This Easy One Bowl Small Batch Fudgy Brownies recipe makes incredibly rich and chewy brownies. To satisfy your craving for brownies, attempt to make this small batch fudgy brownies! They have a gorgeous outer surface and a thick, dense, and fudgy center. Devour it with a sprinkle of flaky sea salt on top! Which gives it a fantastic salty-sweet balance.
If you like fudgy brownies, you’re in for a treat! It’s ideal if you have a small family; this recipe yields only eight brownies. Also, these Small Batch Fudgy brownies don’t last long in my house due to their small quantity.
Table of Content:
- What are Small Batch Fudgy Brownies?
- How to make this recipe?
- Ingredients you will need to make this one bowl brownies
- Small Batch Fudgy Brownies Recipe
- How to store Brownies?
- Recipe Card
- Pro Tips
What are Small Batch Fudgy Brownies?
Brownies are the answer to your sweet tooth’s call! Simple pantry staples are used in this recipe. You will love the outcome, and it is the simplest thing ever! These brownies are baked in a loaf pan and require roughly the same time to put together as those from a box mix, but they taste a hundred times better!
Small batch recipes are fantastic since they deliver the ideal number of product, whether you’re short on ingredients or don’t want to have a large portion of leftovers.
How to make this recipe?
This one-bowl brownie recipe comes together in under 5 minutes with just a whisk and a bowl. Not even a mixer is required!
Steps of making small batch Brownies:
- Mixing of dry and wet ingredients in one bowl
- Baking of brownie batter
Ingredients you will need to make this one bowl brownies:
You don’t need many ingredients to make a small batch of brownies; The best kind of recipe excludes premium products, expensive kitchen mixers, and unusual preparation methods. Here is your shopping list.
- Granulated sugar – I like to use simple granulated sugar for this recipe because it is easily accessible. Feel free to use an equal amount of powdered sugar if you prefer.
- Egg – Only one whole egg is all you need to make this recipe! Make sure it is at room temperature for the best results.
- Oil _ You can make this recipe with butter if you prefer, but oil is cheap and a pantry staple available in every household.
- Coffee _ For a more deep and richer chocolaty flavour, coffee dissolved in 1 tsp water is added.
- Vanilla essence _ It is best to execute this step because vanilla essence helps to mask any unpleasant egg odour.
- Flour_ Only a 1/4 cup of flour is used here, and you need to lightly finger level the measuring cup.
- Dark Coco powder _ Dark cocoa powder is the key to the ultimate deep chocolate flavour brownies. As a significantly less amount of cocoa powder is used in this brownie recipe, it’s essential to use high-quality cocoa powder! In this particular instance, spending a little extra money is justified. My favorite brand is AL ALali!
- Salt _ a sprinkle of salt gives it an amazing salty-sweet balance.
Easy One Bowl Small Batch Fudgy Brownies Recipe:
These small batch brownies from scratch are super easy to make and require no butter or chocolate, no mixer; you only need a single egg with a few readily available ingredients from your pantry. It only needs 10 minutes to prep. Let’s move toward the step-by-step process.
Mixing of dry and wet ingredients in one bowl:
In a bowl, beat the room-temperature egg and granulated sugar until well combined. Then add oil and beat until the batter becomes double and fluffy. Add coffee mixture and vanilla extract and hit a few more minutes. But don’t over beat.
Now add all your dry ingredients, flour, cocoa powder and salt and mix with a spatula until well combined.
Baking of brownie batter:
Pour your batter into a greased loaf pan. Top it with chocolate chips if needed, and tap it for a few seconds. Bake it for 20-25 minutes in a preheated oven at 160°C or until a skewer inserted into the center comes out with a few moist crumbs, but not wet batter. Let them cool completely in the pan.
Once cool and then cut in 6-8 squares and Enjoy!
Variations of this recipe:
The good thing about these brownies is that you can make them any way you like. Follow your sweet cravings and attempt one of these variations if you enjoy a truly indulgent brownie.
|semi-sweet chips, dark chocolate chips, peanut butter chips, chocolate chunks, mini chocolate chips
|Walnuts, pecans, sunflower seeds
|Top with Nutella, lotus biscoff, and peanut butter spread
|M&M’s, marshmallows, Oreos
|confetti sifted confectioner’s sugar
|a scoop of vanilla, chocolate ice cream
How to store Brownies?
Even though I bake frequently and don’t always prefer to freeze things, I commonly bake in small batches. I like freshly made baked goods. This recipe is designed so that there are no leftovers.
If you have any leftover brownies, keep them tightly covered at room temperature for maximum freshness. Refrigerate them for up to 4 days to achieve a fudgier texture. The brownies can also be tightly packed and frozen for up to 3 months.
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Small Batch Fudgy Brownies
- 1/4 cup Oil
- 1/2 cup Caster Sugar
- 1 Egg room temperature
- 1/2 tsp Coffee dissolved in 1 tsp water
- 1/2 tsp Vanilla essence
- 1/4 cup Flour
- 3 tbsp Dark Coco powder
- 1/8 tsp Salt
- 1/4 cup Chocolate chips optional
- In a bowl beat together egg and sugar until well combined. Then add oil and beat until the batter becomes double and fluffy.
- Add coffee mixture and vanilla extract beat few more minutes. But don't over beat.
- Now add all your dry ingredients flour, coco powder and salt and mix with spatula until well combined.
- Pour your batter in a greased loaf pan. Top it with chocolate chips and then tap it for few seconds.
- Bake it for 20-25 minutes in a pre-heated oven at 160°C or until a skewer inserted into the center comes out with a few moist crumbs.
- Let it cool and then cut.
- Make sure all your ingredients are at room temperature, especially eggs
- Don’t forget to tap your brownie batter before putting it in the oven.
- Don’t overbeat and over-mix your batter.
- Also, don’t overbake your brownies. When you insert a knife into the middle, you’ll want it to come out a little gooey, as the brownies will continue to bake as they cool.
- Follow the order of ingredient mixing. Beating eggs with sugar helps to dissolve sugar which keeps it in syrup form so that it holds on to the moisture and retains it.
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