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!
Thank you to Filippo Berio for sponsoring this post! All opinions are my own. Thank you so much for supporting the businesses who support Cloudy Kitchen!
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 these Small Batch Brownies be made Gluten Free?
- FAQ for Recipe
- For more recipes made with Filippo Berio, check out:
- Made this recipe and love it?
- A note on salt and oven temperature
- Why is this recipe in grams?
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!
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 these Small Batch 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?
I would LOVE for you to leave me a review below to let me know how you liked it! 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, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
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 so there is no way for me to provide one cup measure that works for everyone. 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 makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Print
Small Batch Dairy Free Brownies
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 Brownies 1x
- Category: Baking
- Cuisine: American
Description
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!
Ingredients
- 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
Instructions
- 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
These make the perfect amount and come together so quickly!
★★★★★
Eeee so glad you loved them!
Hi Erin, is it possible to replace the olive oil with sunflower or corn oil?
Hi! Anything neutral will be fine
Is espresso powder and instant espresso ganules similar?
I haven't used instant granules before! You can use fine instant coffee powder if you can't find espresso powder!
Hi, I’m going to make these tomorrow and was wondering if I could use a shot of espresso instead of espresso powder as I don’t have any?
Hi, I wouldn't recommend that as it is adding more liquid to the recipe. You can use instant coffee, or you can just leave it out and it will be just fine! It's not necessary for the recipe, just an optional step!
Thanks for replying. I left the coffee out and they were delicious. I want to try them with coffee too so I’ll get some espresso powder. They are so easy to do and the prefect size too. Thank you
Ah yay of course! 🙂
Another perfect small batch (dairy free!) recipe. Love it! Cook time was perfect, crumb and texture amazing. Perfect 8 piece recipe. Thank you!
★★★★★
Eeee so happy you enjoyed! They are my fave!
These are the best!
★★★★★
Thank you! They are so good!
So wonderful to have a brownie recipe scaled to this size! These are delicious and couldn’t be simpler - a fabulous combination. Thank you, Erin!
Ahh so glad you love!
Simply amazing, made these with gluten free flour and had people taste test them to see if they noticed and nope they couldn't! These actually really remind me of the two bite brownies that you can buy from Costco, I love those little brownies!
★★★★★
Yay so happy you loved! I did the same thing and gave both to my husband (regular and GF) flour and he had no idea the gluten free ones were gluten free!
These quickly upstaged my previous favourite olive oil brownie recipe! I love how easy they are to make in one bowl by weight. The salt balance and addition of espresso powder results in the most intense chocolate flavour!
★★★★★
Ah yayyyy so glad you love!
Do you have the recipe using cups instead of grams?
Hi! I don't sorry. I don't post in cups as they are not accurate. You are welcome to convert yourself but please know I have not tested this recipe by weight so I can't guarantee it will work.
If my options are regular EVOO or vegetable oil, would either of these work?
Either will work, just depends on what the flavour you want is! I'd go vegetable
I love the USA Pan's! I'm having trouble finding the 1.25lb pan, would the 1lb work?
I only tested the one that I listed, along with the enamel one I linked too. I think the 1 lb is closer to an 8.5"x4.5" whereas the 1 1/4 is 9"x5", so it is a little longer and wider. Any 9x5" pan will work! The 1lb will work too but the brownie won't be the same dimensions as what I have here, it will be narrower and thicker!
Made these with GF flour and they were amazing!
★★★★★
Great small batch recipe. I tried it out with vegan egg substitute. Since it was a small batch, I figured it would be okay to experiment without using up too many ingredients. It worked great!
★★★★★
hiiiii! oooooh this is so helpful!! Thank you! What sort of egg replacer was it?
So delicious!! Love that they are small batch and come together so easily in one bowl. Will make these again and again.
★★★★★
Ah yayyy so glad you love! So easy right!
I’m a recipe ‘skimmer’ and didn’t notice the exact loaf pan size - I used the 1lb pan and the brownies came out great! Love the small batch, dairy-free recipe plus GF and vegan options. Next time (just for fun) I’ll try a bit of cinnamon with the espresso powder.
★★★★★
Yayyy so glad you love! Cinnamon would be delish!
These are easy and delicious. I'm really a fan of measuring by weight - there's just a lot less to clean up.
