This small batch brownie recipe delivers a perfect blend of textures: a thin, crispy top, a fudgy, chewy center, and a deliciously crisp outer edge. Ideal for a 9 x 5 inch pan, it yields 8 to 10 pieces, satisfying your chocolate cravings and leaving room for your next baking adventure. Enjoy every bite of these rich, decadent brownies!
This is my go-to small-batch brownie recipe, perfect for a 9 x 5 inch pan. It’s ideal if, like me, you have a small household of 3 to 4 people and don’t want an excess of leftovers. My self-control around chocolate is practically non-existent, so this recipe is the perfect solution. You can enjoy your brownies, satisfy that chocolate craving, and move on to your next treat without the temptation of leftovers.
These brownies feature an amazing thin, crispy cracked layer on top and a fudgy, chewy center filled with small morsels of melted chocolate. The size of the pan ensures that every piece has that deliciously hard, crisp outer shell. Unlike larger pans where the middle pieces lack that crispness, each piece from this batch has a chewy outer edge, which I absolutely love—especially the corner pieces.
This small batch yields about 8 to 10 pieces, depending on how you cut them, each roughly 2 x 3 inches. If you have a larger group or want to freeze some for later (a smart idea if you anticipate future cravings), you can double the recipe. This way, you can enjoy your brownies now and have extras ready to satisfy those inevitable cravings for something sweet, whether it be cookies, cake, or another batch of these delightful brownies.
▪️Chocolate—This brownie includes two types of chocolate: Dutch-processed Cocoa powder and a good-quality chocolate bar. I highly recommend using good-quality chocolate with these brownies because it has a higher fat content, which will affect the texture and moisture of the brownie. To create chocolate morsels in the brownie, I like sprinkling a good handful of floured chocolate chips into the batter when I pour it into the pan.
▪️Oil – oil will also assist in the texture and moisture of the brownie. It’s best to use a neutral-flavored oil like canola or grape, opposed to olive oil has more of a distinct flavor, which can offset the brownie flavour.
▪️Butter –Unsalted butter, which will be melted with the chocolate. I recommend using unsalted butter as you are to create the salt balance, but if you only have salted butter on hand, then that’s fine, too. I would adjust the salt added into the dry ingredients recipe to ensure that your brownie is not over-salted.
▪️Eggs—One whole egg, weighing around 56 g and at room temperature. I always like to use a free-range organic egg.
▪️AP Flour – This recipe will use our trustee all-purpose flour.
▪️Baking powder – Baking powder is the only leveling agent we’ll need for these brownies.
▪️Vanilla—I always recommend using good-quality vanilla extract or paste. I try to avoid using vanilla essence. An extract or paste will deliver better results with a more complex flavor completion.
▪️Fine sea salt—I like using fine sea salt, but you can also use Kosher Diamond, Malton, or any brand you might have. Just remember that all brands and salts are different, so if you’re using something different, find sea salt. Please adjust the amounts accordingly. SGR Brown brownie.
Choosing the Right Pan – The journey to brownie perfection begins with a 9×5 metal (loaf) pan, specifically light-colored ones, the gold standard for achieving those coveted crisp edges and even cooking. However, if a glass pan is your only option, fear not – lowering the oven temperature by 25 degrees can save your chocolaty creation from a bitter burn.
Parchment Paper – Line your pan with two pieces of parchment paper for an easy lift-out and clean cut. This trick is practical and ensures your pan remains scratch-free and results in a waaaay easier clean-up. For a 9×5 pan, cut a 20×15 square of parchment paper. Grease the pan with spray and rub in. Cover with the parchment paper cut out and metal clips.
Cake Strips – Since the loaf pan is much more narrow and deeper than an eight or nine inch pan, you want to ensure that the batter bakes evenly. This will help prevent the top of the brownie from cracking due to trapped moisture bursting through the center. You can use cake strips or DIY strips with alluminum foil or with a few common kitchen items.
To create your strips at home for a 9×5-inch loaf pan, Cut a piece of foil 30 inches in length and fold it in half. (Optional: Wet paper towels and fold them in the middle of the foil.) Fold the foil one more time; these should total four folds. Tuck the foil ends into themselves and wrap them around the loaf pan, securing them with oven safe clips on the edges.
PRO TIP/ KITCHEN HACK
How to DIY Bake Strips – To create your strips at home for a 9×5-inch loaf pan, Cut a piece of foil 30 inches in length and fold it in half. (Optional: Wet paper towels and fold them in the middle of the foil.) Fold the foil one more time; these should total four folds. Tuck the foil ends into themselves and wrap them around the loaf pan, securing them with oven safe clips on the edges.
1. Starting the Batter – In a large bowl, combine the sugar, oil, and vanilla and mix with either a whisk or an electric mixer. Once the ingredients are combined, add the room-temperature egg.
2. Whipping up the Batter – A light and fluffy mixture of eggs and sugar is the secret to achieving a crackly brownie top. This step introduces air into the batter. Whether you have a stand mixer or a strong arm, the goal is to whip until pale yellow and voluminous. 2-3 minutes at medium to high speed with a Kitchen Aid cordless hand mixer should do it.
