Rich & Fudgy Dairy-Free Brownies

This recipe for dairy-free brownies gives you irresistibly rich, chocolatey brownies that taste every bit as wonderful as the traditional version. Thick and chewy, moist and fudgy, with a beautiful crackly top. Serve them with a glass of dairy-free milk, a scoop of dairy-free ice cream, or enjoy them all on their own.

What Makes This Recipe So Good

• This recipe for dairy-free brownies takes everything you love about traditional brownies, removes all the dairy, and bakes the rest into a pan of fudgy, moist, rich, decadent chocolate brownies. They even develop a perfect crackly top!
• You need less than 10 ingredients to make these brownies, and I’m willing to be you have most (if not all) of them in your pantry right now! We use coconut oil in place of butter to keep them nice and moist, and cocoa powder instead of melted chocolate to keep them rich and chocolatey. Fold in a few dairy-free chocolate chips and you’ve got a perfect classic-brownie dupe that no one would believe is free from butter and milk.

Chef’s Tips

• If you’re unsure about the doneness of the brownies, even after the toothpick trick, go ahead and take them out of the oven. Baking them too long will make them dry and crumbly, so you’re better off taking them out a little early than a little late. They’ll continue baking a little as they cool in the pan, too, so make sure you account for that.
• To keep your no-butter brownies from tasting like coconut oil, use refined coconut oil rather than unrefined. Refined coconut oil has a much more neutral flavor, making it the best choice for dairy-free brownies or anything else you don’t want to taste like coconut.
• Resist the urge to slice and serve the brownies as soon as they come out of the oven! Letting them cool in the pan for 15-20 minutes makes them fudgy and gooey. It also gives the chocolate flavor time to deepen.

More Delicious Dairy Free Treats

• Vegan Crème Brûlée
• Easy Vegan Lemon Curd (Dairy Free, Egg Free)
• Vegan Banana Pudding
• 3 Ingredient Peanut Butter Cookies
• Vegan Red Velvet Cupcakes

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For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.

5 from 16 votes

Dairy Free Brownies

Prep: 20 minutes minutes

Cook: 35 minutes minutes

Cool: 20 minutes minutes

Total: 1 hour hour 15 minutes minutes

Fudgey and full of delicious chocolate goodness, these brownies are easy to make and 100% dairy free.

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9 brownies

Ingredients

• ▢ ¾ cup coconut oil melted, or avocado oil
• ▢ 1 ¼ cup granulated sugar
• ▢ 1 teaspoon pure vanilla extract
• ▢ 2 large eggs at room temperature
• ▢ ¾ cup unsweetened cocoa powder
• ▢ ½ cup all-purpose flour
• ▢ ¼ teaspoon salt plus more to top brownies if desired
• ▢ ½ cup dairy-free chocolate chips or chopped chocolate bar

Equipment

• 8×8 baking pan
• Parchment paper
• stand mixer or hand mixer
• stand mixer bowl or large mixing bowl
• medium mixing bowl
• whisk
• Silicone spatula
• knife or toothpick to check doneness

Instructions 

• Preheat oven to 350° Fahrenheit. Line 8×8 baking pan with parchment paper and set aside.
• Add coconut oil, granulated sugar, and vanilla extract to large mixing bowl. Use stand mixer or hand mixer on low speed to mix ingredients 1 minute or until incorporated.
  
• Pause mixer and crack 1 egg directly into bowl. Resume mixing on medium speed 1 minute, then pause mixer and crack remaining egg into bowl. Mix on medium speed 2 to 3 minutes or until eggs are fully combined and mixture is light and fluffy.
  
• Add unsweetened cocoa powder, all-purpose flour, and salt to medium mixing bowl. Whisk together ingredients until well blended.
• Gradually add cocoa mixture to egg mixture in increments, mixing to incorporate dry ingredients into wet before adding more. Continue until entire cocoa mixture has been added and ingredients are just combined.
  
• Add chocolate chips and use silicone spatula to gently fold chocolate into brownie butter until chips are just incorporated. Be careful not to overmix batter.
  
• Transfer brownie batter to baking pan and smooth batter out to fill pan evenly. Place baking pan in preheated oven and bake 30 minutes.
• After 30 minutes, check doneness by inserting knife or toothpick into very center of brownies. Remove utensil and check for crumbs – brownies are ready when knife or toothpick comes out cleanly or with few crumbs. Return brownies to oven and continue baking as needed, checking doneness every 2 minutes until brownies pass toothpick test.
  
• Remove baking pan from oven and, if desired, very lightly sprinkle salt over top of brownies. Set pan aside and allow brownies to cool in pan 20 minutes. Once cooled, slice brownies into equally sized squares and serve as desired.

Notes

• Fold or clip excess parchment paper down to cover outside of baking pan. Once the brownies have cooled, the extra paper can be used as handles to gently lift the brownies out of the pan.
• Make it Gluten Free: Check out this recipe for dairy-free, gluten-free brownies from our sister site, 40 Aprons.

Nutrition Information

Serving: 1brownie | Calories: 367kcal | Protein: 4g | Fat: 24g | Saturated Fat: 18g | Trans Fat: 0.004g | Total Carbs: 43g | Fiber: 4g | Sugar: 33g | Net Carbs: 39g | Cholesterol: 41mg | Sodium: 82mg | Potassium: 133mg | Calcium: 30mg | Iron: 2mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Sam Guarnieri