Small Batch Brownies
These small batch brownies are made from scratch and baked in a loaf pan, which means they make just enough for two so you don't have an entire baking pan of brownies sitting around all week tempting you. You're welcome.
Nutrition Facts
651 kcalCalories
6 gProtein
88 gCarbs
35 gFat
Ingredients
Instructions
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We've hidden the final 2 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Leitesculinaria →Chef's Notes
Storage–Brownies can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 3 months.
Pan size–If you use an 8-by-4-inch loaf pan instead of a 9-by-5-inch pan, the cooking time will increase by a few minutes.
Cool completely–Cool your brownies completely before frosting or cutting.
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Reviews from the Original Source
Terrific brownie! I’ve been looking for a brownie recipe that is chewy as well as a little fudgy. This recipe is just right and comes together quickly. I love that it is a small batch recipe made with ingredients I always have on hand. Chewy brownie lovers - try this recipe! You won’t be disappointed (and it is still a little fudgy, too). I skip the icing and dust with a little confectioner’s sugar usually. Yummy.
Thank you for posting this recipe. I love a quick one bowl treat. There are just two of us so l like a small batch bake. They are really fast to put together and are wonderfully fudgy.
There are many reasons to love these brownies. They use pantry staples and whip up in minutes with minimum cleanup. Since I live in a 2-person household, I also appreciate when a recipe doesn’t make a ton of delectably sweet nosh, because this girl has been known to put away more than her share of brownies, cake, tortes, cupcakes, custard, cheesecake, ice cream … I digress. Many thanks for the simple, delicious recipe that won’t slay my waistline!
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