Small batch vegan brownies – this easy vegan brownie recipe makes just four brownies (or eight mini brownie bites) and is baked in a loaf tin. The brownies are perfectly dense, fudgy, chocolatey, chewy and delicious. This is the perfect recipe to satisfy any brownie cravings if there are just two of you in need!
This small batch vegan brownies recipe is ideal for satisfying those brownie cravings if you don’t have many mouths to feed. It makes just four full sized brownies, or eight mini brownie bites.
With this option there is no need to A: miss out on brownies or B: eat an entire full sized batch by yourself!
After sharing my vegan chocolate chip cookies for one recipe recently I thought that some more small batch recipes would be a good idea.
Most baking recipes are geared towards celebrations meaning that they make enough to feed a crowd; but sometimes you want to bake when there is no large gathering to share with (hello spring 2020!) so small batch recipes are perfect for those occasions.
The recipe is based on my chewy vegan brownies recipe which I think are the ultimate vegan brownies. They are dense, chewy, fudgy and intensely chocolatey; brownie lovers heaven!
This smaller sized brownies for two batch are just as satisfying as my original recipe and they are so easy to make too! And just look at that super shiny, crisp crust!
A 10 x 20cm / 4 x 8 inch loaf tin (mine measures 9 x 19cm on the base) is the perfect size for baking a small batch in and is something that a lot of people will have in their kitchen (see tips below for other suitable vessels!).
How To Make Small Batch Vegan Brownies:
(For ingredients and full instructions see the recipe card below)
Start by sifting together the dry ingredients – plain flour, cocoa powder, instant espresso powder, baking powder and salt. Set aside.
Place the sugar, non-dairy yogurt and milk in a pan over a low heat and stir regularly until the sugar has dissolved and the mixture is hot and glossy looking but not quite at boiling point.
It is fully dissolving the sugar that gives the brownies that shiny crust so make sure there are no granules left.
Remove from the heat and add the chopped chocolate, cocoa butter (or coconut oil) and vanilla extract.
Stir until everything is completely melted and the mixture is smooth. Add the dry ingredients and stir until no dry lumps remain (add any mix-ins now) then pour the batter (it will be quite thick) into a 10×20 cm / in loaf tin that you have greased and lined with baking parchment.
Spread the batter as level as you can and smooth the top with a spatula or spoon. Bake for 20-25 minutes (mine took 22) until a skewer inserted into the centre comes out gunky with moist crumbs but no wet batter.
If it comes out clean that means that they are over-baked so make sure that you keep an eye on them.
When they get to about 18 minutes, start checking for doneness every couple of minutes as they can go from just cooked to overdone very quickly.
Leave the brownies to cool in the tin before slicing. They will be difficult to slice neatly when warm but if you are able to wait until they are cold you will be able to get neat squares.
Top Brownie Making Tips:
For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
It is the sugar that creates the shiny, crisp crust so don’t reduce it!
If you don’t have a loaf tin the right size then a small baking dish about the same size, a foil takeaway tray or maybe a 15cm / 6 inch round cake tin could work. Bear in mind that if the brownies are thinner however they will cook a little quicker so keep an eye on them.
I think that cacao/cocoa butter gives these brownies the best flavour and texture. While it is easily available online and from Holland and Barret I totally get that it isn’t an ingredient that most people will have in their cupboards, so I also tested these brownies with coconut oil which worked really well.
A little bit of instant espresso powder helps to deepen the chocolate flavour of the brownies but you can omit it if you don’t have any.
I don’t know what you could substitute for the yogurt I’m afraid. I haven’t tested them with anything else.
You can’t omit the chocolate. Or the cocoa powder. Both are necessary for the flavour and texture.
If you like you can add a handful of chocolate chips or chopped nuts to the brownie batter.
You absolutely do not want to overbake brownies. Make sure that you take them out of the oven when a skewer inserted into the centre comes out a bit gunky with moist crumbs (but not wet batter). If the skewer comes out clean they they are overdone and might be dry, so keep a close eye on them. Check them every minute or two towards the end of baking.
