Small Batch Dairy Free Brownies are super easy to make. They are made with cocoa powder and oil, so are the perfect chewy brownies, and can easily be made into gluten free brownies. They are made by hand in a bowl, no electric mixer required!
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Table of contents
- Small Batch Dairy Free Brownies
- Why these are the best Small Batch Dairy Free Brownies
- Small Batch Brownies with Oil
- Filippo Berio Extra Light Olive Oil
- How to make Small Batch Brownies
- Cocoa Powder vs Chocolate Brownies
- Can Brownies be made Gluten Free?
- FAQ for Recipe
- For more recipes made with Filippo Berio, check out:
Small Batch Dairy Free Brownies
Hi! Just popping in to share this recipe for Small Batch Dairy Free Brownies with you! These are super easy to make, don't require a mixer, and are super rich and chewy. They can easily be made into gluten free dairy free brownies with just a quick sub of the flour. I have made them a whole bunch this week - they come together super quickly. They are made in a loaf pan, so yield 8 small brownies. I love these, and I hope you do too! There are a bunch more small batch baking recipes coming your way!
Why these are the best Small Batch Dairy Free Brownies
- Small Batch - These are made in a 9"x5" loaf pan, so yield 8 perfect brownie squares!
- Dairy Free - These Dairy Free Brownies are oil based rather than butter based and are made with cocoa rather than chocolate, so are super chewy, super rich, and dairy free.
- Gluten Free if needed - I tested these brownies with a Gluten Free Cup4Cup flour blend, and we almost couldn't tell the difference between the brownies made with all-purpose flour and the Gluten Free Brownies!
- No Mixer required - Because these are small batch, they can just be made in a bowl with a whisk or a handheld electric mixer. I used a whisk but either work!
- Perfect Crinkly Top - These brownies have a perfect crinkly top which comes from whipping the sugar together with the egg before adding in the rest of the ingredients. I topped mine with some chopped chocolate, but you can also just leave them plain and finish with some flaky sea salt.
- Super Chewy - These Small Batch Brownies are cocoa based, which makes them super chewy and delicious. I love both chewy and fudgy brownies, but these chewy ones are extra good!
Small Batch Brownies with Oil
The ingredient list in these Small Batch Dairy Free Brownies is pretty straight forward - using things you probably already have in your cupboard!
- Sugar - Brown sugar makes brownies fudgy, while white makes them chewy. I went for a 1:2 ratio of brown to white for these brownies.
- Egg - Provides texture and chew. Whipping the egg with the sugar until light and thick also gives that perfect crinkly brownie top!
- Dutch Cocoa Powder - I used Double Dutch cocoa powder, which is actually a mixture of Dutch cocoa powder and Black cocoa powder. You can use whatever you have on hand though because there's no leavening in the recipe! Read more about this in the FAQ section.
- Flour - I tested these both with all-purpose flour and Gluten Free flour, and both works great, so you can make these Small Batch Brownies gluten free super easily!
- Espresso Powder - I added just a little. It really helps bring through the flavour of the chocolate. You can leave it out, or use the super fine instant coffee too.
- Salt - I used both Kosher salt in the brownies and finished the brownies with flaky sea salt. It really helps to cut through the chocolate. Always salt your brownies!
- Vanilla Extract or Vanilla Bean Paste - Vanilla also helps make these super flavourful. You can use either Vanilla Bean Paste or Vanilla Extract.
- Filippo Berio Extra Light Olive Oil - This is a favourite of mine from Filippo Berio's lineup. More on that in a sec!
Filippo Berio Extra Light Olive Oil
Filippo Berio makes a bunch of amazing olive oil, but I particularly love how versatile their Extra-light oil is. I use it wherever a neutral oil is called for in a recipe, but it is also great for frying in or for using for cooking. It is extra light in both flavour and colour, so is the perfect all-around workhorse oil to have in your kitchen.
It also acts as the fat in this small batch brownie recipe - providing texture and moisture while still allowing me to keep the recipe dairy free. You honestly cannot tell that these brownies are dairy free - they are rich and chewy and just so, so good.
How to make Small Batch Brownies
These Small Batch Dairy Free Brownies come together super quickly - in less time than it takes to preheat the oven. There are only a few steps to get these ready to go, which is why I love the recipe!
- Whisk together the Egg and Sugar - This step is critical for getting that crinkly top on the brownies and really makes a difference to the final outcome. I used a whisk, but you can just as easily use a handheld electric mixer.
- Add the Filippo Berio Extra Light Olive Oil and Vanilla -Oil and vanilla goes in, and then given a good mix to combine.
- Combine the flour, cocoa, salt, and espresso powder -It is important to do this step in a separate bowl just to make sure that you don't have any lumps in the final mixture.
- Transfer to the prepared pan - Spread the mixture into the bottom of the prepared loaf pan. It will look super thin and maybe feel like a loaf pan is a weird choice of pan. Don't worry - it puffs up and the baked brownie isn't super thick.
- Top with Chocolate - If desired, sprinkle the top of the brownie with some chopped dairy free chocolate. This step is optional!
- Bake until done - The brownie needs about 20 minutes in the oven. It will puff up a little, and you will know it is done when the edges are set and a toothpick inserted into the middle comes out with a few moist crumbs. 20-22 minutes is about how long you will need.
