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Home » Easy Gluten-Free Desserts

Fudgy Gluten-Free Sugar-Free Brownies (Dairy-Free)

Updated: Nov 26, 2024 | Published: Oct 26, 2019 | by Patricia Granek | 9 Comments

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Perfectly fudgy gluten free sugar-free brownie recipe with a rich chocolate flavor and crackly top. An allergy-friendly brownie recipe —perfect for any chocolate lovers craving a guilt-free treat without refined sugars!

Stack of chocolate fudgy gluten and sugar free brownies topped with chocolate chips.

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Jump to:
  • 👪Why You'll Love These Brownies
  • 🍫Simple Ingredients List
  • 🔁Ingredient Substitutions
  • 👩🏽‍🍳Step-By-Step Instructions
  • 💡Brownie Tips:
  • 🍪Recipe Pairing Suggestions
  • 🥡Storage Instructions
  • ❔FAQ
  • 📖 Recipe

✋🏼E aí, pessoal! Hey there, friends!

Today, I’m excited to share another healthy baking recipe with all of you! Our favorite gluten-free sugar-free brownies! These brownies are rich in chocolate flavor, with a perfect fudgy texture and a crackly top that gives you the indulgence of a classic brownie—without the guilt.

Sweetened naturally with dates and maple syrup, they satisfy your cravings while being allergy-friendly and packed with wholesome ingredients. What makes this recipe unique is that it’s the perfect balance of flavor and nutrition. Unlike many brownies that rely on refined sugars, these are naturally sweetened and made with brain-boosting ingredients like chia seeds and buckwheat flour—so you can feel good about every bite. Plus, the texture is spot on—dense, fudgy, and everything you want in a brownie.

This recipe came out of my own journey to create a dessert that my family would love and that I could feel good about serving. After our experience with food allergies, I knew I needed a reliable, healthy treat that could satisfy everyone’s sweet tooth. Years of testing led me here, and I’m so glad it’s become a family favorite.

For more allergy-friendly, delicious treats, check out my recipe for vegan chocolate mousse—it’s another go-to in our house!

👪Why You'll Love These Brownies

  • Perfectly Fudgy Brownies: Our gluten-free sugar-free brownies have the ultimate fudgy texture—dense and gooey, with a crackly top that gives every bite a perfect balance of softness and slight crunch.
  • Naturally Sweetened: Sweetened with dates and maple syrup (optional), these delicious brownies deliver a deep, rich chocolate flavor without the refined sugar, making them a healthier option that doesn’t compromise on taste.
  • Nutrient-Packed: Made with buckwheat flour and chia seeds, these perfect brownies are not only delicious but packed with nutrients—giving you a treat that’s both indulgent and nourishing.
Close up of chocolate brownies made wtih gluten free flour and no sugar. The brownie is fudgy and has a layer of chopped chocolate on top.

More Healthy Treats -No Refined Sugar:

  • Creamy High-Protein Chocolate Mousse
  • Healthy Bliss Balls for Kids
  • Detox Island Green Smoothie
  • High Protein Granola

🍫Simple Ingredients List

Here’s everything you need to make these sugar-free brownies with a perfectly fudgy texture and rich, chocolatey flavor. Each ingredient plays a key role in creating the best gluten-free brownies!

Ingredient  for making vegan dairy free brownies. Ingredients include gluten free flour, buckwheat flour, coconut oil, sugar, vanilla, chai seeds, baking powder, baking soda, and salt.
  • Gluten-Free All-Purpose Flour: A versatile base for our brownies. I recommend a high-quality gluten-free flour blend like Bob’s Red Mill for a soft texture without compromising on structure.
  • Buckwheat Flour: Despite the name, it’s naturally gluten-free! This adds a slightly nutty flavor and helps the brownies stay moist.
  • Unsweetened Cocoa Powder: The heart of these dairy-free brownies, cocoa powder gives a deep, rich chocolate flavor.
  • Sugar Free Dark Chocolate Chips: Because what's a brownie without some extra chocolate? Just ensure they are both sugar-free and dairy-free chocolate chips.
  • Dates: The secret to healthy brownies! Dates provide natural sweetness, moisture, and a delightful chewiness, eliminating the need for added sugar.
  • Maple Syrup (optional): A touch of maple syrup complements the dates, creating a subtle caramel-like sweetness without adding refined sugar!
  • Ground Chia Seeds: Our egg replacer helps bind our recipe together.
  • Coconut Oil: Gluten-free baking is all about moisture; this is another great ingredient that will add moisture while replacing butter for a dairy-free brownie alternative.
  • Cinnamon: A hint of cinnamon adds a warm, comforting note to the brownies.
  • Baking Powder & Baking Soda: Our leavening agents help the brownies achieve perfect rise and balance.
  • Salt: Enhances the sweetness and brings out the chocolate notes.

