These super fudgy small batch brownies yield just 8 perfectly decadent thick brownies with that iconic paper thin crinkle top. The dairy free brown butter makes these quick and easy brownies extra special without any extra work- you don’t even need any eggs so they’re naturally vegan!
Why you NEED these small batch brown butter brownies:
Of course, we all love the classic fudgy brownies with those iconic crinkle tops. But sometimes, we just don’t need a full batch of brownies.
Enter in my extremely easy and simple small batch brownies.
I’ve recently developed an obsession with small batch recipes, finding them as the perfect gateway into baking. Especially for when you don’t have that many ingredients on hand or don’t want nor need a full batch of something.
That’s why I love these recipes like my small batch brown butter chocolate chip cookies, mini vegan biscoff cheesecakes, mini vegan vanilla cake, small batch cinnamon rolls, and small batch cookie dough cupcakes.
Now for these small batch brownies, you don’t need any eggs nor dairy to make them (so they’re naturally and unbelievably vegan- just like everything on this blog!).
And we’re using a rich dairy free “brown butter” to make these quick batch brownies even more gourmet.
Trust me, these unbelievably vegan brown butter brownies are going to disappear in a blink of an eye!
The key to crinkly top brownies:
While many people say it’s the eggs, here at the Banana Diaries, we prove that you can accomplish any traditional method with vegan baking.
And that includes the crinkle top.
The key to the crinkle top that you see on brownies is actually the sugar content.
Brownies with a higher amount of sugar that has been properly dissolved into the liquid content (that just means using a hand mixer or a whisk and making sure it dissolves!) will yield that crinkle top.
You don’t need aquafaba (though I love it for a vegan egg replacement!), nor any other special vegan ingredient. You just need sugar!
What size pan should I use for these brownies?
For small batch brownies, I recommend using a 9×5 loaf pan, specifically this Caraway pan. I love it so much, and it’s great for loaves as well (like my vegan banana bread or marble loaf cake!).
You can also use a 9×4 pan or an 8×5 pan, but keep in mind your brownies might need longer to bake in the oven.
Overview: Step by Step how to make small batch brownies:
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
How to tell when these small batch brownies are done:
Knowing when brownies are done can be really tricky because you don’t want to over-bake them, but at the same time you don’t want to underbake them too.
I go over this more in depth about this in my vegan brownies post. You should really only need about 33 to 35 minutes, but for small batch brownies, I recommend using a toothpick. Toothpick should have barely have any batter on it.
You’re just going to LOVE these brown butter small batch brownies 🙂 They’re so quick and easy to make, and full of rich nuttiness from the vegan brown butter- just absolutely irresistible!
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
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Vegan Small Batch ‘Brown Butter’ Brownies
5 Stars4 Stars3 Stars2 Stars1 Star5 from 4 reviews
- Author: Britt Berlin
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Brownies
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These super fudgy small batch brownies yield just 8 perfectly decadent thick brownies with that iconic paper thin crinkle top. The dairy free brown butter makes these quick and easy brownies extra special without any extra work- you don’t even need any eggs so they’re naturally vegan!
Ingredients
Scale
- 1/3 cup (80 g) vegan butter or coconut oil, melted
- 1/4 cup (25 g) high quality Dutch-processed cocoa powder*
- 3 ounces vegan chocolate
- 1/8 cup (40 mL) dairy free milk, room temperature*
- 1/3 cup (75 g) granulated sugar
- 1/4 cup (50 g) brown sugar
- 1/4 cup (50 g) dairy free yogurt
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 3/4 cup (100 g) all-purpose flour or gluten free 1:1 baking flour
- 1/4 cup (40 g) vegan chocolate chips, additional
Instructions
- Prep:Preheat the oven to 350F, and line a 9×5 loaf pan with parchment paper. Keep in mind that if your loaf pan is smaller in width, you might need longer to bake. Read through the instructions and the ingredient list.
- Brown the butter: In a small saucepan, heat the vegan butter on medium heat, melting it down completely. Keep stirring, and reduce the heat to medium low so as not to accidentally burn the butter. Keep stirring until light brown flecks appear in the butter and it has a nutty aroma. Then remove from heat.
- Make the fudge sauce: Pour the hot browned vegan butter over the 3 ounces of vegan chocolate in a heat-safe bowl. Let sit for 2 minutes to melt the chocolate, then stir until the chocolate is completely melted into the butter. Then add in the cocoa powder, and stir until dissolved. Set aside.
- Dissolve the sugar: In a medium bowl, use a hand mixer to cream together the dairy free milk, granulated sugar, brown sugar, dairy free yogurt, vanilla extract and sea salt. Mix on medium speed until the sugar is nearly dissolved. If you pinch the batter between your fingers, you should feel very small granules if at all.
- Finish the brownie batter: Pour in the chocolate fudge sauce, and mix with a hand mixer again until the chocolate mixture is combined. Then add in the flour, and mix on low speed JUST until the flour is integrated into the chocolate brownie batter.
- Fold in the remaining chocolate: Add in the additional chocolate chips, and fold with a silicone spatula to evenly distribute throughout the batter.
- Bake:Pour the brownie batter into the prepared loaf pan, and bake for 33-35 minutes, or until a toothpick comes out nearly clean.
- Cool:Remove the brownies from the oven and allow them to cool for 20-30 minutes.
- Slice and serve:Use a large kitchen knife to slice the brownies into 6 or 8 large brownies, and enjoy!
Notes
Dairy free milk:You can use soy milk, oat milk, or almond milk. You can also use aquafaba, like in my traditional brownies.
Gluten free option:Swap in King Arthur Measure for Measure gluten free flour at a 1-to-1 ratio. Alternatively, you can also use einkorn flour, which does contain some gluten but is an alternative flour that I’ve tested.
