Best Small Batch Brownies (Printer-Friendly)
Rich, fudgy brownies with chewy edges in a small batch perfect for chocolate lovers.
# What You’ll Need:
→ Fats and Chocolate
01 -
2 tablespoons unsalted butter
02 -
3.5 ounces 72% dark chocolate, chopped
→ Sugars
03 -
1/4 cup granulated sugar
04 -
2 tablespoons packed brown sugar
→ Wet Ingredients
05 -
1 large egg, at room temperature
06 -
1/2 teaspoon vanilla extract
→ Dry Ingredients
07 -
2 tablespoons all-purpose flour
08 -
1 tablespoon cornstarch
09 -
2 tablespoons unsweetened cocoa powder
10 -
1/4 teaspoon baking powder
11 -
A pinch of sea salt
→ Optional Add-ins
12 -
1/4 cup semi-sweet chocolate chips or chunks
# Steps to Make This:
01 -
Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 -
Combine butter and chopped dark chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Allow to cool slightly.
03 -
In a separate bowl, whisk granulated sugar, brown sugar, egg, and vanilla extract until well combined and light in color to ensure sugar dissolves and achieve crinkly cookie tops.
04 -
Pour the melted chocolate mixture into the sugar and egg blend, stirring until homogeneous.
05 -
Sift and fold in flour, cocoa powder, cornstarch, baking powder, and salt until just combined. Gently fold in optional chocolate chips or chunks if using.
06 -
Using a cookie scoop or spoon, drop rounded 2-tablespoon portions of dough onto the prepared baking sheet spaced 2 inches apart.
07 -
Bake for 8–10 minutes until edges are set and tops show slight cracks while centers remain soft.
08 -
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Additional Notes:
01 -
For best results, use room temperature eggs to facilitate better mixing and texture.
02 -
Store cookies in an airtight container at room temperature for up to 3 days, refrigerate for 1 week, or freeze for up to 1 month.
03 -
To create vegan or gluten-free versions, substitute eggs with appropriate alternatives and use 1:1 gluten-free flour respectively.