have been slightly undersized (even though it was large), and the cocoa powder - I used a scoop technique and it may have been too packed. Any thoughts? Next time I will adjust with butter probably to make it a little thinner so it can pour like in your video.
Leslie says
Mice!
Did you know that there is a pop up ad on your site with two mice peeking out of a hole in a wall. It truly is disgusting and inappropriate for a food blog. It pops up mid way through the blog but before the recipe. It turns my stomach every time and does not make me want to read any further. I tried "X" out of it and checking the box that says this ad is inappropriate, but low and behold the next recipe I pull up has those darn mice! It makes me jump every time, which is funny, but it grosses me out. Hope you can fix this. Sorry for the long message.
Denise says
OMG THIS RECIPE IS JUST AMAZING. My hubby can’t eat chocolate due to migraines,so I have to suffer with the pain ???? this also has so much u can add to,berries,chocolate chunks,peanut butter,cream cheese,or wot Eva spins ya wheels. Thank the lord for this or whom Eva designed it❤️????
Rebecca says
I'd love to try this but in the UK we use grams, would you know roughly what the measurements in drams are?
Christina Lane says
Hi Rebecca! I'm sorry, I don't. I'd like to covert all of my recipes over to metric eventually. Some of them are (my first cookbook has the recipe in grams, actually!) Have you found an online converter that you like?