Estimated reading time: 5 minutes
If you’re craving brownies but don’t want to make an entire pan, this small batch brownie recipe is the solution. These fudgy, rich brownies are packed with deep chocolate flavor, thanks to cocoa powder, a touch of espresso powder, and melty chocolate chips. Whether you’re baking for two or simply want to treat yourself without leftovers, this easy one-bowl recipe delivers indulgent results in just 30 minutes.
Why I Love This Recipe
As a recipe developer and home cook, I love recipes that balance indulgence with practicality. These small batch brownies check every box: they’re deeply chocolatey, require minimal ingredients, and are easy to whip up in one bowl. Plus, they bake in a loaf pan, which makes them the perfect size for sharing—or not! Whether you’re a chocolate lover or need a dessert for date night, these brownies are ideal.
Ingredients
This recipe uses simple pantry staples, but each ingredient adds something special:
- Unsalted Butter: Gives these brownies their rich, fudgy texture.
- Natural Unsweetened Cocoa Powder: For intense chocolate flavor. Dutch process cocoa can also be used for a smoother, deeper taste.
- Espresso Powder: Enhances the chocolate flavor without making the brownies taste like coffee.
- Granulated Sugar: Sweetens the brownies while balancing the cocoa’s bitterness.
- Olive Oil: Adds moisture and keeps the brownies soft for days.
- Eggs: A single egg binds the batter and gives structure.
- Vanilla Extract: Adds depth to the chocolate flavor.
- All-Purpose Flour: Keeps the brownies soft and tender.
- Chocolate Chips or Chopped Chocolate: Creates gooey pockets of chocolate in every bite.
Tip: For a more indulgent twist, swap half the chocolate chips with chunks of milk or dark chocolate.
Substitutions and Variations
- Add-Ins: Stir in chopped nuts, a swirl of peanut butter, or a sprinkle of flaky sea salt for extra flavor.
- Dairy-Free Option: Swap the butter for coconut oil or a vegan butter alternative.
- Brown Sugar: Replace half the granulated sugar with brown sugar for a slight caramel flavor.
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
- Prepare the Butter Mixture: In a small saucepan over low heat, melt the butter. Stir in the cocoa powder and espresso powder until smooth. Remove from heat and let cool slightly.
- Mix the Wet Ingredients: Transfer the butter mixture to a mixing bowl. Add the egg, sugar, olive oil, and vanilla extract. Beat with a whisk or electric mixer until smooth and combined.
- Add the Dry Ingredients: Gradually mix in the flour, baking powder, and baking soda until just combined. Fold in the chocolate chips or chopped chocolate.
- Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the center of the oven for 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Cool and Serve: Let the brownies cool completely in the pan before slicing into squares or rectangles. Enjoy as is or with a scoop of vanilla ice cream.
Expert Tips for Making the Best Small Batch Brownies
- Upgrade Your Cocoa Powder: Use high-quality cocoa powder or Dutch process cocoa for deeper chocolate flavor.
- Don’t Overmix: Overmixing can make the brownies dense. Mix until just combined for the best texture.
- Watch the Baking Time: Small batch brownies bake faster than larger pans, so check them around the 25-minute mark to prevent overbaking.
- Room Temperature Ingredients: Bring your egg to room temperature for a smoother batter.
How to Store and Make Ahead
- Store Leftovers: Keep brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.
- Freeze: Wrap individual brownie squares in plastic wrap, then store them in a freezer-safe bag for up to 2 months. Thaw at room temperature before enjoying.
- Make Ahead: Prepare the batter and store it in the refrigerator for up to 24 hours before baking.
FAQs
Can I double this recipe?
Yes! Double the ingredients and bake in an 8×8-inch pan. You may need to increase the baking time slightly.
What makes brownies fudgy?
Using butter, olive oil, and less flour helps create a rich and fudgy texture. Avoid overbaking for the ultimate gooey center.
Can I make these without espresso powder?
Absolutely! The espresso powder enhances the chocolate flavor, but you can leave it out if you don’t have any on hand.
Other Recipes You’ll Love
- Raspberry and Dark Chocolate Brownies
- Cranberry and White Chocolate Blondies
- Cinnamon and White Chocolate Blondies
Final Thoughts
These small batch brownies are everything a dessert should be: rich, chocolatey, and perfectly portioned. Whether you’re satisfying a weeknight craving or making a cozy treat for two, this recipe delivers decadent results with minimal effort. Try it today and fall in love with the magic of small batch baking!
Small Batch Coffee Brownies
Ingredients
- 1/4 cup all purpose flour
- 4 tbsp unsalted butter
- 4 tbsp natural unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1 tbsp good quality olive or vegetable oil
- 1 eggs
- 1 tbsp espresso powder or instant coffee granules
- 1 tsp vanilla extract
- 1/8 tsp baking soda
- 1/8 tsp baking powder
- 1/2 cup chocolate chips or a milk chocolate bar chopped
Instructions
- Start by preheating your oven to 350° F.
- In a small saucepan, melt the butter on low heat. Add in the cocoa powder and instant coffee / instant espresso powder and whisk until well combined and butter is completely melted.4 tbsp unsalted butter, 4 tbsp natural unsweetened cocoa powder, 1 tbsp espresso powder or instant coffee granules
- Carefully transfer your hot butter mixture to a large bowl. Crack your egg into a small bowl, whisk, and add to your mixing bowl. Add in the white sugar, oil, vanilla and using an electric mixer, mix until well incorporated.1/2 cup granulated sugar, 1 tbsp good quality olive or vegetable oil, 1 eggs, 1 tsp vanilla extract
- Add in the chocolate chips and gradually add in the rest of the dry ingredients and mix until your batter is smooth.1/4 cup all purpose flour, 1/8 tsp baking soda, 1/2 cup chocolate chips or a milk chocolate bar, 1/8 tsp baking powder
- Line a 9×5 inch loaf pan with parchment paper and pour the brownie batter into the prepared pan.
- For best results, place the pan in the middle of the oven and bake for 30 minutes.
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
