AmericanBrownies & BarsChocolateDairy-FreeDessertsEggsRecipes

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.
4.61 from 188 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
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 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.

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 Facts
Dairy Free Brownie Recipe
Amount per Serving
Calories
476
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
22
g
138
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
37
mg
12
%
Sodium
 
129
mg
6
%
Potassium
 
407
mg
12
%
Carbohydrates
 
60
g
20
%
Fiber
 
7
g
29
%
Sugar
 
38
g
42
%
Protein
 
7
g
14
%
Vitamin A
 
59
IU
1
%
Calcium
 
55
mg
6
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @lmadesimple on Instagram or tag #LMSBakes! We can’t wait to see your version!

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Andrea

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. 5 stars
    I’ve been dairy free while nursing my newborn… I’ve NEEDED brownies in my life. These are delicious!!

  2. 5 stars
    I tried these out last night and I have a new favorite recipe. The edges get crispy enough for my partner, who prefers cakey brownies and edge bits, and the center stays fudgey enough for me.

    My alterations (I don’t think they made a difference to how my brownies came out, but just in case):
    I used a round pan instead of square. No logic to it. I just don’t have a square pan yet.
    I also used a gluten free 1 to 1 flour blend, which came out just fine with this recipe.
    I omitted the chocolate chunks (entirely by accident. I poured the batter into the pan, then turned and saw the unopened bag.) and was pleased to find that they’re good brownies even without the extra bits.
    Oh! I also used regular table salt (I’m not fancy enough yet to own more than one kind of salt, but it’s good to have goals) and just did a 1/4 tsp instead.

  3. 5 stars
    I am definitely saving this recipe to use in the future and recommend it to others! The brownies were the perfect texture and tasted great! Would not have guessed they were dairy free. Brought them to a potluck and everyone wanted to take some extras home! I followed the recipe exactly (tripled) except I used table salt instead of coarse sea salt and different sized pans since I did not have an 8×8.

    1. Hi Terri, it is at the bottom of the post, you can just click the Jump to Recipe button at the top and then scroll down to Ingredients and then Instructions under that.