Dairy Free Brownies

4.58 from 14 votes
Jump to Recipe

This post may contain affiliate links. Please see my disclosure policy

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. 

Close up of three brownie squares stacked on top of each other, with 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! 

Close up of a brownie square with chocolate frosting, with more brownie squares in the background.

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. 
Overhead view of the ingredients needed for dairy free brownies: a pyrex of almond milk, a bowl of flour, a bowl of sugar, a bowl of cocoa powder, a glass of oil, a bowl of vanilla, a bowl of salt, an egg, and a bowl of coconut oil.

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
  • Egg
  • Vanilla extract – Always use 100% pure vanilla extract.
  • All-purpose flour
  • Salt

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.
A mixing bowl with cocoa powder and a rubber spatula.
  • 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.
A square baking dish filled with brownie batter.
  • 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. 
A rubber spatula spreading chocolate frosting over a pan of brownies.

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. 
A brownie square with chocolate frosting, with a plate of brownies in the background.

Serving Suggestions

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. 

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. 

Side view of three frosted brownie squares stacked on top of each other.

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.

Three brownie squares with frosting stacked on top of each other.
4.58 from 14 votes

Dairy Free Brownies

By Erin
Dairy free brownies are rich, moist, and super chocolatey. They're topped with a smooth and creamy chocolate frosting, and so easy to make.
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 16 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: 1Servings | Calories: 190kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 14mg | Sodium: 77mg | Fiber: 1g | Sugar: 23g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 16 brownies
Calories: 190
Keyword: dairy free brownies, dairy free chocolate brownies
Like this recipe? Leave a comment below!

I created a fun group on Facebook,and I would love for you to join us! It’s a place where you can
share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!

Be sure to follow me on Instagram and
tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS
recipes YOU make!

Be sure to follow me on my social media, so you
never miss a post!

Facebook | Twitter | Pinterest | Instagram 

Did you know there is a Dinners,
Dishes, and Desserts SHOP
? Lots of different E-Books for sale. Or you can buy me a
to say thanks!


About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

Other Recipes You Might Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Yes, I am for sure a sports fan and I adore your Dairy Free Brownies. I loved that you used the Almond Milk and those little footballs are the best!

  2. How adorable! We have a family member on a dairy-free diet for medical reasons and we’re always looking for sweet treats he can enjoy! Definitely trying this recipe for our next party!

  3. I have a real weakness for sweets and these brownies sure do look great! I love Silk alternative milk products! They are a staple in my house. I bet the new chocolate silk almond milk would be amazing in this recipe!!

  4. Erin, this brownies looks BEAUTIFUL and VERY TASTY!! I love that it uses only a few ingredients. Definitely trying this soon!

  5. Made these last night and they were delicious, but I did have a few issues. I didn’t have any vegetable oil, so I used melted Earth Balance in the batter–I think it must bake differently (being solid at room temperature is a clue…) because it stuck to the aluminum foil! I ended up having to flip the whole pan over in order to get them out without serving bits of foil. For the frosting, I felt like it was too liquid, so I added almost a cup of extra powdered sugar and it was still runny and wouldn’t stay on the brownies like in the picture. I used coconut oil for the frosting and had a really hard time getting it to mix properly, so perhaps that was the cause? Anyway, they taste AMAZING and I will definitely try again, this time with a greased pan, veggie oil in the batter, and margarine in the frosting. Thanks for the reccipe!

  6. 5 stars
    These were a success!! First time making dairy free brownies and made them with Gluten free flour too because we are also GF. So good! Used coconut oil instead of vegetable oil for both the batter and the frosting and it turned out perfectly. I didn’t melt the coconut oil but it was the consistency of soft butter when I mixed it in and it worked very nicely! Excited to have a dairy free substitute for GF brownies! Thank you!!

    1. I just like it for ease of taking them out of the pan. You can grab the sides to take the entire pan out once they are cool, and then get nice clean slices. But you could use parchment paper for the same thing, or just straight in the pan works perfectly as well.

  7. Erin I loved your brownie recipe it turned out perfectly well and the brownies were delicious. Thank you for making a milk intolerant persons dream come true. I have suffered with milk intolerance from birth and when I saw your dairy free brownie recipe I had to try it because I love brownies but can’t have milk. So I tried making them yesterday and they were delicious even my lactose tolerant husband loved them. thank you Erin