• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Eight Forest Lane
  • Recipe Index
  • Latest Recipes
  • About
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Latest Recipes
  • Recipe Index
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Dairy-Free

    Dairy Free Classic Chocolate Brownies

    Published: Aug 15, 2022 by Sally · 7 Comments

    Jump To Recipe

    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.

    Close up of three dairy free chocolate brownies with chocolate hazelnut spread drizzled on top.

    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.

    Melted chocolate spread in a small bowl and chocolate brownies drizzled with it.

    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.

    All ingredients needed for dairy free brownies in small bowls.

    Key Ingredients

    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.
    Chocolate brownies sliced into squares from above.

    Step-By-Step Instructions

    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.

    Step one and two of making the brownie batter in a glass bowl with a whisk.

    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.

    Brownie batter in a glass bowl and poured into a square baking tin ready for the oven.

    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).

    Freshly baked dairy free brownies in the baking pan and drizzled with melted choc hazelnut spread.

    Recipe FAQs

    Can these brownies be made vegan instead?

    Rather than looking to substitute the eggs in this recipe to make them vegan, I recommend making a batch of my vegan brownies instead.

    Can I freeze these brownies?

    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.

    Can I use oil instead of butter in these brownies?

    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.

    Close up of dairy free chocolate brownies with a bite taken.

    More dairy free desserts:

    Dairy Free Chocolate Cake
    Double Chocolate Chunk Cookies
    Chocolate Hazelnut Cupcakes (Vegan)
    Coffee and Walnut Loaf Cake
    Strawberry Crumble

    Dairy Free Classic Chocolate Brownies

    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.
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Australian
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 16 brownies
    Author: Sally
    Prevent your screen from going dark

    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 gluten free or regular
    • ¼ cup dairy-free chocolate chips
    • ¼ cup chopped nuts such as hazelnuts or walnuts

    Instructions

    • 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.

    Notes

    I use Nuttelex to replace butter in most of my recipes as it is vegan and gives a ‘buttery’ flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.
    Gluten Free Option! This recipe works really well gluten-free. Simply replace plain flour with a gluten-free baking blend.

    Nutrition

    Calories: 252kcal | Carbohydrates: 30g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 2g | Cholesterol: 36mg | Sodium: 97mg | Potassium: 135mg | Fiber: 3g | Sugar: 20g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg

    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.

    Have you made this recipe?Leave a comment and a rating below and tag your creations with #eightforestlane on Instagram!
    Not fom Australia? Check out my US Conversion Guide

    More All Dairy-Free Recipes

    • Chocolate Guinness Cupcakes (Vegan)
    • Gluten Free Vanilla Cupcakes
    • Classic Lamingtons
    • Vegan Banana Pancakes (Gluten Free)

    Reader Interactions

    Comments

    1. Sat

      July 21, 2018 at 11:47 pm

      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!!

      Reply
      • Sally

        July 22, 2018 at 8:48 am

        So great to hear you loved them! And perfect sub with the coconut oil, I’ll have to try that myself.

      • Rebecca

        December 08, 2021 at 9:52 pm

        Hi there,

        Is the 190c fan assisted?

        Thank you!

    2. Bryanna

      May 21, 2017 at 3:49 pm

      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 😀

      Reply
      • Sally

        May 29, 2017 at 9:08 am

        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!

    3. Sherry m

      May 10, 2017 at 8:24 am

      These sound interesting sally. Not a fan of dairy substitutes but I bet they would taste great with butter. :).

      Reply
      • Sally

        May 10, 2017 at 3:28 pm

        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 🙂

    Made this recipe? Leave a review! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Sally and welcome to Eight Forest Lane. Here you will find easy and delicious recipes for any special dietary needs. Let me show you how to make cooking fun! 

    More about me →

    Latest Recipes

    • Vegan Carrot Cake
    • Top 10 Recipes of 2022
    • Easy Gingerbread Snack Cake
    • Chicken Bacon Ranch Wraps

    Trending Recipes

    • Vegan Vanilla Cupcakes
    • Vegan Lemon Poppy Seed Cake
    • Vegan Caramel Slice

    Footer

    Info

    • About Me
    • Privacy Policy
    • Disclaimer

    Explore

    • Resources
    • Recipes
    • Life / Opinion

    Say Hello

    • Contact
    • Facebook
    • Instagram

    We acknowledge all Aboriginal and Torres Strait Islander persons as the first inhabitants of the nation and traditional custodians of the land in which we work and live, and pay our respects to Elders past, present and emerging.

    ↑ back to top

    10% of all money earnt via advertising is donated to charity.

    Copyright © 2022 Eight Forest Lane