Small Batch Fudgy Brownies
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These small-batch fudgy brownies are rich, thick, and perfectly chocolatey. A quick and easy recipe when you want brownies without making a full batch, and you can bake them in the air fryer!
Why You’ll Love These Small Batch Fudgy Brownies
If you love thick, fudgy, and super chocolatey brownies, but don’t want to bake a full tray, this small-batch brownie recipe is perfect.
They’re super rich and dense, packed with melted chocolate and chocolate chips, giving them a deep, indulgent flavour. Plus, they’re quick and easy to make, with simple ingredients and you can bake them in the air fryer!
What Makes This Recipe Special?
This small-batch brownie recipe makes just six brownies, so it’s ideal if you’re baking for yourself or a small group. The butter, melted chocolate, and cocoa powder create an ultra-fudgy texture, while the chocolate chips add extra gooeyness.
With just a handful of ingredients and a 6×6 inch baking tin, these brownies come together in minutes and are just as satisfying as a full batch.
Equipment You’ll Need
To make these small batch fudgy brownies, you’ll need:
- 6×6-inch (15x15m) baking tin – The perfect size for a smaller portion.
- Mixing bowl – To combine all the ingredients.
- Whisk and spatula – For mixing the batter smoothly.
- Microwave-safe bowl – To melt the chocolate and butter.
- Baking paper – For easy removal of the brownies.
Why This Recipe Works So Well
- Rich and Fudgy: A perfect balance of melted chocolate, cocoa powder, and butter.
- Small-Batch Size: Just enough for 6-8 brownies
- Quick and Easy: Minimal ingredients and simple steps.
Ingredients for Small Batch Fudgy Brownies
- 70g (5 tbsp) unsalted butter, melted and slightly cooled
- 100g (½ cup) caster sugar (or granulated sugar)
- 1 medium egg
- 50g (1¾ oz) dark chocolate, melted and slightly cooled
- 40g (⅓ cup) plain flour (all-purpose flour)
- 15g (2 tbsp) cocoa powder
- ¼ tsp salt
- 80g (½ cup) chocolate chips
This recipe makes 6-8 brownies using a 6×6-inch baking tin.
How to Make Small Batch Fudgy Brownies
Step 1: Preheat the Oven and Prepare the Dish
Preheat your oven to 170°C fan (190°C / 375°F standard oven). Line a 6×6-inch (15x15cm) baking tin with baking paper, leaving an overhang for easy removal. If baking these in the air fryer, pre-heat your air fryer to 170C just before you transfer your brownie batter into the tin.
Step 2: Melt the Butter
In a microwave-safe bowl, melt the butter then let it cool slightly.
Step 3: Whisk the Butter and Sugar
Put the melted butter in a large mixing bowl, then add the caster sugar and whisk until combined using an electric hand mixer.
Add the egg and whisk for a few minutes until the mixture turns thick and fluffy.
Step 4: Add the Chocolate
Melt the chocolate in the microwave in 1-minute bursts, stirring in between each interval, then let it cool slightly, so it doesn’t scramble the egg. Pour it into the mixture and whisk until fully combined.
Step 5: Fold in the Dry Ingredients
Sift in the plain flour, cocoa powder, and salt. Gently fold the mixture together using a rubber spatula until just combined. Then fold in the chocolate chips.
Step 6: Bake the Brownies
Pour the brownie batter into the prepared baking dish and spread it out evenly.
Bake for 13–15 minutes, or until the edges are cracked and it no longer wobbles.
You can also bake these in the air fryer at 170C for 13-15 minutes (they may need longer depending on your air fryer).
Step 8: Cool and Slice
Allow the brownies to cool fully in the tin, then refrigerate for a few hours for the best fudgy texture and clean slices. If you don’t let the brownies cool, they will still be very gooey inside.
Why This Recipe is Perfect for Any Occasion
These small batch fudgy brownies are perfect when you want to make brownies without making a full batch. They’re ideal for date nights, small gatherings, and home baking on your own.
Tips for the Best Small Batch Brownies
- Use a Dark Chocolate you like: A cocoa percentage between 50%-70% cocoa solids gives a rich flavour without being too dark or bitter.
