Dairy Free Brownies

Thick, rich, and chewy dairy free brownies are made from scratch and ready in just 45 minutes. These irresistible bars taste just as good as their buttery counterpart.

Although they might not be dairy free, Fudgy Brownie Cookies and Dark Chocolate Layer Cake are two more perfect ways to get that chocolate fix!

Dairy Free Brownies cut into squares

Allergy friendly brownies

My sweet friend had to say goodbye to ALL things dairy and soy. It was rough for her, especially at first. She was hungry and moody.

She was craving chocolate hard and just wanted a treat. Most chocolate either contains milk or soy whether it’s intentional or just trace amounts from shared equipment. I knew I had to help. There are so many that have food or allergy sensitivities. 

That’s where these tasty dairy free brownies came in. They’re made with oil (coconut or canola) and have cocoa powder instead of melted chocolate. I added some chopped Enjoy Life chunks to them so that they would taste more like what we’re used to eating, and guess what? They were delicious!

Chewy, fudgy, with a thin flakey layer of meringue on top. Craving satisfied.

Brownies without butter cut into squares

How to Make Brownies without Butter

PREP. Preheat oven to 350 degrees. Line a 8×8-inch metal baking pan with parchment paper, set aside.

Because I had to keep these dairy-free, I lined my baking pan with parchment paper. I found that they stuck (just a little bit) to aluminum foil. It was annoying enough for me to make them again just see if parchment would solve the problem. It did!

WET INGREDIENTS. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl (using a hand held mixer), add the oil, sugars and vanilla. Mix on medium speed until combined, about 1 minute. Add the eggs and yolk one at a time, mixing after each addition, then mix for 30 seconds. Let the mixture rest for 3 minutes, the repeat by mixing for 30 seconds. Repeat two more times.

DRY INGREDIENTS. In a medium mixing bowl whisk together the cocoa powder, flour, salt, baking powder, and espresso powder (optional). Slowly add the dry ingredients along with the chopped chocolate and continue mixing for 30 seconds after the last white streak disappears.

BAKE. Pour the batter into the prepared pan and place in the oven to bake for 25-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and allow your dairy free brownies to cool in the pan for 30 minutes before slicing and serving.

Close up of the inside of a chewy dairy free brownie

Tips + Variations

  • DO NOT USE GLASS. If there’s one thing I’ve learned over the years, it’s that brownies should always be baked in a metal pan. Trust me.
  • Substitute the oil for olive, safflower, or vegetable oil
  • Add some of your favorite dairy free brownie additions: chopped walnuts, chopped pecans, or even some dairy free dark chocolate chips.
  • A great tip for cutting the perfect brownies is to refrigerate or chill your pan after it has cooled and then get ready to cut the perfect slices.
No butter brownies stacked on top of each other

Storing leftover brownies is a snap!

STORE these dairy free brownies covered on your counter top for a few days or they can be frozen for up to 3 months.

To FREEZE, make sure they are completely cooled then wrap in plastic wrap and then aluminum foil. 

Defrost brownies on the counter top at room temperature.

Dairy free brownies cut into squares

For more dairy free desserts, check out:

 


Chewy Brownies | lifemadesimplebakes.com

Dairy Free Brownie Recipe

Thick, rich, and chewy dairy free brownies are made from scratch and ready in just 45 minutes. These irresistible bars taste just as good as their buttery counterpart.
4.58 from 85 votes
Pin Rate
Course: Brownies & Bars
Cuisine: American
Prep Time: 20 mins
Cook Time: 25 mins
Cool: 30 mins
Total Time: 1 hr 15 mins
Servings: 9
Calories: 476kcal
Print Recipe

Ingredients

  • ¾ c. refined coconut oil or canola oil
  • ¾ c. granulated sugar
  • ½ c. brown sugar - packed
  • 1 tsp. vanilla extract
  • 2 large eggs + 1 yolk
  • 2/3 c. cocoa powder - sifted
  • ½ c. all-purpose flour
  • ½ tsp. coarse sea salt
  • ¼ tsp. baking powder
  • ¼ tsp. espresso powder - optional
  • ½ c. coarsely chopped chocolate*

Instructions

  • Preheat oven to 350 degrees. Line a 8×8-inch metal baking pan with parchment paper, set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl (using a hand held mixer), add the oil, sugars and vanilla. Mix on medium speed until combined, about 1 minute.
  • Add the eggs and yolk one at a time, mixing after each addition, then mix for 30 seconds. Let the mixture rest for 3 minutes, the repeat by mixing for 30 seconds. Repeat two more times.
  • In a medium mixing bowl whisk together the cocoa powder, flour, salt, baking powder, and espresso powder (optional). Slowly add the dry ingredients along with the chopped chocolate and continue mixing for 30 seconds after the last white streak disappears.
  • Pour the batter into the prepared pan and place in the oven to bake for 25-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and allow to cool in the pan for 30 minutes before slicing and serving.

