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.

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chocolate brownie in a black skillet with ice cream on top

Easy Small Batch Brownies Recipe

This small-batch brownie recipe has the best of both worlds; soft, fudgy texture and gooey, decadent chocolate married into one perfect brownie. If you’ve been burned by a dry, disappointing brownie, I’m here to restore your faith.

This brownie recipe is so darn good, you’ll want to eat a whole panful — but binge-induced tummy aches are so not romantic. Thankfully, this small-batch brownie is just big enough to serve a couple of lovebirds!

Why You’ll Love This Recipe

Perfect serving for two (or one!)
Dream-like gooey texture
No leftovers = no late-night binging!

Ingredients in Skillet Brownie for Two

All-purpose flour – Be sure to measure it correctly
Granulated sugar
Cocoa powder – Use Unsweetened Cocoa Powder, or you can substitute Dutch process.
Vegetable Oil – You can swap melted unsalted butter if you wish.
Egg – Always use large eggs when baking.
Chocolate Chips – These can be optional but we love additional chocolate flavor.
Salt – For flavor and to help cut the richness of all the chocolate.

How to Make Small Batch Brownies

Preheat oven: Preheat the oven to 350°F and coat a 6” cast iron skillet with nonstick cooking spray.
Combine dry ingredients: In a medium size mixing bowl, mix together sugar, cocoa powder, flour, and salt.
Add wet ingredients: Combine the egg and vegetable oil into the dry mixture. Stir until the mixture is thick and moist. Add chocolate chips.
Spread in the pan: Pour the brownie batter into the prepared cast iron skillet. Spread the batter evenly across the dish. If desired, sprinkle additional chocolate chips on top of the batter.
Bake: Bake the brownie for 17-22 minutes according to your desired doneness. Use a toothpick to determine how far along your brownies have baked!
Serve warmed or cooled: Dig right into the hot brownie with a couple of spoons or let the dish cool if you’d like to slice it — the choice is yours!

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

What makes a brownie fudgier?

The difference between a cakey and fudgy brownie is your ratio of flour to fat. Brownies with more flour will turn out more cake-like, while brownies with more fat will result in a gooier texture. To achieve a fudgy brownie, you’ll want to add a higher ratio of butter or oil to your recipe.

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.

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