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dairy free brownies with chocolate chips and melted chocolate on a spoon
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5 from 2 votes

Dairy-Free Fudgy Brownies

These gluten-free and dairy-free brownies are the ultimate treat! With 2 types of chocolate, a crackly top, and an ultra fudgy centre, these are going to be the best brownies you've ever made.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 16 brownies
Calories: 208kcal


  • 8"x8" or 9"x9" baking pan
  • Stand mixer or hand mixer


  • 1⅓ cups dairy-free chocolate chips semisweet or 60-70% dark
  • ½ cup dairy-free salted butter can sub coconut oil
  • 1 cup packed brown sugar
  • 3 eggs
  • ½ cup gluten-free all-purpose flour with xanthan gum I use Bob's Red Mill 1:1 Baking Flour (blue bag)
  • cup dutch process cocoa powder can sub natural cocoa powder, but may change the taste slightly
  • ¼ teaspoon salt add an extra ¼ teaspoon salt if using unsalted dairy-free butter or coconut oil


  • Preheat the oven to 325°F. Grease and line an 8"x8" (or 9"x9") square baking pan with parchment paper.
  • Begin by placing the chocolate chips and dairy-free butter in a microwave safe bowl. Microwave in 30 second intervals until completely smooth and melted, stirring well with a rubber spatula in between. This usually takes me a total of 1 minute 30 seconds. Set aside to cool for a few minutes.
  • Place the brown sugar and all 3 eggs in the bowl of a stand mixer (or a large bowl with a hand mixer). Use the whisk attachment to beat on medium-high for 4-5 minutes until light and bubbly. Stop and scrape down the sides of the bowl occasionally with a rubber spatula.
  • Pour the melted chocolate mixture into the sugar and egg bowl. Whisk on medium speed for 1-2 minutes to fully incorporate the chocolate. Stop and use a rubber spatula to scrape the bottom and sides.
  • Add the flour, cocoa powder, and salt to the bowl. Fold with the rubber spatula until you have a homogenous batter. Pour the brownie batter into the square pan, smoothing the top with the spatula and tapping the pan against the counter to remove any air bubbles.
  • Bake for 35-37 minutes (8"x8" pan). If using a 9"x9" pan, begin to check the brownies around 30 minutes. Insert a toothpick into the centre of the brownie pan to check for doneness. There should be a few moist crumbs attached when removed. If you see gooey wet batter, leave them in the oven and check again in 2-3 minutes.
  • Once done, remove the pan from the oven and allow brownies to cool completely in the pan. They will be too difficult to remove from the pan when hot. After about 2 hours, remove brownies from the pan by gently lifting the parchment paper. To achieve clean brownie cuts, run a large metal knife under hot water for 1 minute. Dry the knife and make a slice. Repeat, cleaning and heating the knife after each cut, until you have 16 perfect brownies. Enjoy!


Storage Instructions
Brownies will keep in an airtight container at room temperature for 4-5 days. While they could be frozen, it is not recommended since freezing and thawing may ruin the distinct crackly top of the brownies. 
Nutrition facts are an approximation.


Calories: 208kcal | Carbohydrates: 26g | Protein: 2.2g | Fat: 12.6g | Saturated Fat: 8.8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.3g | Cholesterol: 31mg | Sodium: 53mg | Potassium: 127mg | Fiber: 1.6g | Sugar: 20g | Vitamin A: 13IU | Calcium: 22mg | Iron: 0.9mg