Bittersweet Small Batch Brownies

small-batch brownies cut into triangles sprinkled with salt

These small-batch brownies are fudgy, perfectly thick, and have a shiny and crackly crust we all yearn for. Makes 6 generous brownies.


  • 1/4 cup (50g) white granulated sugar
  • 1/3 cup (66g) light brown sugar
  • 1 large egg
  • 1/8 teaspoon kosher salt, plus more for sprinkling
  • 3.3 ounces (100g) 65-75% dark chocolate, chopped into small pieces
  • 4.5 tablespoons (65g) unsalted butter
  • 2.5 teaspoons (17g) cocoa powder*
  • 1/4 cup plus 2 1/4 teaspoons (40g) whole wheat flour*


  1. Preheat the oven. Adjust the oven to the middle rack of the oven. Preheat oven to 350°F (180°C). Butter and line a 9×5″ inch loaf pan with a sheet of parchment paper, extending up to two sides, forming a “sling” for your bars. The parchment paper makes it easy for you to remove the brownies and slice them later.
  2. Melt the chocolate and butter. Place the chopped chocolate, butter, and cocoa powder in a double boiler (a glass or heatproof bowl set over a small pot of simmering water). Melt the chocolate and butter, stirring frequently, until the mixture is smooth and fluid. Remove the bowl from the pan.
  3. Beat the eggs and sugars. In a large bowl with a hand mixer, beat the egg and granulated, brown sugars, and salt on medium-high speed until the mixture is light in color and doubled in volume, about 5 minutes. If you don’t want to whip out the hand mixer, you can vigorously whisk the mixture using a whisk, though your brownie topping won’t be as shiny.
  4. Combine the wet and dry ingredients. Add the chocolate mixture to the egg mixture and mix at low speed until evenly combined. Add the flour and use a rubber spatula to gently combine.
  5. Bake. Scrape the batter into the prepared baking pan and spread it into an even layer, smoothing the top. Sprinkle kosher salt on the top of the brownies. Bake until the surface wrinkles and looks glossy, and a tester comes out clean, about 20 minutes. Let cool completely on a baking rack.
  6. Serve. Use the parchment sling to lift the brownies from the pan. Cut the brownies into 6 triangles or square bars. Serve alone, sprinkled with powder sugar, or à la mode with ice cream.


WHOLE WHEAT FLOUR. If you opt to measure by volume instead of weight, whisk the flour first to aerate it, then spoon into a measuring cup, and then level it off with the back of a knife. 


Keywords: small batch brownie recipe, small batch brownies for two, small batch fudge brownie