These Small Batch Brownies are fudgey eggless brownies that are made with melted chocolate and cocoa powder, giving them that glorious gooey texture! This recipe makes 6 larger brownies or you can cut them smaller to make mini brownies! They take less than an hour from start to finish; perfect for when you only need a few delicious treats! Best yet, these beauties are also, gluten free, nut free and easily vegan!
Dark, chewy, decadent and delicious are a few words to describe these Small Batch Brownies! The eggless brownie batter mixes up in one bowl with a whisk; no mixer is needed!
For more bar and brownie recipes, try my Eggless Brownies, Cookies and Cream Brownies, Cocoa Pebble Treats and my No-Bake Wow Butter Bars.
Reasons to Love these Small Batch Brownies
- Allergy Friendly- These brownies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Fudgey- These brownies are fudgey and gooey!
- Double The Chocolate- There is cocoa powder and melted chocolate in these!
- Small Batch- This recipe only makes 6 regular size brownies for when you only need a few treats! If you love small batch, check out my Small Batch Chocolate Cupcakes!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cornstarch and Water- These are eggless brownies so this mixture helps bind everything together.
- Butter/ Vegan Baking Stick- You can use either.
- Vegetable Oil- I use this for added moisture.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Cocoa Powders- I like to use two types but if you only want to use one, use Dutch or Natural Unsweetened.
- Chocolate- For the melted chocolate, to keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips and use them all the time!
- Easy to Make- The batter mixes up in just one large bowl with a whisk!
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Make sure to use a non dairy milk.
- Only use vegan chocolate like these allergy friendly chocolate chips.
How to Make this recipe with All Purpose Flour
- Use ½ cup plus 2 tablespoons packed AP flour (84 grams plus 2 tablespoons).
- Make sure to use 2.5 tablespoons packed cocoa powder.
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Small Batch Brownies
Here are the step by step instructions to make these brownies!
Step 1: Heat the Chocolate
Chop all the chocolate into tiny pieces. Place chocolate, oil and butter in a heat safe bowl. Microwave them together in 10-15 second increments, stirring after each time, until fully melted and combined.
Step 2: Make the Homemade Buttermilk
In a small bowl, combine the milk and white vinegar. Let sit 5-10 minutes and stir again. It will appear chunky. That's normal. Set aside.
Step 3: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 4: Whisk in the Cornstarch Water
Into the melted chocolate and butter, mix in the cornstarch water until fully combined.
Next, whisk in the sugar, vanilla, baking powder and salt until combined.
Then whisk in the milk vinegar mixture until combined and smooth.
Step 5: Add in the Cocoa Powder and Flour
Using a spatula, mix in the cocoa powder and flour. Stir until everything is just mixed together and combined. The batter will be super thick and sticky.
Step 6: Scoop the Batter into the Loaf Pan
Spoon the batter into your baking dish and then use your hands to press it down into the shape of the pan. You should end up with a smooth even layer of batter.
Step 7: Bake and Let Cool
Add the batter into a parchment lined 9 x 5 loaf pan and then smooth the top with a butter knife.
Bake at 350 degrees Fahrenheit for 22 minutes. Let the brownies cool almost completely in the pan before trying to remove them, otherwise they will break apart into a giant mess.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the brownies their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. Do not use dark alone; it will make your brownies too chalky, dry and bitter.
- Only Use Chocolate Bars- Don’t try to use melted chocolate chips inside the brownies. If you use chocolate chips other than the enjoy life ones, the brownies bubble and boil and never set if you do. I learned this the hard way. I know it can be difficult to find chocolate that is made in a nut free facility and is also dairy free. The brand Enjoy Life also makes vegan/gluten free chocolate bars.
- Melt the Chocolate and Butter, Slowly- If you rush this process and try to even heat the chocolate in 20 second increments (instead of 15 second increments), you can overheat the chocolate. If that happens it will seize up and basically not be usable.
- Use Parchment Paper- I explain how to make tabs with the parchment paper. Eggless brownies can be crumbly and this helps prevent them from getting stuck in the pan.
- Use Your Hands- The batter to the brownies itself is so super thick that it appears almost as though it is a cookie dough. Press the batter into your lined baking pan. You should end up with a smoother layer of batter, aside from some fingerprints.
- Let Them Cool- When the brownies come out of the oven, allow the brownies to cool completely before lifting them out of the pan using the parchment paper tabs. If you try to lift them out too soon, I promise the entire thing will fall apart into a messy (yet still delicious) pile. I may or may not be speaking from experience here.
Recipe FAQs
I think they're even better the second day, so yes you can make them the day before!
You can cut the brownies into smaller pieces but if you're looking for more, try my Eggless Brownies or my Cookies and Cream Brownies.
Keep the extra brownies in an airtight container at room temperature. If you don’t have an airtight container that fits them all, wrap any extras in aluminum foil for up to 2 days.
If desired, warm each brownie in the microwave for 5-10 seconds prior to eating; be careful not to burn your mouth.