Video

Notes

* I used Enjoy Life Mega Chunks and chopped them a little, you can also use a bar of your favorite dairy-free chocolate.

Nutrition

Calories: 476kcal | Carbohydrates: 60g | Protein: 7g | Fat: 28g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 129mg | Potassium: 407mg | Fiber: 7g | Sugar: 38g | Vitamin A: 59IU | Calcium: 55mg | Iron: 4mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. Just a question for you. What glass not not alumni? I’ve always used glass and have not problem with my Brownies? They are always delicious….

    1. 5 stars
      I haven’t made these yet but wondering about the coarse salt…..do you mean kosher salt? And if I sub regular salt how much would I use?
      Thanks:)

      1. You could certainly use kosher salt! If using regular table salt, you’d still use the same amount for this small of a measurement.

  2. Hello,

    I would like to try this recipe, but was wondering if I can reduce the sugar (white and brown) and by how much as it seems there is too much sugar (1 1/4 cups sugar for 1/2 cup flour)?  

    Thank you. 

    1. I just wanted to comment that I made the recipe as stated except I added a cheesecake layer- it was very sweet and the brownie center didn’t set- it looked like it was just melted chocolate although the outside was done. Is this normal or did I do something wrong? Perhaps the cheesecake layer prevented it from baking properly.  When I ate one, the inside is literally just chocolate and the bottom is like a normal chewy brownie. Do you have any suggestions in regards to the center and the sweetness (can I reduce sugar without affecting texture?)

  3. Hi, these didn’t work although I followed the recipe exactly as in your recipe card. They’re too cakey 🙁 

  4. Hi, these are definitely the best homemade brownies I have ever made…. I used dark brown sugar, and olive oil as that was what i had on hand, and along with the dairy free chocolate chunks, I added some dark chocolate (dairy free) chips as well. They are so gooey and delicious, just the way we like them. Thank you for posting your recipe!!

  5. I made these yesterday and I love them!! I subbed the sugars for 1 cup of coconut sugar and I swirled some peanut butter through the top. They came out so delicious!! 

  6. Did you use all purpose flour or almond flour? The recipe says on, but the picture/advertisement is for the other. Thanks!!

  7. I would not make these again. The flavour and texture is not very nice. They are too dry and crumbly even though I only cooked them for 25 minutes. They do not have a fudgey centre and flakey exterior. The taste is a little bit off too, perhaps too much coco. Maybe reduce oil and using something like almond milk instead would help.

  8. 5 stars
    I had never made dairy free brownies before but my friend can’t have dairy so I made for her birthday and I will always use this recipe from now on 
    Thank you 

  9. 5 stars
    Hey I made these today and they were so good and chewy !!! thank you so much !! The brownies that I made before were always cakey or undercook but this one was chewy and fudgy !! I even added m&m ‘ s , lotus cookies and crushed peppermint candy . I did not add any chocolate chunks as I did not have any chocolate bars at hand . I also substituted the espresso powder for my hazelnut freeze dried coffee because its my favourite coffee !
    Next im going to make this for my fiance and see what I can do to take it further !

    1. I love what you’ve added! Thank you for sharing that with me! I am glad you found this recipe!

    1. I keep mine out on the counter & keep the lid on the pan or stick in a big baggie, whichever you prefer.

  10. 4 stars
    ok, i will say i was skeptical at first, after reading the reviews, but, being as I have cooked gluten/grain/sugar free for years, and needed a “normal” recipe that was dairy free, and am totally out of practice with regular recipes, I figured i would try yours out. I followed your directions to the letter too (not normal for me lol!) My only issue was this did take decidedly longer to cook for me (i did use a glass pan, cuz thats all i had, and was baking in my toaster oven… so… maybe some of the issue there?) BUT, my taste testers declared the brownies AMAZING…so many thanks! When i do the real bake next weekend for a birthday party i might use my regular oven though….
    Oh, and for those that were saying it was too sweet, i used unsweetened chocolate chips (Camino brand) for the chocolate, I am thinking that would help temper the sweet?

    1. Thank you for sharing that! I’m guessing it was the toaster issue, mixed with the glass pan that made it have to cook longer. Glad your testers thought it was amazing 🙂

  11. 4 stars
    In terms of sweetness and texture they turned out perfect! Unfortunately I really didn’t like the taste of the coconut oil. I’m making them again, but with olive oil. Good recipe though 🙂

  12. 5 stars
    Tried this recipe and the brownies were really good. I used olive oil instead. Thank you for this recipe! 😊

  13. I am currently baking these. They have a VERY watery middle and they have been in for almost 55 minutes. I am not holding my breath….

    1. How did they end up turning out? After resting for 30 minutes, did they set up anymore? Different ovens and altitudes can affect the baking time, so I’m curious to hear how they ended up turning out.

  14. 5 stars
    Thank you so much for this diary free brownies recipe! It is really tasty and delicious! Super easy to make as well! Will surely have this again, Highly recommended!