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    Home » Dessert

    Small Batch Brownies

    Published: Feb 6, 2023 by Lee · This post may contain affiliate links · 13 Comments .

    Jump to Recipe Jump to Video

    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!

    A Small Batch Brownie square with a crinkly top and soft chocolatey interior.

    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.

    Jump to:
    • Reasons to Love these Small Batch Brownies
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Small Batch Brownies
    • Expert Baking Tips
    • Recipe FAQs
    • Other Small Batch Recipes You'll Love
    • 📖 Recipe
    • Small Batch Brownies

    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

    Granulated sugar, baking chocolate, gluten free flour, white vinegar, butter, cornstarch water, baking powder, kosher salt, vanilla, milk, vegetable oil, and cocoa powder in separate containers.
    • 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 nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
    • 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 non dairy 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, make sure to use gluten free/nut free and vegan if you want these dairy free.
    • 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.

    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 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!

    A stack of three delicious Small Batch Brownies.

    How to Make Small Batch Brownies

    Here are the step by step instructions to make these brownies!

    Step 1: Preheat the Oven and Line the Pan with Parchment Paper

    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.

    Step 2: Heat the Chocolate

    Chop all the chocolate into tiny pieces. Place the chopped chocolate in a microwave safe bowl. Add the butter and 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.

    Mixing in butter in the bowl.
    Melted chocolate in a bowl.

    Step 3: 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 4: 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.

    Homemade buttermilk in a measuring cup with a spoon.
    Step 3
    A bowl of white cornstarch water and a spoon.
    Step 4

    Step 5: Whisk in the Cornstarch Water

    Into the melted chocolate and butter, mix in the cornstarch water until fully combined.

    Step 6: Whisk in the Sugar, Vanilla, Baking Powder, Salt and Milk

    Into the chocolate mixture, whisk in the sugar, vanilla, baking powder and salt until combined.

    Then whisk in the milk vinegar mixture until combined and smooth.

    Adding in the homemade buttermilk into the bowl.
    Step 5
    Adding in the sugar to the mix.
    Step 6- Part 1
    Adding in the homemade buttermilk into the bowl.
    Step 6- Part 2
    Whisking everything into a smooth consistancy.
    Step 6- All combined

    Step 7: 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. 

    Whisking the cocoa powders and flour.
    Step 7- Part 1
    Mixing the brownie batter in a bowl with a spatula.
    Step 7- Part 2
    Filling a loaf pan with overhanging parchment paper with the batter.
    Step 8

    Step 8: Scoop the Batter into the Loaf Pan

    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. 

    Step 9: Bake and Let Cool

    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, use the parchment overhang to 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.

    Baked brownie in a loaf pan.
    Delicious Small Batch Brownie lifted from the pan with the parchment paper.

    Expert Baking Tips

    • 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, 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 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

    Can these brownies be made ahead of time?


    I think they're even better the second day, so yes you can make them the day before!

    Can this recipe make more brownies?


    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.

    How do I store these Small Batch 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.

    Can I freeze these brownies?


    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.

    The crisp outer shell of chocolate cake holds bak the fudge interior of this brownie square.

    Other Small Batch Recipes You'll Love

    • Small Batch Chocolate Cupcakes
    • Small Batch Sugar Cookies
    • Small Batch Chocolate Chip Cookies
    • Eggless Chocolate Cookies

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    A Small Batch Brownie square with a crinkly top and soft chocolatey interior.

    Small Batch Brownies

    Author: Lee
    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!
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 22 mins
    Rest Time 15 mins
    Total Time 52 mins
    Course Dessert
    Cuisine American
    Servings 6 large brownies
    Calories 274 kcal

    Ingredients
     
     

    • 4 ounces chocolate , chopped
    • 3 tablespoons unsalted butter or vegan baking stick
    • 1 tablespoon vegetable oil
    • 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 tablespoons milk
    • 1 teaspoon white vinegar
    • 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 1:1 gf flour with xanthan gum)

    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 chopped chocolate in a microwave safe bowl. Add the butter and 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 milk and 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 cornstarch and 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 sugar, vanilla, baking powder and salt until combined.
      Add in the milk vinegar mixture and whisk till combined.
    • 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. 
    • 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. 

    Video

    Notes

    Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks and vegan baking chocolate.
    All Purpose Flour: I cannot test this due to celiac disease, but use ½ cup plus 2 tablespoons packed AP flour (84 grams plus 2 tablespoon) and 2.5 packed tablespoons of cocoa powder.
    Storing: Keep the extra brownies in an airtight container at room temperature or wrap 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.
    Freezing: 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.
    Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 

    Nutrition

    Calories: 274kcalCarbohydrates: 37gProtein: 2gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 16mgSodium: 139mgPotassium: 97mgFiber: 3gSugar: 27gVitamin A: 183IUCalcium: 42mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. John

      February 06, 2023 at 9:57 pm

      5 stars
      These brownies were so easy to make and were so delicious!

      Reply
    2. Autumn

      February 07, 2023 at 2:55 pm

      5 stars
      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!

      Reply
      • Lee

        February 07, 2023 at 9:43 pm

        Oh my gosh this is so sweet. Thank you so much! Have a wonderful time!

        Reply
        • Linda

          March 01, 2023 at 7:55 am

          Can we use COCONUT OIL melted instead of oil?

          Reply
          • Lee

            March 01, 2023 at 1:53 pm

            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!

            Reply
    3. Terry

      February 07, 2023 at 4:24 pm

      5 stars
      These are perfect for a quick and easy treat. Great for a last minute Bunco desert.

      Reply
      • Lee

        February 07, 2023 at 9:41 pm

        Thank you so much!!!

        Reply
    4. Maira

      February 18, 2023 at 10:20 am

      5 stars
      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!!

      Reply
      • Lee

        February 18, 2023 at 2:40 pm

        I'm so glad! Thanks so much!

        Reply
    5. Kelly

      February 20, 2023 at 12:17 am

      5 stars
      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!

      Reply
      • Lee

        February 20, 2023 at 8:57 am

        So glad!!! Thanks so much!

        Reply
    6. Ginny

      March 08, 2023 at 3:20 pm

      5 stars
      I love small batch recipes but good ones are hard to find- this one was so good!

      Reply
      • Lee

        March 08, 2023 at 8:05 pm

        Thank you!

        Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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