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 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.
Hi Chantel, sorry to hear this. How long did you cook them?
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!!!
Hi Kerry, thanks for the kind words and sharing your changes!
Ridiculously good! I first made these when I couldn’t have dairy for a time and it’s my go-to brownie recipe now even though I can consume dairy again. I recommend this recipe to people all the time. This is hands-down the best brownie recipe!
I’m hoping to make these for a friend who can’t have gluten – have you tried/had success subbing a gluten-free flour in these?
Hi Celeste! I am so glad you love the recipe! I haven’t tried this recipe gluten free but try it out and let me know how it goes! I also have a Fudgy Flourless Brownie recipe on the site that is gluten free but does have dairy in it. I would recommend that one as well.
How far in advance can these be made?
Hi Angela, these dairy-free brownies, stay fresh for about 3 to 4 days at room temperature. To ensure they remain in the best condition, store them in an airtight container. So, I would make them ahead 1 or 2 days before serving.
Do these freeze well?
Yes, they freeze well. Just make sure to wrap the brownies tightly in plastic wrap or aluminum foil.
These taste as good as any brownie I’ve ever had. I have a family member who has a lactose allergy so it was great to make something that doesn’t compromise on taste or texture. I took a batch into work and my colleagues loved them. Two asked for the recipe.