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    Home > Recipes > Brownies and Bars > Dairy Free Brownies

    Dairy Free Brownies

    Published on October 7, 2020. Last updated on September 26, 2022. By Gabby. 61 Comments

    1.9K shares
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    Jump to Recipe

    These are the BEST dairy free brownies ever! They're so easy to make, super fudgy with the perfect crinkle top just like bakery brownies! They're made entirely with cocoa powder (no melted chocolate) and all you need are 8 ingredients and one bowl!

    dairy free brownies sliced and stacked on top of each other

    I promise you I'm not exaggerating when I say a pan of these dairy free brownies does not last a full 24 hours in my house.

    That being said, they stay gooey and fudgy for days after they're baked, and you can make them with regular dairy ingredients too!

    Brownies are my weakness - I make Biscoff brownies all the time and sometimes when I feel a bit lazy I'll just make edible brownie batter.

    I am constantly getting requests from my friends and family for these brownies - they're the best chocolate brownies I've ever had and making brownies from scratch has never been easier!

    Why These Dairy Free Brownies Work

    • These brownies are made with cocoa powder instead of melted chocolate. Cocoa powder has no extra ingredients, so it delivers a rich, bold chocolate flavour. Using all cocoa powder means you'll have that velvety, fudgy texture for days after the brownies are baked.
    • All you need is 8 simple pantry ingredients and one bowl to make this recipe - no mixer required!
    • This recipe is super budget friendly since it only uses 2 eggs (many brownie recipes use 4) and cocoa powder instead of melted chocolate (which can be pricey).
    • These dairy free brownies are completely dairy free but dozens of readers have made them with regular butter and they turn out just as delicious!

    Ingredients Needed

    ingredients to make dairy free brownies in bowls with text labels
    • Butter: you can use regular butter or dairy free butter for this recipe.
    • Cocoa powder: unsweetened dutch processed cocoa powder works best for these dairy free brownies, but you can use natural cocoa powder if that's what you have on hand.
    • Flour: This recipe uses all purpose flour. I don't recommend substituting this as the recipe hasn't been tested with other types of flours, although some readers have said they turned out great with gluten free 1-1 baking flour.
    • Eggs: I haven't tested these brownies with any egg substitutes, so I can't say how they would turn out.

    Step By Step Instructions

    Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

    STEP ONE: Prepare an 8x8 inch square baking pan with parchment paper. Leave some hanging over the sides to make it easier to remove the brownies from the pan later. Preheat the oven to 350°F.

    STEP TWO: In a large microwave-safe bowl, melt the butter. Add in the brown sugar and white sugar and whisk well until the mixture pulls away easily from the sides of the bowl as you mix.

    STEP THREE: Whisk in the vanilla extract and eggs.

    STEP FOUR: Add in the salt, flour, and cocoa powder and whisk until just combined (do not over mix).

    STEP FIVE: Pour the batter in the prepared pan, spreading it around in an even layer and bake the dairy free brownies for 30-40 minutes. (See tips below for how to tell if brownies are ready).

    step by step process showing how to make dairy free brownies

    How do you know when brownies are done baking?

    I will admit, it can be very hard to tell when the dairy free brownies are done baking! Luckily I've outlined a few important tips below to set you up for brownie success.

    The top is cracked. You know that classic crinkly top that a brownie gets? Watch for that! There might not be a TON of cracks but overall it's got to be crinkly throughout the surface.

    Shake the pan: The middle shouldn't jiggle. If the middle of the pan jiggles, they are definitely not ready!

    Toothpick test: this one is tricky but it's the best tip. Insert a toothpick in the middle of the dairy free brownies. If it comes out covered in wet batter, bake them a little longer (4 minutes at a time).

    You want the toothpick to come out with what looks like a few wet crumb pieces on it, but not completely covered in wet batter. You do not want to toothpick to be clean!

    Start checking them early. You want to start checking on the brownies after about 30 minutes. If you wait 40 minutes to check on them, depending on your oven, they could be over-done already.

