These are fudgy espresso brownies are perfect for 2! It is a small batch recipe that is baked in an 9×5 loaf pan. These espresso brownies come together in one bowl and have that sweet crinkle top we all love.
Only 10 ingredients for these chewy, gooey, chocolate brownies!
After making my Espresso Brownies, I knew I had to make a small batch version.
They’re perfectly gooey with the taste of espresso in every single bite. It pairs so perfectly with the chocolate! Coffee lovers, this one’s for you.
For more brownie recipes, try Small Batch Espresso Brownies, Condensed Milk Oreo Brownies, and Ferrero Rocher Brownies.
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Why this recipe works
Easy to make – Only 30 minutes start to finish and 10 ingredients required.
Small batch – This recipe makes 6 brownie squares total!
Espresso - Espresso grinds are added to enhances the chocolate!
Ingredients Notes
Scroll to view a few ingredients notes. Full recipe and measurements can be found in the recipe card below.
Butter – Unsalted works best for baking. This will be melted.
Chocolate chips – I used semi-sweet chocolate chips. This will be melted with the butter. I also added some inside the batter later! You can use dark if you’d like, but milk will be to sweet.
Cocoa powder – I used unsweetened cocoa powder. I find this is the best cocoa powder for baking these brownies and gives a deeper chocolate flavour.
Egg – Remove two hours before baking.
Flour – All-purpose flour is used to provide structure and make the brownies slightly chewy.
Salt – Using a sprinkle of flakey sea salt on top after baking adds a balance to the brownie sweetness.
Step by step instructions
Here is how to make and bake these small batch fudgy brownies. You will need 9×5 or 8×4 pan lined with parchment paper, a large mixing bowl, a spatula, and a whisk.
Step 1 – Prep. Grease the pan. For easy removal of the brownies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set side.
Step 2 – Melt the butter, chocolate, and espresso. Melt the butter and while it’s still hot, add in your chocolate chips and espresso and whisk until combined and smooth. Cool for 10 minutes while you prep the rest of your ingredients.
Step 3 – Whisk in sugar. Once it’s slightly cooled, add in the sugar. Whisk until well combined. There might be some grainy texture but that is ok.
Step 4 – Whisk in egg and vanilla. Add in the egg and vanilla and whisk vigorously for 2 minutes until well combined. This is what will give you that crackly top we all love!
Step 5 – Add dry ingredients. Mix in the cocoa powder, flour, and salt using a spatula. Then gently mix in the chocolate chips.
Step 6 – Transfer and bake. Move to the prepared pan and spread evenly. Bake for 20-22 minutes or until a toothpick inserted comes out slightly fudgy, but not wet with batter.
Top with flakey sea salt (optional, but recommended), and enjoy!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use semi-sweet chocolate chips! I find using chocolate chips is much easier in the baking process and they really are perfectly sweetened.
- Allow the brownies to cool before slicing. If you slice them while they are hot, they will fall apart.
- Do not overbake! The brownies are ready when a toothpick inserted comes out fudgy. If it is wet, it is not ready. The toothpick should have some crumbs on it. If there is nothing on the toothpick, they are over-cooked.
FAQ
What size loaf pan should I use?
I used a 9×5 but if you have an 8×4 that should work perfectly fine as well! Just note that with an 8×4 pan, your brownies may take a few extra minutes to bake (22-25 minutes).
Can I use instant coffee?
I wouldn’t recommend it. Instant coffee isn’t that strong, therefore you won’t get that ‘espresso’ taste we’re looking for in the brownies. If you don’t have espresso powder, use ground coffee.
Can I double this small batch recipe?
If you’re looking to double this recipe and just make 9 brownie squares in an 8×8 pan, I recommend checking out my Brown Butter Brownies or Espresso Brownies recipe. It’ll be much easier to follow those recipes than doubling this one.
How do I know my brownies are ready?
When the edges are set and the middle is a little bit under baked. If you stick a toothpick in and it comes out with wet batter on it give it another 5 minutes of baking time and check again. If the toothpick comes out with crumbs it is ready.
Storing & Freezing
Store these small batch fudgy brownies on your counter in an airtight container for up to 3 days (if they last that long haha!)
If you’re looking to freeze these brownies, allow them to come back down to room temperature after baking. Then slice them and place into a ziplock freezer-safe bag. The brownies stay good frozen for up to 2 months.
When ready to eat, simply heat up in the microwave or in your oven/air fryer at 300°F for 2-3 minutes.
Check out these recipes
- Rhubarb Sour Cream Muffins
- Rhubarb Cinnamon Roll Cake
- Blueberry Oatmeal Sour Cream Streusel Muffins
- Coconut Chocolate Chip Cookies
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Small Batch Espresso Fudgy Brownies
Ingredients
- 1/4 cup unsalted butter melted
- 1/2 cup semi-sweet chocolate chips
- 1/2 tsp espresso
- 1/2 cup white sugar
- 1 egg room temperature
- 1 tbsp vanilla
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Grease an 8×4 or 9×5 pan. For easy removal of the brownies, place parchment paper on the bottom and 2 sides of the pan. Grease on the sides and then set aside.
- Melt the butter and while it's still hot, add in the chocolate chips and espresso and whisk it in. Allow to cool for at least 10 minutes while you prep the rest of your ingredients.1/4 cup unsalted butter, 1/2 cup semi-sweet chocolate chips, 1/2 tsp espresso
- Whisk in sugar until well combined. It may be grainy, but that is okay!1/2 cup white sugar
- Whisk in egg and vanilla for 1-2 minutes. Make sure to whisk for a good amount of time as this introduces air into the batter and allows for that shiny crackle top we all love on brownies.1 egg, 1 tbsp vanilla
- Using a spatula, gently fold in cocoa powder, flour, and salt until a soft brownie batter forms. Then mix in chocolate chips.1/2 cup all-purpose flour, 1/2 tsp salt, 1/4 cup semi-sweet chocolate chips, 1/2 cup unsweetened cocoa powder
- Pour into prepared pan and spread evenly. Top with extra chocolate chips if desired.
- Bake for 20-25 minutes depending on your oven. Start checking after 20 minutes. The brownies will have set edges and the middle will look a little underbaked. When you insert a toothpick it'll come out with moist crumbs.
- Sprinkle flakey sea salt (optional, but recommended) and enjoy!
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