Best Small Batch Brownies

These brownie cookies bring all the best parts of a fudgy brownie into a perfectly sized cookie. They have that luscious chocolate flavor and chewy texture that makes you want to sneak one after every meal or share a batch for a special treat. If you love the richness of brownies but want an easy, small batch recipe that feels more like a cookie, this recipe hits the spot every time.

I tried this recipe on a quiet evening craving something chocolatey and was hooked instantly. Now whenever I want a quick chocolate fix, these brownie cookies are my goto because they’re just so satisfying and simple to make.

Ingredients

• Unsalted butter: ensures you can control the saltiness in the recipe
• 72 percent dark chocolate chopped: gives deep richness and melts smoothly
• Granulated sugar and brown sugar: balance sweetness and moisture light brown sugar adds subtle caramel notes
• Large egg at room temperature: blends easily into the dough to create that perfect texture
• Vanilla extract: enhances the chocolate flavor for more depth
• Allpurpose flour: gives enough structure without making the cookies cakey
• Cornstarch: helps control moisture to keep the center fudgy
• Unsweetened cocoa powder: adds the intense chocolate taste
• Baking powder: gives just enough lift for a tender bite without puffing up too much
• A pinch of salt: brings out all the flavors for that balanced taste
• Optional chocolate chips or chunks: add bursts of melty chocolate delight and extra texture

Instructions

Sauté the Aromatics:

Preheat the oven to 350 degrees Fahrenheit and line your baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

Melt the Butter and Chocolate:

In a microwave safe bowl, combine the unsalted butter and chopped dark chocolate. Microwave in 30 second intervals, stirring after each, until the mixture is silky smooth and fully melted. Set it aside to cool a bit so it does not scramble the eggs later.

Whip the Sugars and Egg:

In a separate mixing bowl, vigorously whisk the granulated sugar, brown sugar, large room temperature egg, and vanilla extract together until the mixture becomes light in color and slightly fluffy. This step dissolves the sugar properly, which helps create those signature crinkly tops on the cookies.

Combine Chocolate with Sugar Mixture:

Pour the cooled melted chocolate mixture slowly into the whipped sugar and egg. Stir gently until the batter is perfectly smooth and uniform in color.

Add Dry Ingredients:

Sift together the flour, cornstarch, unsweetened cocoa powder, baking powder, and pinch of salt into the wet mixture. Carefully fold everything just until combined to avoid overmixing, which keeps the cookies tender and fudgy inside.

Mix in Extra Chocolate:

If using additional chocolate chips or chunks for an even more decadent experience, fold them in now so they are evenly dispersed throughout the batter.

Scoop and Bake:

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the lined baking sheet. Space them about two inches apart to give them room to spread.

Bake:

Place the tray in the preheated oven and bake for eight to ten minutes. Watch for edges to be set and tops to develop slight cracks while the centers remain a bit soft. This ensures a fudgy middle with a slight crunchy exterior.

Cool and Enjoy:

Allow the cookies to cool on the baking sheet for five minutes to set before transferring them to a wire rack. Cooling completely lets them firm up just enough to handle without losing any of that irresistible fudginess.

One of my favorite ingredients is the cornstarch because it keeps the cookies tender yet thick. I remember my first batch where I accidentally skipped that and ended up with cakey cookies instead. That lesson made me appreciate this little ingredient’s role so much more. Every time I bake these, it reminds me of cozy nights when my family gathered around the kitchen waiting for these to come out fresh and warm.

Storage Tips

Store leftovers in an airtight container at room temperature for up to three days. To extend freshness, keep them in the fridge for about a week. For longer storage, wrap each cookie well in plastic wrap before placing them in a sealed container or ziplock bag and freeze for up to a month. When ready to eat, let thaw at room temperature or warm briefly in the microwave.

Ingredient Substitutions

You can swap allpurpose flour with a 1:1 glutenfree flour blend to make the recipe gluten free without sacrificing texture. If you prefer a different chocolate flavor, milk chocolate or semi sweet can replace the dark chocolate chunks, but the cookie will be sweeter and less intense. For a dairyfree twist, try using vegan butter alternatives and an egg replacer, though results may vary.

Serving Suggestions

Serve these brownie cookies with a glass of cold milk or a scoop of vanilla ice cream for a decadent dessert. Try them alongside coffee or espresso to bring out their rich chocolate notes. They also pair surprisingly well with fresh berries to cut through the richness.

These brownie cookies are an easy way to get all the fudgy chocolate flavor in a single bite package. Bake a small batch whenever you need a quick, satisfying treat.

FAQs About This Recipe

→ How should I store leftover brownies?

Keep leftovers in an airtight container at room temperature for a few days, refrigerate up to a week, or freeze up to a month. Wrap individually to maintain freshness.

→ Can I add other flavors to the batter?

Yes. Try espresso powder for a coffee-chocolate twist, or substitute white chocolate chips for a different flavor and look.

→ Is it possible to double the batch?

Absolutely. Just multiply all ingredients evenly to keep texture and flavor consistent.

→ Can these brownies be made vegan?

This version includes eggs for texture and structure. For a vegan approach, seek a dedicated plant-based small batch brownie variation.

→ Can I make them gluten-free?

Yes. Use a 1:1 gluten-free flour swap and the brownies will turn out just as delicious and fudgy.