Indulge in a guilt-free treat with our dairy-free brownies recipe. It's fudgy, rich, and incredibly delicious with rich chocolate flavors and chewy edges. Made gluten-free and vegan for a dessert that caters to everyone, regardless of dietary restrictions.
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Craving a sweet treat that's not only delicious but also caters to dietary restrictions? Look no further than our dairy-free brownies. It's the perfect blend of fudgy, chocolatey goodness that's sure to satisfy your chocolate craving, all while being completely gluten-free, dairy-free, and egg-free.
As a long-time home chef, I've always loved the magic of transforming simple ingredients into delightful treats. But when my son was diagnosed with a gluten and dairy intolerance, my baking journey took a new turn. I plunged into the world of gluten-free and dairy-free baking, learning, experimenting, and, yes, even failing at times. But every step was a lesson, and every lesson brought me closer to recipes like this one - a gluten-free brownie that's not just allergy-friendly, but also incredibly delicious and nutritious.
This recipe is more than just a dairy-free dessert; it's a testament to the fact that dietary restrictions don't have to mean compromising on taste or enjoyment. It's an easy, nutritious, and allergy-friendly treat that everyone can enjoy. So, let's get baking and whip up a batch of these delightful brownies!
In fact, it inspired us to create many more gluten and dairy-free recipes, like these delicious dairy-free 15-min energy balls or amazing dairy-free Brazilian cheese balls!
👪Why Your Family Will Love This Recipe
My family absolutely adores this fudgy dairy free brownies recipe, and I have a hunch that your family will too! Here's why:
- Allergy-Friendly: This recipe is gluten-free, dairy-free, and egg-free, making it perfect for those with dietary restrictions or allergies. It's a dessert that everyone can enjoy without worry.
- Nutrient-Rich: Made with ingredients like buckwheat flour, chia seeds, and dates, these brownies are not just delicious but also packed with nutrients. They're a sweet treat that you can feel good about serving to your family.
- Easy to Make: Even if you're a beginner in the kitchen, you'll find this recipe easy to follow. The steps are simple, and the result is a batch of scrumptious brownies that are sure to impress.
- Versatile: This recipe is incredibly versatile. You can easily swap out ingredients based on what you have on hand or your family's preferences. Want to add some nuts for extra crunch? Go for it!
- Deliciously Fudgy: Last but certainly not least, these brownies are incredibly fudgy and rich. They have a deep chocolate flavor that's sure to satisfy any sweet tooth.
So, why not give this vegan gluten-free brownie recipe a try? Your family is sure to fall in love with it, just like mine did!
⏲️ Time-Saving Tips
- Prep Ahead: You can mix the dry ingredients the night before and store them in an airtight container. This way, you only need to mix in the wet ingredients and bake the next day. It makes this an easy recipe to follow.
- Double the Recipe: If you have a larger baking pan, consider doubling the recipe. You can freeze any extra dairy-free brownies and have a ready-made treat for later.
- Use Pre-Chopped Dates: If available, use pre-chopped dates to save time. Just make sure they're still soft and not too dry.
- Clean As You Go: To save time on clean-up, try to wash dishes and tidy up as you go. This way, you won't be left with a pile of dishes after your baking session.
🍽️Brownie Types: Fudgy vs. Chewy vs. Cakey
If there's one thing that can spark a heated debate among dessert lovers, it's the question of what makes the perfect brownies. Some like it fudgy, some prefer it chewy, and others love a good cakey brownie. But what's the difference?
Fudgy Brownies: These are the densest type of brownies. They're incredibly rich and moist, with a fudgy texture, hence the name. The secret to a good fudgy brownie is using more fat (in our case, coconut oil) and less flour. Our dairy-free brownie recipe falls into this category, offering a decadently rich and gooey treat that's sure to satisfy your chocolate cravings. In my opinion these make the best bronwies!
Chewy Brownies: Chewy brownies strike a balance between fudgy and cakey. They're moist and dense like fudgy brownies, but have a little bit of a chew to them, thanks to the addition of an extra egg or two. You can make a chewy brownie with no egg by combining nut butter, maple syrup, and cocoa powder, or using aquafaba (recipe coming soon!). They also usually contain a bit more flour than fudgy brownies, but not as much as cakey ones.
Cakey Brownies: These are for the folks who like their brownies to have a more cake-like texture. Cakey brownies contain more flour and a leavening agent like baking powder to give them a light, airy texture. They're less dense than fudgy or chewy brownies and often have a crumbly top.
So, whether you're team fudgy, chewy, or cakey, there's a brownie out there for everyone. And the best part? You can experiment with different recipes and baking techniques to find your perfect dairy-free brownie match
🍫Ingredients
Craving a sweet treat that's both delicious and diet-friendly? Here are the main and simple ingredients you'll need to make our dairy free brownies:
Dry Ingredients
- Bob's Red Mill gluten-free flour: This is my go-to for gluten-free baking. It's versatile and gives gluten-free brownies a great texture.
- Buckwheat flour: Don't be fooled by the name, buckwheat is gluten-free and adds a rich, earthy flavor to our brownies.
