Rich & Chewy Gluten Free Dairy Free Brownies

This is the rich & chewy gluten free dairy free brownie recipe you’ve been searching for. These brownies perfectly satisfy that uncontrollable chocolate craving. 

 

Recently, I made a batch of this indulgent dessert and I told my mom she simply had to try the recipe. “They’re even dairy free,” I said, clasping my hands at my chest in a futile attempt to contain my glee. “And you won’t even notice!” Well, she wanted to walk right into my house and grab one so she could taste the goodness for herself. 

My friends, I’m ashamed to admit that I didn’t want to share. These brownies turned out so tasty that I struggled to give up even one bite of my precious batch of chocolatey heaven. I know, I know, I’m a wicked little chocolate lover who can’t share a brownie with her own mother. Finally, I relented and gave her a SINGLE browning. 

Why You’ll Love This Recipe:

• Ahem, because brownies are delicious and easy to make.
• These brownies are gorgeously chewy and fudgy.
• They are delightfully easy to make.
• The little sprinkling of powdered sugar adds a hint of elegance
• They’re also gluten free!

What Flour Should I Use?

If you’re new to gluten-free, dairy-free baking, welcome! I’m so glad you’re here, and I hope you realize that deliciousness is as much a part of your future as it is your past. And if you’re simply making this recipe for a friend, thank you! Your kindness is truly appreciated.

Note: If you are making this recipe for a friend, make sure to use clean, non-porous utensils to keep everything contaminant free. That means no wooden spoons.

Personally, I love King Arthur 1:1 gluten-free flour because it creates a chewiness in this recipe that is unmatched. But you can use just about any gluten-free flour and produce excellent results. I also like Bob’s Red Mill 1-to-1 baking flour, Grandpa’s Kitchen, Namaste, Krusteaz, and more. 

Ingredients you'll need

• Gluten free flour: King Arthur's 1:1 gluten-free flour is my favorite but there are tons of other options out there. Refer to the paragraph above for more details.
• Almond flour: Helps retain moisture and adds a slightly nutty flavor to these brownies
• Dairy free butter: A plant-based butter stick like Earth Balance or Miyoko’s works best for a smooth texture.
• Sugar: You'll need brown and white sugar.
• Eggs: Room temp eggs work best.
• Cocoa: I love using especially dark cocoa for a deeper flavor but regular cocoa powder will work as well.
• Vanilla and salt: Baking basics

Can I Use Other Dairy-Free Substitutes?

Of course! Dairy-free baking can feel daunting at times, but this recipe makes it easy. Melted coconut oil, avocado oil, and olive oil are all great replacements for the vegan butter.

How to Make Dairy-Free Brownies:

Prep: Grease a 9 x 13 baking dish and preheat the oven to 350F

Combine: In a mixing bowl, add vanilla, melted dairy-free butter, cocoa powder and combine until smooth.

Mix the dry ingredients in a separate large mixing bowl then add them to the butter mixture and stir until well combined.

Add the eggs to the mixture and mix until fully incorporated and the batter is smooth.

Pour the batter into your prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Cool: Let the brownies cool for about 20 minutes (If you can wait that long) and sprinkle with powdered sugar and cut into squares. 

Pro Tips

• Pull your eggs out of the refrigerator ahead of time and bring them to room temperature. This allows you to incorporate the eggs into your batter more easily.
• Don’t over-bake! Sometimes gluten-free goodies can become drier than more traditional versions. These are fudgy, moist brownies as long as you don’t leave them in the oven too long. Better to stop baking a tad too early than a bit too late.

Storing and Freezing

Storing: You can wrap up these heavenly brownies with plastic wrap or foil and let them stay on the counter for 4-5 days without refrigerating.

Freezing: If you have any leftovers at all, you can pop them into an airtight container and freeze them for up to 2 months. If they’re all divided into servings, then you can pull just one (or two) brownies out of the freezer and let it thaw before eating. You can even microwave your brownie for about 20 seconds to give it a fresh-from-the-oven vibe.

Recipe Variations

• Vegan - Swap out the eggs for flax eggs to make this recipe vegan. The result may have a more caramel-ly texture, but they will still be delicious.
• Nut free - Instead of the almond flour, you can use half a cup of the gluten-free flour you already used!
• Sundae - Serve these brownies with dairy-free ice cream and you can have an amazing dairy-free sundae.

More Dairy-Free Recipes to Love:

• Whole 30 dairy-free ranch dressing
• Dairy-free muffins (& gluten-free!)
• Dairy-free snacks for kids
• Dairy-free chocolate frosting
• Easy dairy-free pudding