Rich, fudgy, and super moist, these dairy free brownies are a hit with everyone. They’re quick and easy to make, don’t have any butter or milk, and are topped with a creamy chocolate frosting.
Is there a sweet treat that’s better than brownies? I sure don’t think so. Whether I want a rich and indulgent dessert or a chocolatey midday snack, brownies always seem to hit the spot. And these moist and tender dairy free brownies are one of my favorite brownie recipes.
These brownies use vegetable or coconut oil in place of butter, and almond milk in place of dairy milk. While many dairy free baked goods are dry and dense, these ingredients make the brownies silky smooth and perfectly soft. They’re topped with a creamy and rich vegan chocolate frosting, and the whole recipe only takes 35 minutes to make. You’re going to love these dairy free chocolate brownies!
Why You’ll Love These Dairy Free Brownies
This is my go-to recipe anytime I’m craving a chocolate baked treat. Here’s why you need to try making these dairy free brownies.
- Quick and easy. This is a simple recipe to make, and it only takes 35 minutes. It uses common and affordable household ingredients, and the instructions are so straightforward.
- Double chocolate. If you’re making brownies, it’s probably because you love chocolate. And the best thing about these luscious and fudgy brownies is that they have two different layers of chocolate. The brownies have a decadent chocolate flavor, and they’re topped with a creamy and smooth chocolate frosting.
- Crowd pleaser. Everybody loves these dairy free brownies. They’re perfect to serve to your family for dessert, or to a crowd at a party or potluck. Kids love them, and even people who eat dairy will think these are some of the best brownies they’ve ever had.
What You’ll Need
Here are all the ingredients you’ll need to make these moist double-chocolate dairy free brownies. Make sure to scroll to the recipe card at the end of the page for the exact amounts of each ingredient.
For the Brownies:
- Vegetable oil – You can also use coconut oil or your favorite dairy free butter.
- Almond milk – Make sure to use unflavored and unsweetened almond milk. You can also use a different type of non-dairy milk if you prefer.
- Cocoa powder – Be sure to use unsweetened cocoa powder.
- Granulated sugar
- Vanilla extract – Always use 100% pure vanilla extract.
- All-purpose flour
For the Frosting:
- Powdered sugar
- Coconut oil – It’s important that the coconut oil be at room temperature. You can also use dairy free butter.
- Cocoa powder
- Almond milk
- Vanilla extract
How to Make Dairy Free Brownies
Here’s how to make these rich and smooth dairy free chocolate brownies with a creamy chocolate frosting. They’re so easy!
- Prep. Preheat your oven to 350F, and line an 8-inch square baking dish with parchment paper.
- Start the batter. Add the oil, almond milk, and cocoa powder for the brownies to a bowl, and mix until smooth.
- Add the egg. Put the egg, sugar, and vanilla in the bowl and mix to combine.
- Pour in the flour. Add the flour and the salt to the brownie batter, and stir until incorporated.
- Add to the pan. Pour the brownie batter into the prepared pan.
- Bake. Bake until a tester comes out mostly clean, about 25-30 minutes.
- Cool. Remove from the oven, and let the brownies cool completely.
- Make the frosting. While the brownies are in the oven or cooling, put all of the frosting ingredients in a bowl, and beat until the frosting is smooth and the desired consistency.
- Frost. Spread the frosting over the cooled brownies, then serve.
Tips for Success
Here are some tricks and tips to try out when you make these dairy free chocolate brownies.
- Use a room-temperature egg. Whenever you’re baking, it’s best to use eggs that are at room temperature. Cold eggs don’t mix quite as well with other ingredients, which can lead to dense and lumpy baked goods. Take your egg out of the fridge about 30 minutes before starting these brownies to ensure that they’re smooth and light.
- Be patient. It’s really tempting to rush this recipe because the dairy free brownies will make your entire house smell amazing. But it’s important to let the brownies cool completely before frosting them, or else the frosting will melt. Also, after frosting the brownies, it’s best to let them rest for 15 minutes or so while the frosting firms up.
- Make vegan. If you want to make these double chocolate brownies vegan, you can easily do that. All you have to do is replace the egg with a flax egg.
- Smack the pan. After pouring the brownie batter into the baking dish, tap it on the counter a few times. This will help spread the batter evenly and remove air bubbles, giving the brownies a better texture.
- Adjust the frosting. Feel free to adjust the frosting to suit your tastes. If the frosting is too thick, just add a little bit more almond milk. And if it’s not sweet enough, add a little more powdered sugar.
- Don’t over-mix. After you add the flour to the brownie batter, carefully mix it in, making sure you don’t over-mix the batter. If you mix the batter for too long or too vigorously, it will make the brownies dense and dry. Mix until all the ingredients are just incorporated.
If I’m eating these brownies during the day, I like to have them with a cup of coffee or a latte. But if I’m having the brownies for dessert, I’ll serve them with a big scoop of ice cream. Here are a few homemade ice creams that I think go perfectly with these decadent dairy free chocolate brownies.
- Chocolate Ice Cream
- Double Cookie Dough Ice Cream
- Cookies and Cream Ice Cream
- Nutella Ice Cream
- Pistachio Ice Cream
- No Churn Mint Chocolate Chip Ice Cream
How to Store Dairy Free Chocolate Brownies
Leftover brownies should be stored in an airtight container or bag. They’ll last at room temperature for 4 days, or in the fridge for 7 days. You can also store the brownies in the freezer for 3 months. I recommend freezing them in a double layer of airtight bags.
More Brownie Recipes
If you love brownies as much as I do, then don’t worry: I’ve got a lot more recipes for you to try! Here are some more of my favorite brownie recipes to bake.
- Peanut Butter Cookie Dough Brownies
- Cake Mix Brownies
- Red Velvet Brownies
- Avocado Brownies
- Turtle Brownies
- Strawberry Brownies
For the Brownies:
- 1/3 cup vegetable oil (coconut oil or dairy free butter will also work)
- 1/2 cup almond milk
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 whole large egg
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
For the Frosting:
- 1 1/2 cup powdered sugar
- 2 Tablespoons coconut oil or dairy free butter, at room temperature
- 1 Tablespoon unsweetened cocoa powder
- 2 Tablespoons almond milk
- 1/2 teaspoon vanilla extract
- Preheat the oven to 350º F. Line an 8-inch square baking dish with parchment paper. If you don't have parchment paper, just grease the baking dish and dust with flour.
- In a large bowl mix together the oil, almond milk, and cocoa powder for the brownies.
- Add in the sugar, egg, and vanilla, and mix until well combined.
- Add the flour and salt. Mix until just combined
- Pour the brownie batter into the prepared pan and make sure it's spread evenly.
- Bake for 25-30 minutes, until a tester comes out mostly clean.
- Remove the brownies from the oven and allow to cool completely.
- While the brownies bake or cool, add all the frosting ingredients to a bowl and beat together until the frosting is the desired consistency. Adjust the sugar if the frosting isn't sweet enough, and add more almond milk if the frosting is too thick.
- When the brownies are cooled, frost them and enjoy.
- Store leftovers in an airtight container at room temperature for 4 days or in the fridge for 1 week.
- Leftovers can also be stored in two layers of airtight bags in the freezer for 3 months.
- To make the brownies vegan, replace the egg with a flax egg.
Serving Size1 Servings
Amount Per Serving Calories 190Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 14mgSodium 77mgCarbohydrates 29gFiber 1gSugar 23gProtein 2g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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