Small Batch Brownies

Small Batch Baking

While I take much joy in baking a large batch of freshly-baked brownies, the truth is that I loathe leftovers. Of anything. I find it a chore to store leftovers, and worse is having to repackage leftovers into something new. Of course, it’s slightly different with bread and cakes, but the reality is that, unless you are baking to share with a large crowd, you may be helping yourself to the same cake platter for days. Which is totally a first world complaint, but one which nonetheless needs solving. And which explains my recent appreciation for small batch baking.

If I am baking just for me and my family, I like to look for ways to halve most recipes, which means that:

• Everything can be enjoyed freshly baked;
• There is no over-indulgence because the quantities are limited;
• That cake is appreciated even more for its short appearance.

Small Batch Brownies

On a recent ski trip to the mountains where we stayed in a chalet with a self-service kitchen, I measured and packed in advance the necessary ingredients for some baking recipes, including my kids’ favourite brownies. Knowing in advance that the kitchen only had a tiny toaster oven instead of a regular oven, I bought a packet of disposable aluminium trays intended for my small batch baking sessions in this holiday kitchen.

The warm brownies were a welcome treat after a day on the slopes, and the small batch meant that every crumb was savoured and devoured.

Why This Recipe Works

These Small Batch Brownies make enough for 6 large indulgent slices, or 12 smaller slices for sharing. It’s the perfect quantity for a small family or gathering, and especially when you don’t want too many (or any) leftovers.

Air Fryer Brownies

As mentioned above, I first attempted these Small Batch Brownies in a toaster oven in a holiday rental. The tray was a snug fit in the oven, which made me wonder how it would work in our air fryer back home.

And, of course, these Small Batch Brownies are perfect for baking in the air fryer! You do, of course, have to use an oven-proof tray which will fit your air fryer. Please see my notes below on how to adjust the temperature and timing for an air fryer.

It goes without saying that you could even half the recipe below to produce an even smaller batch of brownies, and an air fryer would be perfect for such a task as it is more energy efficient at cooking and baking small quantities of food than a regular-sized oven.

How to Make Small Batch Brownies

Step 1

Melt the butter and chocolate together in a small saucepan. I like to put the butter at the bottom of the pan so that it can melt first, which allows the chocolate to melt more slowly and gently on top.

If you have an induction stove, you can do this in a saucepan directly on very low heat. For other stove tops, I recommend using a bain-marie, or a heatproof bowl over a pan of simmering water.

As soon as the butter has melted, take the pan off the heat and whisk everything together. If there are still any solid chocolate pieces, it will eventually melt in the residual heat.

Add the vanilla, and set the pan aside to cool.

Step 2

In a large mixing bowl, whisk together the eggs and sugar until the mixture is pale and fluffy.

Step 3

Whisk in the cooled chocolate mixture.

Step 4

Then add the flour, salt and chopped nuts. You can either whisk or stir everything together.

Step 5

Grease a small ceramic rectangular dish with butter. I used one measuring 16 x 21 cm/6 x 8 inches. If you are using a disposable foil tray, you don’t need to grease it.

Pour the batter into the dish and use a spatula to make sure it is smooth and even.

Step 6

Bake at 180°C/356°F (without fan) for 20-25 minutes. The top should be evenly coloured and the cake should feel somewhat firm when you press it gently in the centre.

You can also test the centre of the cake with a skewer. If there is wet batter attached to the skewer, bake the cake for a few more minutes.

Allow the cake to cool and set for about 30 minutes before serving.

Tips For Making Brownies

Whether you are making a small or large batch of brownies, I recommend the following tips:

1. Use good-quality chocolate. For any recipe which uses a large amount of chocolate, such as this brownie recipe, you will be able to taste the quality of the chocolate. For baking, I generally use chocolate with 70% cocoa content, and my favourite is Valrhona Guanaja 70%. But if I need to use a supermarket alternative, I like to use Lindt 70% or Frey Chocolat Pâtissier 64%.
2. Melt the chocolate on very low heat. Chocolate is prone to seizing if you heat it, which is why it needs to heat gently and on very low heat. If you bake often, a bain-marie is worth adding to your toolkit.
3. Choose a nice ceramic tray. I think the best part about these Small Batch Brownies is that they are made for serving right away, so it makes sense to choose a nice dish from which you can serve it.