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.
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.
For more delicious dairy free recipes you have to try my Dairy Free Cupcakes and Dairy Free Chocolate Chip Cookies!
Table of Contents
Recipe Ingredients
- 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!
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
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!
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.
More Dairy Free Desserts To Try
Dairy Free Brownies 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.
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!!
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!!
Hi, these didn’t work although I followed the recipe exactly as in your recipe card. They’re too cakey 🙁
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?)
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.