Name: Best Ever Small Batch Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 brownies
Cuisine: American
Ingredients: 114 grams unsalted butter; 150 grams granulated sugar; 1 egg; 0.5 tsp pure vanilla extract; 0.25 tsp Kosher salt; 36 grams Dutch process cocoa powder; 40 grams all-purpose flour; 70 grams chocolate chips nuts; Flaky salt

From the Cook

1/5

Best Ever Small Batch Brownies

Midnight Bake Club Verified

Ingredients

Warning0 allergens identified

Best Ever Small Batch Brownies

Instructions

Preheat the oven to 375°F (190°C). Grease a loaf pan with baking spray and line it with parchment paper.

Add the butter and sugar to a medium, microwave-safe mixing bowl. Microwave the mixture 30 seconds at a time, stirring in-between each, until the butter is melted. Then, whisk the sugar and melted butter together until the sugar dissolves a bit and the butter is room temperature, about 3-4 minutes.

Add the egg, vanilla extract, and salt to the butter-sugar mixture. Stir until the mixture is completely smooth. Then, sift the cocoa powder and flour into the wet ingredients. Whisk until the batter is about 90% combined. Add the chocolate chips, nuts, or other add-ins (if using) and stir just until there are no more streaks of flour or cocoa powder.

Spread the batter evenly into the prepared loaf pan. Bake the brownies for 20-25 minutes, until the edges are set and the center is still a bit underdone. To test if the brownies are done, insert a toothpick into the area in-between the edges and center. If the toothpick has a few moist crumbs, the brownies are done.

Let the brownies cool completely. Then, use the parchment paper to remove the brownies from the pan. Slice and sprinkle with flaky salt if desired. Enjoy!

Nutrition

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Tips & Tricks (5)

Bloom Your Cocoa Powder 🍫
Whisk Dutch process cocoa powder with hot melted butter before adding other ingredients to deepen chocolate flavor and eliminate any raw cocoa taste.
Don't Overmix the Batter ✋
Fold in flour gently just until combined—overmixing develops gluten and creates tough, cake-like brownies instead of the chewy texture you want.
Use the Toothpick Test Strategically 🧁
Remove brownies when a toothpick inserted in the center shows a few moist crumbs (not clean)—carryover heat will continue cooking as they cool for perfect fudginess.
Layer Your Flaky Salt ✨
Sprinkle flaky salt on the brownies immediately after baking while still warm—it dissolves slightly into the surface and enhances chocolate depth without tasting salty.
Chill Before Slicing 🧊
Let brownies cool completely, then refrigerate for at least 2 hours before cutting with a warm, wet knife for clean edges and better texture structure.