- Cacoa powder: This is where our diary-free brownies get their deep, chocolatey flavor from.
- Dark chocolate chips: Because what's a brownie without some extra chocolate? Just ensure they are dairy-free chocolate chips.
- Cinnamon: A hint of cinnamon adds a warm, comforting note to the brownies.
- Baking powder & baking soda: These are our leavening agents that give the brownies their rise.
- Salt: A pinch enhances all the other flavors.
Wet Ingredients
- Dates: These are our natural sweeteners and also add a lovely chewy texture.
- Ground chia seeds: A great egg substitute, plus they add some extra fiber.
- Boiling water: This helps to soften the dates and chia seeds.
- Coconut oil: This keeps our diary-free brownies moist and adds a subtle coconut flavor and acts as a butter alternative.
- Coconut or brown sugar: A healthier alternative to regular sugar, and you can adjust the sweetness to your liking.
- Vanilla extract: For that classic, sweet aroma.
For full quantities, see the recipe card below.
💡Recipe Tips
- Quality of Ingredients: Always use high-quality ingredients. The flavor of your fudgy brownie heavily depends on the cocoa powder and chocolate chips you use. Opt for a good brand and check the expiration date for the best results.
- Gluten-Free Flour Blend: Using a blend like Bob's Red Mill gluten-free flour can give your gluten-free brownies a great texture. It's a reliable choice for any gluten-free baking.
- Don't Overmix the Brownie Batter: Once you add the dry ingredients to the wet, mix just until you see no more flour streaks. Overmixing can lead to brownies that are more cake-like than fudgy.
- Check for Doneness: Gluten-free baked goods can look done when they're not, so start checking your brownies a few minutes before the recipe suggests. The toothpick test is a reliable way to check for doneness. It should come out with a few moist crumbs but not wet batter.
- Cool Completely: It's important to let your brownies cool completely before cutting. They continue to cook and set as they cool, so this step is crucial for achieving the perfect texture.
👩🏽🍳Step-By-Step Instructions for Dairy-Free Brownies
Step 1: Preheat your oven: Start by preheating your oven to 350 degrees. While it's heating up, oil a brownie or cake pan or line it with parchment paper. This ensures your brownies won't stick to the pan.
Step 2: Mix the dry ingredients: In a large bowl, combine all the dry ingredients to make your gluten free brownie mix. Make sure they're well mixed. This ensures the leavening agents are evenly distributed so your brownies rise perfectly.
Step 3: Prepare the date mixture: Place the dates, chia, and hot water in a small blender and let it sit for 5 minutes. This allows the dates and chia to soften. Then add in the coconut oil and blend until smooth.
Step 4: Combine the wet and dry ingredients: Add the date mixture, along with the coconut sugar, and vanilla to the dry mixture. Stir until well combined. The brownie batter should be smooth and thick.
Step 5: Add the chocolate chips: Stir in half of the chocolate chips. This adds a delightful chocolatey surprise to every bite.
Step 6: Pour the brownies: Pour batter into your prepared baking pan and smooth the top with a spatula. Add the remaining chocolate chips on top.
Step 7: Bake The brownies: Then bake for roughly 30 minutes or until a toothpick or fork comes out clean. Be careful not to overbake as this can dry out your dairy free brownies.
Cool and serve: Let your baked brownies cool completely in the pan. This makes them easier to cut. Once cool, cut into squares and serve. Enjoy your delicious, fudgy, gluten-free, dairy-free brownies as is or better yet add a scoop of ice cream!
🍪Substitutions & Variations
Before we dive into our delicious dairy-free brownies, let's talk about flexibility in the kitchen. Sometimes, you might not have all the ingredients on hand, or you might need to cater to different dietary needs. Here are some possible substitutions for the main ingredients in our recipe:
- Bob's Red Mill Gluten-Free Flour: You can substitute this with another gluten-free flour blend. Just ensure it has xanthan gum, which helps with the texture.
- Buckwheat Flour: Some other great gluten-free options are quinoa flour or amaranth flour. These will give similar results. Alternatively, if you are in a pinch just add in the same quantity of your main flour.
- Cocoa Powder: Carob powder can be used as a substitute for cocoa powder. It's naturally sweet and low in fat!
- Dark Chocolate Chips: You can substitute dark chocolate chips with semi-sweet chocolate chips or carob chips for a caffeine-free option.
- Dates: Prunes, raisins, or dried figs can be used as a substitute for dates. They all add a similar sweetness and texture, however, the flavor will change.
- Chia Seeds: Ground flaxseeds can be used as a substitute for ground chia seeds. They both have the ability to thicken and bind ingredients.
- Boiling Water: Hot almond milk or another dairy-free milk can be used as a substitute for boiling water to add more creaminess to the brownies.
- Coconut Oil: You can substitute coconut oil with other plant-based oils like olive oil or avocado oil or vegan butter. Keep in mind that this will alter the flavor of your brownies, so I recommend using coconut oil if possible.
- Coconut Sugar: You can substitute with other natural sweeteners like honey, agave nectar, or maple syrup. If you want to keep it low-glycemic, you can use stevia or erythritol.
