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Fudgy chocolate brownies cut into squares

Dessert

Small-Batch Fudgy Brownies

An 8-inch pan of glossy-topped, deeply chocolate brownies for the nights when a full tray would be dangerous.

Developed for DishGal · Updated 2026-08-17

Prep10 min
Cook24 min
Total34 min
Cost$0.88

Directions

  1. Prepare

    Heat oven to 350°F. Line an 8-inch square pan with parchment, leaving handles on two sides.

  2. Melt

    Melt butter and chopped chocolate together in short microwave bursts or over low heat. Cool 3 minutes.

  3. Whisk

    Whisk both sugars into chocolate, then whisk in eggs one at a time for a full 30 seconds each. Add vanilla.

  4. Fold

    Sift flour, cocoa, and salt over the bowl. Fold just until combined, then add chips.

  5. Bake

    Spread batter evenly and bake 21 to 25 minutes. A tester should have moist crumbs, not wet batter. Cool completely before cutting.

Why this works

Why it worksExtended egg whisking helps create a shiny, crackly top.
Why it worksDutch cocoa deepens flavor without adding acidity.
Why it worksCooling completely sets the fudgy center.

Swaps & notes

Easy swaps

  • Use bittersweet chocolate for a less-sweet brownie.
  • Add espresso powder or chopped nuts.
  • Double for a 9-by-13-inch pan and increase baking time gradually.

Cook notes

  • Do not wait for a clean toothpick; that means overbaked brownies.
  • Metal pans produce more predictable edges than glass.

Storage

Store airtight 4 days or freeze individual squares up to 2 months.

Questions

Can I use natural cocoa?

Yes, though the flavor will be lighter and slightly fruitier.

Why are they cakey?

Too much flour, too much mixing after flour is added, or overbaking are the usual causes.

Can I cut them warm?

You can, but the center will be very soft. Chill for the cleanest slices.

Small-Batch Fudgy Brownies
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1. PrepareHeat oven to 350°F. Line an 8-inch square pan with parchment, leaving handles on two sides.
2. MeltMelt butter and chopped chocolate together in short microwave bursts or over low heat. Cool 3 minutes.
3. WhiskWhisk both sugars into chocolate, then whisk in eggs one at a time for a full 30 seconds each. Add vanilla.
4. FoldSift flour, cocoa, and salt over the bowl. Fold just until combined, then add chips.
5. BakeSpread batter evenly and bake 21 to 25 minutes. A tester should have moist crumbs, not wet batter. Cool completely before cutting.