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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.
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! You can even make a single brownie with my mug brownie recipe!
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.
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
Yes! You can use a 5-inch loaf pan. Alternatively, you can also use a 5-6 inch cake pan as well.
Yes, melted butter works just as well as oil 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.
Small Batch Brownies Recipe
Ingredients
- 5 tablespoons (39g) all purpose flour
- 6 ½ tablespoons (81g) granulated sugar
- 2 ½ tablespoons (13g) unsweetened cocoa powder
- ⅛ teaspoon salt
- 3 tablespoons (45ml) vegetable oil
- 1 large egg
- ⅓ cup (57g) chocolate chips , plus more to sprinkle on top
Instructions
- Preheat oven to 350°F. Spray a 6″ cast iron skillet with nonstick cooking spray. You can also use a 5-6″ round cake pan or similar volume mini loaf pan.
- Stir together flour, sugar, cocoa powder, and salt in a medium size bowl. Add egg and oil and stir until thick and moist. Stir in chocolate chips. Spread in prepared pan, sprinkle with more chocolate chips if desired.
- Bake for 17-22 minutes depending on desired doneness. For gooier underdone brownies cook them about 17 minutes. For more done, bake 20-22 minutes. A toothpick will come out with just a few crumbs 1″ from the side for more done brownies.
- Serve with ice cream or whipped cream and two spoons or let cool and slice.
Recipe Notes
- If you don’t have a small 6-7 inch skillet, use a 6-inch round cake pan or a 8×4-inch loaf pan.
Recipe Nutrition
A small batch brownies recipe! This easy brownie is made in a small pan or skillet and is perfect for one or two.
I made these skillet brownies and they were actually really good and didn’t take too long to make. It was super easy and you don’t need a lot to make them, thanks for the recipe 🙂🙂
Hello! I’m looking forward making this recipe.. It looks delicious. Just one question, do you it can be done in a 8 inch skillet? Thanks in advance
I will say it’s great the original way, but I swapped out the oil for butter instead (same measurements) and I think think it tastes better and has a better texture with the butter rather than the oil. I’m not sure which one’s healthier though, assuming it’s the oil version but for that more decadent brownie flavor I would suggest the butter route. I also added a dash of vanilla to bring out the chocolate flavor more.
Very easy and tasty! I might reduce the sugar a bit…or show a little restraint and only eat a quarter of the pan in a serving!
Hi:
These were great. I microwaved them for 2 min 15 secs and let sit for another 2 minutes. I also used whole wheat pastry flour instead of white, and reduced sugar to 5 T which was plenty sweet for us. And didn’t forget the nuts. Even with all these changes they came out terrific. Thanks.
Your small batch recipes are just the guidelines I need. Did you know you can bake most of these in the microwave for about 2-3 minutes depending wattage of micro? They all come out great and are baked in a very few minutes. The caveat? cook in micro-safe container. I like ceramic or porcelain bakeware. Not corning ware, though. Works great. The best are Temp-tations found on QVC.
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