Fudgy Dairy Free Brownies

Name: Fudgy Dairy Free Brownies
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: ¾ cup melted coconut oil ((or vegetable oil)); ¾ cup brown sugar (packed); 1 cup granulated sugar; 2 eggs; 2 teaspoons pure vanilla extract; ⅔ cup all-purpose flour ((or gluten-free flour)*); ¾ cup cocoa powder ((dutch processed preferred)**); ½ teaspoon salt

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These super fudgy dairy-free brownies are the ultimate easy-to-make chocolate dessert. Cocoa powder and coconut oil give these brownies a moist and gooey texture with a decadent dark chocolate taste. The crackly tops make them such an irresistible treat for all chocolate lovers, and they're so quick and easy to make!

A thick stack of three fudgy dairy free brownies shown from the side.

Whether you're a seasoned baker or a novice in the kitchen, you can never go wrong with chocolate brownies for dessert. Making these brownies from scratch is no problem at all because they mix up in one bowl in just 5 minutes. No mixer is necessary!

No matter if you're embracing a dairy-free lifestyle or just looking for a quick and easy homemade recipe, these fudge brownies are the best way to satisfy your sweet tooth.

If you love easy baking, you have to give these red velvet cake mix brownies a try next. These cadbury mini egg brownies and these beautiful brownie blondies are more great options to add to your baking list!

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Why You'll Love These Brownies
Ingredients
Step-by-Step Instructions
Expert Baking Tips
Easy Brownie Variations
Frequently Asked Questions
Storage & Freezing
More Easy Brownie Recipes
Recipe

Why You'll Love These Brownies

Quick and easy - This brownie recipe is so quick and easy to make in one mixing bowl. They are ready to enjoy in less than 1 hour.
Rich and fudgy - These brownies are so soft and fudgy with a perfect crackly top.
No mixer required - Because these brownies are made without butter, you only need a whisk and no mixer to combine the batter.
Dark chocolate - Cocoa powder gives the brownies a rich dark chocolate flavor that all chocolate lovers will adore!
No butter or dairy - These dairy-free brownies use coconut oil instead of butter for the best moist and gooey texture.

Ingredients

These non-dairy fudge brownies require just 8 simple ingredients that you probably already have at home. Below are helpful ingredient tips. Make sure to see the recipe card at the end for all ingredient information.

Flour - Use all-purpose flour or gluten-free 1:1 baking flour.
Cocoa powder - Use dutch-process cocoa powder for a rich dark chocolate fudge brownie. Most unsweetened cocoa powders will work.
Granulated sugar - Sweetens the brownies and pairs nicely with brown sugar.
Brown sugar - Light or dark brown sugar adds a delicious caramel flavor.
Coconut oil - Melted coconut oil adds moisture to the brownies, creating a gooey and fudgy texture. Vegetable oil, canola oil, and olive oil work as well.
Eggs - Use room temperature eggs. This creates a crackly top on the brownies.
Vanilla extract - Use pure vanilla extract for a rich flavor.
Salt - A pinch of salt balances the flavors and enhances the chocolate taste.

Step-by-Step Instructions

You'll be surprised by how quickly and easily the brownie batter comes together. Here are step-by-step instructions for how to make dairy-free brownies from scratch:

PREP: Preheat the oven to 350°F and line an 8x8" metal baking pan with parchment paper. This prevents the brownies from sticking to the pan.

Whisking together the oil and sugars in a bowl.

STEP 1: Whisk together the melted coconut oil, brown sugar, and granulated sugar in a large bowl until it resembles a paste that pulls away cleanly from the side of the bowl.

Whisking the eggs and vanilla extract into the brownie recipe.

STEP 2: Add in the eggs and vanilla extract and whisk thoroughly until smooth and evenly combined.

Adding the flour and cocoa powder to the bowl of batter.

STEP 3: Gently whisk in the flour, cocoa powder, and salt until just combined. A few flour specks are okay - be careful not to over-mix the batter!

Whisked brownie batter ready to go into the baking pan.

STEP 4: Once combined, transfer the brownie batter into the baking pan, making sure it is spread evenly in the pan and into the edges.

STEP 5: Bake the dairy-free brownies for 30-40 minutes. Check the brownies at 30 minutes and insert a toothpick in the middle. The top of the brownies should be crinkly and the toothpick should come out with moist crumbs.

TIP: Let the brownies cool completely in the pan before cutting and serving. If you are using a glass baking pan, the brownies may need to bake longer.

Sixteen sliced non-dairy brownie squares freshly baked out of the oven, shown from above.

Expert Baking Tips

Use a metal pan with parchment paper - A metal pan is better than glass for baking brownies evenly. Line the baking pan with parchment paper to prevent the brownies from sticking to the pan.
Properly measure the flour - When measuring your flour, avoid scooping it with a measuring cup. Instead, use a spoon to sprinkle flour into the cup and level the top with a knife. This prevents dry brownies.
Use room-temperature ingredients - Bring the eggs to room temperature before baking for a smooth batter and even baking.
Don't over-mix the batter - For fudgy and moist brownies, stop mixing the batter as soon as the dry ingredients combine. Over-mixing causes dense and dry brownies.
Don’t over-bake your brownies! It's best to under-bake the brownies a little bit to achieve the best fudgy and gooey texture.
Cool before cutting - Wait until the brownies are completely cool before slicing.