- Vanilla Extract: You can substitute vanilla extract with maple syrup or honey for a different kind of sweetness. If you want to keep the vanilla flavor, you can use vanilla bean paste or vanilla powder.
Remember, when substituting ingredients, the taste and texture of the recipe might slightly change. It's always a good idea to do a test run before serving to guests!
🥡Storaging Dairy-Free Brownies
Room Temperature: Once your brownies have completely cooled, you can store them at room temperature. Keep them in an airtight container to maintain their fudginess. They should stay fresh for about 3-4 days. If your house is particularly warm, consider refrigerating them instead to prevent them from becoming too soft.
In the Fridge: If you prefer your gluten-free brownies a bit more on the firm side, or if you want to extend their shelf life, the fridge is your friend. Stored in an airtight container, your dairy-free brownies can last for up to a week in the fridge. Just let them come to room temperature before serving for the best texture and flavor.
In the Freezer: For longer storage, these brownies freeze beautifully. Wrap individual brownie squares in plastic wrap and then place them in a freezer bag. They can last for up to 3 months in the freezer. When you're ready to enjoy one, just let it thaw at room temperature or give it a quick zap in the microwave.
❔FAQ
In this specific recipe, we've used a combination of ground chia seeds and boiling water as an egg substitute. This mixture acts as a binder, much like eggs would in a traditional recipe.
Yes, you can use different types of gluten-free flour blends for this fudgy brownie recipe. However, the texture and taste might slightly vary depending on the blend you use. I suggest you stick with the flour suggested for this recipe to ensure best results.
Gluten-free baking can be a bit tricky, and sometimes the brownies might turn out dry or crumbly. This could be due to a few reasons. One common issue is overbaking. Make sure to start checking your brownies a few minutes before the recipe suggests. Another reason could be the flour blend. Different blends absorb moisture differently, so make sure to follow the recipe exactly. If your brownies are consistently dry, you might want to try adjusting the amount of liquid in the recipe.
If your brownies didn't rise properly, it could be due to the leavening agents. Make sure your baking powder and baking soda are fresh. Also, ensure they're well mixed with the other dry ingredients before adding the wet ingredients. Another potential issue could be overmixing the batter. Once you add the dry ingredients to the wet, mix just until you see no more flour streaks. Overmixing can lead to brownies that are more cake-like than fudgy.
🥣Make this next…
I hope you enjoyed this chocolate lovers dairy free brownie recipe! If you are looking for more dairy-free desserts or gluten-free recipes be sure to check out these:
Thanks for reading and make sure to follow me on Pinterest or over on Instagram if you want to see what we are up to :0).
Until then, tchau
📖 Recipe
Easy Dairy-Free Browniess (Gluten-Free, Vegan)
Equipment
- 1 Blender
Ingredients
Dry Ingredients
- 1 cup Bob's Red Mill gluten-free all-purpose flour
- ¼ cup buckwheat flour
- ½ cup dark chocolate chips
- ⅓ cup cocoa powder
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 ¼ cup boiling water
- ½ cup dates pitted
- ½ cup coconut oil
- ¼ cup ground chia seeds
- ⅓ cup coconut sugar
- 1 tablespoon vanilla extract
Instructions
- Start by preheating your oven to 350 degrees. While it's heating up, line a cake pan with parchment paper for easy removal.
- Next, place the dates, chia, and hot water in a small blender and let it sit for 5 minutes. This allows the dates and chia to soften. Then add in the coconut oil and blend until smooth.
- Meanwhile, mix your dry ingredients. In a large bowl, combine all the dry ingredients. Make sure they're well mixed but don't overmix.
- Next, add the date mixture, along with the coconut sugar, and vanilla to the dry mixture. Stir until well combined. The brownie batter should be smooth and thick.
- Stir in half of the chocolate chips. This adds a delightful chocolatey surprise to every bite.
- Pour the batter into your prepared baking pan and smooth the top with a spatula. Then add in the remaining chocolate chips. Then bake for roughly 20-25 minutes or until a toothpick or fork comes out clean.
- Let the brownies cool completely in the pan. This makes them easier to cut. Once cool, cut into squares and serve.
3m 8210 mask says
It wrote his ideas while reading the post amazingly::)
Best regards,
Thomassen Henneberg
Resonance of a singing bowl says
looks yummy
atmytable says
Thank you !!
bakedcupcakes says
WOW! MIND BLOWING!! THIS IS SUCH A GREAT RECIPE, YOUR BROWNIES LOOK SO FLUFFY AND JUST HELLA MOUTH WATERING, BTW I AM 13 AND I AM BAKING FROM WHEN I WAS EIGHT AND I LOVE IT AND THROUGHOUT MY JOURNEY, I FAILED LIKE MISERABLY BUT I DIDN'T GIVE UP AND I WOULD SAY THAT THERE ARE A FEW THINGS THAT I DO KNOW HOW TO BAKE. WISH YOU A LOT OF LUCK AND SUCCESS FOR YOUR FUTURE
. MUCH LOVE ♥
Laiba
atmytable says
Wow baking since you were 8! That is amazing. Thank you so much for your lovely comment and I wish you lots of luck and happiness!