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Fudgy Brownies for Two

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A rich, gooey, and perfectly sized small batch brownie recipe for two, ready in under 30 minutes with pantry-friendly ingredients.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter
  • ½ cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon (5ml) vanilla extract
  • ¼ cup (25g) unsweetened cocoa powder (preferably Dutch-processed)
  • ¼ cup (30g) all-purpose flour
  • ⅛ teaspoon salt
  • 2 tablespoons (30g) chocolate chips (optional, semi-sweet or bittersweet)

Instructions

  1. Preheat oven to 325°F (163°C). Line an 8×4-inch small baking dish with parchment paper or grease it lightly.
  2. Melt the butter in a microwave-safe bowl until just melted and glossy. Stir in the granulated sugar while the butter is still warm.
  3. Add the egg and vanilla extract to the butter-sugar mixture. Whisk vigorously until smooth and slightly thickened.
  4. Sift together cocoa powder, flour, and salt. Gently fold the dry ingredients into the wet mixture with a spatula until no streaks remain. Avoid overmixing.
  5. Fold in chocolate chips if using.
  6. Pour the batter evenly into the prepared pan. Bake for 20 to 25 minutes, starting to check at 18 minutes with a toothpick. It should come out with moist crumbs, not wet batter.
  7. Let the brownies cool in the pan for at least 10 minutes before slicing and serving.

Notes

Do not overbake to maintain fudgy texture; start checking at 18 minutes. Use Dutch-processed cocoa powder for deeper flavor. Melt butter gently to avoid cooking the egg. Fold dry ingredients gently to avoid cakey brownies. Lining pan with parchment paper helps with easy removal. Optional add-ins include nuts, espresso powder, or peanut butter swirl.

Nutrition

Keywords: fudgy brownies, small batch dessert, brownies for two, quick brownies, easy dessert, chocolate dessert

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