Use a metal rather than a glass pan (if possible). Glass dishes retain more heat and it is easier to overbake the brownies as they will continue to cook after you take them out of the oven.
Let the brownies cool completely before slicing them, that way you will be able to get neat squares.
If you want a softer, just-baked texture (or want to refresh them after they have been sitting around for a few days) then pop a brownie square in the microwave for 10 seconds. Warmed up like this they are also perfect for topping with ice cream!
Conversely, if you like your brownies more firm, dense and chewy, pop them in the fridge for an hour or so before serving.
Can I Freeze Them?:
Yes, these small batch vegan brownies freeze well in an airtight container for three months.
More Small Batch Vegan Recipes:
Vegan chocolate chip cookies for one (or two)
Vegan chocolate cupcakes for two
Vegan chocolate chip raspberry skillet cookie for two
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Small Batch Vegan Brownies
Small batch vegan brownies – this easy vegan brownie recipe makes just four brownies (or eight mini brownie bites) and is baked in a loaf tin. The brownies are perfectly dense, fudgy, chocolatey, chewy and delicious. This is the perfect recipe to satisfy any brownie cravings if there are just two of you in need!
Ingredients
- 60 g (½ cup) plain (all-purpose) flour
- 30 g (¼ cup) cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp instant espresso powder (optional)*
- 1/8 tsp salt
- 50 ml (3 Tbsp + 1 tsp) unsweetened non-dairy milk (I use soy)
- 35 g (2 Tbsp + 1 tsp) non-dairy yogurt (I use coconut)**
- 120 g (1/2 cup + 1 ½ Tbsp) caster (or granulated) sugar***
- 40 g dark chocolate (about 70% cocoa is best) chopped
- 25 g cocoa/cacao butter (or coconut oil)
- 1 tsp vanilla extract
Instructions
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Preheat the oven to 180°C/160°fan/350°F/gas mark 4. Grease a 10x20cm / 4x8 inch loaf tin (mine measures 9 x 19cm on the base) and line with baking parchment.
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Sift together the flour, cocoa powder, baking powder, espresso powder and salt and set aside.
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Place the milk, yogurt and sugar in a medium sized pan over a low heat. Stir often until the sugar has dissolved and the mixture is hot and glossy looking but not quite boiling.
-
Remove from the heat and add the chopped chocolate and cocoa butter and the vanilla extract. Stir until melted and smooth.
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Tip in the dry ingredients and stir until no dry lumps remain. The batter will be quite thick. If you wish to add any mix-ins such as chocolate chips or chopped nuts then mix them in now.
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Transfer the batter to the prepared tin and spread it level. Smooth the top with a spatula or the back of a spoon.
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Bake for 20-25 minutes (mine took 22), until a skewer inserted into the centre comes out gunky with moist crumbs but no wet batter. If it comes out clean that means they are over-baked so keep an eye on them and check them every minute or two after they have been in the oven for about 18 minutes.
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Leave the brownies to cool completely in the tin before slicing into squares. Store in an airtight container for up to a week.
Recipe Notes
- For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
-
If you don’t have a loaf tin the right size then a small baking dish/roasting tin about the same size, a foil takeaway tray or maybe a 15cm / 6 inch round cake tin could work. Bear in mind that if the brownies are thinner however they will cook a little quicker so keep an eye on them.
-
*A little bit of instant espresso powder helps to deepen the chocolate flavour of the brownies but you can omit it if you don’t have any.
-
**I don’t know what you could substitute for the yogurt I’m afraid. I haven’t tested them with anything else.
- ***It is the sugar that creates the shiny, crisp crust so don’t reduce it!
- If you like you can add a handful of chocolate chips or chopped nuts to the brownie batter.
- You absolutely do not want to overbake brownies. Make sure that you take them out of the oven when a skewer inserted into the centre comes out a bit gunky with moist crumbs (but not wet batter). If the skewer comes out clean they they are overdone and might be dry, so keep a close eye on them. Check them every minute or two towards the end of baking.
