What is the best loaf pan to use for Small Batch recipes?

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 a 1-1/4 lb pan from USA pan, or also this enamel loaf pan is a similar size and works well. If you have a 1/8 size sheet pan, that would work great too.

What is the best way to line a loaf pan?

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.

Can I use regular cocoa powder in this recipe?

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!

Do I have to use chocolate on the top of the brownies?

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.

Can I double the recipe?

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.

Can I leave out the espresso powder?

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.

What is the best way to cleanly slice the brownies?

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.

Can these be made egg free?

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!

Small Batch Dairy Free Brownies (Yields 8)

Name: Small Batch Dairy Free Brownies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
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); 1/2 tsp salt; 1/2 tsp espresso powder, optional; 20g chopped dark chocolate, optional; Flaky Sea Salt for finishing, optional

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

Scale

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)
1/2 tsp salt
1/2 tsp espresso powder, optional
20g chopped dark chocolate, optional
Flaky Sea Salt for finishing, optional

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Instructions

Prepare your pan. 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.
Combine wet ingredients. 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.
Combine Dry Ingredients. 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.
Bake the Brownie. 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.
Cut and serve. 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