Best Small Batch Brownies (Printer-Friendly)
Rich, fudgy brownies with chewy edges made in a small batch using simple ingredients.
# What You’ll Need:
→ Fats and Chocolate
01 -
2 tablespoons unsalted butter
02 -
3.5 ounces 72% dark chocolate, chopped
→ Sugars
03 -
1/4 cup granulated sugar
04 -
2 tablespoons packed light brown sugar
→ Wet Ingredients
05 -
1 large egg, room temperature
06 -
1/2 teaspoon vanilla extract
→ Dry Ingredients
07 -
2 tablespoons all-purpose flour
08 -
1 tablespoon cornstarch
09 -
2 tablespoons unsweetened cocoa powder
10 -
1/4 teaspoon baking powder
11 -
A pinch of sea salt
→ Optional Add-ins
12 -
1/4 cup semisweet chocolate chips or chunks
# Steps to Follow:
01 -
Set the oven to 350°F and line a baking sheet with parchment paper.
02 -
Combine butter and chopped dark chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring each time, until smooth and fully melted. Let cool slightly.
03 -
In a separate bowl, whisk together granulated sugar, brown sugar, egg, and vanilla extract until pale and thoroughly combined to dissolve the sugar fully.
04 -
Pour the melted chocolate mixture into the sugar and egg mixture, stirring until smooth and uniform.
05 -
Sift in flour, cocoa powder, cornstarch, baking powder, and salt. Gently fold until just combined. Fold in chocolate chips or chunks if using.
06 -
Using a cookie scoop or spoon, drop rounded 2-tablespoon portions of dough onto the prepared baking sheet, spacing about 2 inches apart.
07 -
Bake for 8 to 10 minutes, or until edges are set and tops exhibit slight cracking while centers remain soft.
08 -
Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Helpful Hints:
01 -
For best texture and flavor, use room temperature eggs and ensure the sugar is fully dissolved in the egg mixture to achieve a crinkly cookie top.