Dense, fudgy brownies all without any gluten or dairy. This classic cholately treat comes together easily with one bowl and a spatula and will be on repeat with it’s perfect texture. This dessert is also free of: fish, shellfish, peanuts, tree nuts and sesame, with a soy-free option too.
WHAT MAKES THESE BROWNIES SO GOOD?
If me making them twice in one week because we gobbled them up so fast doesn’t tell you they’re good, then…I guess I need to look for another way. I mean, we almost fight for the last one. The top and corners have that nice crispy crunch to them and the interior is this fudgy, rich center that your teeth just melt into. They’re all the things brownies should be, without having two key ingredients: milk products and gluten. By using eggs, PLUS two extra egg yolks, it makes the batter extra thick leading to fudge-a-licious brownies.
HOW ARE THESE DAIRY FREE?
These brownies are dairy free by using dairy-free butter and dairy-free chocolate chips. Everything else is naturally dairy free.
HOW ARE THESE BROWNIES GLUTEN-FREE?
These brownies are gluten-free by using all purpose gluten-free flour. All of the other ingredients are naturally gluten-free (though you should always double check every single ingredient’s label, because certain brands have been known to sneak gluten containing ingredients in.)
For flours, I like to use the inexpensive Walmart Brand: Great Value All Purpose Gluten-free Flour. Another great option is King Arthur’s 1:1 baking flour. I haven’t tried any flours outside of those and caution you not to do so. Each brand uses unique ratios and grains to make their all purpose flour and it could throw the texture off.
WHAT DAIRY FREE BUTTER DO I USE?
I like to use Country Crock’s Plant Butter with Olive Oil.
WHAT DAIRY FREE CHOCOLATE CHIPS SHOULD I USE?
I’m DEVESTATED that Costco stopped making their Kirkland Semi Sweet chocolate chips as I feel those were best. If they ever come back, RUN and grab some. I don’t have a brand I’m married to outside of that. Since Costco stopped making my favorite, I tend to switch between: Endangered Species Chocolate Premium Oat Milk Baking Chips 55% cocoa, Enjoy Life Semi-Sweet Mini Chips and Ghiradelli Non-Dairy Dark Chocolate Chips for Baking. I get whatever is on sale and just add it to a large bag of chocolate chips. I find this helps round out the flavor and helps keep costs down. I shake it good and then I have a good assortment of brands and shapes.
As you can see from my photos, my brownies are a lighter color, as I’ve always enjoyed a more “‘milk chocolate” version. You can use a darker chocolate, like Enjoy Life Allergy Friendly Dairy-Free Dark Chocolate morsels and a darker cocoa powder if you prefer a darker chocolate.
WHAT IF I NEED THESE GLUTEN-FREE DAIRY-FREE BROWNIES TO BE SOY FREE TOO?
If you need these to be soy-free as well, I’d recommend using Earth Balance’s soy-free buttery sticks and using a soy-free chocolate chip like Enjoy Life.
WHAT COCOA POWDER DO YOU USE?
Because we are fine with may contain statements (talk to your doctor about your own level of severity you need to go by), we use the Great Value Baking Cocoa’s Unsweetened Cocoa Powder. Feel free to use whatever brand you feel most comfortable with. Just make sure it’s not hot cocoa mix (like the sweetened drink powder) and baking cocoa. I’m not picky about if it’s Dutch pressed or not.
WHAT TOOLS DO I NEED FOR THES BROWNIES?
You can literally just use a spatula and a mixing bowl and do it by hand, as show in the video. Or, you can use a stand mixer, like a Kitchenaid. Whichever you prefer.
You will also need measuring spoons and cups and hot pads.
WHAT PAN SHOULD I BAKE IT IN?
I can’t stand the rounded corners of a glass pan, because then someone gets a wonky brownie. Corners are meant to be cherished. So, I love my rectangular baking pan that has perfectly flat corners so everyone wins. I’d highly recommend it if you frequently bake cakes and brownies.
CAN YOU FREEZE THESE BROWNIES?
If you can’t eat an entire 13×9 and don’t want these delectable brownies to go to waste, or you want to make them ahead of time, you should be able to freeze them as with traditional brownies (again, see above that we fight for the last one so I haven’t been able to try this out.)
