These Dairy Free Brownies are deliciously rich, chocolaty, fudgy, soft, and warm straight from the oven. On a scale of 1 to 10, they are like a 20.
Do not deprive yourself of delicious treats just because you are allergic to dairy. These allergy-friendly brownies will leave you satisfied with their rich chocolate flavor, and super moist and fudgy texture. If you are looking for more allergy-friendly chocolate dessert recipes then you can try my Gluten Free Brownies and Flourless Chocolate Cake.
Why you will love this recipe
- Easy-to-get ingredients. No complicated nor hard-to-get ingredients, just things you already have in the pantry.
- Easy to make. My recipe is quite straightforward and easy to make. No need to melt the chocolate or chocolate chips.
Ingredients and substitutes
Detailed measurements of ingredients are in the recipe card at the bottom of the post.
Flour. Use normal cake flour or all-purpose flour and to make it gluten-free I recommend using Bobs Red Mill 1 To 1 Gluten Free Baking Flour
Dutch cocoa powder has that pure intense chocolate flavor that you don't find in natural cocoa powder and it makes such a huge difference in your chocolate brownies.
Eggs: room temperature eggs will give a slight rise to our brownies, add moisture, and bind the ingredients together.
Light brown sugar: Because brown sugar is naturally moister than white sugar, it will push our dairy-free chocolate brownies in the moist direction.
Melted coconut oil: It can be substituted with refined sunflower or canola cooking oil.
Dark chocolate chopped or chocolate chips. Please consider using good-quality dark chocolate. My rule is, if you can't enjoy it as a snack then don't use it in your brownies.
Vanilla Extract I recommend using pure vanilla extract instead of vanilla aroma
Salt. Don't skip on the salt! Salt and chocolate are a match made in heaven! The salt is balancing the sweetness otherwise the brownies will have just a blunt sweet taste. I suggest adding sea salt flakes on top of the baked brownies for even better flavor!
How to make brownies without butter
Step 1: Make the Batter
In a big bowl add the oil, eggs, and vanilla extract. Mix for 1 minute and then add the sugar and mix until combined. Slowly add the cocoa powder and whisk until it has been absorbed. Next is the flour and salt, mixing with a spatula or spoon until just combined. Fold in the chopped dark chocolate or chocolate chips.
Step 2: Bake
Pour the brownie batter into the prepared tin and place in the oven. Bake brownies for approximately 30-35 minutes or until they are no longer wet in the center.
Step 3: Slice
Remove the brownies from the oven and allow them to cool in the pan at room temperature until the pan is no longer hot to the touch. For clean lines when you slice the brownies, place the brownies, still in the pan, in the refrigerator to chill for about an hour before removing them from the pan. These brownies are freezer friendly.
- 8x8 inch baking pan
- Large mixing bowl
- These dairy-free brownies are delicious on their own
- With a dollop of dairy-free custard
- You can sift powdered sugar on top of them
- Serve them with your favorite dairy-free ice cream with caramel topping
- A swirl of whipped cream and a little cherry on top
Recipe Variations and add-ons
- Pump up the texture and taste of your dairy-free brownies by adding crushed Walnuts.
- Add about a tablespoon of espresso powder, you won't taste the coffee but it will amp up the flavor of the chocolate.
- Toast your nearly cooked brownies with marshmallows and more chocolate chips for a fudgy, gooey marshmallow melts-in-your-mouth moment.
- Everything tastes better with OREOS, now go ahead and crush some Oreo biscuits to finish off this delicious treat.
- Measure the parchment paper to the width of your baking pan, instead of cutting it to size with scissors just fold the sides in to get it to fit. This will give your brownies nice straight edges.
- To make sure that the brownies cook evenly, consider rotating the baking pan halfway through the baking time.
- Once the top is shiny and set, the few cracks will be a sign that your brownies are cooked. The results should be gooey and fudgy but not underbaked.
- Leave an overhang of parchment on the sides to be used as handles to easily remove the brownies from the baking pan.
- If you are a beginner baker and want to be accurate in measuring, spooning your flour into the cup and leveling it off helps a lot if you don't have a scale.
Counter- Put parchment paper in an airtight container then put your brownies in layers. Place another parchment paper in between the layers. They can stay out of the fridge for up to 3 days.
Fridge: You can put them in an airtight container and then into the fridge for up to 1 week. Keeping them in the fridge will also help them set better.
Freezer: Store these chocolate brownies made without butter for a longer period by wrapping each one of them with cling film or vacuumed plastic then transfer them into a Ziploc bag. They will stay in the freezer for up to 4 months.
In this recipe, I’ve used dairy-free ingredients therefore these brownies are dairy-free. Some recipes use dairy products so always check out the ingredients and then substitute accordingly to suit your diet.
It could be that they are undercooked or sometimes they just need some time to set. Remember when you remove them from the oven they still continue to cook because they still have the heat, they might be done after allowing about 15 minutes to rest.
A few physical characteristics of cooked brownies are a crinkle top, edges pulling away from the baking pan, and the middle part will look slightly gooey. When a toothpick is inserted in the middle, it will come out with moist crumbs. A bite of cooked brownies has a rich chocolaty flavor and is fudgy with a chewy texture.
More Dairy-Free Desserts
Did you make this? Please RATE THE RECIPE below!
- ⅔ cup melted coconut oil
- 2 eggs
- ⅓ cup flour (you can use normal or glute-free)
- 2 oz dark chocolate chopped (or chocolate chips)
- 1 teaspoon pure vanilla extract
- ⅔ cup Dutch process cocoa powder
- ¼ teaspoon salt
- Preheat the oven to 320℉ (160℃) and grease or line with parchment paper an 8x8 inch baking pan.
- In a big bowl add the oil, eggs, and vanilla extract. Mix for 1 minutes and then add the sugar and mix until combined.
- Slowly add the cocoa powder and whisk until it has been absorbed.
- Add the flour and salt and mix with spatula or spoon until just compbine
- Fold in the chopped dark chocolate or chocolate chips
- Pour the brownie batter in the prepared tin and place in the oven. Bake brownies for approximatley 30-35 minutes or until they are no longer wet in the cwnter
- Remove the brownies from the oven and allow them to cool in the pan at room temperature until the pan is no longer hot to the touch. For clean lines when slicing the brownies, place them in the frige for about one hour. After they have been in the fridge you can remove them from the baking pan and slice.