Dairy Free Brownies

Experience the ultimate Dairy Free Brownies bliss! Ready in a quick 45 minutes, these homemade, thick, and chewy delights prove that you don’t need dairy to achieve brownie perfection.

Dairy Free brownies, cut into squares on parchment paper.

You won’t be able to tell these scrumptious brownies are dairy free! They are chewy, fudgy, full of chocolate flavor with a thin flakey layer of meringue on top.

Instead of traditional ingredients they’re made with oil (coconut or canola) and have cocoa powder instead of melted chocolate. I also added in some chopped dairy free chocolate chunks to them so that they would taste more like a traditional brownie.

Recipe Ingredients

A stack of fudgy chocolate brownies.
  • Cocoa Powder: Cocoa provides the essential, rich chocolate flavor and is a perfect dairy-free alternative to melted chocolate.
  • Vanilla Extract: It offers a subtle but distinct flavor to any baked good.
  • Dairy-Free Chocolate Chips: These not only add extra chocolatey richness but also create a gooey, melt-in-the-mouth texture.

See the recipe card for full information on ingredients and quantities.

How to Make Dairy Free Brownies

Step 1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8×8″ metal baking pan with parchment paper and set aside.

Step 2: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, add the oil, sugars, and vanilla. Mix on medium speed until combined, about 1 minute.

Step 3: 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, then repeat by mixing for 30 seconds. Repeat two more times.

Step 4: In a medium mixing bowl, whisk together the cocoa powder, flour, salt, baking powder, and espresso powder (optional).

Step 5: Slowly add the dry ingredients into the wet ingredients along with the chopped chocolate. Continue mixing until no white streaks remain, about 30 seconds.

Step 6: Pour the batter into the prepared pan and bake in the oven for 25-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Step 7: Remove from the oven and allow to cool in the pan for 30 minutes before slicing and serving, and enjoy!

Dairy Free brownies, cut into squares.

Expert Tips

  • Chill Before Cutting: For perfectly cut brownies, refrigerate the pan after it has cooled. Chilled brownies are firmer and easier to slice cleanly. Use a sharp knife for best results.

Frequently Asked Questions

What should I serve with dairy-free chocolate brownies?

I love having a scoop of Ice Cream alongside any brownie I eat which is what I would recommend. In addition fresh fruit like strawberries always pair really well with chocolate treats!

What are some recommended dairy-free additions to my Dairy Free Brownies recipe?

You can enhance the brownies by adding chopped walnuts, pecans, or dairy-free dark chocolate chips. These add-ins contribute additional texture and flavor.

Storage Info

You can store these Dairy Free Brownies in an airtight container at room temperature for 3-4 days, or in the fridge for 1 week. For longer storage, you can freeze them for up to 2 months. Wrap the brownies in plastic wrap and then place them in a freezer-safe bag or airtight container. To reheat, simply thaw at room temperature if frozen, and if desired, warm them in the microwave to your preferred taste.

 


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Freshly baked dairy-free brownies, cut into squares, on parchment paper.

Dairy Free Brownies Recipe

Experience the ultimate Dairy Free Brownies bliss! Ready in a quick 45 minutes, these homemade, thick, and chewy delights prove that you don't need dairy to achieve brownie perfection.
4.64 from 227 votes
Pin Rate
Course: Brownies & Bars
Cuisine: American
Diet: Dairy Free, Vegetarian
Prep Time: 20 minutes
Cook Time: 25 minutes
Cool: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 9
Calories: 460kcal
Author: Andrea
Print Recipe

Ingredients

  • 3/4 c. refined coconut oil or canola oil
  • 3/4 c. granulated sugar
  • 1/2 c. brown sugar - packed
  • 1 teaspoon 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 dairy-free chocolate (see note below) or dairy-free chocolate chips

Instructions

  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8×8″ metal baking pan with parchment paper and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, add the wet ingredients: 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, then repeat by mixing for 30 seconds. Repeat two more times.
  • In a medium mixing bowl, whisk together the dry ingredients: cocoa powder, flour, salt, baking powder, and espresso powder (optional).
  • Slowly add the dry ingredients along with the chopped chocolate. Continue mixing until no white streaks remain, about 30 seconds.
  • Pour the batter into the prepared pan and bake in the oven 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.
You can store these Dairy Free Brownies in an airtight container at room temperature for 3-4 days, or in the fridge for 1 week. For longer storage, you can freeze them for up to 2 months. Wrap the brownies in plastic wrap and then place them in a freezer-safe bag or airtight container. To reheat, simply thaw at room temperature if frozen, and if desired, warm them in the microwave to your preferred taste.

Nutrition

Calories: 460kcal | Carbohydrates: 61g | Protein: 7g | Fat: 27g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 128mg | Potassium: 331mg | Fiber: 8g | Sugar: 39g | Vitamin A: 53IU | Calcium: 65mg | Iron: 4mg

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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Comments:

  1. 1 star
    I made this recipe for my husband’s birthday since brownies are his favorite and neither of us can do dairy. I’m pretty disappointed with how they turned out. The brownies came out rock hard on the tops and edges, which made it difficult to cut, and the inside was cake consistency. I’ve made dairy free brownies in the past, and I’ve never had them turn out like this.

  2. 5 stars
    Fantastic brownie recipe with eggs only and no milk! Modified slightly… Added 1/4 cup flour extra, doubled the baking powder & used 1/2 cup of avocado/vegan butter and 1/4 cup of coconut oil. Added dark chocolate vegan chips and baked in bite-size muffins (350@12min)…..added peanut butter chips to some for my teens – everyone SWOONED over these! THANK YOU!!!