These Vegan and Gluten-Free Small Batch Brownies are sure to be your new favourite, with a delightfully chewy texture, rich chocolate flavour, all while being crazy easy to make! If brownies and marshmallows had a food baby, these are what you’d be devouring right now...which, of course, you can...since I created these wonders for you already!
All about these brownies
Sweet rice flour is typically what’s used for mochi sweets which I’ve written about before, in the post for my Dark Chocolate Mochi Cupcakes. The flour is also known as mochiko or glutinous rice flour - not to worry, it’s gluten-free despite the slightly confusing name. It's widely available in Asian grocery stores and many supermarkets. Bob's Red Mill also have their own sweet rice flour product. I love using it as the sole flour in some recipes and in others, it’s great to combine it. When it’s used as the only flour, you get an amazing chewy texture. In these brownie recipes, the chew is relatively subtle but it makes for a delightful eating experience. I don't really refer to these brownies as mochi brownies because the chew is more subtle than in many mochi recipes. But it's definitely there, especially around the edges.
Using both melted chocolate and cacao powder in these brownies results in a deep chocolate flavour. Mixing the cacao powder with freshly boiled water is a little trick I picked up from Georgia McDermott, the super talented Melbourne gluten-free guru from the Georgeats blog and books. The oil used in these brownies is high quality olive oil - it pairs beautifully with the chocolate and the flavour is quite subtle after baking.
These brownies are ridiculously easy to make and I’ve no doubt they’ll be the go-to gluten-free and vegan brownie recipe for many of you! They are lovely and fudgy with a delightful chew around the edges.
I’ve provided two different batch sizes for you to choose from with recommended pan sizes. Choose a small batch (in the amounts on the recipe card) if it’s just you and a few friends or a larger batch if you’re taking these brownies to a party. Check the Notes section in the recipe card below for full deets! Please note the images in this post are of the larger size and not the "small batch" amount.
I also have an amazing Miracle Flourless Brownie recipe you might like to try after this one! Suitable for anyone on a low starch diet or with limited ingredients in the pantry.
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Why small batch?
Small batch baking has really taken off in the last couple of years and I'm here for it. I'm not sure what's driving the trend, but I do wonder if it's related to people being more isolated in lockdown and not needing to make standard size recipes? It suits me well because I cook mostly for myself and eat a special diet, so I like to avoid having large amounts of anything around - especially when they're as tempting as these brownies. They basically call to me from the kitchen!
Why you'll love these vegan and gluten-free brownies
- Super easy and quick to make
- Short ingredient list with only one flour to buy
- Budget friendly with affordable ingredients - sweet rice flour/glutinous rice flour is really cheap at Asian grocers and this recipe also doesn't use eggs or expensive nut flours
- Pro-tip: if you live in Australia, Woolworths often discounts my preferred brand of chocolate - Frey from Switzerland - every 2 or 3 weeks to around half price so I always stock up - I often have 10+ blocks of chocolate in my pantry, ready for new cooking adventures
- Suitable for many different diets - vegan, gluten-free, nut-free, egg-free
- You could make it with tapioca flour if you need this recipe to be Paleo - I suggest using 20% more tapioca flour than listed for sweet rice flour
- As with many of my recipes these brownies are microbiome-friendly due to the cacao and the olive oil
📝 Ingredients you'll need
Ingredient amounts are provided in grams as this is the easiest and most accurate way to bake and get great results! Digital scales are very affordable and easy to find if you don't yet own any.
- High quality vegan dark chocolate - I love Frey brand 85% or 91% chocolate
- High quality olive oil - try using one that isn't too bitter when you try a little on a spoon (I like the Cobram purple label one here in Australia)
- Cacao powder (or Dutch processed cocoa powder)
- Freshly boiled water- this helps to bloom the cacao, deepening the flavour
- Cooking salt enhances the flavours
- Sweet rice flour (may also be known as glutinous rice flour or mochiko) - provides the signature mochi chew and it's so nice to just use a single flour in gluten-free baking! You can purchase this from Asian grocery stores, many supermarkets and also Bob's Red Mill have one
- Light brown sugar for sweetness, additional flavour and texture
- Optional sea salt flakes to top the brownies
For full details of how to make these brownies, refer to the recipe card below. For best results, I've provided measurements by weight, not volume - this ensures accuracy in baking.
