This dairy-free chocolate brownie recipe is my go-to when I want a quick, fudgy chocolate treat. These soft, chewy brownies bake in about 20 minutes and are naturally dairy free; they can also be made gluten free with a simple swap. They’re perfect for satisfying a chocolate craving without a lot of fuss.
I first developed this brownie recipe in 2014 while baking to calm my nerves during wedding planning. Whisking together a glossy, thick batter felt soothing, and the result was a reliable, delicious brownie that I’ve kept returning to ever since.
These brownies are a favourite not only because they taste indulgent, but because they’re very quick to prepare and bake. They’re forgiving for beginner bakers and use common pantry ingredients you probably already have.
One important note: allow the brownies to cool fully before slicing so they hold together—waiting is the hardest part, but it’s worth it.
Why you’ll love these dairy-free brownies:
- Ready in about 30 minutes from start to finish.
- Simple technique, perfect for beginner bakers.
- Uses pantry-friendly ingredients, so you can make a batch on short notice.
You’ll also love: Biscoff Brownies (recipe name referenced).
Key Ingredients
This recipe relies on a few staple ingredients that create a rich chocolate flavour and fudgy texture. Most of these are likely in your pantry right now.
All ingredient quantities are listed in the recipe card further down.
- Dairy-free butter – use melted and slightly cooled dairy-free butter for the best flavour and texture. Many readers use vegan buttery spreads; coconut oil can also be substituted if needed.
- Brown sugar – keeps the brownies moist and adds a subtle caramel note.
- Vanilla extract – enhances the chocolate flavour.
- Eggs – bind the batter and contribute to the fudgy texture.
- Cocoa powder – use a good-quality cocoa for deep chocolate flavour.
- Plain (all-purpose) flour – swap in a gluten-free plain flour blend if you need these to be gluten free.
- Dairy-free chocolate chips – optional, but they add pockets of melty chocolate; you can also chop a dairy-free chocolate bar.
Variation: Stir in chopped walnuts, pecans, or hazelnuts for extra crunch and flavour.
Step-By-Step Instructions
This recipe is very straightforward and requires just a large bowl, a whisk, a spatula and a 20×20 cm (8×8 inch) square baking tin lined with baking paper.
- Preheat the oven to 180°C (350°F) and line a 20 cm (8 inch) square pan with baking paper.
- Whisk together the melted dairy-free butter and brown sugar until the mixture becomes thick and glossy. This helps build the brownies’ texture.
- Add the eggs and vanilla extract, then whisk until fully combined.
- Sift in the cocoa powder and plain flour, then fold gently until just combined — the batter should be thick and shiny.
- Fold through chocolate chips if using, then pour the batter into the prepared pan and spread it evenly.
- Bake for 15–20 minutes, until the centre is just set with no wobble. Oven times vary, so check at the earlier end.
- Allow the brownies to cool completely at room temperature before slicing into even squares.
Serving suggestion: Warm a piece briefly in the microwave and serve with a scoop of vegan vanilla ice cream for a decadent dessert.
How to cut dairy-free brownies
Follow these steps for neat squares:
- Cool completely. Chilling in the refrigerator makes slicing much easier and prevents the brownies from crumbling.
- Use a sharp knife. Heat the blade briefly under hot water, dry it, make one clean cut, then reheat and dry the knife before the next cut. Repeat until all squares are cut.
Recipe FAQs
If you want an egg-free version, consider using a dedicated vegan brownie recipe for best results rather than swapping eggs in this recipe.
Can I freeze these brownies?
Yes. Store at room temperature for up to 4 days, or freeze for up to three months. Wrap the brownies tightly before freezing. Thaw at room temperature or warm briefly in the microwave.
Can I use oil instead of butter?
You can substitute melted coconut oil for the dairy-free butter if that’s what you have available; the texture will remain fudgy though the flavour will vary slightly.
If you make this recipe, please leave a comment and a rating below. I’d love to see your creations—tag them on Instagram with #eightforestlane.
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
Soft, fudgy dairy-free brownies that bake quickly and can be made gluten free with a simple flour swap. Perfect for an easy chocolate dessert.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Servings: 16 brownies | Author: Sally
Course: Dessert | Cuisine: Australian
Equipment
- 20 x 20 cm (8 x 8 inch) square baking pan
- Mixing bowls
Ingredients
- 1/2 cup dairy-free butter, melted
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup cocoa powder
- 1/2 cup plain (all-purpose) flour (use gluten-free blend if needed)
- 1/4 cup dairy-free chocolate chips (optional)
Instructions
- Preheat the oven to 180°C (350°F). Line a 20 cm (8 in) square baking pan with baking paper.
- In a large bowl, whisk the melted dairy-free butter and brown sugar until thick and glossy.
- Add the eggs and vanilla extract and whisk until combined.
- Sift in the cocoa powder and flour, then fold with a spatula until the batter is thick and uniform. Fold in chocolate chips if using.
- Pour the batter into the prepared pan and bake for 15–20 minutes, until the centre is just set. Cool completely before slicing into squares.
Notes
Gluten-free option: Replace the plain flour with a gluten-free baking blend if you need these brownies to be gluten free.
Nutrition (approx. per brownie)
Calories: 252 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 15 g
This recipe was first published in May 2017 and has been updated over the years with new photos and clearer instructions. The recipe itself remains the same.