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, chocolate flavor 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.
Serving Suggestions
These dairy-free brownies are a versatile dessert that are delicious on their own, but they can also be served in a multitude of ways to suit your personal preference and the occasion. Here are some delectable ideas:
Vanilla Ice Cream: A classic combination, serve a warm brownie slice with a scoop of dairy-free vanilla ice cream. The cool, creamy ice cream contrasts beautifully with the rich, warm brownie, providing a harmonious balance of flavors and temperatures.
Fresh Fruit and Dairy-Free Whipped Cream: This option adds a light, refreshing component to your indulgent brownie. You might use fresh strawberries, raspberries, or blueberries for their bright flavors and appealing color contrast.
Fresh Fruit and Dairy-Free Chocolate Syrup: Drizzling your brownies with a rich, dairy-free chocolate syrup enhances the chocolatey goodness of your brownie. Adding fresh fruits will provide a fresh, slightly tart counterpoint to the rich brownie and syrup. Berries work wonderfully in this pairing, but you might also consider slices of fresh banana or pitted cherries.
Fruit Compote: A warm fruit compote can also pair wonderfully with these brownies. Try making a simple compote from fresh or frozen mixed berries. The sweet-tart flavor of the compote will complement the rich brownie perfectly.
Citrus Zest: For an unexpected twist, add a sprinkling of fresh orange or lemon zest on top of your brownie. The citrusy zing will cut through the richness of the brownie and add a bright, fresh note.
Remember, the best part of homemade brownies is making them your own. Feel free to experiment with different toppings and find the combination that satisfies your sweet tooth the most. And of course, these brownies are also perfectly delicious on their own! Enjoy your baking and your tasty treat!
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 dairy-free chocolate (see note below) or dairy-free chocolate chips
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.
I’m a very experienced baker and struggled to find a good brownie recipe, then had to take dairy out of my diet, these are a dream come true! Amazing, forget whether dairy free or not, these are the best brownies I’ve made. There is a vendor at the St. Petersburg FL farmers market that makes a brownie that is so similar, just a little deeper, now I don’t have to crave his brownies. Thank you!
Hi Naomi, thank you for the kind words, so glad you love these like I do!
Making these today, can I use regular table salt?
Hi Sue, yes, regular table salt will work too.
This looks delicious!! Should Dutch processed cocoa powder work okay?
Hi Emma,
Yes, you can use Dutch-processed cocoa powder in this recipe. However, please note the following. Dutch-processed cocoa powder is treated with an alkali to neutralize its natural acidity, so it has a milder, less sharp chocolate flavor than natural cocoa powder. It also tends to be darker in color. This means that your brownies may have a slightly different (but still delicious) chocolate flavor and a richer, darker color.