Gluten-Free Small Batch Brownies for Two
Rich and fudgy these gluten-free small batch brownies for two are perfect for the weekend or during the week when you only want a small treat.
Brownies are a favorite in my home. However it’s just the two of us, and a smaller batch of brownies for just the weekend is what I was looking for, something that would last a couple days and satisfy our sweet tooth. I think I got it right.
Why You'll Love Them
- They can be made using regular flour and butter, or can be completely vegan, gluten-free, or dairy-free. You will still get that perfect fudgy taste that everyone loves in a brownie.
- The fact that they are a small batch is perfect for one to two people. Â
- Depending on how you slice them, they can last a few days or one or two servings.Â
- You can make them fancy with some ice cream and a drizzle of caramel sauce to make it a more elevated dessert.
Ingredients
Butter – Unsalted butter works best. If using salted butter do not add any extras salt to the batter.
Sugar – Granulated sugar
Light Brown Sugar
Egg
Vanilla Extract
Unsweetened Cocoa Powder
Flour – Regular or GF flour can be used. If using gluten-free flour then make sure it has xanthan gum in the mix.
Salt
Instant Espresso ( Optional) – This enhances the chocolate flavor  and does not make it taste like coffee.
Baking Powder
Chocolate Chips
Flaky Sea Salt (Optional) – For topping the brownies and enhancing flavors.
Instructions
- Pre-heat the oven to 350°F.
- Line a standard loaf pan with parchment paper (for easy removal) or grease the pan.
- In a medium size sauce pan melt butter, then add both sugars stir until combined then cool slightly (approx. 5 minutes).
- Add the egg and vanilla extract and combine.Â
- In a separate bowl add the dry ingredients and mix.
- Add the dry mixture to the butter/sugar mixture. Stir until combined.
- Fold in 1/4 cup of the chocolate chips.
- Spread the batter into the loaf pan.
- Top with the remaining 2 tbsp of chocolate chips.
- Bake 25-30 minutes or until a tester inserted in the center comes out clean.
- Sprinkle with the flaky salt if desired.
You can also add in different chips, like peanut butter, or nuts, or you can use a mix of chocolate chips. Â
Recipe Variations
Use gluten-free flour instead of all-purpose flour.
You can use different chocolate chip combos, think milk and dark.
Sub in some peanut butter or butterscotch chips.
Add in some nuts.
Swirl some Nutella over the top of the batter before baking.
Storage Tips
Store covered at room temperature up to three days.
Gluten-Free Brownies for Two
Materials
- 1/4 cup unsalted butter
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 3 tbsp + 1 tsp unsweetened cocoa powder
- 1/4 cup all-purpose or gluten free flour
- 1/8 tsp xanthan gum if GF flour doesn't have it
- 1/8 tsp salt
- 1/2 tsp instant espresso powder optional
- 1/8 tsp baking powder
- 1/4 cup + 2Tbsp chocolate chips
- flakey sea salt
Instructions
- Preheat oven to 350℉.
- Line a standard loaf pan (8 1/2 x 4 1/2 x 2 1/2 inch) with parchment paper for easy removal or grease pan.
- In a medium sauce pan melt the butter, then add both the granulated and brown sugars and mix. Remove the saucepan from the stovetop and cool for 5 min.
- Add in the vanilla extract and the egg. Mix well.
- To a medium size bowl add sifted cocoa powder, flour, salt, espresso powder, and baking powder. Mix well then add to butter/sugar mixture and mix.
- Gently fold in 1/4 cup of the chocolate chips.
- Spread batter into loaf pan and top with remaining 2 Tbsp of chocolate chips. Batter will be thick.
- Bake 25-30 min or until a toothpick inserted in the center comes out clean.
- Sprinkle lightly with flaky sea salt if desired.
Notes
- Can use regular All-Purpose flour in place of GF Flour.
- Can use vegan butter and make it dairy-free.
- You can use a larger bowl to melt the butter in the microwave instead of the stovetop.
Nutrition
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