These gluten free and dairy free brownies are not just “good for being gluten and dairy free” – they’re truly next-level perfect brownies, period. I originally posted this recipe on my other site, where I shared my original best gluten free brownies recipe using regular butter. Considering the only dairy based ingredient in the recipe is butter, I immediately knew I had to make an equally amazing dairy free version using a plant based butter alternative. I wanted to be sure that substituting dairy free butter wouldn’t compromise on texture, flavor, or that signature shiny, crackly top.
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After testing with dairy-free butter, I was thrilled to discover they came out looking exactly the same as the original. It has the same glossy crust, melt-in-your-mouth texture, and deep chocolate flavor as the original—but without any dairy. The process is simple but specific, so I recommend following the steps as written for best results.
Why These Gluten and Dairy Free Brownies Are Perfect
1. Shiny, Crackly Crust
That iconic bakery-style paper thin crust top is still there, and just as satisfying, even without dairy.
2. Deep Chocolate Flavor
Using the best cocoa powder and chocolate chips makes all the difference. The result is an iconic brownie flavor that doesn’t leave you missing your favorite box mix. Check my original gluten free brownies post for all the details on why I use cocoa powder rather than melted chocolate in this brownie recipe.
3. Easy to Make
This gluten and dairy free brownies recipe has specific yet simple steps that ensure perfect results every time. Just follow my process closely, and you’ll get the ultimate gluten free and dairy free fudge brownies.
Ingredients Breakdown
Dairy Free Butter
Butter is the key to a rich and indulgent brownie. It also contributes to that classic shiny top when mixed with sugar and eggs correctly. I opted for Earth Balance sticks as my dairy free butter of choice, and it worked perfectly!
Granulated Cane Sugar
This recipe uses finely ground sugar, which helps create that beautiful, glossy crust on top while balancing sweetness and structure. I used Domino less processed golden sugar for a slightly healthier option. I do not recommend using sugar free substitutes, coconut sugar, brown sugar or turbinado sugar, as they may result in a grainy texture and won’t provide that beautiful shiny crust.
Avocado Oil
I used avocado oil, but you can use any neutrally flavored oil that is a liquid at room temperature. While 2 tablespoons is called for in my original gluten free brownies recipe, I found reducing the amount to 1 tablespoon in the dairy free version led to better results, keeping the brownies light and melt in your mouth.
Eggs
Beating the eggs together with the salt and sugar is essential for achieving the perfect light texture and crackly top. Aerating the eggs helps provide leavening and structure, as these brownies do not contain any baking powder or soda. Make sure to use room temperature, fresh eggs for best results. After verifying that your eggs are fresh, you can add cold eggs while still in their shells to a bowl of warm water for a few minutes to bring them to room temperature more quickly.
Quick Test for Egg Freshness
Test to make sure eggs are fresh by placing them still in their shells into a bowl of water. If they sink, they are fresh and good to go. If they float, this means they are a bit stale and may not aerate as well for this recipe.
Salt
A small amount of salt enhances the chocolate flavor, making every bite more balanced and delicious.
Vanilla Extract
Vanilla brings out the depth of the chocolate flavor and adds a warm, aromatic touch. It is optional though, so feel free to omit if you prefer the flavor of chocolate brownies without vanilla.
Dutch-Processed Cocoa Powder
This is important and essential to the flavor of the brownies: using high-quality, unsweetened Dutch-processed cocoa powder. I use Guittard Cocoa Rouge cocoa powder which is a higher fat cocoa processed with alkali, with 22-24% cocoa butter content. When looking at different cocoa powder options, you’ll most likely see 10-12% and 22-24% as options. I highly recommend opting for 22-24% for best results in this recipe.
Gluten-Free Flour
A small amount of gluten free flour provides just enough structure without making the brownies too cakey. I recommend a gluten free flour blend that measures cup for cup like regular all purpose flour. I use Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. You may also be able to substitute with regular all purpose flour if you don’t need your brownies to be gluten free, though I haven’t tried this myself.
Chocolate Chips
Make sure to use dairy-free chocolate chips. High-quality dark chocolate chips folded into the batter add bursts of melted chocolate throughout the brownies, making them even more decadent. You can also use a coarsely chopped dark chocolate bar.
How to Make Gluten and Dairy Free Brownies
These steps are important for ensuring your gluten free dairy free brownies come out perfectly. While the process is simple, it is specific for a reason, so don’t skip any steps!
Step 1: Preheat and Prepare
Preheat your oven to 325°F and line an 8×8-inch square metal pan with parchment paper.
Step 2: Melt the Dairy Free Butter and Sugar
Combine the dairy free butter and 1/4 cup of the sugar in a microwave-safe bowl. Heat in 15-30 second increments until melted. Add oil. Stir and then let the mixture cool while you move on to the next step.
Step 3: Beat the Eggs and Sugar
In a separate mixing bowl, beat the eggs and salt together first with an electric mixer for 1-2 minutes. Then add the remaining 1 cup of sugar and continue beating on high speed for another 2-3 minutes until the egg mixture is very pale and creamy. Add the vanilla.
Step 4: Combine Wet Ingredients
Once the melted butter/sugar/oil mixture has cooled down , pour it into the beaten egg mixture, then fold together using a spoon.
Step 5: Add Dry Ingredients
Add the cocoa powder and gluten-free flour, sifting if needed to remove clumps. Fold together gently until a uniform batter forms.
