Gluten and Dairy Free Brownies
Rich, fudgy gluten and dairy free brownies with a perfect shiny top and melt-in-your-mouth texture. Made with high-quality cocoa, filled with melty chocolate chips, and tested to perfection using dairy-free butter.
Want to save this recipe?
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 8x8-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 8x8 inch square pan for this recipe.
Nutrition
Calories: 167kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 20mgSodium: 125mgPotassium: 50mgFiber: 2gSugar: 18gVitamin A: 30IUCalcium: 16mgIron: 1mg
Tried this recipe?Rate & comment below!
