Perfectly gooey and rich, these Dairy Free Brownies are an indulgent treat without the butter or any dairy. Plus, we made them gluten free and no one could tell!
Also, Happy Birthday to my husband, Hans Stokke. The man of my dreams and sweeter than any brownies I've ever made.
These brownies are a perfect treat for any time of year, but especially delicious served warm with a scoop of dairy free vanilla ice cream. A classic, but always a favorite.
This decadent chocolate brownie recipe was inspired by my Rocky Road Brownies. For an even healthier version, try our Almond Butter Banana Brownies.
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Ingredients
These Dairy Free Brownies come together in 10 minutes with just 8 pantry-staple ingredients.
- Vegetable oil - or canola oil
- Dairy free semisweet chocolate chips
- Granulated sugar
- Eggs and an egg yolk - the extra yolk adds richness
- Pure vanilla extract
- Gluten free flour blend or All-purpose flour - King Arthur Measure for Measure is our favorite
- Unsweetened cocoa powder - Hershey's or Ghirardelli are our favorites, easily available and fantastic flavor
- Kosher salt
- Espresso powder - optional but helps increase the chocolate flavor
See recipe card for quantities.
Instructions
- Preheat oven to 350°F. Grease an 8x8 inch or 9x9 inch baking pan. Dairy free brownies removes the easiest by lining with parchment paper and sprayed with non-stick spray. Set aside.
- In a large bowl melt ⅔ cup chocolate chips at 30 second intervals until smooth (about 1.5 minutes). Add oil and mix.
- Slowly add sugar, stirring constantly.
- Add eggs, one at a time, mixing well after each addition.
- Add vanilla extract and stir.
- Add flour, cocoa powder and salt, stirring until combined. Do not over mix. Add ⅓ cup of chocolate chips or chunks and stir until evenly distributed.
- Top with the remaining ⅓ cup of chocolate chips/chunks and bake on center rack for 35-40 minutes, or until the edges are set and center is no longer jiggly.
- Cool in pan on cooling rack until cooled. Slice and serve!
Hint: I got these unusually shaped chocolate chunks from Trader Joe's. They're dark chocolate and they made an amazing (and pretty) addition to these dairy free brownies. Give them a try and pick up a bag next time you're at TJ's!
Substitutions
Make these dairy free brownies gluten free, vegan or even Keto easily!
- Gluten Free - instead of all-purpose flour, substitute for your favorite gluten free flour blend.
- Vegan - replace the eggs with egg substitute or flax egg. Check out this Vegan Donut Recipe for a great vegan egg replacement chart.
- Keto - to make these dairy free brownies better fit the Keto diet, replace the granulated sugar with 1 cup of coconut sugar and ¼ cup of maple syrup or your favorite sweetener (like Swerve).
Variations
Make these dairy free brownies extra special with a few recipe variations, like:
- Other add-ins - add caramel bits, nuts, white chocolate chips, sprinkles, m & m's or even chop up your favorite candy bar. Really nothing is off-limits when it comes to brownies add-ins.
- Double - to make enough brownies for a small crowd, simply double the recipe and bake in a 9x13 inch baking dish.
- Toppings - add frosting for an extra-sweet treat or try marshmallow fluff and crushed graham crackers for a s'more style treat.
Try these 5 Ingredient Healthy Protein Brownie Bites for a healthier version for the kids!
Equipment
My favorite way to bake brownies is in an 8x8 ceramic dish (I used the linked one in red), but a glass or metal baking pan will work as well.
Time should be reduced in a metal pan, so keep a close eye on them so these brownies don't burn! However, if you like crispy edges, a metal pan works great for this!
Storage
Store these dairy free brownies at room temperature in an airtight container or zip top bag for up to 5 days. Brownies can also be kept fresh when wrapped tightly in saran wrap and refrigerated for up to 7 days.
Top tip
Lining your baking pan with parchment paper will not only give you easy clean-up, but it will also keep these dairy free brownies from burning on the edges. Plus, it's easy to remove these brownies from the hot pan to keep them from over-baking after being removed from the oven.
Ingredients
- ¾ cups vegetable oil
- 1 ⅓ cups dairy free semi-sweet chocolate chips divided
- 1 ½ cups granulated sugar
- 2 eggs + 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 cup gluten free flour blend
- ¼ cup unsweetened cocoa powder
- ½ teaspoon kosher salt
- 1 tablespoon espresso powder optional
Instructions
- Preheat oven to 350°F. Grease an 8x8 or 9x9 baking pan. Removes the easiest by lining with parchment paper and sprayed with non-stick spray. Set aside.
- In a large bowl melt ⅔ cup of chocolate chips at 30 second intervals until smooth (about 1.5 minutes). Add oil and mix.
- Slowly add sugar, stirring constantly.
- Add eggs, one at a time, mixing well after each addition.
- Add vanilla extract and stir.
- Add flour, cocoa powder and salt, stirring until combined. Add ⅓ cup of chocolate chips and stir until evenly distributed.
- Top with the remaining ⅓ cup of chocolate chips and bake on center rack for 35-40 minutes, or until the edges are set and center is no longer jiggly.
- Cool in pan on cooling rack until cooled. Slice and serve!
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