svgThis week’s Recipe

Extra Small Batch Super Chocolatey Brownies

Christine Franklin

October 25, 2021
Cuisine: American

Are you a lover of fudgy or cakey brownies? These are the brownies for you if you like fudgy brownies. This recipe yields 4 perfectly single-serving-sized fudgy and moist brownies. If you’re feeling extremely depressed, you may have one large serving. If you’ve been craving a bakery-style brownie, this is it! They have that classic crinkly thing top that fudgy brownies have.


With only 2 tablespoons of flour and half an egg, this is the ideal small batch recipe. “Half an egg?” you may be wondering. But, in reality, it’s the ideal approach to make tiny batches.

Why Should You Bake These Small Batch Brownies?

  1. They’re rich, chocolatey, and fudgy.
  2. Baking may both ease tension and provide you joy.
  3. You’re in need of a treat.
  4. They are made in a small batch and require only a few pantry components.
  5. Chocolate is self-explanatory.

Let’s start baking! Begin by preheating the oven to 350°F. Ascertain that the oven has a rack in the center. Line a small loaf pan with parchment paper and lightly grease it. I used a little 5.5-inch square pan, but a smaller loaf pan would also work!

Set your pan aside while you melt your chocolate in a double boiler. If you don’t have one, simply place a heatproof bowl over a small pot filled with approximately an inch of water. Heat the pot and the bowl with the chopped chocolate, butter, and cocoa over medium-low heat. Stir until the chocolate melts and the butter and cocoa are completely combined. Remove from the fire, whisk to cool slightly, and set aside.


While the chocolate is cooling, combine the sugars in a medium mixing dish. Whisk together half an egg, roughly 1.5 teaspoons, and add it to the sugars. Mix in the vanilla extract thoroughly.

The chocolate mixture should be cold by now – you don’t want it to be hot as it may fry the eggs – it should be melty but not too warm. Whisk it into the sugar egg mixture a little at a time until absolutely smooth.


It’s now time to fold in the flour and salt carefully. Gently fold in the flour and a bit of salt using a rubber spatula – don’t overmix! You want the flour to be completely integrated. Pour into the prepared pan, flatten up the brownies, and bake. After around twenty minutes, you can take out your pan of small brownies and admire them. I won’t blame you for eating them warm, but if you want nice clean cuts, let them cool entirely on a wire rack before slicing.


  • 1 ounce dark chocolate chopped

    2 tbsp butter

    1/2 tsp cocoa powder

    2 tbsp tightly packed brown sugar

    2 tbsp white sugar

    1/2 large egg see notes

    1/4 tsp vanilla

    2 tbsp all purpose flour

    Tiny pinch of salt



  • 01

    Preheat the oven to 350 degrees Fahrenheit. Line and lightly butter a tiny loaf pan. I used a small 5.5-inch square pan, but these would also work well in a smaller loaf pan. Place aside.

  • 02

    Melt the chocolate, butter, and cocoa in a bowl over a double boiler on medium to medium low heat, stirring with a spatula until melted and smooth. Cool for a few minutes.

  • 03

    In a medium mixing bowl, combine the sugars, egg, and vanilla extract until lightly pale. Incorporate the slightly cooled chocolate butter mixture.

  • 04

    Mix in the flour and salt with a spatula, barely mixing it and being cautious not to overmix. One to two flour streaks are OK.

  • 05

    Spread the mixture in the prepared pan. Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean. Allow it cool on a wire rack before slicing and serving!


NYT Cooking has a recipe for Nick Malgieri’s brownies.
For one-half of a big egg
In a small bowl, lightly whisk your large in, being sure to mix the white with the yolk, then either:
A. Take 1.5 teaspoons softly beaten egg.
B. Measure out 26-28 grammes of lightly beaten egg.