★★★★★
Yayyy so glad you love!
These brownies are wonderful! Love how easily they come together. The Maldon on top is absolutely wonderful.
★★★★★
yayyyy so glad you love! Thank you for such a lovely review!
I doubled the recipe and the brownies were so delicious . A huge hit with the family.
★★★★★
Ooooh yeah smart move! So glad you loved!
These were so quick and easy and turned out great! My loaf pan is ~8x4in so they took a few extra minutes in the oven but they still came out perfectly!
★★★★★
Yayyyy so glad you love! Thank you so much for the review! xx
Do you think almond flour would work as well as a GF blend?
Thanks!
I don't think so sorry! almond flour is super different to a GF blend 🙂
These came out fantastic! Thank you for a small batch recipe. Perfect size for my small fam! I took your doughnut class this week so those are next! Thank you!
Yayyyy so glad you love!! Enjoy!!
I've been searching for a recipe like this!! Can I used regular (Hershey) cocoa? or does it have to be Dutch Process?
Hi! I mentioned this a couple of times in the body of the post - there is a whole section on it in the FAQ part of the blog post 🙂
Thank you for letting me eat brownies again!!! These are so incredibly easy to make, not oily, and perfectly fudgy. I can't believe there's no butter.
★★★★★
I had to go dairy free because of breastfeeding and these are the best dairy free brownies I have tried. I also love that they are small batch so I don’t eat a whole tray at once!! I did a 50:50 ratio of brown sugar to white sugar because I like fudgy brownies and they were perfect!
★★★★★
Hi! Ahhh so glad you enjoyed! xx
This was super easy to make and delicious to boot! Fudgy and chewy, with a lovely rich chocolatey taste. I didn't have any dark chocolate to hand so just topped it with some leftover pecans. Will definitely be making again! Big thumbs up from a fellow Kiwi 🙂
★★★★★
Ahhh so glad you love! Pecans sounds amaaaaazing on top, such a good idea!
I made these with vegetable oil since I did not have light EVOO, and they are fudgy and delicious. I love your small batch recipes. They are perfect for two people!
★★★★★
Ah yayyy so happy you love them! we do too x
I was a little hesitant using such a strong flavored oil, but these were awesome! Quick and easy recipe.
★★★★★
Yay so happy you liked them! I am always amazed at how quickly they come together! Thanks so much for the comment, I appreciate it so much 🙂
A perfect size when you’re craving some brownies but don’t need a huge batch. Absolutely delicious and easy!
★★★★★
Ahhh so happy you loved! Thank you so much for the lovely review x
I made these with gluten free flour, and they were delicious!
★★★★★
Ahhh perfect! I was amazed at how well it worked with GF flour!
I am gluten-free and lactose-free so it's always nice to find recipes that I don't have to substitute everything for. I made these with King Arthur’s gluten-free measure-for-measure flour and added a Hu Kitchen gem in the center of each. They were so yummy. Would definitely make these again!
★★★★★
Hi! Yayyyy so happy you loved! I love Hu kitchen chocolate so so much - that sounds SO GOOD
I've had varying success with other small batch brownie recipes but this one comes out great consistently.
★★★★★
Mixed it up in a flash while dinner was cooking. Served it hot with ice cream- definitely a quick dessert staple from now on!!
Wee yay aren't they so good!
These are so good- chewy edges, gooey middle and crackly crust! Definitely my new go-to brownie recipe.
Thank you for offering the recipe in grams vs cups as well- it’s SO much easier.
★★★★★
This recipe SAVED me when I was having pregnancy cravings and had little ingredients on hand. I baked them in bite sized muffin cups for 13 minutes and stashed the extras in the freezer cause frozen brownies are everything. The recipe is super easy and the brownies are perfectly chewy.
★★★★★
Yusssss so happy to hear! It's a fave recipe of mine for sure!
Chilled my brownie batter in the pan before baking and the texture came out extra fudgy. Perfect recipe, would defs bake again!
★★★★★
Ooooh yummmm! So happy you love!
This is the best “last egg” recipe! I’m menstrual at the moment so this personal pan sized recipe worked out well for me. I have absolutely no intention to share these with my family. I did put standard chocolate chips on top but I chopped them up a bit so they wouldn’t look like they were trying too hard. These are SO good with the flaky salt!
★★★★★