Fudgy Dairy Free Brownies
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!
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.