These Dairy Free Chocolate Brownies are fudgy homemade brownies made with vegan butter, which is dairy free, full of chunks of chocolate and not lacking in flavor despite their lack of dairy. They can be ready in 30 minutes and are the tastiest dessert!
I am a firm believer that you shouldn't have to miss out on the best things in life just because of intolerances. So being dairy free shouldn't hold you back from enjoying delicious, fresh, fudgy brownies and with this recipe, you don't have to miss out on anything!
If you're looking for more dairy free recipes check out these Dairy Free Oatmeal Cookies or Lemon Souffles.
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Why You'll Love This Recipe
- They have the perfect texture. These soft and gooey brownies are the perfect bite. The edge pieces have a bit of crunch to them.
- Dairy Free Brownies have a rich chocolate flavor that is complemented by the salt sprinkled on top. I recommend sprinkling salt on top of these Caramel Chocolate Chip Cookies as well!
- This recipe can be ready in 30 minutes. Like these Peanut Butter Chocolate Lava Cakes!
Ingredients
- I used Country Crock Avocado Oil Plant Butter for this recipe, but you can use whatever vegan butter you prefer.
- Measuring the all-purpose Flour. correctly is very important. I suggest weighing your flour out. If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
- Cocoa Powder will amp up the chocolate flavor throughout the brownies. As it does with my Ferrero Rocher Brownies.
- I prefer semi-sweet chocolate, but you can use whatever you prefer. If you’re wanting puddles of chocolate chop up a chocolate bar instead of using chocolate chips. I use the same method for my Chocolate Chip Banana Bread.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- There are endless variations of brownies and you can find many of them in my brownie recipes!
- Add a scoop of dairy-free ice cream on top for a perfect dessert.
- Drizzle caramel on top of the brownies or in the center (like my Caramel Stuffed Brownie recipe).
- Mix fresh fruit, like strawberries or raspberries, into the brownie batter to add a fresh bite. I do this in these Brownies with Strawberry.
- The vegan butter can be replaced with oil if that is what you prefer to use. You can use olive oil, avocado oil, or vegetable oil.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Preheat your oven to 350 degrees (F). Spray an 8×8 pan with non-stick spray and then lay thick strips of parchment paper across the bottom of the pan in a cross shape.
STEP 2: In a medium bowl mix with a hand mixer combine the melted dairy free butter and brown sugar. When fully combined add the eggs and vanilla. Beat until fully combined and light in color.
STEP 3: In a small bowl combine the flour, cocoa powder, and salt. Whisk to combine and remove any lumps.
STEP 4: Add the dry ingredients to the wet ingredients. Mix until just combined.
STEP 5: Fold the chocolate into the mixture and pour into the prepared baking dish.
STEP 6: Bake the brownies for 17-20 minutes. Bake for 5 minutes longer if you want the brownies to be more firm.
STEP 7: Remove the brownies from oven and allow to cool.
Expert Tips
- Add chunks of chocolate on top before baking. This will give you those incredible puddles of chocolate on top of the fudge brownies and make them looked decorated!
- Sprinkle the brownies with flaky sea salt before serving. Salt complements chocolate perfectly and will really bring out the flavor.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your brownies at the perfect temperature.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Don't overmix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your brownies will be cakey instead of fudgy.
Recipe FAQs
A higher ratio of fat (the dairy free butter and chocolate). A cakier brownie has a higher ratio of flour and might use baking powder to give it a fluffier texture.
You either added too much flour (this is why I recommend wieghing your ingredients), overbaked the brownies, or mixed them too much. It's important to only mix enough to incorporate the ingredients, otherwise too much gluten is created and it can make the brownies tough.
Room Temperature: The brownies can be stored in an airtight container at room temperature for 3 days.
Refrigerator: If stored correctly in an airtight container the Dairy Free Chocolate Brownies will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container they will last up to 2 months in the freezer.
More Recipes You'll Love
If you tried these Dairy Free Chocolate Brownies or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Dairy Free Chocolate Brownies
Ingredients
For Dairy Free Brownies:
- 12 tablespoons (170 grams) vegan butter
- 1 ¼ cup (266 grams) brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup (90 grams) all-purpose flour
- ½ cup (42 grams) cocoa powder
- ½ teaspoon salt
- 1 cup (170 grams) chocolate chopped
Instructions
For Dairy Free Brownies:
- Preheat oven to 350 degrees (F). Spray an 8×8 pan with non-stick spray and then lay thick strips of parchment paper across the bottom of the pan in a cross shape. This will make it easier to lift the brownies out of the pan once cooled.
- In a medium bowl mix with a hand mixer combine the melted vegan butter and brown sugar. When fully combined add the eggs and vanilla. Beat until fully combined and light in color.
- In a small bowl combine the flour, cocoa powder, and salt. Whisk to combine and remove any lumps.
- Add the dry ingredients to the wet ingredients and mix until just combined. Overmixing will create tough brownies.
- Fold the chocolate into the mixture and pour into the prepared baking dish.
- Bake the brownies for 17-20 minutes, longer if you would like a firmer brownie
- Remove from oven and allow to cool.
Notes
- Add chunks of chocolate on top before baking. This will give you those incredible puddles of chocolate on top of the fudgy brownies.
- Sprinkle the brownies with flaky sea salt before serving. Salt complements chocolate perfectly and will really bring out the flavor.
- Don't overmix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your brownies will be cakey instead of fudgy.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
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