Small Batch Eggless Brownies are a rich, decadent brownie made in a loaf pan, perfect for smaller gatherings. With specific steps like browning the butter, you can indulge in a better-than-bakery-brownie in less than an hour!
Tips for Successful Small Batch Eggless Brownies
Brown the Butter
Melt the butter down on the stove. This is a simple step and provides BIG flavor. Minimum effort, maximum results!
Make a Chocolate Sauce with Said Browned Butter
Adding chocolate chips to the browned butter melts the chocolate into a smooth consistency. It creates a beautiful chocolate sauce along with the rich cocoa powder.
Make a Faux Buttermilk
My faux buttermilk is always adding vinegar to regular milk to curdle/sour it. Yes it gets a bit chunky, but that is how you know it worked! Since these small batch brownies are egg free, you need a thickening and binding solution.
Melt down the sugar granules
The milk from the buttermilk mixture must be warm in order to melt down the sugar. A melted pre-melted sugar is what will help with that signature crinkly top of a brownie.
Small Batch Brownie Recipe
Perfect for small households and those afraid of commitment, a small batch recipe is the way to go. Brownies are great but lets face it they are very rich and oftentimes rich foods don’t get consumed in large quantities. This also works out if you don’t enjoy the recipe as much, it doesn’t feel like you have wasted expensive ingredients.
Freeze Leftover Brownies
Another lovely perk of this small batch eggless brownies recipe is that you can freeze the leftover brownies. I like to cut into bite sized(ish) squares and freeze in a ziploc bag. Brownies are great frozen, but also super easy to remove a piece from the bag and heat up for individual servings when the craving hits!
If you want MORE egg free decadent chocolate dessert options check out my recipe for Eggless Chocolate Cookies with White Chips, Double Chocolate Banana Bread, or Double Chocolate Donuts 🍩
How to Make the Best Small Batch Eggless Brownies
Preheat the oven to 350F, and line a 9×5 loaf pan with parchment with some overhanging to make for easy lifting later.
Brown the butter by heating butter in a small pot over medium low heat. Stir gently as it cooks. It will turn amber colored, and once it is this color remove it from the heat. Do not let it burn.
To the pot of browned butter, add in your chocolate chips- (half a cup), stir to melt and incorporate. Next add in the cocoa powder and stir until you get a smooth mixture.
Make Faux buttermilk- In a 1 cup measuring cup heat your milk in the microwave until it is warm (about 100°.) Stir in the vinegar to make your faux buttermilk. Set aside.
In a medium mixing bowl, stir together the faux buttermilk, sugar, brown sugar, and vanilla. Mix until the sugar is dissolved. Add the browned butter-melted chocolate mixture to the mixing bowl, mixing well until combined.
Carefully stir in the flour and salt.
Lastly, gently fold in extra chocolate chips. (Optional but highly encouraged.)
Pour batter into prepared baking pan and bake for 30-40 minutes. Baking time will vary based on how well done you prefer your brownies. Gooey brownies will be slightly wet still when poked with toothpick. A well done brownie will be dry once a toothpick is inserted. The choice is yours!
Once brownies are removed from oven, allow to cool for 10 minutes or so in the baking pan, then grab the parchment and pull brownies out of the loaf pan. Allow to cool further or serve warm. Just note that gooey brownies will be difficult to cut if still warm!
Things that helped in the kitchen for this recipe, and can help you too:
Standard Loaf Pan 9×5– amazon
Food thermometer (amazon) to check the temperature of basically everything and anything. One of my most used and underrated kitchen tools.
Kitchen scale -from amazon, this one I used for 1-2 years, it is inexpensive but gets the job done!
As an Amazon Associate I earn from qualifying purchases. This comes at no cost to you, just like a free Disney travel agent. I’m only here to make suggestions that hopefully help you 🙂
Small Batch Eggless Brownies
Ingredients
- 5 tbsps butter
- 1/2 Cup semi sweet chocolate chips 85g
- 3 tbsps cocoa powder
- 1/4 cup plus 2 tbsps milk heated until warm
- 1 1/2 teaspoons vinegar
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 tsp vanilla extract
- 3/4 cup all purpose flour
- 1/4 teaspoon sea salt
- 1/4 cup semi sweet chocolate chips for folding in
Instructions
- Preheat the oven to 350F, and line a 9×5 loaf pan with parchment with some overhanging to make for easy lifting later.
- Brown the butter by heating butter in a small pot over medium low heat. Stir gently as it cooks. It will turn amber colored, and once it is this color remove it from the heat. Do not let it burn.
- To the pot of browned butter, add in your chocolate chips- (half a cup), stir to melt and incorporate. Next add in the cocoa powder and stir until you get a smooth mixture.
- Make Faux buttermilk- In a 1 cup measuring cup heat your milk in the microwave until it is warm (about 100°.) Stir in the vinegar to make your faux buttermilk. Set aside.
- In a medium mixing bowl, stir together the faux buttermilk, sugar, brown sugar, and vanilla. Mix until the sugar is dissolved. Add the browned butter-melted chocolate mixture to the mixing bowl, mixing well until combined.
- Carefully stir in the flour and salt.
- Lastly, gently fold in extra chocolate chips. (Optional but highly encouraged.)
- Pour batter into prepared baking pan and bake for 30-40 minutes. Baking time will vary based on how well done you prefer your brownies. Gooey brownies will be slightly wet still when poked with toothpick. A well done brownie will be dry once a toothpick is inserted. The choice is yours!
- Once brownies are removed from oven, allow to cool for 10 minutes or so in the baking pan, then grab the parchment and pull brownies out of the loaf pan. Allow to cool further or serve warm. Just note that gooey brownies will be difficult to cut if still warm!