- Don’t Overmix the dry ingredients: Stir just until combined to keep the brownies soft.
- Ditch the toothpick test: These brownies are super fudgy rather than cakey, meaning a toothpick should NOT come out clean when they’re done.
- Chill Before Slicing: Cooling in the fridge makes them easier to cut and gives them an amazing fudgy texture.
Serving Suggestions
These small-batch fudgy brownies are delicious on their own, but here are some fun ways to enjoy them:
- With a Scoop of Ice Cream: Vanilla, salted caramel, or chocolate ice cream pairs perfectly.
- With a Drizzle of Melted Chocolate or Caramel Sauce: White, milk, or dark chocolate makes them extra indulgent, and caramel gives these brownies extra flavour.
- With a Dusting of Icing Sugar and Strawberries: A simple way to enhance the look and taste.
Storage Tips
- Store in an airtight container in the fridge for up to 5 days.
- Freeze brownies (wrapped tightly) for up to 2 months. Defrost at room temperature before eating.
Watch My Step-by-Step Video
Want to see exactly how it’s done? Watch my full tutorial on the Fitwaffle Kitchen YouTube channel.
For more small-batch desserts, follow me on Instagram @fitwafflekitchen and TikTok @fitwaffle.
Why You’ll Keep Coming Back to This Recipe
These small batch fudgy brownies are rich, thick, and packed with chocolate flavour. They’re easy to make and have the perfect gooey centre with crackly tops.
Whether you’re baking for yourself or sharing with someone special, these brownies always hit the spot without needing a full tray.
Other Recipes to Try
If you loved these small batch fudgy brownies, check out these other easy chocolate bakes from Fitwaffle Kitchen:
- Small Batch Chocolate Chip Cookies: Soft, chewy, and packed with gooey chocolate chips.
- 4-Ingredient Mini Oreo Cakes: Soft and chocolatey cakes made with just a few ingredients.
Small Batch Fudgy Brownies
Ingredients
- 70 g 5 tbsp unsalted butter, melted and slightly cooled
- 100 g ½ cup caster sugar (or granulated sugar)
- 1 medium egg
- 50 g 1¾ oz dark chocolate, melted and slightly cooled
- 40 g ⅓ cup plain flour (all-purpose flour)
- 15 g 2 tbsp cocoa powder
- ¼ tsp salt
- 80 g ½ cup chocolate chips
Instructions
Step 1: Preheat the Oven and Prepare the Dish
- Preheat your oven to 170°C fan (190°C / 375°F standard oven). Line a 6x6-inch (15x15cm) baking tin with baking paper, leaving an overhang for easy removal. If baking these in the air fryer, pre-heat your air fryer to 170C just before you transfer your brownie batter into the tin.
Step 2: Melt the Butter
- In a microwave-safe bowl, melt the butter then let it cool slightly.
Step 3: Whisk the Butter and Sugar
- Put the melted butter in a large mixing bowl, then add the caster sugar and whisk until combined using an electric hand mixer.
- Add the egg and whisk for a few minutes until the mixture turns thick and fluffy.
Step 4: Add the Chocolate
- Melt the chocolate in the microwave in 1-minute bursts, stirring in between each interval, then let it cool slightly, so it doesn't scramble the egg. Pour it into the mixture and whisk until fully combined.
Step 5: Fold in the Dry Ingredients
- Sift in the plain flour, cocoa powder, and salt. Gently fold the mixture together using a rubber spatula until just combined. Then fold in the chocolate chips.
Step 6: Bake the Brownies
- Pour the brownie batter into the prepared baking dish and spread it out evenly.
- Bake for 13–15 minutes, or until the edges are cracked and it no longer wobbles.
- You can also bake these in the air fryer at 170C for 13-15 minutes (they may need longer depending on your air fryer).
Step 8: Cool and Slice
- Allow the brownies to cool fully in the tin, then refrigerate for a few hours for the best fudgy texture and clean slices. If you don't let the brownies cool, they will still be very gooey inside.
I used milk chocolate instead of dark chocolate, and they turned out perfectly in th air fryer (19 minutes to cook). Great recipe, thanks very much..