Small Batch Gluten-Free Brownies
This small batch gluten-free brownie recipe satisfies your chocolate cravings with a fudgy center and a shiny, crackly top, perfect for a cozy night or gathering.
Servings: 6 squares
Calories: 200kcal
Ingredients
Main ingredients
- 60 g Unsalted butter, melted and slightly cooled For dairy-free, use vegan butter sticks.
- 100 g Granulated sugar You can swap up to half for light brown sugar for extra chew.
- 1 large Egg Room temperature if possible.
- 1 teaspoon Vanilla extract For warmth.
- 30-35 g Natural cocoa powder For rich chocolate flavor.
- 35 g Gluten-free all-purpose flour blend Choose a blend with xanthan gum.
- 1/4 teaspoon Salt To balance sweetness.
- 40-60 g Chocolate chips or chunks Optional, for gooey pockets.
Easy swaps
- 55 g Neutral oil Instead of butter for a slightly fudgier brownie.
Instructions
Preparation
- Heat oven to 350°F (177°C). Line a loaf pan with parchment.
- Whisk melted butter and sugar until thick and glossy, about 30 to 45 seconds.
- Whisk in the egg and vanilla for another 30 seconds until the mixture lightens slightly.
- Sift in cocoa, gluten-free flour, and salt. Stir gently until no dry spots remain, then fold in chocolate chips.
- Smooth batter into the pan and bake for 18 to 22 minutes, depending on pan size and how fudgy you like it.
- Cool in the pan for at least 20 minutes before slicing.
Notes
For a shiny top, whisk sugar and egg well. For extra fudgy texture, pull them when the center is just set. If your kitchen is cool, warm your egg in a bowl of lukewarm water for 5 minutes.