This gluten free small batch brownies recipe is perfect when need a quick chocolate fix, but you don't want a ton of leftovers. These delicious brownies are filled with chocolate flavors just like a big batch of brownies. But the great thing about making brownies in a muffin tin is every piece has both the crispy chewy edges and the fudgy centers. No more choosing between the edges and the middle pieces.
This easy brownie recipe is made with cocoa powder and oil, instead of butter, so it is both gluten free and dairy free. With just six brownies instead of a whole pan, it's the perfect size for sharing with a small crowd or eat them all yourself (I won't judge!).
This recipe was originally published August 2021, but has been reviewed and updated based on reader feedback.
I love small batch desserts, so I can have a little something sweet every night without a whole cake or dozens of cookies sitting around. If you're the same, check out my small batch recipes for gluten free oatmeal raisin cookies or these awesome gluten free peanut butter cookies - both recipes make just five large cookies.
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Ingredient Notes
These fudgy brownies require just a handful of simple ingredients that you can find in any grocery store. It is both gluten free and dairy free as written.
- Allergen Free Chocolate Chips - I used Nestle brand of allergen free semi-sweet chips, but you can use you're favorite brand.
- Oil - I use olive oil for my cooking and baking, but vegetable oil will work perfectly fine too. I don't recommend swapping the oil for butter in this recipe.
- Dutch Process Cocoa - I tested this recipe with both unsweetened cocoa powder and dutch process cocoa powder and the dutch process definitely won on flavor. The dutch process cocoa has the rich chocolate taste that you want in a brownie.
- Gluten Free Flour Blend - I use Bob's Red Mill 1-to-1 Flour Blend for all of my recipes. I have only tested this recipe using this brand. You can use another brand if you prefer, but ensure it contains xanthan gum or a similar binder.
- Egg - Just a single egg is needed to bind these brownies together. I haven't tried this recipe with an egg replacement, but a flax egg will probably work well here.
- Non-Dairy Milk - Just a little milk helps to moisten the dry ingredients. I've used unsweetened coconut milk, but you can use any non-dairy milk you prefer. If you're not dairy free, use regular milk in the same measure.
See the recipe card for full ingredient list with measurements.
Substitutions & Variations
- Not Dairy Free - Use dairy milk in the same measure.
- Make it Vegan - Replace the single egg with a flax egg. I've also made brownies with mashed sweet potatoes, pumpkin puree or mashed bananas. It will alter the flavor a bit, but it keeps them very moist.
- Add Nuts - You could swap half of the chocolate chips for your favorite nuts.
- Bake it in a Loaf Pan - If you don't have a 6-cup muffin pan, you can use a 9 x 5-inch loaf pan instead. The baking time and temperature should be the same.
How to Make Small Batch of Brownies
Gluten free small-batch brownies are very easy to make. There is almost no way to mess up. Plus this recipe only requires one bowl, so there is less cleanup.
STEP 1: Add the oil and half of the chocolate chips to a small microwave safe bowl. Heat on 50% power for 60-90 seconds until melted. Set aside to cool.
STEP 2: Add the gluten free flour, brown sugar, sugar, dutch process cocoa powder and salt to a large mixing bowl. Whisk it together until it's evenly combined.
STEP 3: Add the egg, vanilla, milk and melted chocolate to the dry ingredients. Fold together with a spatula until all the dry ingredients are incorporated.
STEP 4: Add the remaining chocolate chips to the brownie batter and fold together with a spatula.
STEP 5: Divide the brownie batter into six greased muffin cups or into a lined 9x5 inch loaf pan. Let the batter rest for 10 minutes before baking.
Expert Tip
Use small strips of parchment paper in the bottom of each muffin cup to make the brownies easier to remove from the pan.
Storage
Store leftover brownies in an airtight container at room temperature for up to 3 days.
Recipe FAQs
If you'd like even smaller brownies, like brownie bites, you will need a mini muffin pan. Mini muffin tins hold ⅓ the amount of batter as a regular muffin tin, so this recipe would make 18 mini brownies. The bake time will be closer to 12-15 minutes for brownie bites.
Spread your brownie batter into a lined 9x5 inch loaf pan. The bake time will be approximately the same.
Whether you've overbaked your brownies and they've come out a little dry or they sit on your counter a day too long, don't throw away those old brownies. My number one suggestion would be to crumble them up and serve them with ice cream!
More brownie recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Small Batch Brownies
Ingredients
- ½ Cup Allergen Free Semi-Sweet Chocolate Chips divided
- 3 Tablespoons Oil
- ½ Cup Gluten Free 1-to-1 Flour Blend
- 6 Tablespoons Light Brown Sugar
- 6 Tablespoons Sugar
- 2 Tablespoons Dutch Process Cocoa Powder
- ½ teaspoon Salt
- 1 Egg
- 1 teaspoon Vanilla
- 1 Tablespoon Non Dairy Milk
Instructions
- Preheat your oven to 325 F. Spray a 6-cup muffin tin with non-stick cooking spray.
- Combine ¼ cup of chocolate chips and oil in a small microwave safe bowl. Cook on 50% power for 60-90 seconds until the chips are mostly melted. Stir to melt the remaining pieces. Set aside to cool.½ Cup Allergen Free Semi-Sweet Chocolate Chips, 3 Tablespoons Oil
- Add the gluten free flour, brown sugar, sugar, dutch process cocoa powder and salt to a large mixing bowl. Whisk together until well combined, making sure to break up any chunks in the sugar or cocoa.½ Cup Gluten Free 1-to-1 Flour Blend, 6 Tablespoons Light Brown Sugar, 6 Tablespoons Sugar, 2 Tablespoons Dutch Process Cocoa Powder, ½ teaspoon Salt
- Add the egg, vanilla, milk and melted chocolate to the dry ingredients. Fold together with a spatula until all of the dry ingredients are incorporated.1 Egg, 1 teaspoon Vanilla, 1 Tablespoon Non Dairy Milk
- Add the remaining chocolate chips to the brownie batter and fold together a few times to mix them in.
- Divide the batter evenly between the 6 muffin cups. Set aside to rest for 10 minutes before baking.
- Bake in the preheated oven for 28-30 minutes or until a toothpick inserted comes out with moist crumbs attached. Remove from the oven and cool in the pan until ready to eat.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Dawn McDonald says
Made them - AMAZING flavor and the edges do get wonderfully chewy. I will say the centers came out RAW, even with extended cooking time. I will try again but think I'll just make 12 thinner ones and hope they cook through.