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Small Batch Brownies are the perfect easy brownie recipe when you want two servings! This skillet brownie is one of our favorite easy recipes – we LOVE it with ice cream. It will satisfy that brownie craving – without all the leftovers.

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chocolate brownie in a black skillet with ice cream on top

Easy Small Batch Brownies Recipe

This small-batch brownie recipe has the best of both worlds; soft, fudgy texture and gooey, decadent chocolate married into one perfect brownie. If you’ve been burned by a dry, disappointing brownie, I’m here to restore your faith. 

This brownie recipe is so darn good, you’ll want to eat a whole panful — but binge-induced tummy aches are so not romantic. Thankfully, this small-batch brownie is just big enough to serve a couple of lovebirds! 

Why You’ll Love This Recipe

  • Perfect serving for two (or one!)
  • Dream-like gooey texture 
  • No leftovers = no late-night binging!

Ingredients in Skillet Brownie for Two

  • All-purpose flour – Be sure to measure it correctly
  • Granulated sugar
  • Cocoa powder – Use Unsweetened Cocoa Powder, or you can substitute Dutch process.
  • Vegetable Oil – You can swap melted unsalted butter if you wish.
  • Egg – Always use large eggs when baking.
  • Chocolate Chips – These can be optional but we love additional chocolate flavor.
  • Salt – For flavor and to help cut the richness of all the chocolate.

How to Make Small Batch Brownies

  • Preheat oven: Preheat the oven to 350°F and coat a 6” cast iron skillet with nonstick cooking spray. 
  • Combine dry ingredients: In a medium size mixing bowl, mix together sugar, cocoa powder, flour, and salt. 
  • Add wet ingredients: Combine the egg and vegetable oil into the dry mixture. Stir until the mixture is thick and moist. Add chocolate chips. 
  • Spread in the pan: Pour the brownie batter into the prepared cast iron skillet. Spread the batter evenly across the dish. If desired, sprinkle additional chocolate chips on top of the batter. 
  • Bake: Bake the brownie for 17-22 minutes according to your desired doneness. Use a toothpick to determine how far along your brownies have baked!
  • Serve warmed or cooled: Dig right into the hot brownie with a couple of spoons or let the dish cool if you’d like to slice it — the choice is yours!
chocolate brownie in a black skillet with ice cream on top

Expert Tips

  • The gooier, the better! Underbake this small-batch brownie for a few minutes to achieve maximum deliciousness. 17 minutes should do the trick!
  • Pan Substitutions: If you don’t have a small cast iron skillet, round pan, or loaf pan handy, employ the help of a muffin pan! This recipe will make four muffin cups of ooey-gooey goodness. If you use this method, keep a close eye on the bake time and check on the brownies frequently.
  • How to serve: Drop a heaping scoop (or two) of your choice of ice cream on top. Butter pecan, mint chocolate chip, mocha, and good ole’ vanilla bean are all great choices!


Can I bake brownies in a loaf pan?

Yes! Alternatively, you can also use a 5-6 inch cake pan as well.

What makes a brownie fudgier?

The difference between a cakey and fudgy brownie is your ratio of flour to fat. Brownies with more flour will turn out more cake-like, while brownies with more fat will result in a gooier texture. To achieve a fudgy brownie, you’ll want to add a higher ratio of butter or oil to your recipe. 

Can I use melted butter instead of oil in brownies? 

Yes, melted butter works just as well as oil when making brownies.

Can I use dutch process cocoa powder when making brownies?

Yes, you can use Dutch-processed cocoa powder when baking brownies. The chocolate flavor will be milder than natural cocoa powder, which has a deeper, more “dark chocolate”-like flavor.

Have you made this recipe?

Leave a rating by clicking the stars below!

