Small Batch Brownies (Gluten free)

These small batch brownies are gooey, fudgy, and have ZERO clean up! Plus you don’t need a mixer or to melt any chocolate! They’re easy, rich and taste just like they came from a bakery!

Small batch recipes are perfect if you’re running low on ingredients or just don’t want to have a ton of leftovers! I bake so often that I like to eat everything fresh without building up my freezer back stock! These small batch brownie recipe makes 6 gluten free brownies….plus they’re perfect if you’re gluten free and celiac like me!

If you love gluten free brownies you’ll also love these high protein brownies and these pumpkin brownies!

Why You’ll Love this Gluten free Recipe

• Because this recipe is super quick and has easy clean up, it is perfect for when the craving for chocolate hits…no matter what time of day it is!
• These small batch brownies are incredibly easy. Plus they use cocoa powder and don’t require any melted chocolate – that’s always a step I’m too lazy to do!
• The best part about this gluten free brownie recipe is that it is a one pan recipe…which means only one pan to mix it and bake it! My ideal situation since I hate doing dishes. I lined the loaf pan with parchment paper so I do not need to clean it when I’m done!
• This recipe is allergy friendly. You can use gluten free flour like I did for gluten free brownies. You can use dairy free butter for an easy dairy free brownie recipe!

Ingredients & Substitutions

Peanut butter, hazlenut spread or hazelnut-free spread: The idea here is any creamy nut or nut free spread. I used voyage hazelnut-free spread, which tastes just like nutella but without the hazlenuts because im allergic. Peanut butter, almond butter, cashew butter or tahini works great here.

Egg: You can use brown or white eggs here.

Butter: To make this recipe dairy free or vegan make sure to use vegan butter! I always recommend salted butter here. If you use unsalted butter make sure to add a pinch of salt to the batter before baking.

Brown sugar: I always use brown sugar in recipes because I like the richer taste since brown sugar is a combination of molasses and sugar. If you only have white sugar at home or a sugar substitute it will work just fine!

Cocoa powder: Gives the small batch brownies their chocolate taste without having to melt chocolate.

Gluten free flour: Ensures the small batch brownies are also gluten free brownies.

Directions

First, preheat the oven to 325.

Next, for easy clean up, line a small loaf pan with parchment paper.

After, add all the ingredients to the parchment lined pan. Carefully mix together until fully combined. Be careful not to rip the parchment paper.

Add to oven and bake for 25-30 minutes or until toothpick comes out clean.

Remove the small Batch Brownies from oven and let cool for 5 minutes. Then, top with extra peanut butter, hazlenut spread or hazelnut-free spread!

Slice, serve and enjoy.

Expert Tips & Tricks

Don’t over-mix the batter! I am so guilty of this! It is very easy to over-mix brownie batter. Over-mixing can change the texture of your brownies. Over-mixing also can cause the gluten free brownies to sink, especially in the middle. We don’t want that!! Only mix together until all the ingredients are combined and then stop.

Let the brownies cool completely before icing. I love icing these with peanut butter, nutella or the hazlenut free nutella spread. It gives the small batch brownies extra flavor without having to use an ultra processed store bought icing. Make sure to let the brownies cool for 5-10 minutes before icing.

Can you make these small batch brownies vegan?

Yes! Of course! To make these small batch brownies vegan, use an egg substitute instead of an egg. Any egg you would use in a boxed brownie mix would would great here. Also use vegan butter instead of standard dairy butter.

What is the best size pan for these brownies?

These easy small batch brownies can be made in a standard loaf pan. Using a loaf pan is the perfect way to scale down larger recipes. Loaf pans are most commonly 8×4 inch or 9×5 inch. The small batch brownies will be slightly thinner if you use a 9×5 because there is more surface area, but since the pans are such similar sizes cook time will be generally the same.

How to tell if the brownies are done?

When small batch brownies are done, you’ll be able to touch the center and lightly push down without your finger sinking. The top will feel dry and sturdy. I like to insert a toothpick in the center of the gluten free brownies to check if they are done or not. The toothpick will come out with some crumbs, but should not come out with wet batter.

How to Serve

This recipe can be served with ice cream to cool whip. I like to serve them warm or room temperature. If I am eating them one or two days after making, I pop my piece in the microwave for 30 seconds before eating.

Storage and Meal Prepping

To store, I let the small batch brownies cool completely before refrigerating in an airtight container for up to four days.

For longer storage, I love to portion the gluten free brownies into freezer-safe containers and freeze for up to 2 months.

Looking for more gluten free recipes?

If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along! 

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