I wanted brownies, but I didn't want them sitting around for us to eat for the whole next week: I wanted just enough, not too many, so soon after the overabundance of Christmas.

So I quartered a recipe and baked it in my 6" square pan (you can find one here). I included a table knife in the photo for scale. The 6" square pan has about half the area of a 9" square pan, or about a quarter the area of a 9" x 13" pan. (For more about small-scale baking, see here.)

I used a recipe from The Cooking Photographer. I divided the brownie recipe by four and the icing recipe by three, because it worked out better that way. I will give you the quantities of ingredients below for your convenience; you can click over to the original recipe for the directions.

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Small-batch brownies

Brownie ingredients
1/4 cup + 2 tablespoons sugar
2 tablespoons butter
pinch salt
1 egg
1/4 teaspoon vanilla
2 tablespoons cocoa powder
1/4 cup whole wheat flour
1/4 cup chopped nuts

Icing ingredients
1 tablespoon milk
1 tablespoon butter
2 tablespoons sugar
2 tablespoons chocolate chips

Go here for instructions. I reduced the baking time to about 25 minutes.

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