I’d recommend wrapping the cooled brownies in plastic wrap and then placing inside a zip top freezer safe bag.
When you’re ready to eat them, simply unwrap them and keep them room temperature until they’re thawed.
DO YOU HAVE A GLUTEN-FREE VEGAN BROWNIE?
I do! If you cannot have eggs, I have a great gluten, dairy and egg free brownie recipe that has over 50 reviews with 4.5 stars. People rave about them saying, “these are fantastic!!!!!!” They use flax eggs.
I also use a similar recipe to make my gluten-free vegan brookies that are a fun mix of chocolate chip cookies on top of brownies for a two-in-one treat. And if you like a triple layer with marshmallows, try my gluten-free vegan Mississippi Mud Brownies.
CAN I ADD IN MIX-INS?
Yes you can. I’d shoot for around 2 cups. You could add in more chocolate chips, walnuts…you name it. I like smooth brownies and my son has food allergies to nuts so we don’t use them. Use whatever add-ins you’d like.
IS THERE A VIDEO SHOWING HOW TO MAKE IT?
Yes, there is! The video should auto populate with this post. If it doesn’t, it’s embedded into the recipe box, or you can watch it on my YouTube channel (be sure to subscribe!).
DO YOU HAVE ANY OTHER GLUTEN-FREE AND DAIRY-FREE CHOCOLATE RECIPES?
Why yes I do! In fact, all 300+ recipes on my site are gluten-free with only a handful having dairy. Try some of these other bakes:
- Flourless Chocolate Torte
- No Bake Vegan Chocolate Cheesecake
- Allergy Friendly Chocolate Cupcakes (top 8 free!)
- Gluten Free and Dairy Free Triple Chocolate Pie
- S’mores brownie bars
Gluten Free Dairy Free Brownies + VIDEO
Dense, fudgy brownies all without any gluten or dairy. This classic cholately treat comes together easily with one bowl and a spatula and will be on repeat with it's perfect texture. This dessert is also free of: fish, shellfish, peanuts, tree nuts and sesame, with a soy-free option too.
Ingredients
- 20 Tablespoonsย dairy free butter (2 and 1/2 sticks)
- 1ย cup dairy freeย chocolate chipsย
- 1ย cup brown sugar
- 1 and 1/2ย cup granulated sugar
- 4ย large eggs + 2 egg yolks
- 1ย TBSPย vanilla extract
- 1ย teaspoonย salt
- 2/3ย cup unsweetened cocoa powder
- 1 and 1/2 cups gluten-free all purpose flour, with xanthan included (see notes)
Instructions
- Preheat oven to 350 degrees. Grease a 13x9 rectangular pan with non-stick spray and set aside.
- In a large microwave bowl, add your dairy-free butter and chocolate chips. Melt in your microwave 30 seconds at a time, stirring after each set until the chocolate chips are melted.
- Add in your sugars and stir well.
- Add in your eggs and egg yolks and whisk well.
- Add in your cocoa powder and stir.
- Add in your flour and stir. The batter will be very thick and you'll need to make sure you stir it well and scrape the sides and bottom to incorporate everything.
- Spread evenly into your greased pan.
- Bake for 30-35 minutes, or until the edges are set and the middle is done as much as you like (some may like it a little less or a little more depending on how fudgy you like them).
- Allow to cool before cutting into them.
- Store room temperature, covered tightly.
Notes
For substitutions and FAQs read above the recipe.
*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family.
**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 242Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 86mgSodium: 216mgCarbohydrates: 24gFiber: 1gSugar: 19gProtein: 3g
DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. WHILE YOU’RE THERE, BE SURE TO CHECK OUT MY OTHER DAIRY-FREE GLUTEN-FREE RECIPES.
Hi! I’m Megan, a mom to four kids, two with multiple food allergies & one with EOE. I’m a published cookbook author that constantly tweaks recipes to make them allergy friendly–it’s an addiction. I share every recipe & tip with the hope that they help you as you manage your food allergies & dietary restrictions. You can still be awesome, even with food allergies!
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