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Small Batch Vegan Cocoa Brownies (Low Sugar)

Small batch vegan and gluten-free brownies made with half the sugar but still satisfyingly sweet, chewy, and fudgy!
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Prep Time:15 minutes
Cook Time:15 minutes
Rest Time:20 minutes
Servings: 4

Ingredients

  • 50 ml soy milk
  • 60 grams (5 tbsp) granulated sugar
  • ½ tsp instant coffee
  • 26 grams (2 tbsp) oil or melted vegan butter
  • 60 grams (¼ cup) walnut butter
  • ½ tsp vanilla extract
  • 20 grams (¼ cup) Dutch-processed cocoa powder sifted
  • 45 grams (¼ cup + 2 tbsp) gluten-free oat flour
  • 8 grams (1 tbsp) glutinous rice flour*
  • 4 grams (½ tbsp) potato starch*
  • ¼ tsp baking powder
  • pinch of salt
  • dairy-free chocolate chips* optional for mixing in

Instructions

  • Line an 8x4-inch loaf pan with parchment paper.
  • Add milk to a tall microwave-safe mug or glass. Heat 20-30 seconds until warmed. Add sugar and instant coffee and whisk vigorously until both dissolve and mixture is foamy.
    Tip: I like to use a handheld milk frother. Make sure you use a very tall container since the milk will splatter.
    50 ml soy milk, 60 grams (5 tbsp) granulated sugar, ½ tsp instant coffee
  • Whisk in oil, walnut butter, and vanilla extract and until well combined.
    60 grams (¼ cup) walnut butter, ½ tsp vanilla extract, 26 grams (2 tbsp) oil or melted vegan butter
  • Add in remaining ingredients and stir with a spoon or spatula. Batter will be thick.
    20 grams (¼ cup) Dutch-processed cocoa powder, 45 grams (¼ cup + 2 tbsp) gluten-free oat flour, 8 grams (1 tbsp) glutinous rice flour*, 4 grams (½ tbsp) potato starch*, ¼ tsp baking powder, pinch of salt, dairy-free chocolate chips*
  • Transfer the batter to your prepared loaf pan. Spread the batter out to fill all the corners. Flatten the top with a silicone/rubber spatula. Preheat oven to 350°F/180°C. Let the brownie batter rest while the oven preheats.
    Tip: Letting the batter rest before baking gives the oats time to soak up some liquid, resulting in thicker, moister brownies.
  • Bake 15-20 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Place pan on a wire rack to cool completely.
  • While you can serve the brownies once cooled, the flavor and sweetness intensify after resting overnight, or at least a few hours. I like to bake them in the morning and have them for dessert in the evening. Chill in the fridge for extra fudgy brownies.