Craving a brownie but don't want to make a whole batch? Our small batch brownies recipe is the perfect solution! This delightful gluten-free and dairy-free small batch brownie recipe is incredibly easy to whip up, requiring just one bowl and a muffin tin for baking.
With this recipe, you'll get six irresistibly gooey and fudgy brownies, ideal for sharing with a friend or two—or enjoying all by yourself (we're not judging!). What's more, baking them in a muffin pan ensures that each brownie has that perfect balance of crispy edges and soft center. So what are you waiting for?
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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Why You'll Love This Small Batch Brownie Recipe
- EASY - This simple recipe combines a few standard ingredients in just one mixing bowl and requires to mixer. It only takes about 5 minutes to mix together and then you're ready to bake!
- SMALL BATCH - This small batch brownie recipe can be made in 6 muffin cups or a 9x5 inch loaf pan. It makes a half batch of brownies, so it's perfect for 1-2 people.
- FUDGY - The combination of melted chocolate chips, oil and brown sugar make the fudgiest brownies.
- ALLERGEN FRIENDLY - This recipe is both gluten free and dairy free as written.
Ingredients
- 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 extra light olive oil for my cooking and baking. You can use any light flavored cooking oil here. I would not replace the oil with butter, as you will lose some of the moist texture in the brownies.
- Brown Sugar & Granulated Sugar - Using a combination of sugars gives your brownies soft, moist centers and crispy, chewy edges. The best of both worlds!
- 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.
- Salt - A little salt balances all the sweet flavors. Don't skip it!
- Egg - Just a single egg is needed to bind these brownies together. I haven't tried this recipe with an egg replacement - if you do, please leave a comment and let me know how it works.
- Vanilla - Some people say vanilla in chocolate desserts is unnecessary, but I can definitely taste the difference between brownies with vanilla and those without. Don't leave it out. Vanilla will add a little sweetness and complexity to the flavor.
- 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.
How to Make These Easy Small Batch Brownies
These small batch gluten free 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.
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. Watch the bake time as it will take less time to cook smaller brownies.
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 & bar recipes to consider:
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.