Fudgy Gluten-Free Brownies with dark chocolate frosting are definitely a dessert for chocolate lovers. This small batch gluten-free frosted brownies recipe is baked in a standard loaf pan - which means this recipe makes just 4 generous servings. The ultimate weeknight treats or dressed up with a scoop of ice cream and homemade fudge bourbon sauce the perfect dessert for a dinner party. This gluten free brownie recipe is so easy, that you will never have to purchase another boxed mix again.
If you want, you can top them with some dark chocolate frosting but these rich brownies are also delicious on their own (or with a cold glass of milk). Fudgy and definitely chocolatey. And did I mention they freeze exceptionally well? Oh, and you can top them with your favorite candy if you like. I opted for Cadbury Mini Chocolate Eggs to give them a fun Easter Twist.
If you love brownies, make sure to check out my Gluten Free Fudge Brownies (8" square pan) and my Gluten Free Fudge Brownie Cookies.
Jump to:
- Recipe Ingredient Notes
- Tools needed to make Small Batch Brownies
- How to make a Small Batch of Gluten Free Brownies
- Dark Chocolate Frosting
- How to frost Brownies
- FAQ about Gluten Free Small Batch Frosted Brownies
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: Brownies in general require very little flour. I use my own gluten-free flour blend in this recipe for frosted brownies and have also tested it with Bob's Red Mill 1-1 (both blends contain xanthan gum). This recipe should work with any store-bought gluten-free flour blend. I don't recommend using a single flour such as almond flour or coconut flour. Both flours absorb a lot of liquid and will produce a very dry and crumbly brownie.
Chocolate: I use 64% dark chocolate in this recipe. I highly recommend using a product you enjoy eating on its own (you should always use chocolate you enjoy eating on its own). But since this recipe has only a few ingredients, the flavor of the chocolate you use will stand out. This is a great recipe to use an artisan chocolate bar.
Instant Espresso: The instant espresso in this recipe brings out the chocolate flavor. It’s an optional ingredient but highly recommended. Instant Espresso can be found in your grocery store where the coffee is sold. It often comes in single servings but is also available in larger jars.
Tools needed to make Small Batch Brownies
The beauty of this small-batch gluten-free brownie recipe is the fact that you don't need any fancy tool to make them. You can mix them in the bowl of your stand mixer but since the batter is very small, I recommend using an electric hand mixer or whisking them by hand.
To make this small batch brownie recipe you will need a standard loaf pan, a small microwave-safe bowl, a large bowl, a whisk, and a flexible spatula. You will also need a separate bowl to make the frosting.
How to make a Small Batch of Gluten Free Brownies
You will be surprised to learn how easy it is to make a small batch of gluten-free brownies.
Step 1: Preheat your oven to 325F and arrange the wire rack in the oven in the middle. Line a standard loaf pan (8.5 x 4.5 inches) with parchment paper. Make sure to leave some overhang on the sides of the pan to remove the gluten-free brownies without any issues once baked and fully cooled.
Step 2: Combine gluten-free flour and kosher salt in a separate medium bowl and set aside.
Step 3: In a microwave-safe bowl, combine the butter and the dark chocolate and microwave on full power for 45 seconds. Allow for it to sit while you prepare the egg and sugar mixture.
Step 4: In a large mixing bowl combine both sugars, espresso powder (if using), and the whole egg. With an electric mixer or by hand whisk until the egg mixture appears very thick and pale (around 2-3 minutes).
Step 5: With a heat-proof spatula stir together your melted butter-chocolate mixture. The heat from the melted butter should have melted all the chocolate. If it's not fully melted stick the bowl in your microwave for another 15-30 seconds.
Step 6: Add the melted chocolate-butter mixture to the whipped egg-sugar mixture until evenly blended.
Step 7: With a flexible rubber spatula fold the dry ingredients into the wet ingredients until fully incorporated. Make sure to get the bottom of the pan.
Step 8: Transfer the gluten-free small batch brownie batter to the prepared pan and bake at 325F for 17-20 minutes. For the perfect fudge brownies, you would like to have some moist crumbs sticking to your toothpick. Baking time depends on personal preference.
Step 9: Remove the brownies from the oven and allow for them to cool completely in the pan before frosting.
Dark Chocolate Frosting
The dark chocolate frosting is optional but it's a delicious and easy addition to this gluten free brownie recipe. To make the dark chocolate frosting, combine the room temperature butter, cocoa powder, and salt in a medium-sized mixing bowl (or the bowl of your stand mixer). At medium speed cream them together for 2-3 minutes until light and fluffy (start at a lower speed to avoid cocoa powder flying all over your kitchen). Scrape down the sides of your bowl and add the powdered sugar. Incorporate the powdered sugar on a low speed. Add the vanilla extract and heavy cream (or milk) and whisk until smooth and fluffy. IF the frosting is too thick for your liking, you can either add an additional tablespoon of heavy cream (or milk) or some sour cream.
How to frost Brownies
Once your pan of gluten-free brownies is fully cooled, remove them from the metal pan (make sure to remove the parchment paper) and place them on a serving tray or plate. Top the fudgy gluten free brownies with the dark chocolate frosting. Smooth out the frosting evenly with a small offset knife or the back of a spoon. If you like, garnish with your favorite chopped-up candy, some toasted nuts (like my candied almonds), or just a sprinkle of flaky sea salt.
Store any leftovers you may have in an airtight container in your refrigerator for up to 7 days or freeze for up to 3 months. Unfrosted brownies freeze wonderfully in a freezer bag, take up very little space in your freezer and make a fabulous "last-minute dessert" to have on hand at all times.