For full quantities, see the recipe card below.

⚠️Cross-Contamination Note: If you’re baking for someone with celiac disease, check that your gluten-free flour blend, baking powder, and chocolate chips are certified gluten-free to avoid cross-contamination.

🔁Ingredient Substitutions

When making substitutions, remember that the texture and flavor may vary slightly, but here are some tested alternatives that will work for you gluten-free sugar-free brownies.

  • Gluten-Free All-Purpose Flour: You can use another gluten free flour blend (1:1 ratio). Just watch the moisture level and adjust as needed.
  • Buckwheat Flour: Oat flour, almond flour, or gluten-free flour blend can all be used as a substitute.
  • Dates: If you don’t have dates, try prunes or raisins for similar sweetness and moisture.
  • Chia Seeds: Ground flaxseeds are a great substitute (especially as an egg replacer) and can be used to make a flax egg.

👩🏽‍🍳Step-By-Step Instructions

Step 1: Preheat Oven:

Preheat your oven to 350°F (175°C). Grease a brownie pan or line it with parchment paper to prevent sticking. This ensures your gluten-free sugar-free brownies come out easily.

Step 2: Mix Dry Ingredients:

In a large mixing bowl, combine all the dry ingredients for your gluten-free brownie mix. Stir well to ensure the leavening agents are evenly distributed for perfectly risen brownies.

A glass bowl of dry ingredients for making vegan brownies being mixed together.

Step 3: Prepare Wet Ingredients:

In a blender, combine hot water, pitted dates, and chia seeds. Let them sit for 5 minutes to soften the dates, and allow the chia seeds to gel. Add coconut oil (and maple syrup if using) and blend until smooth.

Tip: Make sure your coconut oil is at room temperature for easier mixing.

A blender with boiling water, chia seeds and pitted dates. the image is to show how use dates and chia to make an eggless borwnie, or a brownie with no eggs.
A blender with the wet ingredients for brownie batter. The image is to show what it should look like, the batter should be very creamy and have no lumps.

Step 4: Combine Wet and Dry Ingredients:

Add the wet mixture to the dry mixture and stir until fully combined. The gluten-free sugar-free brownie batter should be smooth and thick (see image).

A glass bowl with bornwie batter being mixed together.
Brownie batter that has just been mixed to show what the texture of the batter should look like. It should be creamy without any texture but thick.

Step 5: Fold In Chocolate Chips:

Add half of the sugar-free chocolate chips to the batter and gently fold them in. Be careful not to overmix—this keeps the dough slightly wet and sticky for the best fudgy texture.

A glass bowl with gluten free dairy free brownie batter inside topped with choclate chips on top that is about to be mixed in.
A glass bowl full of mixed dairy free brownie batter ready for the oven. The batter has chocolate chips mixed in.

Step 6: Add To Brownie Pan:

Pour the brownie batter into your prepared pan and smooth the top with a spatula. Sprinkle the remaining chocolate chips on top for that extra chocolatey finish.

A pan of raw dairy free in a pan about to be cooked showing what the batter should look like in the pan.
Chopped up chocolate chips.

Step 7: Bake:

Bake in the preheated oven for 18-25 minutes, depending on the size of your pan. The brownies are done when they have a crackly top, a golden-brown color, and a toothpick comes out clean. Be careful not to overbake as this can dry out your gluten-free sugar-free brownies.

A closeup of a clean toothpick. The toothpick is to show that when cooking dairy-free brownies, the brownies are ready when the toothpick comes out clean.
Cooked dairy-free brownies in a cake pan. The brownies are cut into squares and topped with chocolate chips.

Cool and serve:

Allow the gluten-free sugar-free brownies to cool completely in the pan. This makes them easier to cut. Once cool, slice into squares and serve. Enjoy your fudgy brownies as they are, or for an extra treat, add a scoop of ice cream!

A cooking pan with fudgy brownies inside. The brownies are cut into squares and sitting on a cooling rack on a table.

💡Brownie Tips:

  • Right Flour Matters: Bob's Red Mill gluten-free blendMill works best. It's less thirsty than others, meaning you won't end up with dry brownies.
  • Moisture is Key: Gluten-free flour can be a bit tricky since it tends to dry out. Your batter should feel wet and sticky before it goes into the oven. If it looks dry, you might want to add a splash of more water or oil.
  • Temperature Matters: Ensure your wet ingredients are still warm when adding them in. Cold ingredients can lead to a batter that's too thick and hard to mix properly, affecting that fudgy texture.
  • Avoid Overmixing: Mix until the dry ingredients are just incorporated so you get the best brownies with a crackly top.
  • Toothpick Test: Check doneness with a toothpick—it should have a few crumbs attached.
  • Let Them Cool: Wait until completely cool before slicing to get clean cuts and the best texture.
  • Quality Ingredients: High-quality cocoa and chocolate chips make all the difference in flavor.