Wrap each individual brownie in aluminum foil and then place them all in a zip top bag for up to 30 days.
Thaw on the counter for about 2 hours before eating or until the brownies are room temperature and soft.
If you want them warmer and softer, heat each brownie for 5-10 seconds in the microwave after taking them out of the foil. Be careful not to burn your mouth.
Other Small Batch Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Small Batch Brownies
Ingredients
- 4 ounces chocolate , chopped
- 3 tablespoons unsalted butter or vegan baking stick
- 1 tablespoon vegetable oil
- 2 tablespoons milk
- 1 teaspoon white vinegar
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
- 2.5 tablespoons cocoa powder (I use 1.5 tablespoons dutch or natural unsweetened and 1 tablespoon dark)
- ½ cup plus 2 tablespoons gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
Instructions
- Preheat the oven to 350 degrees and line a 9 x5 inch loaf pan and line with parchment paper. Make it long enough so there is about a ½ overhang on each side so that you can lift the brownies out easily once they have cooled.Do not grease.There is enough oil in the brownies that greasing would be too much.
- Chop all the chocolate into tiny pieces. Place the 4 ounces chopped chocolate in a microwave safe bowl. Add the 3 tablespoons butter and the 1 tablespoon vegetable oil to the bowl. Heat in 15 second increments and stir after each time. Repeat until the chocolate is completely melted and silky smooth. Set aside.
- Pour the 2 tablespoons milk and 1 teaspoon vinegar into a small bowl. Stir and let sit 5 minutes. Stir again. It will appear chunky and that's normal. Set aside.
- In a small bowl, using a spoon, mix together the 2 tablespoons cornstarch and 3 tablespoons water until thin and watery. It will be thick and tacky at first.
- Into the melted chocolate and butter, mix in the cornstarch water until fully combined.
- Into the chocolate mixture, whisk in the ½ cup granulated sugar, ½ teaspoon vanilla, ½ teaspoon baking powder and ¼ teaspoon salt until combined. Add in the milk vinegar mixture and whisk till combined.
- Using a spatula, mix in the 2 ½ tablespoons cocoa powder and ½ cup plus 2 tablespoons flour. Stir until everything is just mixed together and combined. The batter will be super thick and sticky.
- Spoon the batter into your baking dish and use your hands to press it down into the shape of the pan. You should end up with a smooth even layer of batter.
- Bake the brownies in the center rack of the oven at 350 degrees Fahrenheit for 22 minutes. Let the brownies cool almost completely in the pan before trying to remove them, otherwise they will break apart into a giant mess.
- After they cool, using the parchment tabs, lift onto a cooling rack and let them cool completely before slicing. Slice the brownies into big squares, tiny squares, large rectangles or small rectangles...whatever your heart desires. I slice them into 6 squares that are about 3 inches.
Emily
I have been searching for ages for an egg-free brownie recipe and FINALLY i have found it. This is the first time in nearly two years i’ve successfully made homemade brownies with no egg. I’m so excited to finally eat them again.
One note- i used Bobs Red Mill GF 1-1 Flour, and it gave the brownies a slightly gritty texture. The bake and flavor were still perfect, but i think for texture purposes i will be using AP flour for my next attempt.
Kathy
These are so delicious and fudgy. I used regular flour as listed in the substitutions. I might try putting peanut butter frosting on top. Thanks for a great recipe!
Lee
SO glad! Thanks so much!
Tara
Instead of white sugar can you use coconut sugar?
Lee
Sorry I cannot test this due to my son's allergies, but some people have subbed coconut sugar for granulated sugar in my other recipes and it worked out. Keep in mind, the flavor will be different than intended. Hope it works out!
Ginny
I love small batch recipes but good ones are hard to find- this one was so good!
Lee
Thank you!
Kelly
I did make these using almond milk and vegan butter. I also made them using AP flour. Made exactly 6 brownies and they were delicious! My boyfriend ate 5 and only left me 1. They are rich and chocolatey and have the perfect brownie texture!
Lee
So glad!!! Thanks so much!
Maira
I made these vegan for valentine’s day, they tasted absolutely amazing, super fudgy and chocolatey!! My fiancé and I finished the whole batch in less than a day. Best brownies I’ve had in a while. Thank you!!
Lee
I'm so glad! Thanks so much!
Terry
These are perfect for a quick and easy treat. Great for a last minute Bunco desert.
Lee
Thank you so much!!!
Autumn
Listen. I never leave reviews before I make a recipe, but as soon as I get home from this vacation, I am making these. And that’s saying a lot since I’m currently on a cruise with delicious food everywhere. Thank you for all your hard work and amazing content!
Lee
Oh my gosh this is so sweet. Thank you so much! Have a wonderful time!
Linda
Can we use COCONUT OIL melted instead of oil?
Lee
I cannot test this due to my son's allergies but I read you can but make sure it is in liquid form. Also, please keep in mind it will alter the flavor of the brownies. Hope that helps!
John
These brownies were so easy to make and were so delicious!