Best Small Batch Brownies

These small batch brownie cookies bring everything you love about brownies into a convenient cookie form. They have that fudgy interior, a slightly crisp exterior, and tons of rich chocolate flavor that feels like a warm hug in every bite. Perfect for when you want to indulge in chocolatey goodness without making a huge batch.

I first tried this recipe when craving chocolate but didn’t want a full pan of brownies. The small batch size means there’s just enough to satisfy my sweet tooth, and I keep going back for more because they come out perfect every time.

Ingredients

• Unsalted butter: to control the salt level and create a rich base for melting with chocolate
• 72% dark chocolate: chopped finely to melt smooth and give an intense chocolate flavor
• Granulated sugar and brown sugar: to balance sweetness and add moisture, light brown sugar softens the cookie while darker gives a hint of molasses
• Large egg: at room temperature for binding and helps create the crinkly top by dissolving sugar fully
• Vanilla extract: which lifts and enhances the chocolate notes naturally
• Allpurpose flour: for structure without weighing down the cookie batter
• Cornstarch: to balance moisture, keeping the cookies tender and soft
• Unsweetened cocoa powder: delivers that deep chocolate color and richness
• Baking powder: to provide lift so the cookies do not become too dense
• Sea salt: a pinch works magic to heighten flavors and balance sweetness
• Optional semisweet chocolate chips or chunks: for melty pockets of extra chocolate luxury

Instructions

Preheat oven and prepare baking sheet:

Set your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. This ensures even baking and easy cleanup.

Melt butter and dark chocolate:

Place unsalted butter and chopped dark chocolate in a microwave safe bowl. Heat in 30 second intervals, stirring well after each until fully melted and smooth. Let this mixture cool a bit so it doesn’t cook the eggs in the next step.

Whip sugar, egg, and vanilla:

In a separate bowl, whisk together granulated sugar, brown sugar, egg, and vanilla extract until the mixture turns light in color and has some volume. This step is important as it dissolves the sugar, helping to create those classic crinkly cookie tops.

Combine melted chocolate with sugar mixture:

Pour your slightly cooled chocolate mixture into the whipped sugar and eggs. Stir carefully until everything is fully combined and silky smooth.

Add dry ingredients:

Sift in flour, cocoa powder, cornstarch, baking powder, and salt. Stir gently just until the dry ingredients are incorporated to avoid overmixing, which can toughen your cookie.

Fold in chocolate chips if desired:

If you want extra chocolate pockets, fold them into the dough now. It adds a fun texture and double chocolate excitement.

Form dough on baking sheet:

Use a cookie scoop or tablespoon to drop rounded mounds of dough onto the prepared baking sheet. Leave about 2 inches between each cookie to allow spreading.

Bake until edges are set:

Bake for 8 to 10 minutes. Look for edges that are firm and tops that have cracked slightly while the centers remain soft. This subtle softness in the middle means chewy fudge like texture.

Cool before transferring:

Let cookies rest on the baking sheet for 5 minutes before moving them to a wire rack. Cooling helps them firm up just right without drying out.

One of my favorite moments with this recipe was sharing a warm batch with friends on a chilly evening. The way the chocolate melted in their mouths, the crinkly tops glowing under the kitchen light it’s a simple but unforgettable joy. The high quality dark chocolate really is the star here and makes all the difference between an average cookie and something special.

Storage Tips

Store leftover cookies in an airtight container at room temperature for up to three days. If you want them to last longer, refrigerate for up to a week or freeze for a month. Make sure to wrap each cookie tightly before freezing to retain moisture and prevent freezer burn. When ready to eat, thaw at room temperature or warm slightly in the oven for that fresh baked feeling.

Ingredient Substitutions

If you do not have dark chocolate, good quality semisweet chocolate can work well though it will be sweeter and less intense. For a slightly different flavor, try mixing in espresso powder to deepen the chocolate notes. Gluten free flour can be substituted cup for cup to make this recipe gluten free without losing texture. Vegan versions might require experimenting with flax eggs and dairy free butter alternatives as the egg and butter impact texture heavily here.

Serving Suggestions

These brownie cookies are fantastic on their own but also pair beautifully with a scoop of vanilla ice cream or a drizzle of salted caramel sauce. For a festive touch, sprinkle some sea salt flakes on top just before baking or add chopped nuts to the dough. They make a great afternoon snack with milk or coffee to satisfy your chocolate cravings any time of day.

These small batch brownie cookies deliver intense chocolate flavor with a fudgy center and crinkly top. They freeze well and are easy to customize for any occasion.

Common Questions About Recipes

→ How should I store leftover brownies?

Store leftovers in an airtight container at room temperature for a few days, refrigerate up to a week, or freeze up to a month to maintain freshness and texture.

→ Can I add different flavors to these brownies?

Yes, try adding espresso powder for a coffee-chocolate twist or swap in white chocolate chips for a sweeter, milder flavor and attractive contrast.

→ Is it possible to double this batch?

Absolutely, simply multiply all ingredients equally to create a larger batch while maintaining the original texture and flavor.

→ Can this be made vegan?

This version relies on eggs for texture and structure, so for a vegan alternative, consider vegan brownie variations specifically designed without eggs.

→ How can I make these gluten-free?

Substitute regular all-purpose flour with a 1:1 gluten-free flour blend, which will keep the brownies tender and flavorful.