If there’s one thing that can be said about brownies, it’s that they’re always a crowd-pleaser. But sometimes you don’t want to make a huge batch – especially if you’re only feeding a small crowd. That’s where these small-batch brownies come in! Made with rich chocolate with three options; plain, topped with white chocolate or made with a swirl of white chocolate. These brownies are sure to please even the most discerning palates. So why not give them a try? You won’t be disappointed!
I’m a big fan of brownies. I’m also a big fan of white chocolate. So when I had the idea to make small batch brownies extra special with white chocolate, I was pretty excited. And each time I made this they got a little more decadent! These brownies are so rich and chocolatey, but with a little bit of added sweetness from the white chocolate. They’re perfect for when you need a quick and easy dessert fix.
You also might like these sugar free brownies, Keto Cheesecake Brownies.
Table of Contents
WHY YOU’LL LOVE THIS RECIPE
These fudgy brownies are for true chocolate lovers. They’re rich and intensely chocolatey – with the option to add a little bit of white chocolate for good measure. Unlike most brownie recipes, these are made in small batch size, meaning you won’t be tempted to eat the entire pan yourself! So grab a few friends and dig in.
- Rich chocolate taste without much effort.
- Easy recipe – mix and bake. You’ll never want to buy a prepared box mix of brownies again!
- Make three ways – plain, with a chocolate swirl or topped with melted white chocolate and topped with a sprinkle of edible rose petals. Aren’t they pretty?
- Fudgy homemade brownies are the perfect dessert to satisfy a sweet tooth. Add a scoop of ice cream or whipped cream for an extra-special treat.
- Small batch so that you don’t have to keep extra brownies in the house.
- Easy to wrap in cellophane and give as a gift. Who would turn down a rose petals (edible) brownie?!
Grab these basic baking staples to make you make this rich brownie dessert.
- 8×8 square pan
- Mixing bowls
- Parchment paper
You only need a handful of pantry staple ingredients to help you make this rich and fudgy dessert.
- all-purpose flour
- cocoa powder
- large eggs
- melted unsalted butter
- granulated white sugar· to lower the sugar content you can use a 1:1 sugar substitute in this recipe.
- vanilla extract
- pinch of salt
- chocolate chunks from a chocolate bar or chocolate chips
- white chocolate melted
- dried rose petals
HOW TO MAKE THIS
These delicious small-batch brownies come together in just eight simple steps. Your family will be so glad that you made these chocolatey brownies. No one will fight for the last pieces since you are likely to enjoy in one sitting!
STEP 1: PREHEAT THE OVEN
Preheat the oven to 350°F degrees.
STEP 2: PREPARE THE BAKING PAN
Line a 8- inch square baking pan with parchment paper, have some paper overflowing on sides so that it will be easier to lift it out when the brownies are baked.
STEP 3: MIX TOGETHER BUTTER AND SUGAR
In a bowl take melted butter and sugar and mix until creamy, then add eggs one at a time and whip until fluffy add vanilla extract and whip for 4-5 minutes.
STEP 4: ADD FLOUR, COCOA POWDER, AND SALT
Add sifted flour, cocoa powder, and salt into the egg mixture and gently fold it in, next add the chocolate chunks and fold. Do not whip the batter. Just mix everything.
STEP 5: ADD THE BATTER TO THE BAKING PAN
Pour batter into the prepared pan.
To add the white chocolate swirl, add 2 tablespoons of melted white chocolate on top of the mixture and make swirls with the help of a toothpick or a knife.
STEP 6: BAKE UNTIL DONE
Put it into the oven and bake it for 20 to 25 minutes.
STEP 7: COOL THE BROWNIES
Let the brownies cool for 15 minutes. Gently remove the brownies by pulling up on the parchment paper and cool on a wire rack before slicing into squares.
STEP 8: TOP THE BROWNIES
After cooling, for the white chocolate topping, spread the melted white chocolate generously and evenly on top of the brownies, sprinkle crushed rose petals on top if using and place inside the refrigerator for 15 minutes to set. Once set cut into squares.
HOW TO MELT WHITE CHOCOLATE
When melting the while chocolate you have two options, melt in the microwave-safe bowl or on the stovetop in a double boiler.
To melt in a microwave, heat on high for 30 seconds, stir and then continue to heat in 15 second increments until melted and smooth.
To melt the chocolate using a double boiler, add about 1-inch of water to the pan and heat over medium-low heat. Place insert with the chocolate over the simmering water and mix chocolate until smooth and melted.
SUBSTITUTIONS AND ADDITIONS
You can substitute chocolate chunks or chocolate chips with your favorite mix-ins like chopped nuts (walnuts, almonds, pecans, pistachios) or dried fruits.
You can also replace white chocolate with dark chocolate if you want to have a thick crackled crust on brownies that is less sweet.
Instead of white chocolate, you can add swirls of caramel sauce before baking for a caramel brownie treat.
Want a mocha flavor? Add a 1/2 teaspoon of espresso powder to the dry ingredients.
You also might like to top the brownies with homemade Strawberry Frosting.
HOW TO STORE BROWNIES
Wrap the brownies tightly in plastic wrap. They will stay fresh for around 3-4 days at room temperature.
Yes, you can freeze brownies. Let the brownies cool completely and then transfer to an airtight container or zip-top bag and freeze for up to two months.
Yes. Use your favorite chocolate. Dark or milk both taste delicious. will taste great. You can also mix different chocolates.
These are fudgy brownies. You can make them cakey by adding one more egg white to the batter before baking.
Yes. These brownies can be made with a 1:1 sugar alternative and sugar free baking chips.
OTHER DELICIOUS DESSERT RECIPES YOU MAY ENJOY
- Gluten-Free Chocolate Pudding
- Easy Chocolate Drizzled Popcorn
- Cheesecake Brownies with Irish Cream
- Peanut Butter Brownies Just Because
Hope you love this small batch brownies recipe and have fun making it uniquely yours! Let me know what version you made. The extra chocolatey brownies are always a hit at my house and they’re so simple to make!
Small Batch Brownies Made Three Ways
- 1/2 cup butter melted and unsalted
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup All-purpose flour
- 1/2 cup cocoa powder
- Pinch of sea salt
- 3/4 cup chocolate chunks or chocolate chips
- 1 cup white chocolate melted optional
- Preheat the oven to 350°F degrees. Line an 8- inch square baking pan with parchment paper, have some paper overflowing on sides so that it will be easier to lift it out of the pan when the brownies are baked.
- Melt butter in a small saucepan on the stove over medium-low heat. Let cool.
- In a small mixing bowl add the melted butter and sugar and mix with a hand mixer until creamy, then add eggs one at a time and whip until fluffy.
- Add in vanilla extract and whip for 4-5 minutes.
- In a sperate bowl sift flour, cocoa powder, and salt together. Gently fold into the egg mixture.
- Next, stir in the chocolate chunks or chocolate chips just until ingredients are folded in the batter.
- For Plain Brownies, add the batter into the prepared baking pan. Bake for 20-25 minutes. Cool before slicing into squares.
- For White Chocolate Swirl Brownies, add the batter into the prepared baking pan and add two tablespoons of the melted white chocolate on top of the batter. Swirl into the batter with a toothpick or sharp knife. Bake for 20-25 minutes. Cool before slicing into squares.
- For Brownies Topped With White Chocolate, bake following the plain brownie instructions. Cool before spreading the melted white chocolate over the top of the brownies. Sprinkle with crushed rose petals. Place in refrigerator to set chocolate before slicing into squares.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
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