small batch dessert

This adorable blackberry crumble is the perfect small batch dessert and has a delicious crumble topping!

Petite Blackberry Crumble

blackberries (rinsed)

granulated sugar (or granulated sweetener of choice)

lemon juice

cornstarch

flour

¼ cup old fashioned oats

salt

cinnamon (optional)

extra-virgin olive oil butter

Preheat oven to 350° F. Spray or grease a 6-inch cast iron skillet and set aside.

Heat a small saucepan over medium-high heat. Add blackberries, sugar and lemon juice and stir to combine. Bring to a boil, reduce heat to medium, add cornstarch and simmer until blackberries just start to breakdown, about 3-4 minutes.

Transfer blackberries to prepared skillet and set aside while you prepare the crumble topping.

In a small bowl, combine flour, oats, sugar, salt, cinnamon, oil and lemon juice. Mix together with a fork until all ingredients are moistened and small clumps start to form. Pour crumble toping over blackberries and spread out into an even layer, leaving some edges exposed.

Bake crumble for 20-25 minutes until crust is a light golden brown. Allow to cool for 5 minutes and top with a scoop of vanilla ice cream or Greek yogurt if desired. Enjoy!

Crumble Topping

These small batch brownies are gooey, fudgy, and have a perfect crinkle top. They&#039;re made in one bowl, with 8 ingredients, and this recipe makes 8 perfect brownies!

Small Batch Brownies

Tablespoons butter, melted ((regular or dairy free))

sugar

Tablespoons light brown sugar

vanilla extract

Tablespoons all-purpose flour

Tablespoons unsweetened cocoa powder

chocolate

Prepare an 8x4 or 9x5 loaf baking pan with parchment paper, leaving some over the sides to make it easy to remove the brownies from the pan. Preheat the oven to 350°F.

Place the butter in a microwave-safe bowl and heat in the microwave until melted (or melt butter over the stove). Add in both sugars and whisk until the mixture pulls away easily from the sides of the bowl as you mix, with a paste-like consistency.

Whisk in the egg and vanilla extract.

Add flour, cocoa powder, and salt, then whisk until just combined. Stir in the chocolate chips.

Pour the batter into the parchment-lined pan, spreading it around in an even layer and bake for 26-36 minutes. The top should be crackly and a toothpick inserted in the middle should come out with just a few wet crumbs on it, but not covered in batter or completely clean. The batter should also not be jiggly in the pan.Let the brownies cool completely in the pan before slicing.

https://content.jwplatform.com/videos/4z9Xv8j7.mp4

These small batch brownies are made in one bowl, with no mixer, using just 8 ingredients and no melted chocolate. This recipe makes 8 perfect brownies!

This No Bake Strawberry Cheesecake is the perfect small batch dessert for Valentine&#x27;s Day, Galentine&#x27;s Day, or any day the cheesecake craving hits!

No Bake Strawberry Cheesecake for Two

strawberries (2.00)

Tbsp sugar

cream cheese, room temperature (0.40)

Tbsp lemon juice (0.03)

heavy whipping cream (0.78)

tsp vanilla extract (0.15)

graham crackers (0.10)

butter

Tbsp brown sugar (0.02)

Wash the strawberries well, remove the stems, then slice them. Place the sliced strawberries in a bowl, add the granulated sugar, and stir to combine. Let the strawberries sit while you prepare the rest of the dish, stirring them occasionally to help draw out the juices.

In a separate bowl, begin whipping the heavy whipping cream on high speed with a hand mixer or stand mixer. When it becomes thick and fluffy, but is not yet forming peaks, add the vanilla extract and powdered sugar. Start on low speed until the powdered sugar is incorporated, then switch to high speed and continue to whip until the whipped cream forms stiff peaks.

In a separate bowl, combine the cream cheese and lemon juice. Use a hand mixer or stand mixer to whip the cream cheese and lemon juice together until soft and creamy.

Add the whipped cream to the bowl of whipped cream cheese, then whip the two together until evenly combined.

To make the graham cracker crust, place the graham crackers in a zip top bag and use a heavy object to crush the crackers until they are in fine crumbs. Melt the butter in a small bowl, then add the graham cracker crumbs and brown sugar, and stir until combined.

To assemble the no bake cheesecakes, divide the graham cracker crumbs between two jars, glasses, or other small containers. Next add the cheesecake filling, then top with the juiced strawberries (making sure to add a couple spoonfuls of the strawberry juice with the berries). Enjoy immediately or refrigerate until ready to eat!

Just two huge double chocolate cookies to make you happy! Heavy and dense, fudgy and dark, deliciously thick, and sparkled with sugar. These are so good.

Two Huge Double Chocolate Cookies

butter, very soft (see photos)

brown sugar

vanilla

flour (37 grams, see note 1)

cocoa powder (15 grams, see note 2)

baking soda

chocolate chips

Soften the Butter

Preheat the oven to 350 degrees. Soften the butter for about 10 seconds in the microwave &#8211; the ideal is slightly melted but not all the way, like what&#8217;s in the picture.

