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    Home » Baking Recipes » Vegan and Gluten-Free Small Batch Brownies

    Vegan and Gluten-Free Small Batch Brownies

    Published: May 16, 2022 by Allison Jones

    Jump to Recipe Print Recipe

    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!

    Brownies, framed with beautiful magnolias for a wintertime treat
    Beautiful wintertime magnolias are the perfect visual complement for these brownies
    Jump to:
    • All about these brownies
    • Before we get to the recipe - sign up to the email list
    • Why small batch?
    • Why you'll love these vegan and gluten-free brownies
    • 📝 Ingredients you'll need
    • 🔥 How to jazz up these brownies
    • 🧁 Other recipes you'll love
    • 📋 Recipe
    • Vegan and Gluten-Free Small Batch Brownies

    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.

    Glutinous rice flour packet
    Glutinous rice flour, aka sweet rice flour or Mochiko flour

    Using both melted chocolate and cacao powder in these brownies results in a deep chocolate flavour. Mixing the cacao powder with freshly boiled water in a step called "blooming" 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.

    A giant stack of mochi brownies ready to be savoured
    An impressive Jenga tower of vegan mochi brownies

    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
    • We use a simple "blooming" step for the cacao powder to really bring out the flavour
    • 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; this recipe also doesn't use eggs or expensive nut flours and you can stock up on Lindt when it's half price
    • 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 usually stock up on 85% or 90% Lindt when it's on sale
    • 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.

    A tray of brownies, with one removed and ready to be enjoyed
    Is there anything better than a fresh tray of brownies?

    🔥 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
    A single brownie, ready to be savoured
    If you can't wait to savour these brownies, they are a cinch to make!

    🧁 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

    📋 Recipe

    🌟 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!

    Brownies, framed with beautiful magnolias for a wintertime treat

    Vegan and Gluten-Free Small Batch Brownies

    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. The default is for a small batch amount. but trust me they are rich so you'll want to serve them in small squares.
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: brownies, chocolate, Gluten Free, vegan
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Servings: 8
    Author: Allison Jones

    Equipment

    • Baking pan (for the small batch, I recommend a Pyrex rectangular glass dish 22cm x 17cm | approx 8.5 x 6.5 inches) OR a metal bread pan around the same size
    • Baking paper
    • Mixing bowl
    • Kettle
    • Whisk
    • Digital scales
    • Measuring spoons
    • silicon spatula
    • Small saucepan and heatproof glass jar (for double boiler) OR heatproof jug and microwave

    Ingredients

    • 100 grams 85% or 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

    Instructions

    • 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.

    Notes

    Medium batch (serves 12)
    Use a square baking dish (20cm x 20cm | 8 x 8 inches) and bake for an extra 5 minutes. Remember to cover with foil and turn at the halfway mark.
    • 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
     

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    Comments

    1. Megan

      May 19, 2022 at 9:14 am

      5 stars
      I had never thought to use sweet rice flour in my brownies but it is perfect! These were so fudgy, moist and delicious! Thanks for a great recipe.

      Reply
      • Allison Jones

        May 19, 2022 at 9:23 am

        thanks Megan - glad you liked them!

        Reply
    2. Alexandra

      May 19, 2022 at 10:00 am

      5 stars
      So lovely to have a brownie recipe that is suitable for so many - delicious!

      Reply
      • Allison Jones

        May 19, 2022 at 4:55 pm

        Yes - so awesome that people don't have to miss out!

        Reply
    3. Oscar

      May 19, 2022 at 11:10 am

      5 stars
      Loved the intense chocolate flavours in these brownies, my family didn't notice they were vegan. Great recipe.

      Reply
      • Allison Jones

        May 19, 2022 at 4:54 pm

        Thanks Oscar - so glad they liked them!

        Reply
    4. Natalie

      May 19, 2022 at 7:41 pm

      5 stars
      My family loved the rich chocolate flavour, Great recipe, thanks!

      Reply
      • Allison Jones

        May 20, 2022 at 7:12 am

        So glad your family enjoyed these brownies - they're so deeply delicious!

        Reply
    5. Audrey

      May 19, 2022 at 9:17 pm

      5 stars
      I love that this makes a small batch and not too many. It is just the right recipe to satisfy a sweet craving.

      Reply
      • Allison Jones

        May 20, 2022 at 7:12 am

        yes, I am loving small batch baking right now!

        Reply
    6. Jean

      May 19, 2022 at 9:34 pm

      5 stars
      love this chewy brownies and bonus that they are vegan and gluten-free, perfect for snacking.

      Reply
      • Allison Jones

        May 20, 2022 at 7:11 am

        thanks Jean - they are so good!

        Reply
    7. Kayla DiMaggio

      May 19, 2022 at 11:38 pm

      5 stars
      These brownies were so delicious! I loved how easy they were to make and so fudgy!

      Reply
      • Allison Jones

        May 20, 2022 at 7:11 am

        So glad you enjoyed them Kayla.

        Reply
    8. Nora

      May 20, 2022 at 4:14 am

      5 stars
      Love the idea with the sweet rice flour! So great! Can't wait to try out your recipe!

      Reply
      • Allison Jones

        May 20, 2022 at 7:11 am

        Thanks Nora - I'm sure you'll love them.

        Reply

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    ALLISON JONES - CLINICAL NUTRITIONIST AND NATUROPATH

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