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Fudgy Small Batch Brownies Recipe Easy 8×8 Pan Perfect Treat

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A quick and easy small batch brownie recipe that yields dense, fudgy brownies with a crackly top, perfect for satisfying chocolate cravings without leftovers.

Ingredients

Scale
  • 4 tablespoons (56g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup plus 2 tablespoons (70g) all-purpose flour, sifted
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/8 teaspoon salt
  • Optional: 1/4 cup (45g) chocolate chips or chunks

Instructions

  1. Preheat your oven to 325°F (165°C). Lightly grease your 8×8 pan with butter or line it with parchment paper.
  2. In a medium bowl, whisk together the melted butter and granulated sugar until well combined.
  3. Add the egg and vanilla extract to the wet mixture, beating until smooth and slightly thickened.
  4. In another bowl, sift together the all-purpose flour, cocoa powder, and salt.
  5. Slowly fold the dry ingredients into the wet mixture with a spatula until no flour streaks remain. Avoid overmixing.
  6. Fold in chocolate chips if using.
  7. Pour the batter evenly into the prepared pan and smooth the top.
  8. Bake for 22-25 minutes, checking at 22 minutes with a toothpick inserted near the center. The toothpick should come out with moist crumbs but no wet batter.
  9. Cool the brownies completely in the pan on a wire rack for at least 30 minutes before slicing.

Notes

Do not overbake; a toothpick should come out with moist crumbs for fudgy brownies. Melt butter instead of creaming for a shiny crackly top. Cool completely before slicing for clean cuts. For gluten-free, substitute almond flour; for dairy-free, use coconut oil and a flax egg.

Nutrition

Keywords: fudgy brownies, small batch brownies, easy brownies, 8x8 pan brownies, chocolate dessert, quick brownies, homemade brownies

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