Small Batch Skillet Brownie for Two with ice cream on top

Small Batch Brownies

4.58 from 42 votes
Small Batch Skillet Brownie – this easy one bowl brownie recipe is the perfect dessert for two. It’s so rich and chocolatey and is the best brownie recipe!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 2 servings
Serving Size 1 serving


  • 5 tablespoons (39g) all purpose flour
  • 6 ½ tablespoons (81g) granulated sugar
  • 2 ½ tablespoons (13g) unsweetened cocoa powder
  • teaspoon salt
  • 3 tablespoons (45ml) vegetable oil
  • 1 large egg
  • cup (57g) chocolate chips , plus more to sprinkle on top


  • Preheat oven to 350°F. Spray a 6″ cast iron skillet with nonstick cooking spray. You can also use a 5-6″ round cake pan or similar volume mini loaf pan.
  • Stir together flour, sugar, cocoa powder, and salt in a medium size bowl. Add egg and oil and stir until thick and moist. Stir in chocolate chips. Spread in prepared pan, sprinkle with more chocolate chips if desired.
  • Bake for 17-22 minutes depending on desired doneness. For gooier underdone brownies cook them about 17 minutes. For more done, bake 20-22 minutes. A toothpick will come out with just a few crumbs 1″ from the side for more done brownies.
  • Serve with ice cream or whipped cream and two spoons or let cool and slice.

Recipe Notes

  • If you don’t have a small 6-7 inch skillet, use a 6-inch round cake pan or a 8×4-inch loaf pan.

Recipe Nutrition

Serving: 1serving | Calories: 644kcal | Carbohydrates: 82g | Protein: 6g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 93mg | Sodium: 2518mg | Fiber: 6g | Sugar: 62g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

A small batch brownies recipe! This easy brownie is made in a small pan or skillet and is perfect for one or two.

Last Updated on January 10, 2023

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. I made these skillet brownies and they were actually really good and didn’t take too long to make. It was super easy and you don’t need a lot to make them, thanks for the recipe 🙂🙂

  2. Hello! I’m looking forward making this recipe.. It looks delicious. Just one question, do you it can be done in a 8 inch skillet? Thanks in advance

  3. I will say it’s great the original way, but I swapped out the oil for butter instead (same measurements) and I think think it tastes better and has a better texture with the butter rather than the oil. I’m not sure which one’s healthier though, assuming it’s the oil version but for that more decadent brownie flavor I would suggest the butter route. I also added a dash of vanilla to bring out the chocolate flavor more.

  4. Very easy and tasty! I might reduce the sugar a bit…or show a little restraint and only eat a quarter of the pan in a serving!

  5. Hi:
    These were great. I microwaved them for 2 min 15 secs and let sit for another 2 minutes. I also used whole wheat pastry flour instead of white, and reduced sugar to 5 T which was plenty sweet for us. And didn’t forget the nuts. Even with all these changes they came out terrific. Thanks.

    Your small batch recipes are just the guidelines I need. Did you know you can bake most of these in the microwave for about 2-3 minutes depending wattage of micro?  They all come out great and are baked in a very few minutes. The caveat? cook in micro-safe container. I like ceramic or porcelain bakeware. Not corning ware, though.  Works great. The best are Temp-tations found on QVC.

  6. Great recipe, made it three times now!  On the nutrition information, I think the sodium might be high, but perhaps just the ingredients I had here.  My cocoa powder and chocolate chips have no sodium.  Flour and sugar are low to zero.  The salt is reasonable (~300mg) and eggs just have a bit (~70mg).  I’m thinking the 2518mg number is high, but depends on actual ingredients I suppose.  I’m a salt-watcher.  Awesome recipe!

  7. LOVE this recipe. I am a single mom of 2 little girls and we all love brownies. Making a whole box is just too much. I make these & it’s perfect after dinner dessert for the 3 of us.

  8. Found your blog and this recipe while searching for desserts for two..

    We are older and love our sweets.. We get frustrated with full size cakes, pies, etc., so this size brownie is perfect for us.. So simple with ingredients always on hand.. I used my 6″ cake pan and the end result is delicious… Hardest thing was to allow it to cool so we wouldn’t burn our fingers and roof of mouth..
    Great recipe… Thank you…. :O)

  9. Thanks so much for this recipe! (And all the other skillet cookie recipes I am seeing here, too!) I am like you–I only split a recipe if I don’t have to split an egg! I also taught school and I don’t miss it one little bit, either. But I do have a small skillet that is woefully under-used. Now I know the perfect way to help it fulfill its intended purpose! Pinning this for sure!