Small Batch Brownies

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Small Batch Brownies are the perfect easy brownie recipe when you want two servings! This skillet brownie is one of our favorite easy recipes – we LOVE it with ice cream. It will satisfy that brownie craving – without all the leftovers.

chocolate brownie in a black skillet with ice cream on top

This small-batch brownie recipe is soft with a fudgy texture and tons of gooey, decadent chocolate. You’ll want to eat the entire pan…and that’s okay because it is a small batch that serves 2 (or one, I’m not telling). I created this recipe because I had a hankering for chocolate and brownies but didn’t want any leftovers and it became a hit recipe!

I’ve done all the math and calculations for you to turn my favorite brownie recipe into a gooey single serve dessert. You can thank me later!

Ingredient Notes

Cocoa powder – Use Unsweetened Cocoa Powder, or you can substitute Dutch process.
Vegetable Oil – You can swap melted unsalted butter if you wish.
Egg – since it’s small batch, we’re just going to use one egg yolk.

Click to see the recipe card below for full ingredients & instructions!

A white bowl on a marble surface contains a mix of dry ingredients for small batch brownies, including cocoa powder and sugar, all ready for baking preparation.

A white bowl holds a thick chocolate batter, perfect for small batch brownies. A pink spatula with a wooden handle rests inside, slightly smeared with batter. The scene is set against a simple white background.

How to Make Small Batch Brownies

I like to whisk my dry ingredients together first, then add in the wet ingredients.
Mix everything together with a rubber spatula or wooden spoon, no mixer needed.
You can use white sugar or light brown sugar – your choice!
Feel free to add pecans or make walnut small batch fudge brownies if you prefer! I love adding extra chocolate chips on top.
I spread the brownie batter in a small 6-inch skillet but you can use a small cake pan or loaf pan as well. I recommend getting some skillets because we love to make small batch skillet chocolate chip cookies (AKA Pizookies) too!

Storing Brownies

Small batch recipes like these don’t usually have leftovers, but if you don’t eat them all just store them at room temperature covered with plastic wrap. They’ll stay fudgy brownies for a few days.

Expert Tips

The gooier, the better! Underbake this small-batch brownie for a few minutes to achieve maximum deliciousness. 17 minutes should do the trick!
Pan Substitutions: If you don’t have a small cast iron skillet, round pan, or loaf pan handy, employ the help of a muffin pan! This recipe will make four muffin cups of ooey-gooey goodness. If you use this method, keep a close eye on the bake time and check on the brownies frequently.
How to serve: Drop a heaping scoop (or two) of your choice of ice cream on top. Butter pecan, mint chocolate chip, mocha, and good ole’ vanilla bean are all great choices!

FAQs

Can I bake brownies in a loaf pan?

Yes! You can use a 5-inch loaf pan. Alternatively, you can also use a 5-6 inch cake pan as well.

Can I use melted butter instead of oil in brownies?

Yes, melted butter works just as well as oil when making brownies.

Can I use dutch process cocoa powder when making brownies?

Yes, you can use Dutch-processed cocoa powder when baking brownies. The chocolate flavor will be milder than natural cocoa powder, which has a deeper, more “dark chocolate”-like flavor.