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–+ servings
A photo, taken from above, shows 4 rows of 3 brownies on a sheet of parchment paper.

Dairy Free Brownies

easyhealthyrecipes.com/rich-fudgy-dairy-free-brownies/
Fudgey and full of delicious chocolate goodness, these brownies are easy to make and 100% dairy free.
Prep: 20 minutes
Cook: 35 minutes
Cool: 20 minutes
Total: 1 hour 15 minutes
Recipe makes approximately 9 brownies

Equipment Needed

  • 8x8 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)

Ingredients Needed

  • 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)

Instructions

  • Preheat oven to 350° Fahrenheit. Line 8x8 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.
    Wet ingredients for dairy free brownies in a large glass mixing bowl.
  • 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.
    Wet ingredients mixed with eggs to form the base of the dairy free brownies.
  • 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.
    Brownie batter in a large glass mixing bowl.
  • 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.
    Brownie batter with chocolate chips folded in, sitting in a large glass mixing bowl with a silicone spatula.
  • 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.

Recipe 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 Info (Approximate)

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