This small-batch brownie is the perfect size for two to share. It’s made with a combination of bittersweet chocolate and cocoa powder, which bakes up a bit gooey, a bit crackly and perfectly chocolaty. I love to bake them up in small skillets, but any small baking dish will work perfectly.
These brownies make a great chocolate dessert baked up in a small 5″ cast-iron skillet and served with a scoop of vanilla ice cream. Alternately, use any similar-sized shallow ramekin or divide between two ramekins.
Ingredients and substitutions
A few notes about the key ingredients …
Chocolate – Ideally, start with bittersweet chocolate for the richest chocolate brownie. Bittersweet chocolate has less sugar and more cacao than dark chocolate and delivers the kind of chocolate intensity that a brownie demands.
If bittersweet chocolate isn’t an option, opt for dark chocolate. In a pinch, semi-sweet chocolate will work, but there will be a bit of a compromise in the richness of the finished brownie.
Espresso Powder – Optional, but a nice touch to amplify the chocolate flavour. Omit if you don’t have it on hand.
How to make a small-batch brownie for two
This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below when making the recipe.
- Start by adding the chocolate and butter to a microwave-safe bowl or measuring cup. Microwave in short bursts, stirring between, until the mixture is just melted.
- Whisk the brown sugar and icing sugar into the hot chocolate and butter mixture, then allow the mixture to cool briefly. Slowly drizzle the egg into the chocolate mixture and stir it in.
- Add the flour, cocoa powder, salt, espresso powder and baking powder to the chocolate mixture.
- Stir the flour mixture in just until no flour is visible in the batter.
- Pour the batter into a parchment-lined mini skillet or shallow baking dish.
- Bake until just set and enjoy!
Recipe tips!
- I’ve included and recommend using the gram measurements, which makes it super easy to make these brownies and is more precise, especially when measuring small amounts.
- If you don’t have small skillets, a wide, shallow ramekin, such as a crème brûlée dish, would work perfectly.
- I like to line the skillet with parchment, but it probably isn’t necessary with a ceramic dish if you intend to eat it straight from the dish. Lightly grease the baking dish instead.
- For best results, be sure not to over-bake the brownie.
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Get the Recipe: Small-Batch Brownie for Two
Ingredients
- 2 oz (57 g) bittersweet chocolate, *see Note 1 below
- 3 Tablespoons (42 g) butter, cold, cut into cubes
- 1/2 cup (50 g) icing/confectioners’ sugar
- 3 Tablespoons (41 g) dark brown sugar, or light brown sugar
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/3 cup (39 g) all-purpose flour, spooned and levelled
- 2 1/4 teaspoons (7 g) cocoa powder, Dutch-processed recommended
- 1/8 teaspoon kosher salt, reduce to a pinch if using salted butter
- 1/8 teaspoon espresso powder, optional
- Pinch baking powder
Instructions
- Tip! Have a kitchen scale? Use the gram measurements for best results.
- Preheat the oven to 325F (non-convection/not fan-assisted). Spray a 5-inch cast-iron skillet with cooking spray, then place a piece of parchment paper into the skillet. Set aside. *Alternately, use a similar 5-inch-ish shallow, round ramekin or small baking dish.
- Tip! When melting the chocolate and butter in the microwave, heat in small bursts and stir well in between. You don't need to heat it until it is smooth. Often, the last few unmelted pieces will finish melting when you stir.
- Add the chocolate and butter to a microwaveable bowl or glass 2-cup measuring cup. Heat in the microwave in 20-second bursts, stirring well in between, until just melted and smooth. Add the icing sugar and brown sugar to the hot butter and chocolate mixture and stir together well. Set aside to cool for 3-4 minutes, stirring once or twice to speed the cooling.
- While the chocolate is cooling, whisk together the flour, cocoa powder, salt, espresso powder and baking powder in a small bowl. Set aside.
- Lightly beat the egg in a small bowl, then slowly drizzle it into the chocolate mixture while stirring until all the egg has been added. Stir in the vanilla. Add the flour mixture and stir just until combined and no dry flour is visible.
- Tip! Baking time will vary depending on the type and size of your baking dish. Watch closely as they bake and test as detailed below to gauge doneness. Test the brownies with a wooden skewer or toothpick. They are done when the tester has some liquid on it, but with some crumbs attached. If it only tests wet, cook another minute or two and test again.
- Pour the batter into the prepared skillet or baking dish. Bake in the preheated 325F oven for 25-30 minutes (for a 5-inch cast iron skillet) or until the brownie tests done as described above.
- Let cool for about 5 minutes, then enjoy warm with a scoop of vanilla ice cream if you like.
Notes
More chocolate dessert recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