Mix the Dough

Add brown sugar; stir to combine. Add egg yolk and vanilla; stir to combine. Add flour, cocoa powder, baking soda, and salt; stir to combine. Stir in the chocolate chips

Make the Dough Balls

Form the dough into two huge balls (reserving a bit of cookie dough for tasting, obviously) and roll each of them in granulated sugar.

Bake

Transfer the dough balls to a baking sheet &#8211; they may feel slightly heavy and/or loose which is normal. Bake for 10 minutes. Remove from the oven and let them rest on the pan for another 10 minutes to set up.

Dutch process doesn’t work with baking soda. If you experiment with it and baking powder let us know.

These are amazing! Living for all the 2 huge cookies recipes!!!

Tried adding a pinch of cardamom as I love it in the large batch recipe. The only bad part about this recipe is the 10-minute wait after baking while they set 😂 but like usual, they didn't disappoint! Thanks POY team ❤️

Perfection! I followed the recipe to a T with Guittard red Dutch process cocoa powder and it came out AMAZING. Thin and crispy around the edges, gooey and soft in the middle. I wasn’t going to do the sugar roll, but glad I did because it added a pleasant crispness to the outside. Next time I’ll add walnuts and see how that turns out!

Thank you for the small batch recipes especially cookies. I bake for 2 most often so these recipes are perfect I can mix it up chocolate cookies one day chocolate chip the next. Ya!  Love your site, newsletter and of course your recipes.

Run and make these immediately! 

Used GF flour and they were delicious!

Yum!
I saw this recipe while I was at work, and had my husband set out the butter before I got home. I didn’t make any changes, and did use 4 tbsp mini chocolate chunks. Def did the sugar rolling and thought it was a great touch. Would make these again, and my husband and daughter have already requested them. Thank you!

I’ve made these about 5x now and they turn out so well for me! So delicious and perfect recipe for when you have a chocolate craving and just want a small batch.

These cookies are so so good! It’s going to be hard not to make them every night with how quick and delicious they are!

SO good and SO easy!! Did half white chocolate chips and half regular and it was amazing. Will be making these again!!

Love the "smaller" batch recipes. I have made these twice and they were good both times. For those interested in plant-based modifications I omitted the flax egg (and egg) both times. The first time I used 2T vegan butter and 1T of almond butter. The second time 3T vegan butter. Everything else as written. Enjoy!

These were really tasty, but I needed more than 4Tbsp of flour, needed about 1-1.5 Tbsp more, they were too loose to make in to balls and needed more than 10 min to cook, will try 12 or 13 min next time, had to put them back in after resting for the 10 min because they were no5 just gooey but uncooked in the middle. Really delicious though and will definitely make again!

Same thing happened to me after the following recipe exactly as written on two separate occasions. Love the flavor but texture was more like a slightly stiffer brownie mix when attempting to make the dough balls (very sticky!) rather than a cookie dough that could be rolled into a ball. I had to put them back in the oven after the 10 minutes of cooling. Next time I’ll add more flour!

I think this might make a shortcut for chocolate lava cake... Might have to do some experiments.   -Mad Chocolate Scientist

I’ve made this recipe twice now and followed instructions exactly as written both times (weighed flour and cocoa powder, softened butter to where it was easily spreadable/mixable but without melting, baking and cooling times followed exactly). I can’t figure out what is going wrong but I feel like it needs more flour! My dough came out more like stiff brownie mix- very sticky to my hands and spread out quite thin while baking. Baked for 10 mins as instructed and edges didn’t burn but the middle was too raw/underbaked to handle or attempt to get them off the sheet pan even after 15 minutes of cooling. Ended up having to put them back in the oven. Next time I’ll add another tablespoon or two of flour and hopefully they will be perfect.

Made these tonight and WOW! We already love the traditional "Two Huge Cookies" and these are just as good (dare I say better?!). We measured using a scale which really helped and followed all tips provided and experienced zero issues. Rolling in the sugar felt, at quick glance, like a possibly unnecessary step but I'm so glad we did it because it gave the exterior a nice crunch. The ooey-gooey brownie-like interior was chef's kiss. Now time to play with some different mix-ins... (peanut butter chips?! walnuts?! gah!) Thank you POY!

Delicious. I used coconut oil instead of butter and my husband said the flavor really complemented the chocolate. They were puffy and dense in a good way. Also loved the sugar on the outside—don’t skip that part.

I made these yesterday to take to my daughter and her husband for dessert with lunch today. I had a small piece and WOW! After I got home I made them again for my husband and me to munch on! I highly recommend that you use a food scale to weigh the flour and cocoa powder because I don’t feel the tablespoon measurements are as accurate! I have always preferred gram measurements for baking anyway so suck it up and buy a kitchen scale! You’ll be glad you did. 

Thanks for this delicious small batch cookie recipe! I highly recommend making these cookies!

These were quick, easy, and so good.  I used Hershey's dark chocolate cocoa powder.  Yummm.

https://content.jwplatform.com/videos/h01VicjM.mp4

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The most viewed small batch dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine