Small Batch Brownies

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 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

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!

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.

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.

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.

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. 

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.

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

Other Small Batch Recipes You'll Love

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📖 Recipe

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

 

US CustomaryMetric

 

1x2x3x

• ▢ 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

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