Yield: 8 small pieces fudge brownies // Total Time: 35 min. // Disclaimer: This post includes affiliate links.
Ridiculously easy and delicious fudge brownies, made small batch!
Small batch fudge brownies
These brownies are perfect for when you are craving brownies but not all the hassle and excess dessert that comes along with typical recipes. These brownies come together in one bowl, no mixer required, and are done in just 35 minutes!
Why do you post small batch recipes?
I love making small batch bakes because they are the perfect size myself and others who don’t have a lot of people to bake for in their home. Small batch helps cut down on waste and eliminates the feeling that all that excess dessert MUST be eaten. Here on my blog I post a lot of small batch bakes with a mix of some 8-10″ single layer cakes from time to time. All my recipes can easily be doubled or tripled to fit your need, so long as you use grams to measure!
Perfect fudge brownies recipe tips
Weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient which can turn your brownies from rich and fudgy to tough and chewy. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!
Mix the dough carefully
When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the brownies tough and chewy rather than fudgy.
Get those perfectly crackled brownie tops
The secret to getting those perfectly crackled tops is all in the eggs! In my perfect fudge brownies recipe I beat together the eggs and sugar separately for ~4-5 minutes which helps contribute to a wonderful, fool-proof crackled top every time. However, this recipe is small batch and meant for when you want brownies without a ton of hassle. So, to get a slightly crackled top just be sure to vigorously beat in the egg for at least 1 minute!
How to get perfect brownie slices
Brownies and bars can be annoying to cut, especially when they start dragging the batter and it seems like half of the brownies have ended up on your knife! To get perfect brownie cuts, get a clean knife and a tall glass of hot water. Dip the knife in the hot water, then make a slice in the brownies. Continue dipping and slicing to be left with perfectly cut brownie slices!
Ingredients and substitutions
All purpose flour: lends some structure to the brownies and makes them slightly chewy.
Salt: helps balance and bring out the sweetness and flavor of the brownies.
Unsalted butter: makes the brownies tender and gives them that melt-in-your-mouth feel. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the brownies.
Semi-sweet chocolate: where the main flavor of these brownies comes from! I use chocolate chips as I have noticed that they are better for bringing out that crackled top when compared to using a baking bar. Make sure you use good quality chocolate chips here as this part makes up the entire flavor of the brownies!
Granulated sugar: sweetens the brownies, helps lock in moisture in the batter, and helps contribute to that perfect crackled top.
Dutch process cocoa: lends a deeper chocolate flavor to the brownies. I love using dutch process cocoa because it has a deeper and richer flavor than natural cocoa, but natural cocoa or even black cocoa powder can easily be substituted in here.
Instant espresso*: helps bring out the chocolate flavor from the chocolate and cocoa (*optional but strongly recommended!)
Eggs: binds the brownie batter together, adds moisture to the brownies, and is the main contributor in getting that perfectly crackled top.
How to make perfect fudge brownies
1. Melt the butter and chocolate. Start by melting together the butter and chocolate, either in the microwave or on the stove top. Once the mixture is completely melted and smooth, whisk in the cocoa powder and instant espresso. Set aside.
2. Whip up the eggs. This step is super important in getting that classic and desirable brownie crinkle top. It seems excessive, but you’re going to need to beat the eggs and sugar together on high speed for 4 minutes. Trust the process!
3. Combine. Gently whisk the chocolate mixture into the beaten eggs, then whisk in the dry ingredients just until no flour streaks remain.
4. Bake. Pour the brownie batter into a prepared 8″ baking dish. Bake for 30-35 minutes, until the brownies only slightly wobble when the pan is moved.
5. Serve and enjoy! Slice the brownies once they have cooled to room temperature, then enjoy!
Perfect fudge brownies Q & A
What size loaf pan do I need?
I used an 8×4″ loaf pan for these brownies, but if 9×5″ is all you have on hand then it will be perfect for the job! Just note that in a larger loaf pan, the brownies will be a tad more thin and therefore will require a little less baking time.
Can I double these small batch fudge brownies?
If you are looking for a larger batch of brownies, you can check out my perfect fudge brownies recipe! The recipe makes slightly thicker brownies than this one, and gets baked in an 8″ square pan.
Do I need to use instant espresso?
Not if you don’t want to! The instant espresso is simply there to compliment and enrich the flavor of the chocolate. You can not taste it in the brownies. However, if you are avoiding espresso for any reason you can definitely leave it out and you will still have delicious fudge brownies.
How to store fudge brownies
These brownies can be stored in an airtight container at room temperature for up to 5 days, or stored in the freezer for up to 3 months.
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
Tools and ingredients
Kitchen scale: the best thing that I ever purchased for recipe development and baking. Here is the one I currently use. It is a bit on the pricier side, but here is the one I used to use and is perfect for starting out!
Vanilla: I love using Rodelle vanilla extract. Not only is it a great quality product, but it’s on the lower end of the price that vanilla can be! This is the one I use.
For a full list of tools, equipment and ingredients that I use and love, you can check out this page here.
Did you make these small batch fudge brownies?
If you made these small batch fudge brownies I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Small Batch Fudge Brownies
- 56 g unsalted butter (¼ c.)
- 135 g semi-sweet chocolate chips divided (¾ c.)
- 12 g dutch process cocoa (2 tbsp.)
- 100 g granulated sugar (½ c.)
- 1 egg
- ½ tsp. vanilla
- 40 g all purpose flour (⅓ c.)
- ¼ tsp. salt
- ½ tsp. instant espresso powder *optional
- Preheat the oven to 350°F / 175°C. Butter and line an 8×4" loaf pan with parchment paper.
- In a medium sized microwave safe bowl, melt together the butter and 90g (½ c.) chocolate chips in 30 second intervals, stirring in between each interval.
- Once the mixture is melted and smooth, whisk in the cocoa powder and sugar.
- Add in the egg and vanilla and whisk vigorously for at least 1 minute. The longer you whisk, the more prominent the shiny crackled top!
- Add in the flour, salt, and espresso powder (if using). Use a rubber spatula to lightly fold the flour into the ingredients. When there are only a few streaks of flour remaining, add in the remaining 45g (¼ c.) of chocolate chips. Fold just until no flour streaks remain.
- Pour the brownie batter into the prepared pan. Bake for approximately 25 minutes, or until the brownies are set on the outsides and only slightly jiggle in the middle.
- Wait for the brownies to fully cool before cutting. Serve, and enjoy!