Close up of a brownie from the side, showing the fudgy gooey center.

Easy Brownie Variations

The best thing about homemade brownies is the flexibility they have! Here are some easy variations you can try:

Small batch - Divide the recipe in half to make a small batch of dairy-free brownies. Watch the baking time!
With vegetable oil - You can use vegetable oil in place of coconut oil if you prefer.
Chocolate chips - Mix in dark chocolate chips for the ultimate chocolate brownies.
Gluten and dairy-free - Replace all-purpose flour with gluten-free 1-1 baking flour for wheat-free and dairy-free brownies.
Add sprinkles - Make the brownies festive for any holiday or special occasion by adding colorful sprinkles on top before baking.

Try these oreo blondie bars for a delicious flavor twist with a crunch!

A few crackly top dairy-free brownies shown from above.

Frequently Asked Questions

Can I make brownies with vegetable oil?

These brownies work well with vegetable oil, coconut oil, or olive oil to achieve a delicious chewy and fudgy texture.

What makes brownies fudgy?

Fudgy brownies usually have a higher fat-to-flour ratio, which creates a moist, gooey texture and a rich, decadent chocolate taste. Generally, this ratio is achieved by adding more oil, butter, or real chocolate to the recipe.

Can I make small batch dairy free brownies?

Yes! To make small batch brownies, simply halve the recipe and bake the brownies for a shorter amount of time. Insert a toothpick into the center to check for doneness around 25-30 minutes.

What brownie mixes are dairy free?

Betty Crocker, Duncan Hines, Pillsbury, Enjoy Life, and King Arthur all have dairy-free brownie mixes available. Just be sure to check the ingredients on the box.

Three brownies shown from the side with a fudgy texture.

Storage & Freezing

Store the brownies in an airtight container at room temperature for 5-7 days. This keeps them fresh and fudgy as long as possible.

To freeze leftover brownies, wrap them in plastic wrap or aluminum foil and seal them in an airtight container. You can freeze dairy-free brownies for up to 2 months. Let them thaw at room temperature before enjoying them again.

More Easy Brownie Recipes

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Recipe

A stack of three soft and chewy dairy free brownies.

Samantha Ensinger

5 from 14 votes

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Prep Time 5

Cook Time 35

Total Time 40

Course Dessert

Cuisine American

Servings 16 brownies

Calories 210 kcal

Equipment

1 8x8-inch Aluminum Baking Pan with Parchment Paper
1 Large Mixing Bowl
1 Whisk

Ingredients

¾ cup melted coconut oil (or vegetable oil)
¾ cup brown sugar packed
1 cup granulated sugar
2 eggs
2 teaspoons pure vanilla extract
⅔ cup all-purpose flour (or gluten-free flour)*
¾ cup cocoa powder (dutch processed preferred)**
½ teaspoon salt

Instructions

Preheat the oven to 350°F and line an 8x8-inch aluminum baking pan with parchment paper. Leave parchment paper hanging over the sides of the pan so that you can easily remove the brownies later.
In a large mixing bowl, whisk together the melted coconut oil, brown sugar, and granulated sugar until the mixture resembles a paste that pulls away cleanly from the side of the bowl.
¾ cup melted coconut oil, ¾ cup brown sugar, 1 cup granulated sugar
Whisk in the eggs and vanilla extract until smooth and well combined.
2 eggs, 2 teaspoons pure vanilla extract
Add in the flour, cocoa powder, and salt and whisk until just combined. A few flour specks are okay. Be careful not to over-mix the batter!
⅔ cup all-purpose flour, ¾ cup cocoa powder, ½ teaspoon salt
Transfer the brownie batter to the prepared baking pan. Make sure it is spread evenly in the pan and into the edges. Top with chocolate chips if desired.
Bake for 30-40 minutes or until a toothpick inserted in the center comes out with moist crumbs. The top of the brownies should be crinkly. Be careful not to over-bake or they will be too dry.
Remove the dairy-free brownies from the oven and let them cool completely before slicing and serving. Enjoy!

Notes

Storage: Store the brownies in an airtight container at room temperature for 5-7 days. This keeps them fresh and fudgy as long as possible. To freeze, wrap the brownies in plastic wrap or aluminum foil and seal them in an airtight container in the freezer for up to 2 months. Let them thaw at room temperature before serving.

*Gluten-Free: Replace all-purpose flour with gluten-free 1-1 baking flour for gluten and dairy-free brownies. Be sure to properly measure the flour to avoid dry brownies.

**Cocoa: Dutch-processed cocoa powder provides the best rich dark chocolate flavor, but any unsweetened cocoa powder should work well.

Oil: Any neutral-tasting oil works well in the recipe. Coconut oil, vegetable oil, or olive oil are all good options.

Baking Pan: Metal pans are better than glass pans for even baking and the best fudgy texture. You can use a 9x13-inch pan for thinner brownies.

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