🍪Recipe Pairing Suggestions

Looking for the perfect pairings for your Gluten-Free Sugar-Free Brownies? Try these delicious recipes to complement your brownies and complete the treat experience:

  • Creamy Oat Milk Hot Chocolate: A cozy, dairy-free hot chocolate that pairs perfectly with the rich, fudgy texture of these brownies.
  • Refreshing Smoothies: Balance the sweetness of the brownies with a nutrient-packed berry smoothie for a delicious contrast.
  • Cherry Mango Popsicles: A refreshing, fruity popsicle that's the perfect balance to the richness of your gluten-free sugar-free brownies. A light, sweet treat to cool off!
  • Healthy Bliss Balls: A healthier, bite-sized dessert that adds a fun, energy-boosting complement to your brownie experience.
  • Layered Oat Milk Chia Pudding (with Peanut Butter & Honey): A protein-packed dessert with a hint of sweetness from honey that complements the brownies perfectly.
  • A close-up view of a raspberry and blueberry smoothie garnished with fresh mint, raspberries, and a blueberry, showcasing the vibrant colors and fresh ingredients in a clear glass.
    Healthy Blueberry and Raspberry Smoothie (Dairy-Free, No Banana)
  • Image of 2 cups with layers of vanilla and chocolate chia pudding with peanute butter and maple syrup.
    Layered Oat Milk Chia Pudding (Vegan Parfait Cups)
  • A top view of cherry mango popsicles with alternating stripes of yellow and red, arranged on crushed ice with scattered whole cherries and mango cubes.
    Easy Cherry Mango Popsicles (Gluten-Free, Vegan)
  • A close-up view of a single chocolate bliss ball in sharp focus, with a rich, moist texture visible, suggesting it's made from a mix of healthy ingredients. It stands out against the backdrop of other cocoa-dusted bliss balls, which are slightly out of focus. Crumbs of cocoa powder scattered around the wire rack and walnuts on the parchment paper indicate the handmade process of creating these healthy treats for kids.
    Healthy Bliss Balls for Kids (No-Bake, Gluten-Free)
Human hand holding a slice of fudgy brownies with a bite taken out. The images shows the fusgy gooey texture of the interior of these gluten suagr free brownies.

🥡Storage Instructions

  • At Room Temperature: Keep your cooled gluten-free sugar-free brownies in an airtight container for 3-4 days. If your house is particularly warm, refrigerate them instead to prevent them from becoming too soft.
  • In the Fridge: For firmer brownies or to keep them longer, refrigerate in an airtight container for up to a week.
  • Reheating Brownies: To revive the just-baked warmth and texture, microwave a brownie for 10-15 seconds or warm in a preheated oven at 350°F (175°C) for a few minutes.

❔FAQ

Can I substitute the gluten-free flour blend with almond flour?

Yes, but keep in mind that almond flour has a different absorption rate. Start with less and add more as needed to achieve the right batter consistency.

Why did my gluten sugar free brownies come out dry?

Dry brownies can result from overbaking or not enough moisture. Ensure you’re using the right amount of wet ingredients, and check the brownies a few minutes before the timer goes off to avoid overbaking. If the batter looks dry, add a bit more water or coconut oil next time.

My brownies didn’t rise. What went wrong?

Gluten-free sugar-free brownies rely on baking powder or soda for lift. Ensure your leavening agents are fresh and correctly measured. Also, avoid overmixing once they're added to the batter.

The center of my brownies seems undercooked. What should I do?

Gluten-free sugar-free brownies can be tricky to bake evenly. If the center is undercooked, lower your oven temperature and extend the baking time, covering the top with foil if necessary to prevent burning.

Angled close up of sqaures of gltuen free bronwies cooling on a wire rack. The brownies are made without sugar and the image shows the gooey texture.

🌟 Loved our gooey brownies recipe? Let us know! I’d be thrilled if you could leave a comment, star rating, or share this recipe. Your feedback helps support and improve AtMyTable and helps others discover new favorites. Or come chat with me on Facebook or Instagram!

👋🏼Até logo, amigos! Keep savoring every bite and don’t forget—life’s better with a little flavor and fun. Até a próxima!

📖 Recipe

Close up of a stack of gluten sugar free brownies sitting on a wire rack ready to be eaten. The imgaes shows the fluffy fudgy texture if the brownies and their crispy tops.

