Sometimes you don’t want a full pan of brownies sitting on the counter, calling your name all day. You just want enough. Enough to satisfy a craving, enough to share a slice or two, and enough to feel cozy without overdoing it. These small batch brownies baked in a loaf pan are exactly that kind of dessert.

They’re rich, deeply chocolatey, and wonderfully fudgy, with crisp edges and a soft, dense center. Baking them in a loaf pan gives you thick slices that feel a little extra special—almost like brownie bread. This is the perfect recipe for quiet evenings, rainy weekends, or when you want homemade brownies without committing to a big batch.

Tips for Perfect Results

Because this recipe is simple and small, a few details really matter.

Melt the chocolate gently. Low heat keeps it glossy and smooth, which gives the brownies their rich texture.
Let the chocolate cool slightly. This prevents the egg from scrambling and keeps the batter silky.
Use both sugars. The mix of granulated and brown sugar creates that perfect balance of chewiness and fudginess.
Don’t overmix. Once the flour and cocoa go in, stir just until combined for tender brownies.
Watch the bake time closely. Small batch brownies can go from perfect to dry quickly.
Chill for extra fudginess. Cooling in the fridge firms them up into that ultra-dense brownie texture.

Before You Begin – Here’s What You’ll Need :

Variations and Serving Ideas

These loaf pan brownies are easy to customize.

Extra fudgy: Pull them closer to the 22-minute mark.
Nutty addition: Sprinkle chopped walnuts or pecans on top.
Minty twist: Add a drop of peppermint extract to the batter.
Dessert-style: Serve slices warm with vanilla ice cream.
Salty finish: A light sprinkle of flaky sea salt takes the chocolate flavor to another level.

They slice beautifully once cooled, making them perfect for neat portions.

Storage and Make-Ahead Tips

These brownies store well and taste even better the next day.

Room temperature: Store covered for up to 2 days.
Refrigerator: Keep chilled for up to 5 days for extra fudgy texture.
Freezing: Slice and freeze for up to 2 months. Thaw in the fridge or at room temperature.
Serving tip: Let chilled brownies sit out for a few minutes before serving.

Small Batch Brownies in a Loaf Pan

Author: not just recipe
Total Time: 40 minutes
Yield: 8 brownies 1x

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Description

These small batch brownies are baked in a 9×5 inch loaf pan, producing 8 rich, fudgy squares packed with chocolate. This simple, one-bowl recipe requires no mixer and takes just 30 minutes from start to finish.

Instructions

1. Preheat your oven to 325 degrees F. Grease a 9×5 inch loaf pan or line with parchment paper. Set aside.

2. In a large bowl set in the top of a double boiler, or in the microwave in 30 second increments, melt the dark chocolate and butter, stirring occasionally, until smooth and glossy. Whisk in granulated and brown sugar, and let cool slightly.

3. Whisk in the egg until fully combined, followed by the vanilla, salt, and optional espresso powder. The mixture should be rather viscous and shiny at this point.

4. Add the flour and cocoa powder to the wet ingredients and stir together until a smooth but thick brownie batter forms. Don’t overmix – just stir until combined and no dry ingredients are visible.

5. Scrape the batter into the prepared loaf pan. Sprinkle the additional chocolate chips or chopped chocolate evenly over top.

6. Bake brownies for 22-24 minutes, until a toothpick inserted in the center comes out clean or with just a few crumbs attached.

7. Let brownies cool for a few minutes, then if you want them really fudgy, transfer to the fridge on top of a tea towel to cool completely in the pan. Alternately, these are lovely cooled and stored at room temperature.

Sprinkle with a bit of coarse sea salt before serving if desired (although be restrained, as there is already a decent amount of salt in the batter!). Enjoy!

Notes

Brownies can be stored in an airtight container at room temperature for up to 5 days. For the fudgiest texture, keep them in the refrigerator for up to a week.

If you don’t have a chocolate bar, you can use semisweet chocolate chips, but for the best results, use a high-quality dark chocolate bar with 60-70% cocoa content. It melts better and yields a richer flavor than chocolate chips.

If you don’t have a 9×5 inch loaf pan, an 8×4 inch loaf pan will work. Since the brownies will be thicker, add 2 to 3 minutes to the baking time!

Prep Time: 15 minutes
Cook Time: 25 minutes

Final Encouragement

Small batch brownies in a loaf pan are proof that you don’t need a big crowd—or a big pan—to enjoy something truly indulgent. They’re cozy, chocolate-forward, and perfectly sized for when you want just enough dessert to feel satisfied.

If you love rich brownies with minimal effort and maximum comfort, this is one recipe you’ll come back to again and again. Save it for those nights when only chocolate will do 🍫✨