The best small batch brownie recipe you’ve ever had in your life!

Ingredients

• 4 oz Unsalted Butter (cut into cubes, room temperature)
• 0.5 cup Granulated Sugar (measure loosely)
• 0.25 cup Unsweetened Cocoa Powder (sifted for smooth texture)
• 0.25 cup All‑Purpose Flour (sifted)
• 1 Large Egg (room temperature)
• 1 tsp Vanilla Extract (pure extract preferred)
• 0.25 tsp Salt (pinch of fine sea salt)
• 0.25 cup Semi‑Sweet Chocolate Chips (optional, for extra texture)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it preheat while you prepare the batter.

   Time: PT5M

   Temperature: 350°F

2. Melt Butter

   Place the butter cubes in a microwave‑safe bowl and melt in 30‑second intervals, stirring between each, until fully liquid.

   Time: PT1M

3. Combine Dry Ingredients

   In the mixing bowl, whisk together the sugar, cocoa powder, flour, and salt until evenly distributed.

   Time: PT2M

4. Add Wet Ingredients

   Pour the melted butter into the dry mixture, then add the egg and vanilla extract. Stir with the spatula until the batter is smooth and glossy.

   Time: PT2M

5. Fold in Chocolate Chips (Optional)

   If using, gently fold the chocolate chips into the batter.

   Time: PT1M

6. Prepare Pan and Transfer Batter

   Line the 4×4‑inch baking pan with parchment paper, allowing excess to hang over the sides. Pour the batter into the pan and smooth the top with the spatula.

   Time: PT2M

7. Bake

   Place the pan in the preheated oven and bake for 20 minutes. The top should be shiny and slightly cracked; a toothpick inserted in the center should come out with a few moist crumbs.

   Time: PT20M

   Temperature: 350°F

8. Cool and Serve

   Remove the pan using oven mitts and let the brownies cool in the pan for 10 minutes. Then lift the parchment to release the brownies, cut into squares, and serve.

   Time: PT10M

Nutrition Facts

Calories

200

Protein

2g

Carbohydrates

25g

Fat

10g

Fiber

2g