This recipe for dairy free chocolate brownies is the one I keep coming back to when I am looking for a quick and delicious chocolate treat. These soft and fudgy brownies only take 20 minutes to bake, plus they are completely dairy free and can easily be made gluten free as well. They are the perfect treat to satisfy that chocolate craving.
I started making these brownies way back in 2014 when I was stress baking in the lead up to my wedding. I was working part-time, wedding planning part-time, and the only thing that felt relaxing was mixing together a thick and glossy brownie batter.
Since then it has become my absolute favourite brownie recipe and I have made it more times than I could possibly try and count. It’s my go-to not only because they taste delicious (I mean, it’s a brownie so obviously), but because they are insanely quick to make and quick to bake.
You do need to wait for them to cool before cutting into them though so they don’t fall apart, which is a little painful, but honestly it is all worth it.
Here’s why you’ll love this dairy free brownies recipe:
- It takes just 30 minutes start to finish!
- It’s easy, making it a perfect recipe for beginner bakers.
- It uses pantry staple ingredients (you might have everything you need already!)
You’ll Also Love: Biscoff Brownies
Key Ingredients
These dairy free brownies are made with just a few pantry staple ingredients that ensure you get the perfect taste and texture every time, and also means you probably have everything you need to whip up a batch now!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Dairy free butter – it’s important to use melted and cooled dairy free butter for the best flavour and texture. I always use Nuttelex Buttery which is an Australian product. In the US, the closest alternative is Earth Balance which I understand to be very similar. Readers have also substituted with coconut oil with great results, however I haven’t tried this myself yet (although I do use coconut oil in my vegan brownies recipe).
- Brown sugar – keeps the brownies sweet, soft and moist.
- Vanilla extract – emphasises the richness of the chocolate flavour.
- Eggs – to bind the brownies so they don’t fall apart as well as help give them extra richness and fudgy texture.
- Cocoa powder – for that deep chocolate flavour make sure to use a good quality cocoa powder.
- Plain flour – also known as all purpose flour in the US, you can also use gluten free plain flour with the same results.
- Dairy free chocolate chips – I get mine from Amazon, but use any that you like. You can also just chop up your favourite dairy free chocolate bar.
Variation: add chopped nuts such as walnuts, pecans or hazelnuts for extra flavour and texture.
Step-By-Step Instructions
This is such an easy recipe requiring just a large mixing bowl, whisk and a 20×20 cm (8×8 inch) square baking tin that has been lined with baking paper (parchment paper). It’s perfect for when you don’t have much time or if you’re not a confident baker as it’s not a technical recipe.
- Start by whisking together the melted dairy free butter and the brown sugar really well until thick (see first image below) as this is going to help with the texture of our brownies.
- Add in the eggs and vanilla and continue to whisk until well combined.
- Add the cocoa powder and plain flour to the mixture and continue to mix until just combined into a thick and shiny batter.
- Add in your chocolate chips and fold through gently using the whisk or switching to a spatula.
- Pour the batter into your prepared baking pan.
- Bake for 15-20 minutes or until the brownies are just set in the centre (no wobble).
Serving Suggestion: If you want, you can warm them up a little in the microwave before eating and serve with a scoop of vegan vanilla ice cream for an indulgent dessert.
How to cut dairy free brownies?
Cutting brownies can be frustrating, but with these steps you’ll get perfect squares every time.
- Let them cool completely. Even pop them in the fridge to get cold. This is going to help ensure they don’t break apart when cutting.
- Use your sharpest kitchen knife. Run it under hot water and dry it off. Then do one big cut through your brownies. Repeat this process, heating the knife and drying it, before each cut until your brownies are in squares.
Recipe FAQs
Rather than looking to substitute the eggs in this recipe to make them vegan, I recommend making a batch of my vegan brownies instead.
Yes! The brownies will be fine at room temperature for up to 4 days, otherwise you can freeze them for up to three months.
To freeze, wrap the brownies in plastic wrap then aluminium foil. To thaw, simply remove them from the freezer and let them come to room temperature before serving. You can also heat them up in the microwave for a few seconds to enjoy them warm.
While I prefer the taste of the melted vegan butter in these brownies, if you don’t have any and would rather use oil you can substitute it with melted coconut oil.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More dairy free desserts:
Dairy Free Chocolate Cake
Double Chocolate Chunk Cookies
Chocolate Hazelnut Cupcakes (Vegan)
Coffee and Walnut Loaf Cake
Dairy Free Chocolate Brownies
Equipment
Ingredients
- ½ cup dairy free butter melted
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup cocoa powder
- ½ cup plain flour/all purpose flour gluten free or regular
- ¼ cup dairy free chocolate chips optional
Instructions
- Preheat oven to 180°C (350°F) and line a 20cm (8 inch) square baking pan with baking paper.
- In a large bowl, whisk together the melted dairy free butter and brown sugar until thick.
- Add in the eggs and vanilla extract and continue whisking until combined.
- Sift cocoa powder and flour and combine with wet ingredients. Using a spatula to scrape down the sides, mix until completely combined. The mixture should be quite thick. Fold through the dairy free chocolate chips if using.
- Pour the mixture into the prepared baking pan and bake for 15-20 minutes or until the middle is just set. Let cool completely at room temperature before cutting evenly into squares.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
This recipe was originally published in May 2017 and has been updated in 2022 and again in 2025 with new photos and more helpful content. The recipe remains the same!
Azra. says
I love brownies.
I am dairy intolerance .
Are you?
Sat says
Thanks for the yummy n easy dairy free rich choc brownies’ receipe. I have made them with coconut oil instead of dairy free spread. My son and his friends also loved them. My first time to make brownies!!
Sally says
So great to hear you loved them! And perfect sub with the coconut oil, I’ll have to try that myself.
Rebecca says
Hi there,
Is the 190c fan assisted?
Thank you!
Bryanna says
These brownies look so good! I’d never really tried any dairy substitutes until this month, and I was surprised at how yummy they are! I even tried dairy-free cheese – delish! Pretty keen to give these brownies a go, the recipe seems simple and yet so fabulous. Yummy 😀
Sally says
Thanks! I was surprised myself when I started eating dairy-free just how good the substitutes are. They really are pretty simple to make, let me know if you decide to make them!
Sherry m says
These sound interesting sally. Not a fan of dairy substitutes but I bet they would taste great with butter. :).
Sally says
Thanks Sherry! Unfortunately I will never know what they taste like with butter due to my allergy, however you are welcome to give them a try and let me know how they taste 🙂