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.
Wow wow wow!! These turned out absolutely amazing!! I subbed out the flour for almond flour and made these for Passover since they are parve ( kosher) I was a bit nervous that the almond flour wouldn’t rise much and that they’d be flat and crumbly but boy was i wrong! I doubled the batch to make them thicker and they were sooo moist inside and crunchy around the edges. This will always be my go to brownie recipe!
I’ve been dairy free while nursing my newborn… I’ve NEEDED brownies in my life. These are delicious!!
Savannah, so glad you found this recipe when you needed it most! Thanks for sharing the love!
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.
Hi Tessa, thank you for your 5 star review and for sharing your changes!
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.
I could not find the list of ingredients but the narrative of how to prepare them sounded yummy!
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.