The small batch brownie recipe uses a single egg to make four perfect brownie pieces in under 30 minutes from start to finish.
Each brownie it intensely chocolatey, fudgy and perfectly studded with milk chocolate chips. They really hit the spot when you need some chocolate indulgence in a hurry.
To make these delicious brownies, you'll start by melting a little dark chocolate and butter together in the microwave, then stirring in sugar, followed by a little beaten egg, vanilla, then a touch of plain flour.
Finally, you'll fold in chocolate chips and spoon the mixture into a small lined tin. Baking takes just 10-15 minutes and then your brownies are ready to enjoy!
I like to chill mine overnight so that they're nice and firm and cut neatly into four beautiful brownies, perfect for lunchboxes or sneaky handbag snacks.
If you're keen to try making these small batch brownies, read on! Below is the full recipe, with all the measurements, instructions and step-by-step photos to help you get perfect results.
Ingredients
- 65 g (2.3 oz) dark chocolate bittersweet 70%, roughly chopped
- 45 g (1.6 oz) salted butter cubed
- 75 g (2.6 oz) white caster sugar (superfine sugar) superfine sugar
- 1 (1/2) medium free range egg room temp, beaten
- 1 tsp vanilla extract
- 30 g (1.1 oz) plain white flour (all purpose flour) all purpose flour
- 125 g (4.4 oz) milk chocolate chips
Equipment
Instructions
Preheat the oven to 180C (160C fan).
Grease and line a small tin (about 10x15cm / 4x6 inches). Since the tin is so small, the easiest way to bake it this is to cut a piece of baking paper a couple of inches bigger than your tray, then scrunch it up and unscrunch. It will then push into the corners of your tray easily.
Put the butter and chopped dark chocolate in a small, heatproof bowl.
Gently melt until smooth. You can use the microwave to do this, using 30 second bursts and stirring after each burst. Alternatively, you can put an inch of water in a pan, place the bowl on top (so that the water isn't touching the bowl) and bring to the boil so that the steam gently melts the chocolate, stirring as you go.
Add the sugar.
Whisk. The mixture will thicken - graininess at this stage is fine.
If the mixture is hot, wait until it's just slightly warm before adding the beaten egg and vanilla.
Whisk together until smooth.
Sift the flour into the bowl.
Gently fold through until evenly combined.
Add the chocolate chips, reserving a small handful to go on top (about 25g).
Stir.
Spoon the brownie batter into the lined tin and level off.
Bake for 10-15 minutes until set all the way across. A skewer pushed into the centre should reveal sticky crumbs.
Place on a wire rack and scatter the remaining chocolate chips on top.
Once cooled completely, transfer to the refrigerator to chill overnight, then slice into four to serve.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this small batch brownies recipe
Small Batch Brownie Recipe
Ingredients
- 65 g (2.3 oz) dark chocolate bittersweet 70%, roughly chopped
- 45 g (1.6 oz) salted butter cubed
- 75 g (2.6 oz) white caster sugar (superfine sugar) superfine sugar
- 1 (1/2) medium free range egg room temp, beaten
- 1 tsp vanilla extract
- 30 g (1.1 oz) plain white flour (all purpose flour) all purpose flour
- 125 g (4.4 oz) milk chocolate chips
Equipment
- Small tray (10 x 15cm)
Instructions
- Preheat the oven to 180C (160C fan).
- Grease and line a small tin (about 10x15cm / 4x6 inches). Since the tin is so small, the easiest way to bake it this is to cut a piece of baking paper a couple of inches bigger than your tray, then scrunch it up and unscrunch. It will then push into the corners of your tray easily.
- Put the butter and chopped dark chocolate in a small, heatproof bowl. Gently melt until smooth. You can use the microwave to do this, using 30 second bursts and stirring after each burst. Alternatively, you can put an inch of water in a pan, place the bowl on top (so that the water isn't touching the bowl) and bring to the boil so that the steam gently melts the chocolate, stirring as you go.
- Whisk the sugar in. The mixture will thicken - graininess at this stage is fine.
- If the mixture is hot, wait until it's just slightly warm before adding the beaten egg and vanilla. Whisk together until smooth.
- Sift the flour into the bowl. Gently fold through until evenly combined.
- Stir in the chocolate chips, reserving a small handful to go on top (about 25g).
- Fill with the brownie batter and level off.
- Bake for 10-15 minutes until set all the way across. A skewer pushed into the centre should reveal sticky crumbs.
- Place on a wire rack and scatter the remaining chocolate chips on top.
- Once cooled completely, transfer to the refrigerator to chill overnight, then slice into four to serve.
Nutrition
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