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!
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.
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.
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.
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.
For more dairy free desserts, check out:
- Coconut Oil Chocolate Chip Cookies
- Tropical Banana Bread
- Dark Chocolate Layer Cake
- Peanut Butter Rice Krispie Treats
Dairy Free Brownie Recipe
Ingredients
- 3/4 c. refined coconut oil or canola oil
- 3/4 c. granulated sugar
- 1/2 c. brown sugar - packed
- 1 tsp. vanilla extract
- 2 large eggs + 1 yolk
- 2/3 c. cocoa powder - sifted
- 1/2 c. all-purpose flour
- 1/2 tsp. coarse sea salt
- 1/4 tsp. baking powder
- 1/4 tsp. espresso powder - optional
- 1/2 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.
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….
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:)
You could certainly use kosher salt! If using regular table salt, you’d still use the same amount for this small of a measurement.
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.
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?)
Hi, these didn’t work although I followed the recipe exactly as in your recipe card. They’re too cakey 🙁
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!!
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!!
Did you use all purpose flour or almond flour? The recipe says on, but the picture/advertisement is for the other. Thanks!!
All-purpose! I don’t use almond flour for any of my recipes 🙂
Are these brownie ok to freeze over night?
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.
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
I love hearing that! I am glad you found this recipe to try. Thank you so much!
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 !
I love what you’ve added! Thank you for sharing that with me! I am glad you found this recipe!
Could you comment on what’s the best way to store them? In the fridge or out?
I keep mine out on the counter & keep the lid on the pan or stick in a big baggie, whichever you prefer.
I bet the espresso powder adds great flavor. I want to make these
Oh, it does! I hope you try them! Thank you!
These are so delish
Thanks so much!!
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?
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 🙂
I always make this recipe and the taste is great but I never get the crackled top. Why is that?
I wish I knew..lol..not sure what makes it crackle.
These are sooooo good in rising all my other brownie recipes.
Thank you! Happy to hear that!
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 🙂
Thank you for trying them! That is a great option!
Tried this recipe and the brownies were really good. I used olive oil instead. Thank you for this recipe! 😊
Yay! I’m glad you enjoyed them!
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….
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.
These are so rich and full of chewy, chocolatey flavor! Make sure to grab a cold glass of milk!
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!
I tried this recipe without the espresso powder and made the following substitutions:
– I melted down a little less than 4 oz of semisweet chocolate chips and substituted that in for cocoa powder because I didn’t have any on hand(I didn’t use any additional chocolate – I left out the half cup of coarsely chopped chocolate)…so I guess it wasn’t really dairy free anymore even though that was my intention XD
-I only used a half cup of granulated sugar instead of 3/4
-I used vegetable oil instead of coconut or canola oil
I liked this recipe, the brownies turned out really soft and have a nice flaky top! I did have to cook them for more than 35 minutes though, I think it was about 8-10 minutes extra before they were done. I think if I was going to do it again I would probably reduce the sugar more because it was a bit too sweet for me, but that may also be affected by the fact that I did not use cocoa powder and used semisweet chocolate chips instead. But overall a really nice recipe, thank you:)
I have tried this recipe 3 times and the first two were amazing I will say do not go off a recipe or substitute anything unless you know they are one to one. I tried to use egg substitute and the recipe ended up bubbling and never baking. But overall best brownies Ive tried