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.
Baked this with my little sister and my family loved them! Recommend serving them with ice cream. Amazing recipe
Loved it! Used less cocoa powder and sugar and didn’t use the + egg yolk but still came out perfect 10/10!!!!!!!
Hi Selam, glad you give this a 10!!! Thanks!
I have tried this recipe 3 times and the first two were amazing I will say do not go off a recipe or substitute anything unless you know they are one to one. I tried to use egg substitute and the recipe ended up bubbling and never baking. But overall best brownies Ive tried
I tried this recipe without the espresso powder and made the following substitutions:
– I melted down a little less than 4 oz of semisweet chocolate chips and substituted that in for cocoa powder because I didn’t have any on hand(I didn’t use any additional chocolate – I left out the half cup of coarsely chopped chocolate)…so I guess it wasn’t really dairy free anymore even though that was my intention XD
-I only used a half cup of granulated sugar instead of 3/4
-I used vegetable oil instead of coconut or canola oil
I liked this recipe, the brownies turned out really soft and have a nice flaky top! I did have to cook them for more than 35 minutes though, I think it was about 8-10 minutes extra before they were done. I think if I was going to do it again I would probably reduce the sugar more because it was a bit too sweet for me, but that may also be affected by the fact that I did not use cocoa powder and used semisweet chocolate chips instead. But overall a really nice recipe, thank you:)
Thank you so much for this diary free brownies recipe! It is really tasty and delicious! Super easy to make as well! Will surely have this again, Highly recommended!