Small Batch Brownies For Two

So you’re craving something warm, gooey, chocolatey, and you want it NOW, but the thought of baking a whole batch of brownies that could feed a small army (and tempt you into eating them all yourself) is just… too much? Same, friend. Same. Welcome to your new favorite solution: Small Batch Brownies For Two. Or, let’s be real, for one very happy person with excellent self-control (or not!).

Why This Recipe is Awesome

Okay, buckle up, because this isn’t just *any* brownie recipe. This is THE brownie recipe for when you’re feeling a little bit indulgent but a whole lot lazy. Seriously, it’s practically idiot-proof. Even I, someone who once mistook baking soda for baking powder (don’t ask), managed to nail this on the first try. You get perfectly fudgy, deeply chocolatey goodness without the commitment of a full 9×13 pan. Plus, less dishes! Win-win-win.

Ingredients You’ll Need

• **Unsalted Butter** (2 tablespoons): The good stuff. Don’t skimp here unless you *want* to ruin your brownies.
• **Granulated Sugar** (1/4 cup): Because life’s sweet, and so should your brownies be.
• **Unsweetened Cocoa Powder** (2 tablespoons): Go for the good quality stuff. It makes a difference, trust me.
• **All-Purpose Flour** (2 tablespoons): Just enough to hold it all together, not enough to make them cakey (ew).
• **Egg** (1/2 of a large one, beaten): Yes, you read that right. Beat a whole egg, then use half. The other half? Make a tiny omelet, I dunno.
• **Vanilla Extract** (1/4 teaspoon): A tiny splash of magic.
• **Pinch of Salt**: Don’t skip this! It balances the sweetness and makes the chocolate sing.
• **Optional: Chocolate Chips or Chunks** (1-2 tablespoons): For extra chocolatey explosions. Because why not?

Step-by-Step Instructions

1. **Prep Your Arena**: Preheat your oven to 325°F (160°C). Grab a small, oven-safe dish – a 5×5 inch square pan or even a couple of ramekins work perfectly. Line it with parchment paper if you want easy removal, or just grease it lightly. You do you.
2. **Melt & Mix**: In a microwave-safe bowl, melt the butter. Add the sugar and cocoa powder to the melted butter. Stir vigorously until everything is combined and looks like a glorious chocolate sludge.
3. **Egg-cellent Addition**: Gently stir in the half-beaten egg and vanilla extract. Don’t overmix; just combine until smooth. Overmixing develops gluten, and we want fudgy, not chewy, brownies.
4. **Flour Power**: Fold in the flour and salt until *just* combined. Seriously, stop as soon as you don’t see any dry streaks. If you’re using chocolate chips, now’s the time to fold those beauties in too.
5. **Bake It Off**: Pour the batter into your prepared dish. Pop it into the preheated oven and bake for 18-22 minutes. You’re looking for a toothpick inserted near the edge to come out with moist crumbs, not wet batter. The center might still look a little gooey – that’s ideal for fudginess!
6. **Cool Down**: Resist the urge to dive in immediately (I know, it’s hard). Let them cool in the pan for at least 10-15 minutes. This helps them set up and prevents tragic crumble situations. Then, slice and devour!

Common Mistakes to Avoid

• **Thinking you don’t need to preheat the oven**: Rookie mistake, my friend. A cold oven equals unevenly baked brownies. Don’t be that person.
• **Overmixing the batter**: Once the flour goes in, stop stirring when it’s just combined. Otherwise, you’re making a chewy brick, not a fudgy brownie. Trust the process!
• **Overbaking**: Oh, the horror! An overbaked brownie is a dry brownie. Keep an eye on it. The center should look slightly underdone when you pull it out. It continues to cook from residual heat.
• **Impatience**: Eating them hot out of the oven seems like a good idea until it falls apart and burns your tongue. Give them a few minutes to cool and firm up. Your taste buds will thank you.

Alternatives & Substitutions

• **Butter**: Can you use margarine? Well, technically yes, but why hurt your soul like that? Stick with real butter for the best flavor and texture, IMO. If you absolutely must, vegetable oil can work in a pinch for fudginess but will lack the rich butter flavor.
• **Sugar**: Brown sugar can be used for a slightly chewier, more caramel-like brownie. I’m a granulated sugar purist for this recipe, but you do you!
• **Cocoa Powder**: Dutch-processed cocoa will give you a darker, milder chocolate flavor. Regular unsweetened cocoa (like Hershey’s) is fine and provides a more intense chocolate punch. Both are delicious.
• **No Egg?**: If you’re genuinely egg-averse or out, you *could* try a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 mins). But honestly, for this specific recipe, the egg is pretty crucial for that signature fudgy texture. Proceed with caution.
• **Add-ins**: Get wild! Walnuts, pecans, white chocolate chips, a swirl of peanut butter. This is your brownie, own it!

FAQ (Frequently Asked Questions)

• **”Can I double this recipe?”** Sure, if you want four brownies instead of two! Just use a slightly larger pan (like an 8×8 inch) and keep an eye on the baking time as it might take a few minutes longer.
• **”My brownies came out cakey, what happened?”** Ah, a classic. Probably overmixed the batter, especially after adding the flour. Remember, gentle folding is your friend for fudgy brownies. Also, too much flour can do it!
• **”How long do these small batch brownies last?”** Honestly? Probably about 5 minutes in my house. But if you have superhuman willpower, they’ll stay good in an airtight container at room temperature for 2-3 days. They might even get *better* on day two!
• **”Can I make them gluten-free?”** You bet! Swap out the all-purpose flour for a good quality 1:1 gluten-free baking blend. Results may vary slightly, but it generally works like a charm.
• **”What if I don’t have a small pan?”** No worries! A couple of standard ceramic ramekins (4-6 oz capacity) are perfect. Or, heck, even a well-greased muffin tin cup will work for a really thick, individual brownie. Get creative!

Final Thoughts

And there you have it, folks! Your new go-to recipe for when a chocolate craving hits and you don’t want to end up with a week’s supply of dessert staring accusingly at you from the counter. These small batch brownies are proof that good things come in small, fudgy packages. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Seriously, go make ’em. You won’t regret it. Unless you eat both of them. Then maybe a *little* regret, but a delicious one.