Pregistry’s Friday Recipe: Small Batch Brownies

Sometimes you need something sweet that is fast, easy and is sized for a small crowd. When that happens you’ll want to turn to these delicious “small batch” brownies!

Most brownies are baked in a large pan and yield about 2 dozen – which is great if you’re hosting a party or bake sale. But when you need just a few this recipe is perfect.

Even better? You don’t need a mixer or a long list of ingredients – just a pan and a bowl! No waiting for butter to soften either, so you can start prepping as soon as the urge strikes!

And best of all these brownies have a “hidden” filling of sweetened nut butter, which beautifully complements the rich chocolate brownie batter. We used almond butter here but you can use peanut butter, sunflower seed butter or even tahini!

Cut the cooled brownies into 4, 6 or 8 pieces and keep in the fridge till ready to serve!

Small Batch Brownies:

  • 1/2 cup powdered sugar
  • 1/3 cup any nut or seed butter
  • 5 tablespoons unsalted butter, divided
  • 2 tablespoons milk
  • Kosher salt
  • 1 cup chocolate chips, divided
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1/2 cup flour

Pre-heat the oven to 350 degrees. Line an 8” x 4” loaf pan with parchment paper, leaving an overhang on all sides.

Melt the powdered sugar, nut butter, 1 tablespoon of butter, milk and a pinch of salt in a small saucepan over low heat, stirring constantly. Remove from heat and set aside.

In a medium bowl set over a pan of simmering water, melt 1/2 cup of the chocolate chips and the remaining 4 tablespoons of butter, stirring till smooth. Remove from heat and whisk in the granulated sugar. Whisk in the egg, followed by the cocoa powder, vanilla and a pinch of kosher salt. Fold in the flour and remaining 1/2 cup of chocolate chips.

Pour half the chocolate mixture into your prepared pan, and use the back of a spoon to smooth evenly. Pour the nut butter mixture over and smooth with the back of a spoon. Finish with the remaining chocolate mixture and smooth again.

Bake for 30 – 40 minutes, or till a cake tester tests clean. Cool in the pan completely, then refrigerate overnight (this will make for easier slicing).

Use your parchment paper to transfer the brownie to a cutting board, then cut into desired bars.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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