Step 6: Fold in Chocolate Chips
Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
Step 7: Bake
Pour the batter into the parchment lined pan and bake for 28-32 minutes. Remove from the oven and allow to cool before slicing. Use a large sharp knife to make one big cut through the brownies, rather than dragging a smaller knife through them. This method will result in nice clean slices.
Tips for Successful Gluten Free Dairy Free Brownies
1. Use Room Temperature Eggs
This helps them whip up properly, and combine seamlessly with the dairy free butter and sugar, contributing to the shiny crust and a well-incorporated batter. You can add cold eggs while still in their shells to a bowl of warm water for a few minutes to bring them to room temperature more quickly.
2. Don’t Overmix the Batter
After beating the eggs, fold the ingredients together gently just until combined to keep the brownies fudgy and light in texture.
3. Use High-Quality Ingredients
Since this recipe is all about deep, rich chocolate flavor, using high-quality Dutch cocoa powder with 22-24% cocoa butter content and dark chocolate chips makes a huge difference.
Dairy-Free Brownie Flavor Variations
Espresso Brownies
Add 1 teaspoon of instant espresso powder to intensify the chocolate flavor and add a slight mocha flavor.
Sea Salt Brownies
Sprinkle flaky salt on top before baking.
Nutty Brownies
Stir in 1/2 cup of chopped walnuts or pecans to the batter before baking for a nutty crunch.
FAQs
Can I use coconut oil instead of dairy free butter?
No, I recommend using a dairy free butter alternative for best texture and flavor.
Yes, if you don’t need the brownies to be gluten free, you should be able to substitute the gluten free all purpose flour with regular all purpose flour. However I do not recommend substituting with other alternative flours, like almond flour or coconut flour.
I used Earth Balance sticks for the butter, and Bob’s Red Mill Gluten Free 1:1 Baking Flour.
I recommend using finely ground granulated sugar for the best texture (also called caster sugar in the UK). I do not recommend using sugar free substitutes, coconut sugar, brown sugar, raw sugar, or turbinado sugar, as they may not fully dissolve and won’t result in that signature shiny crust. I use Domino less processed golden sugar, which is slightly less fine than caster sugar and still works perfectly.
Store them in an airtight container at room temperature for up to four days or refrigerate for up to a week.
Yes! Wrap them individually in plastic wrap and store in an airtight container in the freezer.
Try This Dairy Free Brownies Recipe!
This gluten and dairy free version is just as incredible as the original— so I just had to give it a permanent spot here on Sarah’s Fit Food too. Whether you follow a gluten-free diet, dairy-free lifestyle, or just want an insanely good brownie recipe, this one won’t let you down.
If you make them, don’t forget to leave a comment and tag me on Instagram—I love to see your bakes!
XO,
Sarah
Gluten and Dairy Free Brownies
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Ingredients
- ½ cup dairy free butter see notes
- 1 ¼ cups granulated cane sugar divided
- 1 tbsp avocado oil
- 2 large eggs room temperature
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup unsweetened Dutch cocoa powder 22-24% cocoa butter content
- ⅓ cup all purpose gluten free flour see notes
- ½ cup dairy free chocolate chips
Instructions
- Preheat and Prep Pan: Preheat your oven to 325°F and line an 8×8-inch square metal pan with parchment paper.
- Melt the Butter and Sugar: Combine the dairy free butter and 1/4 cup of the sugar in a microwave safe bowl and microwave in 15-30 second increments until hot and melted. Add oil. Stir and allow mixture to cool while you move on to the next step.
- Beat the Eggs and Sugar: Beat room temperature eggs and salt together with an electric mixer in a mixing bowl at high speed for 1-2 minutes. Add remaining 1 cup of sugar and beat again on high for another 2-3 minutes until creamy and a very light pale yellow color. Add vanilla.
- Combine Wet Ingredients: Check to make sure the butter/sugar/oil mixture has cooled down – it should feel room temperature if you touch it with your finger. When it is ready, add it to the egg mixture and fold together with a spoon.
- Add Dry Ingredients: Add cocoa powder and flour, and fold together gently until a uniform batter is achieved. Fold in chocolate chips.
- Pour and Bake: Pour batter into the parchment lined pan and spread out evenly with the back of the spoon. Bake for 28-32 minutes. Remove from oven and allow to cool.
- Slice and Enjoy: Slice into 16 squares using a large sharp knife. Enjoy!
Notes
- Dairy Free Butter – 1/2 cup is equivalent to 1 standard stick. I used Earth Balance sticks.
- Granulated Cane Sugar – Make sure to use finely ground sugar. I use Domino less processed golden sugar for a slightly healthier option. I do not recommend using sugar free substitutes, coconut sugar, brown sugar or turbinado sugar, as they may result in a grainy texture and won’t result in that beautiful shiny crust.
- Avocado Oil – Any neutral tasting, liquid-at-room-temp oil works.
- Eggs – Use fresh eggs that have been brought to room temperature for best results. You can add cold eggs (still in their shells) to a bowl of warm water for a few minutes to speed up this process.
- Unsweetened Cocoa Powder – Use high quality Dutch-processed cocoa. I use Guittard Cocoa Rouge cocoa powder which is a higher fat cocoa processed with alkali, with 22-24% cocoa butter content.
- Gluten-Free Flour – I recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. Other gluten free baking blends that measure cup for cup should work. You may also be able to substitute with regular all purpose flour if you don’t need your brownies to be gluten free.
- Pan – I recommend using a dark metal 8×8 inch square pan for this recipe.
Just as good as the original!!
This is my new brownie recipe!! Will never make another one!