Half Batch Dairy Free Brownies
Half Batch Dairy Free Brownies are fudgy, chocolatey, and perfect when you don’t need or want to make a full batch!
You may think I am crazy for coming up with a half-batch recipe when you taste these dairy-free brownies, but sometimes you just don’t need a full batch!
Plus, here’s a little secret, for those who can’t decide if they like the crispy corner pieces or the extra fudgy centers, you get the best of both worlds!
Instead of using a square baking dish, these brownies are made in a loaf pan. AND because they are a half batch, each brownie bite has just the right amount of crispiness and gooey, so win, win!
If you have a hard time refraining from licking the bowl, be sure to try my edible brownie batter. It’s delicious and totally safe to eat because there are eggs. It’s also a great no-bake dessert recipe that is perfect for parties.
Just for the record, eggs are not dairy! There were some comments on my IG stories a couple of weeks ago. People were saying that several of my recipes were marked dairy-free but contained eggs. Just because grocery stores place the eggs in the dairy section, they still come from chickens guys!
Ingredients Needed for Small Batch Brownies
- cocoa powder
- baking soda
- coarse salt
- vegan butter
- boiling water
- sugar
- eggs
- vanilla extract
- all-purpose flour
- semi-sweet chocolate chips
How to Make Dairy Free Brownies from Scratch
Line a loaf pan with parchment paper and preheat the oven to 350 degrees.
Whisk together the cocoa powder, baking soda, and salt in a large bowl.
Pour in the boiling water and vegan butter, then mix until smooth.
Add the sugar, vanilla, and eggs. Continue mixing.
Gently whisk in the flour into it is fully incorporated.
Fold in the chocolate chips with a spatula.
Transfer the batter to the lined loaf pan and top with extra chocolate chips if desired.
Bake for 30 to 40 minutes, or until a toothpick comes out clean.
Allow the brownies to cool in the pan for 30 minutes before slicing.
Tips for Making and Storing
Cover the pan or place the cooled brownies in an aright container and keep the leftovers for up to 4 days on the counter.
To freeze, allow the brownies to cool completely. Wrap them in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To thaw place them in the fridge overnight or microwave them for a few seconds.
- Don’t overmix the batter.
- Be sure to line the pan with parchment paper. It’s much easier than greasing the pan and still having brownies that are hard to get out.
- Fold in nuts if desired just before pouring the batter into the pan.
More Healthy Brownie Recipes to Try
- Tahini Brownies
- Vegan Chickpea Brownies | Gluten-free, Nut-Free, Paleo
- Healthy Zucchini Brownies
- Candy Cane Brownies (Christmas Brownies)
- Gluten Free Peanut Butter Brownies
- Flourless Vegan Pumpkin Brownies
- Healthy Chocolate Protein Brownies
- Vegan Sweet Potato Brownies | Made with Oat Flour!
Half Batch Dairy Free Brownies
Ingredients
- ⅓ cup + 2 tbsp cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon coarse salt
- 1/3 cup vegan butter
- 1/4 cup boiling water
- 1 cup sugar
- 1 large eggs
- 1 teaspoons vanilla extract
- 2/3 cup all-purpose flour
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350˚F and line a loaf pan with parchment paper.
- In a large bowl, whisk together cocoa powder, baking soda and salt.
- Whisk vegan butter and boiling water into cocoa powder mixture until smooth.
- Add sugar, eggs, and vanilla extract. Whisk until smooth.
- Slowly whisk in flour until smooth.
- Fold in chocolate chips with a rubber spatula.
- Pour batter into pan and top with extra chocolate chips (if desired). Bake for 30-40 minutes or until an inserted toothpick comes out clean.
- Remove from oven and let cool in pan for 30 minutes before slicing.
