Vegan Small Batch ‘Brown Butter’ Brownies
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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Vegan Small Batch ‘Brown Butter’ Brownies
- 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
- 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.
With using coconut oil for the “butter” will it actually have specks? It turned slightly brown but no specks like for actually butter.. should I have left it on the burner longer?
Hi Chloe! I actually don’t recommend swapping in coconut oil here, as the coconut oil doesn’t really brown (the flecks that brown in the vegan butter are usually the cashews or whichever dairy free cream-base the vegan butter brand uses). It won’t have that nutty flavor nor texture here because it’s just coconut oil!
Quick question – would these work with white chocolate instead of dark or milk chocolate?
Oh absolutely!! That would be delicious!
Do you sift your flour and cocoa powder?
No I don’t! You can if you’d like, but I found I don’t need to!
Can I sub the yogurt with anything?
Yes! You can use flaxseed if you’d like (1/2 tbsp plus 1/4 cup water) and that will work great 🙂
Anything else except flax seed? Maybe applesauce? Thanks ♥️
Oh yes! You can use dairy free yogurt or applesauce- I personally prefer the yogurt over the applesauce. You’ll use 1/4 cup or 50 g 🙂 Enjoy!
You’re magic! These were the perfect fudgey cakey brownies! As always your instructions were on point. I used King Arthur’s gluten free flour, and coconut sugar, baking them to 33 mins. Love what you’re doing with your small batch recipe series! Grateful for your dedication to creating gluten free, vegan, and paleo recipes, that taste and look like the ‘real’ thing. You’re my go-to!
Delicious! I tossed in some walnuts. The taste was amazing!
I’ve now made this recipe numerous times over and have never had so much success with brownies ever!! These small-batch bites go so quickly in my household and the recipe is foolproof. I’ve experimented with adding chocolate chunks, fresh raspberries, and freeze-dried fruit, all of which were delicious.
Omgsh!! That all sounds delicious! I’m so so happy to hear this, wow 🙂 Thank you so much for the review, so glad you all are enjoying!
My first time making brownies! I made these for my sister for her birthday, she is the queen of brownies and these rose to the challenge! I unfortunately did not have as many chocolate chips to distribute throughout as I’d ideally liked but they were still so yummy, and the consistency was perfect, gooey and fudgey but not a puddle in a tin! They also had that classic crinkle top, the tips were really helpful in ensuring the crinkle top and that I got the brown butter right as I’ve never made that before either!
Hey! Mine didn’t come out with a shiny crackly top and I’m not sure why? I used soy milk and yoghurt, vegan butter rather than coconut oil. And followed all the instructions… hmmm I can’t figure it out?! X
Hi Ellie! Hmm it might have been due to over mixing potentially, but also, did you use a gluten-free flour? Sometimes blends will vary and the results then can change. Let me know if you used GF or not!
Hey! I used usual plain flour! I’ll put it down to over mixing and give it another go! ☺️ x
Over mixing really can do that! Definitely let me know how it goes next time! 🙂
can i use cane sugar instead of granulated sugar?
Hi Miriam! They’re one in the same 🙂 So yes!
Hi! Literally going to the store now just to get chocolate can’t wait to make this! Would the recipe work with coconut flour?
So happy to hear it! Can’t wait to hear what you think! For this recipe, it won’t work with coconut flour- I’m so sorry! I’ve tested it with einkorn flour, it works okay- the best bet is either AP flour or a gluten-free 1:1 flour blend, like King Arthur measure for measure. Enjoy!
Any substitutions for someone who doesn’t use white sugar?
Yes!! I’ve actually made these brownies several times with coconut sugar, and they work great! Only note is that they’re a bit more caramel and coconut-y in flavor, but you could also use maple sugar (again, note is that it’ll have a bit of a maple flavor- also stay AWAY from using maple syrup, just granulated maple sugar). I also did test with date sugar, and that did NOT work, so I would use either coconut sugar or maple sugar if you’re looking for subs for granulated cane sugar!
Thank you for your response! I’m really excited to give these a try! Just wanted to clarity, can I substitute coconut sugar for both granulated cane sugar and brown sugar, or should I use a combination of coconut sugar and brown sugar in this recipe?
Oh absolutely!! You can substitute coconut sugar for both the granulated cane sugar and the brown sugar. Can’t wait to hear what you think! 🙂 Enjoy!
What chocolate do you recommend for the fudge sauce? I’m not vegan so doesn’t need to be V for me. The chocolate isle is so overwhelming with all the options.
I really love Valrhona- it’s on the pricer side (but I do buy it in bulk, so that’s why it costs more), but their Oriado chocolate is just SO good and what I use here. Guittard also has some great options, I really like their higher than 55% chocolates, those are great! Anything higher than 55% is what I recommend. I’ve even made these with 88% for my husband, who loves REALLY dark chocolate, and I found they were still delicious!
I love the small batch recipe works so well! If I were to double the recipe can I bake it in a 8×8 pan? Thank you!
Oh sure! You definitely can 🙂 You can actually use a 9×9 pan, it’ll bake a bit better!