This super simple chocolate brownie recipe is rich and chocolatey with a perfect flaky crust and they whip up in no time. Made from scratch with cocoa, this quick recipe will become a favorite!
Small Batch Brownies
You ever get in the mood where you feel like going to the gym but you don’t feel like going? Yea, I’m in that mood tonight.
Instead, I’m making brownies. I’m always in the mood for brownies.
I love that these Simple Dark Chocolate Brownies mix up in about 5 minutes (not even kidding) and they make the perfect small batch. Just 9 brownies so I’m not tempted with a family size pan.
They went a bit viral on Instagram, see them up close and personal here.
I love this brownie recipe so much that I use it as the base in my popular Halloween Swirl Brownies.
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- Sugar – The base of these brownies is granulated sugar.
- Flour – All purpose flour. I haven’t tested with others.
- Cocoa powder – I like to use Hershey’s Special Dark cocoa powder, but you can use your favorite unsweetened brand.
- Salt – Salt provides balance to the sweet and enhances the chocolate flavor.
- Baking powder – A leavening agent, baking powder helps give rise to the brownies.
- Chocolate chips – I suppose chocolate chips are optional, but I find them mandatory. I like to use Ghirardelli baking chips, which are larger than standard chocolate chips.
- Eggs – Two large eggs, preferably at room temperature.
- Vegetable oil – Oil gives the brownies a moist, tender texture, and helps them rise.
- Vanilla extract – I know that vanilla extract has went up in price (there is a vanilla bean shortage), but please please use vanilla extract and not imitation vanilla. I like to buy it at Sam’s or Costco, which makes it slightly more affordable. Without it, your brownies will be bland – it really helps enhance the chocolate flavor.
How to make basic Chocolate Brownies
Making brownies from scratch is super easy. Dangerously easy, you might even say.
First, combine sugar, flour, cocoa, salt, baking powder, and chocolate chips in a bowl. Be sure that the chocolate chips get coated with the mix.
Next, in a measuring cup, combine eggs, vanilla and oil. Mix up wet ingredients with a fork.
Then, pour the wet ingredients into the dry ingredients and stir until just combined.
Finally, spread the brownie batter into a greased 8×8 square pan. You can line the pan with parchment paper or foil for easy removal.
Bake at 350° F for 25-30 minutes. The top should be crackly and a toothpick inserted into the center should come out cleanly.
Equipment you’ll need
- 8×8 Baking Dish – This is a small batch of brownies. If you need a family size, I’ve got you covered with my Better Than Box Mix Brownies.
- Mixing bowl – You only need one for this recipe. I love this set.
- Measuring cup – I like to mix the wet ingredients right in a measuring cup – that way you only dirty one mixing bowl. Two birds, one stone.
How to store them
Leftovers should be stored covered at room temperature for up to a week.
Can I freeze them
Yes, brownies freeze well (though this small batch never has leftovers for me). Wrap them in parchment paper, drop them into a freezer bag, and store in the freezer.
How to keep the chocolate chips from sinking
Have you ever made cake or brownies and had all your chocolate chips sink to the bottom? If you have, I have a solution for you.
Toss the chocolate chips in the dry ingredient mixture so they’re fully coated.
That’s it. It helps suspend the chocolate chips in the batter. (p.s. it also works with berries (like in my blueberry muffins), nuts, fruits, etc.)
More brownie recipes you might like:
- Better Than Box Mix Brownies – like I mentioned above, if you need a family size pan of brownies, you need to try this recipe.
- Pretzel Crusted Brownies – a fun twist of salty and sweet, these brownies have a crust made out of crushed pretzels.
- Zucchini Brownies – you’d never know these brownies are full of zucchini.
Click here to view my entire collection of bars and brownie recipes.
Originally published October 18, 2012