This Brownies in small batches are made from scratch and baked in a loaf pan, meaning they’re just enough for two people, so you don’t have a whole baking pan full of brownies laying around tempting you all week. You’re welcome.
Deliciously moist, chewy, and chocolatey, these little brownies are some of the best we’ve tried. That makes her more than tempting. Because they’re baked in a loaf pan, they make half the servings of a regular recipe. Just enough to share with those you love and nothing left to tempt you for the rest of the week.
Why our testers loved this
It was impossible for our testers not to rave about these brownies. They loved that tough, juicy kernels And “Nice crispy top.” They were also pleased that they were easy to do and can be served with or without the delicious chocolate glaze.
Monica M. said of these fudgy brownies, “Really, they’re awesome Number one brownie recipe I’ve tried — and I’ve tried quite a few homemade brownies.”
Notes on ingredients
- Unsalted Butter-If you need to substitute salted butter, omit the 1/4 teaspoon of salt the recipe calls for.
- cocoa powder–You can use any type of cocoa powder for these brownies, but choose a quality brand as they give all the chocolate flavors to these brownies.
- glaze-The author says the icing is optional… but is it really? If you use it (and please do), make sure the brownies are completely cool before frosting.
How to make this recipe
- Preheat the oven to 325°F. Line a loaf tin with baking paper.
- Heat the butter, cocoa and sugar in the microwave until the butter has melted. Add the remaining ingredients and mix until the batter is smooth.
- Pour the batter into the mold and smooth the surface. Bake until the surface appears dry. Allow to cool completely before icing or serving.
- Make the frosting (optional). Mix the glaze ingredients together until smooth, adding just enough milk or cream to spread. Glaze the brownies.
Recipe FAQs
What makes brownies fudgy?
The best way to make sure the brownies you make are moist is to pay attention to the fat-to-flour ratio. You want the weight of each to be at least even (1:1). The more fat, the juicier your brownies will be.
It is important to bake the brownies as short as possible. Although the recipe says to leave them in the oven for 30-40 minutes, I usually start checking after 25 minutes. Baked is the enemy of fudgeness.
How can I prepare these without a microwave?
If you don’t have a microwave, combine butter, cocoa, and sugar in a medium saucepan over medium-low heat, stirring until butter is melted and smooth. Remove from the heat, let cool slightly and continue with the recipe.
Helpful tips
- Brownies can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 3 months.
- Using an 8 x 4 inch loaf pan instead of a 9 x 5 inch loaf pan will add a few minutes to the cooking time.
- Cool your brownies completely before plating or slicing.
More great brownie recipes
☞ When preparing this recipe or any other dish on LC, consider a reviewA Rating in starsand your best photo in the comments below. I love hearing from you.–David
Brownies in small batches
These small batch brownies are made from scratch and baked in a loaf pan, meaning they’re just enough for two people so you don’t have a whole baking pan full of brownies laying around tempting you all week. You’re welcome.
For the small batches of brownies
For the frosting (optional)
Make the brownies in small batches
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Preheat the oven to 165°C (325°F) and line a 23 x 13 cm (9 x 5 inch) loaf tin with parchment paper.
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In a microwave-safe bowl, combine the butter, cocoa powder, and sugar and microwave on high power for 30 seconds. Stir and return the bowl to the microwave for another 30 seconds. Stir again. If the butter isn’t completely melted, microwave for an additional 15 to 30 seconds. Allow the mixture to cool for 1 minute.
Alternatively, melt the butter, cocoa powder, and sugar mixture in a medium saucepan over low heat and remove from heat to cool slightly.
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Stir in the vanilla and salt. Then stir in the egg. Add the flour and stir vigorously, about 1 minute or 50 times, until the batter is very thick and smooth, resembling a paste rather than a typical dough.
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Pour the mixture into the loaf pan and bake for 30 to 40 minutes. The surface should appear dry and begin to crack. Don’t over-bake the brownies or the inside won’t get mushy.
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Let the brownies cool completely in the pan for about 45 minutes before frosting.
Glaze the brownies (optional)
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In a bowl, use a wooden spoon to mix together the butter, cocoa powder, and powdered sugar until thick and creamy. Add enough milk or cream to make the glaze spreadable.
- Storage-Brownies can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 3 months.
- pan size-Using an 8 x 4 inch loaf pan instead of a 9 x 5 inch loaf pan will add a few minutes to the cooking time.
- Allow to cool completely –Cool your brownies completely before plating or slicing.
Portion: 1portionCalories: 651kcal (33%)Carbohydrates: 88G (29%)Protein: 6G (12%)Fat: 35G (54%)Saturated Fatty Acids: 21G (131%)Polyunsaturated fat: 2GMonounsaturated fatty acids: 9Gtrans fats: 1GCholesterol: 130mg (43%)Sodium: 173mg (8th%)Potassium: 256mg (7%)Fiber: 5G (21%)Sugar: 68G (76%)Vitamin A: 1045IU (21%)Calcium: 43mg (4%)Iron: 3mg (17%)
When you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.
Recipe tester reviews
When you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.