- Slice and Enjoy! Leave the brownie to cool, then remove from the loaf pan using the parchment paper sling. Slice into pieces and enjoy!
Cocoa Powder vs Chocolate Brownies
Brownies are typically either made with either cocoa powder or melted chocolate, or a mixture of both. Brownies made with melted chocolate tend to be more on the fudgy side, while cocoa brownies are generally chewier. Using cocoa powder in these Small Batch Brownies meant it was super easy to keep them dairy free, and also meant I was able to control the fat content in the brownies, which has a big impact on texture. I used ultra Dutch process cocoa to make these. You can use a Dutch process cocoa, or half black cocoa and dutch cocoa, or also just regular cocoa. You can read more about cocoa in the FAQ section. These brownies are dark, rich, and super chewy.
Can Brownies be made Gluten Free?
Yes! These can be Small Batch, Dairy Free, Gluten Free Brownies! I tested the recipe with both All-purpose flour and a cup4cup Gluten Free Flour (I used Bob's Red Mill) and it worked perfectly. It worked so well we almost couldn't tell the difference between the ones made with Gluten Free Flour and the All-purpose flour. It worked great in this application because the brownies don't rely on the flour for structure - they are perfectly fudgy and chewy.
FAQ for Recipe
I use a 9"x5" (23cmx13cm) loaf pan. These are the 'larger' loaf pans (as opposed to the smaller 1lb capacity pans). I tested this in both this pan from USA pan, or also this enamel loaf pan is a similar size and works well. If you have a ⅛ size sheet pan, that would work great too.
I like to spray my loaf pan with some nonstick cooking spray, then fit it with a parchment paper 'sling' which hangs over the edges. I then clip the parchment into place using binder clips so that it doesn't flap around when I'm spreading in the mixture. The parchment sling also makes it super easy to remove the baked brownies when done.
If you can't find Dutch process cocoa powder or Black cocoa powder, you can use whatever you have on hand. Because this recipe doesn't have any leavening agent, the cocoa powder that you use doesn't make a difference to the final outcome. Dutch cocoa powder has gone through an alkalising process, whereas regular cocoa has not. In recipes with leavening agents, the cocoa powder used matters. Recipes using regular cocoa powder is slightly acidic so can react with baking soda, whereas dutch process is alkaline so needs baking powder to provide leavening. However this recipe doesn't have baking powder or soda, so you can use whatever cocoa you have!
You don't - it's totally optional. You can either sprinkle a little chocolate on the top, just before baking, or you can leave these plain. Make sure to check the ingredients list to ensure the chocolate is dairy free if you want to keep these strictly dairy free. I used chopped 72% chocolate.
Yes! If you wanted to make a larger batch of these, spread the batter into an 8" square pan. You may need to adjust the baking time a little too - start checking after 20 minutes.
Yep! There's just a wee bit in there to bring out the flavour of the chocolate. Either leave it out or use the finely ground instant coffee.
I use a super sharp knife. You can warm it under some hot water if you like and then dry it off, but as long as it is sharp you should be fine. I like to give the blade a wipe between cuts to keep it clean.
Yes! I haven't tested it, but people have had success using Bob's Red Mill Egg replacer in these. If you try another egg substitute I would love if you can leave a comment so I can recommend to others!
For more recipes made with Filippo Berio, check out:
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!Print
These Small Batch Dairy Free Brownies are super easy to make. They are made with cocoa powder and oil, so are the perfect chewy brownies, and can easily be made into gluten free brownies. They are made by hand in a bowl, no electric mixer required!
- 50g brown sugar (light or dark is fine)
- 100g granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract or vanilla bean paste
- 60g Filippo Berio Extra Light Olive Oil
- 35g Dutch Process Cocoa (or you can use half black cocoa, half Dutch Process cocoa)
- 60g flour (all-purpose or Gluten Free blend)
- ½ tsp salt
- ½ tsp espresso powder, optional
- 20g chopped dark chocolate, optional
- Flaky Sea Salt for finishing, optional
- Preheat the oven to 350°f / 180°c. Grease and line a 9”x5” (23x13cm) or similar size loaf pan with parchment paper, extending the paper over the side of the tin to give you a sling to use to remove the brownie when cooked.
- In a medium bowl, combine the brown sugar, granulated sugar, and egg. Whisk for 1-2 minutes until the mixture has thickened and lightened in colour (alternatively use a handheld mixer). Add the vanilla and Filippo Berio Extra Light Olive Oil and mix to combine.
- In a small bowl, sift together the cocoa powder, flour, salt, and espresso powder. Mix to combine. Add to the wet ingredients and fold in with a spatula until just combined.
- Transfer the mixture to the prepared loaf pan, and spread in with a spoon or spatula. Top with the chopped chocolate.
- Bake for 20 to 23 minutes, until the brownie is set around the edges and a toothpick inserted into the center comes out with just a few moist crumbs attached. Allow to cool in the pan for 15 minutes then use the parchment paper to remove from the pan and allow to cool completely.
- Slice using a sharp knife, wiping between slices to ensure clean cuts.
- Finish with flaky sea salt if desired. Store leftovers at room temperature in an airtight container.
Keywords: Gluten Free, Dairy Free, Small Batch, Small Batch Brownies, Chewy Brownies, Dairy Free Brownies