Small Batch Brownies Recipe 

Want brownies without a baking pan? Make these small-batch brownies instead! Loaf-pan brownies are ideal for midweek snacks or smaller gatherings. 

– 6 tablespoons unsalted butter melted and slightly cooled (85 grams) – ¾ cup granulated sugar (150 grams) – 1 large egg at room temperature – 1 large egg yolk at room temperature – ½ teaspoon pure vanilla extract – ⅓ cup natural unsweetened or Dutch process cocoa powder (30 grams) – ⅓ cup all-purpose flour spooned & leveled (42 grams) – ¼ teaspoon instant espresso powder optional – ¼ teaspoon salt



Heat the oven to 350°F (180°C). Spray a 9x5 loaf pan with nonstick cooking spray, line it with parchment paper with an overhang for easy removal, and set aside.


Whisk melted butter and sugar in a large bowl until thoroughly blended. Add the egg, egg yolk, and vanilla essence and mix well.


Add salt, flour, instant coffee, and cocoa. Simply mix. The batter should be spread out evenly in the loaf pan.


Bake for 18–23 minutes until a toothpick inserted into the center comes out largely clean with a few wet crumbs. Cool thoroughly in the pan on a wire rack after removing from the oven. 


Also See: 

Homemade Cake Pops Recipe