Fudgy Gluten and Sugar Free Browniess (Dairy-Free)

Patricia Granek
These gluten-free sugar-free brownies are rich, fudgy, and naturally sweetened with dates and maple syrup. The perfect texture, with a deep chocolate flavor and a slight crackly top, makes them an ideal treat for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Dessert, Snack
Cuisine Gluten-free, Vegan
Servings 12 servings
Calories 201 kcal

Ingredients
 

Dry Ingredients

  • 1 cup gluten-free all-purpose flour
  • ¼ cup buckwheat flour
  • ⅓ cup cocoa powder
  • ½ cup dark chocolate chips sugar free
  • 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 maple syrup (optional)
Step-by-step imagesScroll back to find prep and cooking images and tips!

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a brownie pan or line with parchment paper.
  • Mix dry ingredients: In a large bowl, combine all dry ingredients and stir well.
  • Prepare wet ingredients: Into a blender, add the boiling water along with the pitted dates and chia seeds and let sit for 5 minutes. Then add in the coconut oil, (and maple syrup of sugar if using) and blend until smooth.
  • Combine wet and dry ingredients: Add the wet mixture to the dry ingredients and stir until well combined. The batter should be thick but smooth.
  • Fold in chocolate chips: Gently mix in half of the sugar-free chocolate chips.
  • Add batter to pan: Pour into the prepared pan and smooth the top. Sprinkle remaining chocolate chips on top.
  • Bake for 18-25 minutes, until a toothpick comes out clean and the top is crackly.
  • Cool and slice: Let the brownies cool completely in the pan before slicing into squares.

Notes

Storage Tip: Store in an airtight container at room temperature for up to a week. For longer storage, freeze for up to 3 months.
Main Tip: Ensure the batter is slightly wet and sticky before baking for the best fudgy texture. Avoid overbaking to keep them moist and chewy.

Nutrition

Serving: 1servingCalories: 201kcalCarbohydrates: 21gProtein: 3gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 0.1mgSodium: 139mgPotassium: 155mgFiber: 4gSugar: 7gVitamin A: 4IUVitamin B12: 0.02µgVitamin C: 0.1mgCalcium: 80mgIron: 1mgZinc: 1mg
Tried this recipe? I’d love to hear how it turned out in the comments !

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Comments

    5 from 2 votes (2 ratings without comment)

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    Recipe Rating




  1. Yelena says

    April 03, 2024 at 2:05 pm

    Would it work to replace ground chia seeds with psyllium husk powder?

    Reply
    • Patricia Granek says

      April 10, 2024 at 2:30 pm

      I have never tried that, my concern would be that chia seeds help to provide moisture as they retian water but you coudl certainly try and see how it goes. Add the psyllium husk powder to the dry ingredients instead. Woudl love to know how it goes if you make it.

      Reply
  2. 3m 8210 mask says

    April 03, 2020 at 4:06 am

    It wrote his ideas while reading the post amazingly::)
    Best regards,
    Thomassen Henneberg

    Reply
  3. Resonance of a singing bowl says

    September 10, 2019 at 5:59 am

    looks yummy

    Reply
    • atmytable says

      October 16, 2019 at 4:07 pm

      Thank you !!

      Reply
  4. bakedcupcakes says

    May 31, 2019 at 5:47 am

    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

    Reply
    • atmytable says

      June 07, 2019 at 1:03 am

      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!

      Reply
      • Hania Farhan says

        October 03, 2024 at 1:45 am

        Hiii, how are you? If I don’t want the brownies to be gluten free, can I use whole wheat intead of gluten free flower in the this recipe and keep everything else the same in the recipe

      • Patricia Granek says

        October 04, 2024 at 9:54 am

        Hey Hania, are you looking to replace both the buckwheta and GF all purpose flours with whole wheat? Whole wheat flour will absorb liquid differently then gluten-free flours so pay attention to the mositure levels. My advice would be to sub 1-1 for whole wheat and then adjust the liquid. Youc an see in the post what the batter should look like. Let us know how it went if you try it :0)

Photo of Patricia Granek smiling with hair down

Oi, Hi, I'm Patricia!

I'm a Brazilian-born mom of 3 living in Toronto, with a Ph.D. in Health Science. I've been gluten-free for over 10 years, and after years navigating my family's mixed dietary needs, I created AtMyTable—quick, reliable, allergy-friendly recipes inspired by my Brazilian roots, where every meal is delicious enough to bring everyone together at one table.

More about me →

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Stack of chocolate fudgy dairy free brownies topped with chocolate chips. There is text overlay that says gluten free and vegan fudgy brownies.

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