Dairy Free Brownies

5 from 7 ratings

These brownies are fudgy, decadent and dairy-free! They're made from scratch and use oil instead of butter, which makes them naturally dairy-free & gives them a delicious texture.

Prep Time15

Cook Time23

Additional Time1

Total Time1 38

Course: Dairy Free

Cuisine: American

Servings: 16

Calories: 170kcal

Author: Chelsey White

Ingredients

Dairy Free Brownies

2 large eggs, room temperature 112g
1 cup granulated sugar 200g
1/2 cup flavorless oil - see notes above 170g
2 tsp vanilla extract or vanilla bean paste 8g
1/2 tsp fine salt 2g
1/2 cup all-purpose flour 65g
1/3 cup unsweetened baking cocoa 33g
1/4 tsp baking powder >1g

Optional Mix-Ins

1/2 cup dairy free dark chocolate chips or chunks 88g
1/2 cup chopped nuts 62g

Instructions

Preheat oven to 350°F /175°C and line an 8x8-inch baking sheet with parchment paper. Set aside.
Place 2 large eggs a large bowl and mix on high with a hand mixer or stand mixer. You can also vigorously whisk by hand. Mix for about 30 seconds until the eggs are foamy.
Add in 1 cup of granulated sugar and mix on high for 1 minute. The mixture should get lighter in color and look creamy.
Mix in 1/2 cup oil, 2 tsp vanilla and 1/2 tsp salt on a medium high speed.
Sift in 1/2 cup all-purpose flour, 1/3 cup cocoa and 1/4 tsp baking powder.
OPTIONAL STEP: Add in 1/2 cup dairy free chocolate chunks and 1/2 cup of chopped nuts if desired.
Fold the dry ingredients into the wet ingredients with a rubber spatula. Once mixed the batter should be somewhat thick!
Pour batter into the prepared pan and bake for 22-25 minutes or until a toothpick comes out mostly clean. In my oven the sweet spot is 23 minutes, but every oven bakes a bit differently!
Remove from the oven and cool fully before cutting.

Video

Notes

Making These Dairy Free Brownies in Advance

These dairy free brownies keep at room temperature for up to 3 days. Store them in an airtight container to keep them fresh.

You can also freeze these brownies for up to two months! Freeze them uncut on a sheet pan until they’re firm to the touch, then wrap them in a layer of plastic wrap and then foil.

When you're ready to eat the brownies place them in the fridge overnight, then unwrap and enjoy the following day.

Doubling This Recipe

If you want to double this recipe, go for it! Simply double the ingredients and make as instructed.

Bake a double batch in a 9x13-inch pan at 350 F for 25-30 minutes. They will be slightly thicker but just as delicious!

How To Make The Best Dairy Free Brownies

Be sure your ingredients are at room temperature. It helps them mix together better.
Bake these brownies in a metal pan, not a glass pan! Glass gets hotter than metal pans. If you have to bake these in a glass pan, bake them at 325 F.
Really whip up your eggs and sugar before adding the other ingredients to get crispy tops on your brownies.
Chill your brownies before cutting into them! It will make them much easier to cut.
Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and drip a sharp knife into it. Dry the knife fully, then make a slice. Repeat with each cut and wipe the blade clean after each cut.
If you want to make this recipe in a 9x13-inch pan, double the recipe and bake at 350 F for 25-30 minutes.
To make eggless dairy free brownies, use 2 flaxseed eggs instead.
To make gluten free dairy free brownies, swap in your favorite gluten free flour blend for the AP flour this recipe calls for. Be sure to over-mix your batter and let it sit for at least 30 minutes before baking for best results

Nutrition