    If they aren't ready after 30 minutes, check them every 4 minutes or so until they are. Don't worry about opening the oven a few times.

    four dairy free brownies stacked on top of each other

    FAQs and Expert Tips

    Can I make this recipe in a 9x13 pan?

    Yes! A 9x13 pan is roughly double the size of an 8x8 pan, so you can double all ingredients. The brownies will bake slightly faster, so start checking them around 25 minutes (they should take around 25-35 to bake).

    What pan is best for making brownies?

    I strongly suggest using a metal baking pan for brownies. The brownies will cook much more evenly and in my experience the end result is overall much better. Using a glass pan will affect the bake time slightly.

    Can I freeze brownies?

    These brownies can be frozen! Wrap the individual slices tightly in plastic wrap and then tin foil. Place in a Ziploc freezer bag.

    Can I add chocolate chips to these brownies?

    Yes! Feel free to add ⅓ to ¼ cup of semisweet chocolate chips or even vegan white chocolate chips!

    dairy free brownies sliced and turned upward

    Expert Tips

    • Properly measure your flour and cocoa powder -  If you over-measure your flour or cocoa powder, the dairy free brownies won't be as gooey and chewy, and will be more cake-like. I strongly recommend weighing both ingredients with a kitchen scale or using the scoop and level method.
    • Don't over-mix - The texture of brownies is be largely affected by how much you mix the batter. Brownies are one of the few desserts that I don't use my standing mixer for, because I want to be really careful about how much I'm mixing them. When you add in the dry ingredients, use a whisk to mix the brownies just until you don't see anymore dry ingredients, then stop.
    • Don't over-bake - Over-baking your brownies will lead to tough brownies - no one wants that! See tips above on how to tell if brownies are done baking.
    • Let the brownies cool completely before slicing them - I know it's hard, but I urge you to resist! Because the brownies are super fudgy, they need some time to set and firm up before you can neatly slice them. Otherwise you'll have a big gooey mess on your hands.

    Storage Instructions

    These dairy free brownies should be stored un-sliced in the baking pan covered tightly with tin foil for up to 4 days (although they've never lasted that long in my house).

    If you've already sliced them, they can be stored covered in an air tight container at room temperature.

    More Brownie Recipes You'll Love

    • Biscoff Brownies
    • Edible Brownie Batter
    • Marshmallow Swirl Brownies
    • Brownie Blondies

    If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

    dairy free brownies stacked on top of each other with more brownies in the background

    Dairy Free Brownies

    Gabby
    These truly are the best fudgy dairy free brownies ever. Gooey, rich, with the perfect crinkle top. The best part: they’re so easy to make and require only 8 ingredients!
    5 from 26 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Bake Time 35 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 16 brownies
    Calories 202 kcal

    Equipment

    • Whisk
    • 8x8 inch Square Baking Pan
    • Mixing Bowl

    Ingredients
     
     

    • ¾ cup butter (regular or dairy free), melted
    • ¾ cup light brown sugar
    • 1 cup granulated sugar
    • 2 eggs
    • 1 tablespoon vanilla extract
    • ¾ cup cocoa powder
    • ¼ teaspoon salt
    • ½ cup + 2 tbsp all-purpose flour SEE NOTES

    Instructions
     

    • Preheat the oven to 350°F and line an 8x8 square baking pan with parchment paper. Leave parchment paper hanging over the sides of the pan so that you can easily remove the brownies from the pan later.
    • Melt the vegan butter in the microwave or in a small pan over the stove. Transfer the melted butter to a medium sized bowl.
    • Add in both the sugars and use a whisk to whisk the butter and sugars together. Keep whisking until the mixture resembles a paste that pulls away cleanly from the side of the bowl when you mix it. (this contributes to the crinkly top in the brownies)
    • Add the eggs and vanilla and mix again.
    • Pour the dry ingredients (cocoa powder, salt, and flour) into the bowl and mix with the whisk until just combined (it should only take about a minute). This is important, because over-mixing at this stage will affect the texture of the brownies!
    • Pour the batter into the lined baking pan using a spatula to scrape all the batter out of the bowl.
    • Bake for 30-40 minutes*. Begin checking the brownies at 30 minutes by inserting a toothpick in the middle. The top of the brownies should be crinkly and the toothpick should not come out clean (over-baking the brownies will make them tough). The brownies are ready when the toothpick has a few wet crumbs, but not wet batter.
    • Let the brownies cool completely before slicing (they need time to set and if you cut them too early they will make a gooey mess). Enjoy!

