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About This Recipe
Do you ever just want a brownie but don’t want to bake a whole tray? These Small Batch Chocolate Brownies are perfect to make to tame your chocolate cravings without going overboard.
You only need a few pantry staples and you can mix them together all in one bowl! If you use a brownie pan, they’ll be ready in just 10 minutes. You can also use a regular 9×6″ dish and they’ll still be done in less than 20 minutes.
I consider these Small Batch Chocolate Brownies to be one of the best desserts ever—not only because they taste SO GOOD, but because we finish them off in the blink of an eye and there won’t be any left to tempt me around breakfast time the next day.
Not saying that would be the worst thing in the world, though. 😉 Each brownie is also under 100 calories and this recipe does not contain protein powder.
If you’re looking for more full batch brownie recipes, I HIGHLY recommend trying my Healthy Pumpkin Brownies (Flourless)! I promise these taste just like fudgy brownies and you don’t notice the pumpkin at all!
Or for a few fun flavor variations, try my Mississippi Mud Brownies or Cherry Cheesecake Swirl Brownies!
Why You’ll Love These Small Batch Chocolate Brownies
- Perfect if you don’t want to make a whole batch of brownies!
- One bowl means easy clean up. 🙌🏼
- Less than 100 calories per brownie. Enjoy guilt free!
- No protein powder required.
- Quick to make with just a few pantry staples.
- SO RICH AND FUDGY AND GOOD!
- Flour – I used all-purpose flour. For gluten-free brownies, I recommend Bob Red Mill’s 1:1 Gluten Free Flour.
- Sweetener – I used Swerve. Use any granulated sweetener you wish here.
- Dark cocoa powder – This provides richer flavor than just normal cocoa powder.
- Baking powder
- Egg
- Greek yogurt – I used nonfat Fage.
- Pancake syrup – I used sugar-free pancake syrup. You can use pure maple syrup or normal pancake syrup as well.
- Light butter – I used I Can’t Believe It’s Not Butter light spreadable butter.
- Pure vanilla extract
- Chocolate chips – We are going to melt these for a fudgier, richer flavor and texture!
How To Make
- Preheat the oven to 350°F. Spray 6 cavities in a brownie pan with cooking spray. You can also use a 9×6” dish for this recipe.
- In a medium-sized bowl, add the flour, sweetener, cocoa powder, and baking powder. Whisk to combine.
- Next, add the egg, yogurt, syrup, butter, vanilla, and melted chocolate chips. Combine the ingredients with a hand mixer.
- Add the brownie batter evenly amongst the cavities in the brownie pan or to the 9×6”dish.
- Bake for 10-12 minutes or until a toothpick comes out mostly clean. We want the brownies to be a little gooey in the center for a more moist texture. If you are using a 9×6” dish, baking time will be longer, around 15-18 minutes. Again, take out when it’s still a little gooey. The brownies will continue to set in the hot pan and especially overnight stored in the fridge.
- Let cool in the pan for 10 minutes. Then, remove and enjoy!
Keep your brownies stored in the fridge in an airtight container. These brownies are even BETTER the next day!
Can I make gluten-free brownies with this recipe?
Yes! To make gluten-free brownies, just replace all-purpose flour with gluten-free flour. I recommend Bob Red Mill’s 1:1 Gluten Free Flour. Not all gluten-free flour is the same and a lot of brands are grainy, but this one tastes like the real deal!
What should I serve with these brownies?
I love this question! You could enjoy your brownies with a scoop of your favorite ice cream, top with some chocolate syrup and whipped cream, and even add some sprinkles. You could also serve with fresh fruit!
How many brownies will I get out of this recipe?
You’ll get about six brownies.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Small Batch Chocolate Brownies (One Bowl)
Ingredients
- 1/2 cup all-purpose flour (60g)
- 1/4 cup sweetener of choice (48g) I used Swerve
- 1/4 cup dark cocoa powder (30g)
- 1/2 tsp baking powder
- 1 egg
- 3 Tbsp plain nonfat greek yogurt (45g)
- 3 Tbsp sugar-free pancake syrup (45g)
- 1 Tbsp light butter (14g) I used I Can’t Believe It’s Not Butter Light
- 2 tsp vanilla extract
- 2 Tbsp chocolate chips (22g) melted
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Instructions
- Preheat the oven to 350 degrees F. Spray 6 cavities in a brownie pan with cooking spray (you can also use a small 9×6” dish for this).
- To a medium-sized bowl, add the flour, sweetener, cocoa powder and baking powder. Whisk to combine.
- Then add the egg, yogurt, syrup, syrup, butter, vanilla and melted chocolate chips. Using a hand mixer, mix to combine.
- Add the brownie batter evenly amongst the cavities in the brownie pan (or to the 9×6” dish if you are using that).
- Bake for 10-12 minutes, or until a toothpick comes out mostly clean (you want it a little gooey in the center for a more moist texture!) If you are using a 9×6” dish, baking time will be longer, around 15-18 minutes. Again, take out when it’s still a touch gooey in the middle for a more moist texture. They will continue to set in the hot pan and especially overnight stored in the fridge.
- Let cool in the pan for 10-15 minutes before removing.
Video
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
