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sliced vegan small batch brownies on parchment paper

Vegan Small Batch ‘Brown Butter’ Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 8
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Fold in the remaining chocolate: Add in the additional chocolate chips, and fold with a silicone spatula to evenly distribute throughout the batter.
  7. Bake: Pour the brownie batter into the prepared loaf pan, and bake for 33-35 minutes, or until a toothpick comes out nearly clean.
  8. Cool: Remove the brownies from the oven and allow them to cool for 20-30 minutes.
  9. Slice and serve: Use a large kitchen knife to slice the brownies into 6 or 8 large brownies, and enjoy!

Equipment

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.

Find it online: https://thebananadiaries.com/vegan-small-batch-brownies/