This gluten free small batch brownies recipe is perfect when you want a quick chocolate fix without a full pan of leftovers. These brownies deliver rich chocolate flavor and a fudgy center while still giving you the crispy, chewy edges in every bite. Baking the batter in a muffin tin means each piece has the best of both worlds—edge and middle—so you never have to choose.
Made with cocoa powder and oil rather than butter, this recipe is both gluten free and dairy free as written. It yields six individual brownies—ideal for sharing with a friend or keeping them all to yourself.
This recipe was originally published August 2021 and has been reviewed and updated based on reader feedback.
If you enjoy small-batch desserts, you might like other compact recipes that yield just a few treats so you can satisfy cravings without lots of leftovers. Small-batch options are great when you want fresh-baked flavor with minimal waste.
Ingredient Notes
These fudgy brownies use a handful of pantry-friendly ingredients. The recipe is dairy free and gluten free as written; if you don’t need dairy-free, you can swap in regular milk.
- Allergen-free chocolate chips – use your favorite semi-sweet or dark chips. The recipe divides the chips so some melt into the batter while extra chips hold their shape.
- Oil – neutral vegetable oil works well; olive oil is also fine if you prefer. Avoid swapping oil for butter in this specific recipe, as the texture changes significantly.
- Dutch-process cocoa – gives a richer chocolate flavor than natural cocoa. If you only have natural cocoa, the brownies will still work but the flavor will be slightly different.
- Gluten-free flour blend – use a 1-to-1 gluten-free baking blend that contains a binder such as xanthan gum. The recipe was developed with a standard 1-to-1 blend.
- Egg – one egg binds the batter. For a vegan version, a flax egg or mashed sweet potato/pumpkin/banana can be used, though those will slightly alter the flavor and texture.
- Non-dairy milk – a tablespoon of non-dairy milk keeps the batter moist; regular milk works if not dairy-free.
See the recipe card below for full measurements and the complete ingredient list.
Substitutions & Variations
- Not dairy free: Use regular milk instead of non-dairy milk.
- Make it vegan: Replace the egg with a flax egg or use mashed sweet potato, pumpkin puree, or mashed banana for moisture; flavors will vary slightly.
- Add nuts: Fold in chopped nuts in place of some chocolate chips for crunch.
- Bake in a loaf pan: If you don’t have a 6-cup muffin tin, a 9 x 5-inch loaf pan works; baking time and temperature remain similar.
How to Make a Small Batch of Brownies
These gluten free small-batch brownies are easy and forgiving. You only need one bowl for most of the steps, which keeps cleanup to a minimum.
STEP 1: Combine the oil and half of the chocolate chips in a small microwave-safe bowl. Heat gently until the chips are mostly melted, then stir until smooth. Let cool slightly.
STEP 2: Whisk together the gluten-free flour blend, light brown sugar, granulated sugar, Dutch-process cocoa powder, and salt in a large bowl until evenly combined and lump-free.
STEP 3: Add the egg, vanilla, non-dairy milk, and melted chocolate to the dry ingredients. Fold with a spatula until just combined; avoid overmixing.
STEP 4: Fold the remaining chocolate chips into the batter so you get pockets of molten chocolate in each brownie.
STEP 5: Divide the batter among six greased muffin cups or a lined 9×5-inch loaf pan. Let the batter rest for 10 minutes before baking. Bake at 325°F (163°C) for 28–30 minutes, or until a toothpick inserted comes out with moist crumbs. Cool in the pan before removing.
Expert Tip
Place small strips of parchment in the bottom of each muffin cup to make it easier to lift the brownies from the pan.
Storage
Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, freeze cooled brownies in a sealed container for up to one month; thaw at room temperature before serving.
Recipe FAQs
Use a mini muffin pan to make brownie bites. A mini pan holds roughly one-third of the batter of a standard muffin tin, so this recipe will yield about 18 mini brownies. Bake time will be shorter—check around 12–15 minutes.
Spread the batter into a parchment-lined 9×5-inch loaf pan and bake. The texture will be similar and the baking time is roughly the same as for the muffin tin.
If brownies are dry or a little stale, crumble them over ice cream or blend into a trifle for a delicious second life.
More brownie recipes to try:
-
Fudgy Cherry Chocolate Brownies
-
Ultimate Gluten Free Brownies
-
Gluten Free Hazelnut Brownies
If you try this recipe, please leave a star rating and a comment to let me know how it turned out.
Recipe
Small Batch Brownies
This recipe makes six gooey, fudgy gluten free brownies—perfect for sharing or enjoying solo.
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 granulated sugar
- 2 tablespoons Dutch-process cocoa powder
- ½ teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 1 tablespoon non-dairy milk (or regular milk)
Instructions
- Preheat oven to 325°F (163°C). Spray a 6-cup muffin tin with non-stick spray or line with parchment strips.
- Combine ¼ cup of the chocolate chips and the oil in a small microwave-safe bowl. Heat on low power until mostly melted (about 60–90 seconds). Stir until smooth and set aside to cool slightly.
- In a large bowl, whisk together the gluten-free flour, brown sugar, granulated sugar, Dutch-process cocoa, and salt until even and lump-free.
- Add the egg, vanilla, non-dairy milk, and melted chocolate to the dry ingredients. Fold gently until combined.
- Fold in the remaining chocolate chips so they are distributed through the batter.
- Divide the batter among the six muffin cups. Let rest 10 minutes, then bake 28–30 minutes, or until a toothpick comes out with moist crumbs attached. Cool in the pan before removing.
Notes
Storage: Store brownies in an airtight container at room temperature up to 3 days. For longer storage, freeze cooled brownies in a sealed container for up to one month.
Baking pan option: This recipe can be baked in a parchment-lined 9×5-inch loaf pan if you prefer; baking time is approximately the same.