This post may contain affiliate links. These help support this website.
These dairy-free brownies are by far the best I have ever made! Not only are they dairy-free, but gluten-free too!
They are more like eating fudge because they are so rich and decadent.
Brownies are the perfect chocolate treat, but they are usually loaded with gluten and dairy, traditionally. Here on Chemistry Cachet, we try to take that favorite recipe and turn it into something that can fit your dietary needs.
The reason these gluten-free dairy-free brownies turn out so amazing, is from a little secret ingredient I always add to chocolate. It adds the right amount of moisture to make these fudge like, but also enhances the chocolate flavor.
Be sure to read all the chemist tips below the recipe to make these AWESOME!
My mom is really picky about sweets…she isn’t into anything gluten-free or dairy-free, but she actually said, “These are the best brownies I have ever had!” When I told her they didn’t have any dairy or gluten, she was blown away!
So, if my mom is crazy about this recipe, you know they are good 🙂
Here is the recipe for these decadent gluten-free dairy-free brownies!
- 1/2 cup gluten-free flour baking mix (see notes below)
- 3/4 cup unsweetened cocoa powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cup coconut sugar (or regular granulated)
- 2 large eggs, cold
- 1/2 cup coconut oil, melted and cool
- 1 tbsp vanilla extract
- 2 tbsp brewed coffee, cold
- Preheat oven to 325 degrees.
- Line a 9x9 (or 8x8) baking pan with parchment paper so it hangs over edges (makes it easier to take out). Spray the paper with cooking spray.
- In a large mixing bowl, add in the gluten-free flour, cocoa powder, sugar, baking soda, and salt. Whisk until combined.
- In the middle of the bowl, add in the eggs, oil, and vanilla extract.
- Mix around until almost combined.
- Add in the cold coffee, mix up until just combined. Do not over mix.
- This mixture is very dense like fudge, so drop it in the middle of the baking pan lined with parchment paper.
- Wet your finger tips with warm water and press the brownie batter down into pan so it meets all the edges. If your fingers get sticky, just wet them again.
- Bake 25-30 minutes (more for an 8x8 pan) or until middle is no longer gooey, note that this mixture may look like it is completely done, but that is good. It will firm up as it cools.
- Allow to cool for 30-45 minutes in the pan. Cut into 9 squares and remove from the pan.
- Pop them into refrigerator for a few hours to firm up even more. After this, you can store them in fridge or on the counter in an airtight container.
- Either way, they are delicious!
- Please read chemist tips below for gluten-free flour, the kind I use is a baking mix with the xanthan gum already in it.
Important Chemist Tips for Making these Delicious Dairy-Free Brownies!
When I first started baking gluten-free, I would use an all-purpose gluten-free flour and add xanthan gum to the recipe. You can definitely do that too! Be sure to read these gluten-free baking tips on that. Recently, I have been using this gluten-free flour that has all the xanthan gum in it. Not only does it work better, but it is also more affordable since you don’t have to buy the xanthan gum separate, which can get pretty expensive. I buy it on amazon, a four pack is $15!
Baking gluten-free means you are missing the protein gluten which helps baked goods keep there form. You must have some form of xanthan gum in these brownies so they stay formed. I always use this baking mix flour which is ready to go.
Coffee is my secret ingredient in this. It is amazing the taste difference between the brownies when you don’t add the coffee! You don’t actually taste the coffee, it just really enhances the chocolate flavor.
You might think these brownies aren’t all the way cooked through when you first take them out, but that is what you want. These are very rich and fudge like, so they need to be a little under done. Make sure to allow these to cool COMPLETELY before cutting. I highly recommend popping them into the refrigerator once you cut them and get them out of the pan. This will allow them to form even further.
After that, this can be stored in an air tight container for up to a week on the counter. They will be a little over a week in the fridge.
[Tweet “The BEST incredibly decadent #dairyfree #glutenfree brownies! @chemistrycachet”]
Follow on Facebook | Bloglovin | Twitter | Instagram | Pinterest | Hometalk
Linking with Met Monday and these link parties!
Alexis is an investigative chemist sharing her expertise in cleaning, skincare, gardening, and home hacks. She personally tests out products like the best skincare products or home products then shares not only the science behind how it works, but also her personal results. She is the mom of two living in Texas with her husband. Find her on Instagram for fantastic videos, tips, and behind the scenes.
Oh wow! These look amazing
They are so amazing! The perfect chocolate dessert!
They sound nice
They are so good!
Ah… a way to make Mondays easier – CHOCOLATE! These look delicious – and they would NOT last a week in my house… LOL.
Yes!! Monday’s need chocolate for sure! And these are soooo delicious!
Oh man, so excited about this! I made gluten free, dairy free cookies this weekend and while they didn’t look pretty, they tasted amazing! Can’t wait to try these, I’m a sucker for brownies!
I think you will like these! Such a delicious treat ?
Oh gosh, these are making me really hungry right now! I love that they are gluten and dairy free.
They are such an awesome dairy free and gluten free treat! So addicting 🙂
These look fabulous! I am allergic to egg, but have found using ground flax seed mixed with water is a good substitution. I will have to give this a go! Thanks!
They are super delicious! These can definitely be made egg-free too! The flax version doesn’t work as well, but can definitely be used. We also have some other egg-free subs in this post 🙂 Have a great day!
These look heavenly! Just wondering about the melted, yet cool, coconut oil. As it cools doesn’t it harden back up??Do you use special coconut oil with no taste? I’m pretty sure, but not positive, I will react to coconut oil so I will sub with sunflower oil.
Hi Beth! I always use refined coconut oil for baking so it doesn’t have a taste. Melted, cool coconut oil will take awhile to harden back up depending on the outside temperature. Right now in the summer, mine is always liquid so I don’t have to melt it. In the winter, it firms up because the house is cooler, so I melt it then let it cool so it isn’t warm in the batter. You can definitely sub any oil you prefer to bake with 🙂 They will turn out wonderful either way. These are my families favorite! Hope you enjoy!
Hello! I am from CR and my family and I loved the brownies recipe!! Thanks
So glad you enjoyed it!!