Best Small Batch Brownies

This small batch brownie cookie recipe transforms the rich, fudgy goodness of brownies into perfectly chewy cookies with crackly tops. It’s designed for when you want an intense chocolate fix but don’t want a whole tray of brownies. With a soft center and slightly crisp edges, these cookies deliver all the chocolate flavor in a perfectly portable treat.

I first made these on a whim when I wanted a small treat without leftovers. Now, my family requests them often because they perfectly satisfy those chocolate cravings without making too many.

Ingredients

• Unsalted butter: Provides a creamy base and controls saltiness. Use fresh butter for best flavor.
• 72% dark chocolate: For deep, rich chocolate taste. Chop finely for even melting and smooth batter.
• Granulated sugar and brown sugar: Combine to sweeten and add moisture. Brown sugar gives a slight molasses note, so light or dark brown sugar works depending on your preference.
• Large egg: At room temperature to help bind ingredients and create those chewy edges.
• Vanilla extract: Enhances the chocolate flavor with a subtle warmth.
• All-purpose flour: Gives structure to keep the cookies from spreading too thin.
• Cornstarch: Balances moisture for a tender bite.
• Unsweetened cocoa powder: Amps up the chocolate intensity with no added sweetness.
• Baking powder: Gently lifts the cookies for a soft but not cake-like texture.
• Sea salt: A pinch to heighten all the flavors and balance the sweetness.
• Optional mixins: Semisweet chocolate chips or chunks for an extra chocolate kick.

Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.

Melt the Chocolate and Butter:

In a microwave-safe bowl, combine chopped chocolate and butter. Heat in 30 second bursts stirring in between until completely melted and smooth. Let the mixture cool slightly so it doesn’t cook the eggs when combined later.

Whip Sugars, Egg, and Vanilla:

In a separate bowl, use a mixer or whisk to blend granulated sugar, brown sugar, the room temperature egg, and vanilla extract until the mixture becomes pale and slightly foamy. This step dissolves sugar and helps create the signature crinkly cookie tops.

Combine Wet Ingredients:

Pour the cooled chocolate and butter mixture into the sugar and egg bowl and stir gently until the batter is uniform and glossy.

Add Dry Ingredients:

Sift together flour, cocoa powder, cornstarch, baking powder, and salt to avoid lumps. Gradually fold the dry mix into the wet mixture just until combined. Avoid overmixing to keep the cookies tender. If you want extra chocolate chips or chunks, fold them in now.

Portion the Dough:

Using a cookie scoop or tablespoon, place rounded spoonfuls of dough on the prepared baking sheet spaced about two inches apart to allow for slight spreading.

Bake:

Transfer the baking sheet into the oven and bake for 8 to 10 minutes. The edges should be set while the centers remain soft and slightly underbaked to keep that fudgy texture.

Cool:

Let the cookies rest on the baking sheet for five minutes to finish setting up before moving them to a wire rack to cool completely. This prevents them from breaking apart and helps maintain their shape.

This recipe’s star ingredient for me is the 72% dark chocolate. It provides just the right bitter-sweet balance that makes these cookies taste indulgent without being overly sweet. A memorable moment was when my kids took one bite each and immediately asked if I could bake another batch the next day.

Storage Tips

Store leftover cookies in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for about a week or freeze for up to a month. If freezing, I recommend wrapping each cookie individually to maintain freshness and avoid freezer burn.

Ingredient Substitutions

You can substitute the all-purpose flour with gluten-free 1 to 1 baking flour to make this recipe gluten-free. For vegan options, this recipe is tricky due to the egg’s role in texture and sugar dissolution, so seek a tested vegan brownie cookie recipe instead.

Serving Suggestions

Enjoy these brownie cookies warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for a decadent dessert. They also pair wonderfully with a cup of coffee or cold milk.

These small batch brownie cookies are perfect for quick chocolate cravings and are easy to customize. Serve warm or store for later.

Common Recipe Questions

→ How should I store leftover brownies?

Store leftovers in an airtight container at room temperature for a few days, in the fridge up to a week, or freeze for a month. Wrap each brownie individually to prevent freezer burn.

→ Can I add other flavors to the brownies?

Yes, try adding espresso powder, white chocolate chips, or extra cocoa powder for different flavor twists and textures.

→ Is it possible to double the batch size?

Absolutely, you can double or triple the ingredients equally to make a larger batch without compromising texture or taste.

→ Can these brownies be made vegan?

This version relies on eggs for texture and crinkly tops. For vegan options, consider searching for a specialized vegan small batch brownie variation.

→ How can I make these brownies gluten-free?

Simply substitute all-purpose flour with a 1:1 gluten-free flour blend to achieve gluten-free brownies with similar texture.