3. Melting the chocolate and butter – Fill a small pot of water about 2 inches up and place a heatproof glass bowl on top. Cut the butter and chocolate and lay them in the glass bowl. On low heat, melt the chocolate and butter together. Once fully melted, whisk in the Dutch-processed cocoa powder.
4. Sifting into Greatness – Sifting dry ingredients might seem unnecessary, but it’s essential for avoiding dense and lumpy brownies. Cocoa powder and confectioners’ sugar are two ingredients that always warrant sifting.
PRO TIP/ KITCHEN HACK
Chocolate Chips- If you add chocolate chips or other mix-ins, dust them with some flour to prevent them from sinking to the bottom during baking.
5. Bake to Perfection – Baking is where the magic happens. To avoid overbaking or underbaking, position your rack in the middle of the oven. This placement ensures even heat distribution. Please adhere to the baking times in your recipe, remembering that they vary slightly from oven to oven. Start checking for doneness when the minimum time is up, using the toothpick test at a strategic spot, like a crack or where you’ll cut later on. When you pull that toothpick out, and it has a few moist crumbs clinging on, that’s your cue. If it’s clean, they’re overdone; if it’s gooey with batter, they need more time. In the latter case, continue to bake in short intervals, checking frequently. If your brownies are cooking too fast, a foil tent can be a lifesaver, reflecting heat and slowing the cooking process.
6. Cool Out Time – Cooling might seem passive, but it’s as crucial as any active step in the brownie-baking process. Once out of the oven, your brownies are still baking from residual heat. To stop them from continuing to cook and potentially drying out at the edges, let them cool in the pan for about 15 minutes. This short period allows the brownies to settle and firm up without the edges becoming too hard. After this brief rest in the pan, use the edges of the parchment paper to lift the brownies out. This avoids sticking and breaking apart. Then, transfer them to a wire rack to cool completely. The air circulation from the wire rack helps prevent moisture from building up at the bottom, which could lead to a soggy texture.
7. Cooling Rack – The final cooling on the rack is a balancing act – too short, and your brownies may fall apart when cut; too long, and they could dry out. Aim for that sweet spot where they’re firm enough to cut but retain their moist, fudgy interior. Patience here pays off, as it can mean the difference between brownies that are just okay and brownies that are sublime.
PRO TIP/ KITCHEN HACK
Carry-over baking – The carryover heat will continue to bake your brownies even after being removed from the oven. This makes timing and your toothpick test not just steps but essential tools in your baking arsenal. Every batch baked is a step closer to mastering the art of the perfect brownie.
Clean Cut Brownies – Now comes the moment of truth: cutting your brownies into those tempting squares of chocolate heaven. Remember, patience is the name of the game. If you cut into the brownies while they’re still warm, you’re bound to end up with a gooey mess. Wait until they’re at room temperature for the cleanest, Instagram-worthy squares. Slide them onto a cutting board and use a sharp, serrated knife for precise cuts. Want a pro tip? Rinse or wipe the blade between cuts. This little trick helps keep the edges of your brownies as sharp as your baking skills.
For those after the ultimate presentation, a chilled brownie slab is easier to cut. Pop the pan into the fridge or freezer briefly; your brownies will firm up just enough to slice smoothly. A pizza cutter or even a plastic knife can do the trick for a clean cut. If you’ve found other innovative ways to slice up your brownies, don’t keep those secrets to yourself! Drop a comment below and let the community in on your culinary magic.
After all that baking and patiently waiting, if you’ve managed to have leftovers, you’ll want to keep those brownies as moist and delicious as the moment they came out of the oven. An airtight container is your best friend here. Keep them in the pan and wrap them tightly with aluminum foil. They’ll stay fresh and fudgy, ready for when the brownie cravings hit!
What is the best pan to use? I personally find that light aluminum pans bake the best brownies. If you are using a glass pan, I would lower the temperature by 25F
What chocolate should I use? I like to use a high fat chocolate as it adds a moisture and richness to the brownie batter. I prefer chopping up a chocolate bar to get a variety of different pieces but chcoclate chips work
Can I make this gluten-free? Yes, you can use at one-to-one fluten free flour.
Can I make a small-batch brownie vegan? You can sub one egg for 3 tbsp of (soaked) flax seeds.
How do you get a crinkle-top brownie? Whip the brownie on medium speed for 3-4 minutes. Beating a good amoin of air into the batter is a large contributor to achieving that desired crinkly top.
How do you tell if my brownie is baked enough? Insert a toothpick into the brownie (try to choose a spot to poke that is in line where you
How do you get clean-cut brownie slices? Use a clean sharp knife, run the blade under warm water, wipe the blade between dry and clean in between each cut.
Good Day To Bake is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a way for websites to earn advertising revenues by advertising and linking to Amazon.com. See the Privacy Policy for more details.
Kia Ora, and welcome to Good Day To Bake. My name is Courteney and here in this corner of the internet, you can find my collection of favorite recipes created in small batches, perfect for singles, couples, and cozy households – all of which can be increased to larger portions. You can learn a little more about me here