FAQ about Gluten Free Small Batch Frosted Brownies
Can I make this recipe dairy free?
To make this recipe dairy-free, substitute the butter used in the brownie batter as well in the frosting with your favorite non-dairy butter. My personal preferences are sticks over spreadable substitutions. I do not recommend using coconut oil.
Why are my brownies tough?
Most likely you have overbaked the brownies. You may be tempted to bake them until a toothpick comes out clean. I recommend removing them from the oven while some moist crumbs are sticking to your toothpick.
Can I double this recipe for frosted gluten free brownies?
For a full batch recipe of gluten-free brownies, I recommend checking out my recipe for Gluten Free Fudge Brownies.
How do I make vegan brownies?
While I have NOT tested this, you could try using 3 tablespoons of aquafaba (the liquid of canned chickpeas) instead of the whole egg in this recipe.
Can I make this recipe with "regular flour"?
Don't have celiac and still want to make the best brownies ever? Just use 35 grams of all-purpose flour instead of gluten-free flour.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
📖 Recipe
Small Batch Gluten Free Frosted Brownies
Fudgy Gluten-Free Brownies with dark chocolate frosting are definitely a dessert for chocolate lovers. This small batch gluten-free frosted brownies recipe is baked in a standard loaf pan – which means this recipe makes just 4 generous servings.
Ingredients
For the Gluten Free Brownies
- 100 grams high quality dark chocolate
- 45 grams butter, unsalted
- 1 large egg, at room temperature
- 50 grams light brown sugar
- 50 grams granulated white sugar
- ½ teaspoon instant espresso powder (optional)
- 40 grams gluten free multi purpose flour
- ½ teaspoon kosher salt
For the Dark Chocolate Frosting
- 45 grams butter, unsalted, at room temperature
- 20 grams unsweetened cocoa powder (dutch processed)
- ¼ teaspoon salt
- 65 grams powdered sugar
- 1 teaspoon vanilla extract
- 30-50 grams heavy cream or milk
Instructions
How to make Small Batch Brownies
- Preheat the oven to 325F and arrange the wire rack in the oven in the middle. Line a standard loaf pan (8.5 x 4.5 inches) with parchment paper. Make sure to leave some overhang on the sides of the pan to remove the gluten-free brownies without any issues once baked and fully cooled.
- Combine gluten-free flour and kosher salt in a separate medium bowl and set aside.
- In a microwave-safe bowl, combine the butter and the dark chocolate and microwave on full power for 45 seconds.
- In a large mixing bowl combine both sugars, espresso powder (if used), and the whole egg. With an electric mixer or by hand whisk until the egg mixture appears very thick and pale (around 2-3 minutes)
- With a heat-proof spatula stir together your melted butter-chocolate mixture. If it’s not fully melted reheat in the microwave for another 15-30 seconds.
- Add the melted chocolate-butter mixture to the whipped egg-sugar mixture until evenly blended.
- With a flexible rubber spatula fold in the dry ingredients until fully incorporated.
- Transfer the gluten-free small batch brownie batter to the prepared pan and bake at 325F for 17-20 minutes. For the perfect fudge brownies, you would like to have some moist crumbs sticking to your toothpick. Baking time depends on personal preference.
- Remove the brownies from the oven and allow for them to cool completely in the pan before frosting.
Small Batch Dark Chocolate Frosting
- Combine the room temperature butter, cocoa powder, and salt in a medium-sized mixing bowl (or the bowl of your stand mixer).
- At medium speed cream them together for 2-3 minutes until light and fluffy (start at a lower speed to avoid cocoa powder flying all over your kitchen).
- Scrape down the sides of your bowl and add the powdered sugar. Incorporate the powdered sugar on a low speed.
- Add the vanilla extract and 30 grams of heavy cream (or milk) and whisk until smooth and fluffy.
- IF the frosting is too thick for your liking, you can either add additional of heavy cream (or milk) or some sour cream.
Frost and Serve Brownies
- Remove the fully cooled brownies from the metal pan (make sure to remove the parchment paper) and place them on a serving tray or plate.
- Top the fudgy gluten free brownies with the dark chocolate frosting. Smooth out the frosting evenly with a small offset knife or the back of a spoon.
- If you like, garnish with your favorite chopped-up candy, some toasted nuts (like my candied almonds), or just a sprinkle of flaky sea salt.
- Store any leftovers you may have in an airtight container in your refrigerator for up to 7 days or freeze for up to 3 months. Unfrosted brownies freeze wonderfully in a freezer bag, take up very little space in your freezer and make a fabulous “last-minute dessert” to have on hand at all times.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 227
Calories are a guestimate.
Ana says
I followed this recipe as written and turned out amazing! I didn't really wait for them to cool down to try a bite! (no patience here haha) This was the perfect small batch brownie recipe! so fudgy and delicious!
Keri says
How delicious were these?? Absolutely loved these, and so did my kids. Making again for Easter. Thanks for all the amazing gluten free recipes!
Kimberly says
These were amazing! I love a good small batch recipe as I live alone and can’t be tempted with large batches of baked goods lying around! So fudgy and unbelievable that they’re gluten free! Will bake again!
Daniela says
Kimberly, I totally get it. One of the many reasons I started baking small batches is the fact I will eat it all. Glad you enjoyed this small batch brownie recipe
Crysta says
These are dangerously easy and delicious! So simple for a weeknight and make just enough for 2-3 days. Perfect!
Catie says
Could this be double and baked in a square pan? If so, how long would you bake for? Or if doubled would you recommend splitting the batter between two Loaf pans?
Daniela says
Hi Catie, for a 8x8 pan of brownies check out this recipe: Gluten Free Fudge Brownie Recipe