    Video

    Notes

    MEASURING FLOUR and COCOA POWDER: Be sure to properly measure your flour and cocoa powder using either a kitchen scale or the scoop and level method.
    BAKING TIME: This will vary depending on your oven. If using a glass baking dish instead of aluminium, the brownies will take longer to bake as well.
    Storage Instructions: Store un-sliced in the pan, covered tightly with tinfoil 3-4 days. If they've already been sliced, you can store them at room temperature in an airtight container. 
    Doubling Instructions: To double the recipe, double all ingredients and bake the brownies in a 9x13 pan for 20-35 minutes.
     

    Nutrition

    Calories: 202kcalCarbohydrates: 32gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 20mgSodium: 117mgPotassium: 97mgFiber: 2gSugar: 23gVitamin A: 434IUCalcium: 18mgIron: 1mg
    Tried this recipe?Let us know how it was!

    The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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    Reader Interactions

    Comments

    1. Lambie

      December 14, 2022 at 1:50 am

      I can't find the measurements anywhere:( will someone pls let me know what they are? I'm so eager to try these

      Reply
    2. Cate

      August 17, 2022 at 1:23 pm

      5 stars
      These were absolutely delicious! I used refined coconut oil instead of butter but otherwise followed the recipe exactly. Yum!

      Reply
      • Gabby

        August 17, 2022 at 2:20 pm

        Hi Cate! I'm so happy to hear that you loved them and that they worked with the coconut oil! Thanks so much for the review 😀

        Reply
    3. Saida

      August 16, 2022 at 8:42 pm

      5 stars
      La receta fue explicada perfectamente y me salió por primera vez perfecto. Me ha encantado esta página donde explica todo detalladamente. Estoy muy contenta, tienes una nueva seguidora!!!

      Reply
      • Gabby

        August 17, 2022 at 2:20 pm

        So happy you loved the brownies Saida! Thanks so much for the review! 🙂

        Reply
    4. June

      July 29, 2022 at 7:55 am

      Does it require plain or Self raising flour?

      Reply
      • Gabby

        August 03, 2022 at 5:38 pm

        Plain all purpose flour!

        Reply
      • Rev

        October 08, 2022 at 9:40 am

        Made this yesterday. Halved the sugar quantity and still turned out very sweet for me. Easy to make and a good intense chocolate taste. Thanks for the recipe.

        Reply
        • Gabby

          October 10, 2022 at 3:49 pm

          Hi Rev! I am so happy to hear that you loved the brownies and that they worked out with the modifications! Thank you for taking the time to leave a review!

        • Lottie

          December 24, 2022 at 6:08 pm

          Wow recipe worked which was great but far too sweet for my palette

    5. Barbara

      June 17, 2022 at 8:10 pm

      Hi I just made this recipe they smell good. They look good waiting for them to cool off. Thank you for the recipe Barbara

      Reply
      • Gabby

        June 20, 2022 at 4:15 pm

        Enjoy Barbara!!

        Reply
    6. Dayam

      June 15, 2022 at 1:07 am

      Hi!!! In want to make this recipe. Sound delicious. I just have regular sugar, don't have brown sugar. Can I change the brown sugar for white sugar??? Thanks.

      Reply
      • Gabby

        June 16, 2022 at 4:29 pm

        Hi Dayam! That will work fine but it will change the texture of the brownies, they may be a little less fudgy.

        Reply
    7. Cassandra

      May 03, 2022 at 6:41 pm

      5 stars
      Yes! Yes! Yes! I loved this recipe! Very easy to make and super chocolatey

      Reply
      • Gabby

        May 04, 2022 at 2:21 pm

        Hi Cassandra! So happy to hear that you loved the brownies and found them easy! Thanks so much for the review:D

        Reply
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