🔥 How to jazz up these brownies
These brownies are perfect just as they are, but if you want to spice them up here are a few ideas:
- mix in uncrystallised ginger pieces
- layer in some orange marmalade - blood orange marmalade and chocolate is particularly amazing
- mix in some roasted coffee beans
- mix in some roasted hazelnut pieces
🧁 Other recipes you'll love
If you like the look of these Vegan and Gluten-Free Small Batch Brownies, then you'll also love these tasty recipes:
- Dark Chocolate Mochi Cupcakes
- Whole Blood Orange Cake
- Baked Pancake with Fig, Blueberry and Pistachios
🌟 Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ star rating and a comment below to let us know how it turned out. Save it for later by pinning to your favourite Pinterest board and make sure to tag us on Electric Vitality's Instagram to show off your cooking!
Vegan and Gluten-Free Small Batch Brownies
- Baking pan (for the small batch, I recommend a Pyrex rectangular glass dish 22cm x 17cm | approx 8.5 x 6.5 inches)
- Baking paper
- Mixing bowl
- Digital scales
- Measuring spoons
- silicon spatula
- Small saucepan and heatproof glass jar (for double boiler) OR heatproof jug and microwave
- 100 grams 90% dark chocolate
- 170 grams water (freshly boiled)
- 30 grams cacao powder or Dutch processed cocoa powder
- ¾ teaspoon cooking salt
- 60 grams olive oil (or melted coconut oil or melted ghee)
- 180 grams soft brown sugar
- 170 grams sweet rice flour (also called glutinous rice flour or mochiko)
- 2 teaspoons gluten free baking powder
- 26 grams hot water
- Preheat the oven to 170C/350F (or 150C fan forced).
- Roughly break the chocolate in to pieces, add to a heatproof jug (or bowl) and then slowly melt either on a low heat in the microwave for 5 minutes (stir every so often) or over a double boiler set up on the stove.
- While the chocolate is melting, add the cacao powder to a mixing bowl with the salt and boil the water. Pour the boiling water over and whisk. Let sit for 5 or so minutes.
- Add the oil to the melted chocolate and then add this mixture to the cacao powder and water. Mix well and let it sit for 5 minutes.
- Prepare your baking pan with baking/parchment paper.
- Once the 5 minutes is up, add the brown sugar and mix well.
- Next, add the sweet rice flour and the baking powder and mix well until no flour is visible and there are no lumps. It will be a thick batter.
- Lastly, add the room temperature water and mix in very well. Pour the batter in to your prepared baking pan and smooth the top with a spatula.
- Put the dish in the oven on the middle rack. If using glass, bake for 25-30 minutes (cover with foil and turn at the halfway mark) or 20-25 minutes if using a metal pan (cover with foil and turn at the halfway mark). The lower amount of time will give you a fudgier centre and the higher cook time gives a larger chewy edge.
- Remove from the oven and cool on a rack. Allow to cool completely before cutting - otherwise they may break. You can also speed things up by putting them in the fridge for a while to cool down.
- Store in the fridge for up to a week or in the freezer for up to 2 months. Defrost at room temperature. I prefer to eat these straight from the fridge (chewier) or at room temperature. You can heat them on a low power in the microwave for 10-15 seconds if preferred.
- 45g Cacao powder or Dutch processed cocoa powder
- 1 ¼ teaspoon cooking salt
- 255g water, freshly boiled
- 150g 90% dark chocolate
- 90g Olive oil (could try using a bit less eg. 40g)
- 260g Brown sugar
- 255g Sweet rice flour (glutinous rice flour)
- 3 tsp Gluten free baking powder
- 40g water, at room temperature