Best Small Batch Brownies

These small batch brownie cookies are the perfect solution for satisfying chocolate cravings without making a huge batch. They combine the rich, fudgy texture of brownies with the chewiness and crisp edges of cookies. Made with simple ingredients you probably already have on hand, this recipe is both quick and indulgent. The slightly cracked tops and deep chocolate flavor will make you forget you are actually eating a cookie and not a brownie.

I first tried these on a quiet weekend afternoon and was surprised how quickly the whole batch disappeared. Now they are my go to when I want rich chocolate flavor without the fuss of baking a whole pan of brownies.

Ingredients

• Unsalted butter: offers a creamy base using unsalted allows control over salt levels
• 72% dark chocolate: gives deep chocolate notes look for good quality to ensure rich flavor
• Granulated and brown sugar: balance sweetness brown sugar adds a hint of molasses for depth
• Large egg: at room temperature helps bind ingredients and creates the crinkly cookie tops
• Vanilla extract: enhances the overall chocolate flavor with a subtle aromatic touch
• All purpose flour: provides structure without making the cookies cakey
• Cornstarch: keeps the texture tender balancing moisture
• Unsweetened cocoa powder: intensifies chocolate taste choose Dutchprocessed for smoother flavor
• Baking powder: ensures the cookies rise just enough to keep them chewy not dense
• A pinch of sea salt: brightens flavors and balances sweetness
• Optional chocolate chips or chunks: add extra bursts of melty chocolate throughout

Instructions

Sauté the Aromatics:

Not applicable for this recipe as it focuses just on mixing sweet ingredients

Melt the Butter and Chocolate:

Combine chopped chocolate and butter in a microwave safe bowl. Microwave in 30second bursts stirring each time until the mixture is melted and smooth. Allow it to cool slightly so it doesn’t cook the eggs in the next step but remains pourable.

Whip Sugars and Egg:

In a separate large bowl whisk the granulated sugar brown sugar egg and vanilla extract together. Whisk until the mixture is light in color and slightly fluffy. This step is important for dissolving the sugar fully and helps create those signature crinkly cookie tops.

Combine Wet and Chocolate Mixtures:

Slowly pour the melted chocolate and butter blend into the egg and sugar mixture stirring gently until smooth and uniform. This ensures an even chocolate flavor throughout the dough.

Incorporate Dry Ingredients:

Sift together the all purpose flour unsweetened cocoa powder cornstarch baking powder and salt. Add these dry ingredients to the wet mixture and stir until just combined. Avoid overmixing to keep the cookies tender. If you choose to add extra chocolate chips or chunks fold them in evenly at this point.

Portion and Bake:

Use a cookie scoop or spoon to drop roughly twotablespoon sized mounds of dough onto a parchment lined baking sheet. Space them about two inches apart since they will spread slightly.

Bake and Cool:

Bake at 350 degrees Fahrenheit for about 8 to 10 minutes. Look for edges set and slightly cracked tops. The centers will still appear a little soft. Remove from the oven and let them cool on the baking sheet for five minutes before transferring to a wire rack to cool completely. This resting lets the cookies finish setting but stay delightfully fudgy.

My favorite ingredient has to be the dark chocolate chunks folded in at the end. They turn pockets of fudgy softness into gooey chocolate explosions that bring the cookie to life. I still remember baking these for a friend’s movie night and having to hide a few from eager hands because they were all gone within minutes.

Storage Tips

Store these cookies in an airtight container at room temperature for up to three days to keep them soft. For longer storage a week in the fridge works well but will firm up the texture slightly. If freezing wrap each cookie individually in plastic wrap before placing them in a freezer safe container or ziplock bag. This prevents freezer burn and locks in flavor. When ready to enjoy thaw at room temperature or lightly warm for a fresh baked taste.

Ingredient Substitutions

You can swap regular all purpose flour for gluten free 1 1 flour blends to make these gluten free without affecting texture too much. Butter can be replaced by margarine or vegan butter alternatives but make sure they melt well without separating. If you don’t have dark chocolate semi sweet chocolate works though the flavor will be a bit lighter. For a different chocolate twist try adding a teaspoon of espresso powder which enhances the chocolate intensity beautifully.

Serving Suggestions

These brownie cookies are fantastic served warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. Pairing them with a cold glass of milk or a hot cup of coffee makes for an irresistible treat. For a party arrange them on a platter with fresh berries or sprinkle with powdered sugar for a festive look.

Serve warm with a scoop of vanilla ice cream for an extra indulgent treat. Store leftovers as recommended to keep the texture.

Common Recipe Questions

→ How do I store leftover brownies?

Store brownies in an airtight container at room temperature for several days, in the fridge for up to a week, or freeze for longer storage. Wrap individually before freezing to preserve freshness.

→ Can I add other flavors to these brownies?

Yes, try adding espresso powder for a mocha twist or white chocolate chips for a sweeter variation. Different types of cocoa powder can also change the flavor profile.

→ Is it possible to double the batch?

Absolutely. Simply multiply all ingredient quantities equally to make a larger batch while maintaining texture and flavor.

→ Can this be made vegan?

This version relies on eggs for texture and crinkly tops. For a vegan option, consider using egg substitutes or seek a dedicated vegan brownie variation.

→ How can I make these brownies gluten-free?

Replace all-purpose flour with an equal amount of gluten-free flour blend to make the brownies gluten-free without sacrificing texture.