Easy, homemade small batch brownies, with three kinds of chocolate, super chewy centers, and shiny, crackly tops. All the fudgy, decadent bits to love from classic box mix brownies, but made from scratch– and just for two! No mixer required, one bowl recipe.

Chewy brownies with flake sea salton white parchment paper.

Super Chewy Brownies for Two

Maybe you have a brownie craving, but you’re almost out of eggs. Maybe you want a pint-sized treat to share with your Valentine. Or, maybe you also have limited self-control when it comes to delicious chocolate-y things hanging out on your kitchen counter. 

This small-batch brownie recipe is for you! Just as indulgent as the real deal full size version – and based on these chewy, better-than-box brownies that have been favorites for years – but made in a cute little loaf pan.

Packed with three kinds of chocolate along with a handful of other classic ingredients (sugar, flour, butter, the usual suspects…), these irresistable brownies come together quickly – in one bowl – and emerge from the oven in about 20 minutes, with shiny, crinkle tops, and super chewy, perfectly fudgy centers. They’re a brownie lovers dream, and I hope you adore them too!

Close up of a small batch of chewy brownies.
A close up of a brownie with a bite taken out of it.

Small Batch Brownie Ingredients:

You’ll need some baking pantry staples for these brownies, and I’m guessing that you chocolate lovers will have all of these on hand:

  • butter: this little batch of brownies begins with half a stick of unsalted butter, which melts along with the chocolate into a glossy, puddle of goodness to start things off.
  • chocolate: in the form of chocolate chips and a bittersweet or unsweetened baking bar. You’ll want to use a chocolate with a cocoa content between 70% and 100%. I like to land right in the middle and use a dark 85% chocolate bar.
  • sugar: we’ll use a combination of white and brown sugar to achieve a classic shiny top and chewy texture.
  • flour: a small amount of all-purpose flour makes up the base of these brownies.
  • cocoa: the third type of chocolate, for depth and that classic brownie flavor.
  • egg: one egg adds richness, emulsifies the batter, and helps achieve that perfectly chewy texture.
  • oil: for more moisture and extra chewiness, a bit of vegetable oil (olive and sunflower oil are favorites).
  • vanilla and espresso: just a splash of vanilla extract and a pinch of espresso powder to enhance the natural chocolate flavor. You won’t notice an explicit coffee flavor (and you can certainly omit it), but it’s worth the addition!
  • salt: last, but not least, to balance and intensify all the other flavors.

Find all the exact ingredients and measurements in the recipe card, below.

How to Make a Small Batch of Brownies:

These chewy brownies come together easily in one big bowl. Here’s how you make them:

  1. Preheat your oven, gather all of your ingredients, and prep your pan.
  2. Start melting the butter along with the chopped chocolate, then add the sugar and melt a little bit more. This allows some of the sugar crystals to melt, which gives us a shiny, crackly top.
  3. Whisk or stir in the rest of the ingredients, mixing well, until you get to the flour and chocolate chips, which are gently folded in. Spread the brownie batter into the pan.
  4. Bake until shiny, barely puffed, and mostly done in the middle. Exercise extreme patience while waiting for the brownies to cool before slicing, and enjoy!

Alternatively, you can simply not wait for them to cool, plop a generous scoop of ice cream on top, and dive in with a couple of spoons, skillet cookie style… Happy baking!!

Chewy brownies with flake sea salton white parchment paper.

Small Batch Brownies FAQs

How to store:

Once cooled, keep extra brownies in an airtight container at room-temperature for 3-4 days.

Can I double the recipe?

Sure. While this was specifically tested and developed to make a small batch of brownies, you should be able to double all the ingredients, and bake them in an 8×8-inch or 9×9-inch pan. You’ll also need to add 5-10 minutes to the baking time.

What kind of pan is best to bake brownies in?

I like to use a metal pan (over glass or ceramic) for the best results. These are my go to.

Chewy brownies with flake sea salton white parchment paper.

If you make these chewy small batch brownies, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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Chewy brownies with flake sea salton white parchment paper.

Small Batch Brownies

  • Author: Laura Bolton – Fork Knife Swoon
  • Prep Time: 25
  • Cook Time: 20
  • Total Time: 45 minutes
  • Yield: 8 Brownies 1x
  • Category: Baking, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian


Easy, homemade small batch brownies, with three kinds of chocolate, super chewy centers, and shiny, crackly tops. All the fudgy, decadent bits to love from classic box mix brownies, but made from scratch – and just for two! No mixer required, one bowl recipe.


  • 4 Tbsp (57g) unsalted butter, cut into tablespoons
  • 1 oz bittersweet chocolate, roughly-chopped ¹
  • 1/2 cup (100g) granulated sugar
  • 2 Tbsp (25g) light brown sugar, packed
  • 1 Tbsp (15g) vegetable oil ²
  • 1 tsp pure vanilla extract
  • 1 large egg
  • 2 Tbsp (12g) unsweetened Dutch-processed cocoa powder, sifted
  • 1/4 tsp Kosher salt ³
  • 1/2 tsp espresso powder (optional)
  • 1/4 cup + 2 Tbsp (45g) all-purpose flour
  • 1/4 cup (45g) semisweet or bittersweet chocolate chips


  1. Preheat the oven to 350℉. Line a 5×9-inch loaf pan ⁴ with parchment paper or grease lightly with butter or baking spray.
  2. Add the butter and chopped chocolate to a microwave-safe bowl and melt together in the microwave for about a minute at 50% power. When the butter is mostly melted, give it a good stir and add the granulated sugar. Continue melting for another 30 to 60 seconds, until the chocolate is completely melted and the mixture is smooth and shiny.
  3. Note: if you don’t have a microwave, you can melt the butter and chocolate together with the sugar in a large bowl over a double-boiler.
  4. Stir in the brown sugar, oil, vanilla, and egg, mixing well after each addition.
  5. Stir in the cocoa, salt, and espresso powder (if using), mixing well until completely combined.
  6. Fold in the flour, mixing only just combined and no streaks of flour remain.
  7. Fold in the chocolate chips, then spread the brownie batter (it will be thick) into your prepared pan. Even out the top with an offset spatula and give the pan a couple of taps on the counter to settle the batter and release any air bubbles.
  8. Bake for 19-23 minutes, until the top is shiny and gently puffed and a cake-tester (or toothpick) inserted into the middle comes out with only small crumbs. You may hit some melted chocolate chips and that’s okay. Let cool before slicing. Enjoy!!


¹ Look for a bittersweet chocolate bar with a cocoa content of 70% to 100%, depending on how sweet you’d like your brownies. I’m a fan of this Lindt 85% chocolate bar (you’ll need 3 squares).

² I like to use olive oil or sunflower oil in most baking, but any neutral oil will work (vegetable, canola, etc.).

³ For most baking I recommend using Diamond Crystal Kosher salt. If you’re a fan of salted treats, you can also add a light sprinkling of flake sea salt (such as Maldon) when the brownies emerge warm from the oven. If so, reduce the Kosher salt to 1/8 tsp.

⁴ Note on pan size: You can also use a 4×8-inch loaf pan, for a slightly thicker brownie. You may need to adjust the bake time by a minute or two.

Keywords: small batch brownies, chewy brownies, brownies for two, loaf pan, better than box mix