These dairy free chocolate brownies are soft and gooey with a rich chocolatey flavour. Filled with extra chocolate chips and crunchy hazelnuts, these brownies are not only dairy free but gluten free as well making them the perfect treat to satisfy a chocolate craving.
This recipe was originally published in May 2017 and has been updated with new photos and more helpful content. The recipe remains the same!
This is my absolute favourite brownie recipe. It is the base of many different brownie recipes on my site and it’s something that I’ve been baking for years.
I have always loved making these brownies as they are so quick and simple to make you can easily whip up a batch after dinner if you’re looking for something to satisfy your chocolate craving.
This recipe also makes a small batch as we use a 20 cm square tin meaning you can either cut them into 9 or 16 squares depending on how big you want the brownies to be.
These dairy free brownies are my ultimate classic version that is loaded with chocolate chips and chopped nuts. I’m using hazelnuts but I often use walnuts as I more commonly have them on hand in my pantry. Use what you have, what you like or simply leave them out. They’ll be delicious anyway.
Adding the chocolate chips to the batter helps ensure these brownies are more on the fudgy side of texture, but without them they will still be soft and delicious and super chocolatey thanks to the cocoa powder. I also prefer to make brownies gluten free as they are just that little bit more dense and fudgy in texture which is so delicious, but you don’t have to – this recipe works with both gluten free and regular flour.
This easy dairy free brownie recipe is made with just a few simple ingredients that ensure you get the perfect taste and texture every time.
- Dairy free butter – it’s important to use melted and cooled dairy free butter such as Nuttelex for the best flavour and texture. 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).
- 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.
- Gluten free plain flour – you can also use regular all purpose flour instead if you don’t need these to be gluten free.
- 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.
- Chopped nuts – such as walnuts, pecans or hazelnuts. Definitely optional but adds extra flavour and texture.
This is such an easy recipe requiring just a large mixing bowl, whisk and a 20 cm 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 vanilla extract and eggs until the eggs are well beaten. Add in the melted butter and sugar and continue mixing well until it’s frothy. It’s important to whisk the eggs well as this is going to help with the texture of our brownies.
Add the cocoa powder and gluten free flour to the mixture and continue to mix until just combined into a thick and shiny batter.
Add in your chocolate chips and chopped nuts and fold through gently using the whisk or switching to a spatula. Pour the batter into your prepared baking pan and sprinkle over a few extra chocolate chips.
Bake for 15-20 minutes or until the brownies are just set in the centre (no wobble).
To ensure your brownies are super fudgy and you get a nice clean cut, chill them in the fridge for about 2 hours before slicing into them.
If you want, you can warm them up a little in the microwave before eating and serve with ice cream or a drizzle of vegan chocolate hazelnut spread (pictured and delicious).
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 defrost, do so on the kitchen counter still in their wrapping until they come to room temperature.
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.
More dairy free desserts:
Dairy Free Classic Chocolate Brownies
- ½ cup dairy-free butter melted
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup cocoa powder
- ½ cup plain flour gluten free or regular
- ¼ cup dairy-free chocolate chips
- ¼ cup chopped nuts such as hazelnuts or walnuts
- Preheat oven to 180°C degrees celsius and line a 20cm square baking pan with baking paper.
- In a large bowl, add the eggs and vanilla and whisk until the eggs are frothy.
- Whisk in the melted dairy-free butter and the brown sugar.
- 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 dairy-free chocolate chips and chopped nuts.
- Pour the mixture into the prepared baking pan and Bake in oven for 15-20 minutes or until the middle is just set. Let cool completely at the room temperature or in the fridge for up to 2 hours before cutting evenly into squares.
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.