Rich and decadent, these dairy free fudgy brownies are an incredible dessert anytime of the year! With perfectly gooey centers, chewy edges and a crackled crust on top, they’re ultra chocolatey and seriously delicious. Nut free and soy free with a gluten free option.

Note: These dairy free fudgy brownies were originally published in June 2019. The post has been updated as of February 2024 with a new and improved recipe, all new photos and text.

While there are plenty of boxed brownie mixes that are dairy free, I promise you that this homemade version is about to make your life a whole lot more delicious. 

These dreamy brownies are:

• Ultra chocolatey.
• Deeply fudgy.
• Feature gooey centers and chewy edges.
• Plus that perfect crinkled crackled crust on top.

All combining into one incredible dessert that’s fantastic for just about any occasion.

And did I mention that they’re easy to make with no mixer needed?

It’s pure brownie love.

Tips & Tricks

1. When measuring out your flour, fluff it in the container then scoop into your measuring cup with a spoon and level off. Don’t dunk the cup straight into the bag as you’ll likely use too much.
2. The same goes for the cocoa powder – scoop into your measuring cup with a spoon and then level off.
3. You can use either semi sweet or dark chocolate chips in this recipe – whatever your preference. Keep in mind that if you use dark chocolate, the finished brownies will be a bit less sweet.
4. Brownies can be tricky to tell when they are done. Once you hit the 33 minute mark, check the center of the brownies with a toothpick or cake tester. If there’s wet batter, the brownies are not done. If there’s just some moist crumbs, the brownies are ready to come out. Keep checking every 2 to 3 minutes if they are not done after your first check. You don’t need a completely clean toothpick – you’re looking for those moist crumbs. 
5. Finally, let’s talk about slicing. Because these brownies are fudgy, they are not the easiest to slice. Make sure that they are completely cool before you attempt to cut them. Use a sharp knife – run it under hot water and wipe it off in between each slice. This will help greatly. You can also try spraying your knife with nonstick spray before each cut.

How To Store

Counter: The brownies will keep for about 4 to 5 days in an airtight container at room temperature. I suggest layering with parchment paper as they are quite fudgy and easily stick together.

Freezer: You can also store in an airtight container in the freezer (layered with parchment paper) for up to 3 months. When ready to enjoy, thaw overnight in the fridge then bring to room temperature before serving.

Additional Dairy Free Dessert Recipes:

• Dairy Free Blondies
• Dairy Free S’mores Cookie Bars
• Dairy Free Chocolate Cupcakes
• Dairy Free Chocolate Cookies
• Dairy Free Truffles
• 3 Ingredient Dairy Free Fudge

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

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Dairy Free Fudgy Brownies

Yield: 1 (8x8 inch) pan brownies

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Rich and decadent, these dairy free fudgy brownies are an incredible dessert anytime of the year! With perfectly gooey centers, chewy edges and a crackled crust on top, they’re ultra chocolatey and seriously delicious.

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Ingredients

For the base:

• ½ cup all-purpose flour*
• ¼ cup unsweetened cocoa powder**
• ¼ teaspoon fine sea salt
• 4 ounces dairy free chocolate chips***
• ½ cup dairy free butter, cut into chunks
• 1 cup granulated sugar (or pure cane sugar)
• 2 large eggs
• 1 teaspoon vanilla extract

For finishing:

• ½ cup dairy free chocolate chips
• flaky sea salt, for sprinkling (optional)

Instructions

1. Preheat the oven to 350ºF. Line an 8×8 inch baking dish with parchment paper, cutting big enough pieces so that the paper hangs over the edges of the pan forming a sort of sling. Grease lightly with nonstick spray and set aside. 
2. In a small bowl, whisk together the flour, cocoa powder and salt. Set aside.
3. Add the 4 ounces of chocolate chips and dairy free butter to a medium-large sized microwave-safe bowl. Microwave in 30-second increments, whisking after each, until completely melted and the mixture is smooth. 
4. Add in the sugar and whisk by hand for 30 seconds. Next, add in the eggs and vanilla and whisk again by hand for 30 seconds.
5. Use a spatula to gently stir in the flour mixture until just combined (don’t over-mix), then fold in the additional ½ cup chocolate chips.
6. Transfer the batter to the prepared baking dish and use a spatula to spread evenly. Sprinkle the top lightly with some flaky sea salt, if using.
7. Bake for about 33 to 38 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached (to ensure you don’t overcook the brownies, start checking them at the 33 minute mark - in my oven they are done at 37 minutes but this may vary for you). 
8. Set the pan on a wire rack and let cool completely, then lift the brownies out of the pan using the parchment overhang and cut into squares. {I know it’s hard, but if you let the brownies cool for at least several hours, they are a bit easier to cut. Use a sharp knife - run it under hot water and wipe it clean frequently when slicing.}

Notes

*To keep these gluten free - use a 1 to 1 gluten free all-purpose flour. I tested the brownies with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and we thought they came out great that way as well (not sponsored, just what I used).

**You can use either natural cocoa powder or dutch processed cocoa powder as there are no leavening agents in these brownies (i.e. it won’t affect the recipe in terms of structure). I personally think dutch process cocoa powder has a smoother flavor but they both work just fine.

***For best results, I recommend using weight to measure the chocolate chips. With that said, the 4 ounces is approximately ½ cup + 2 tablespoons using standard sized dairy free chocolate chips. 

To keep these nut free and / or soy free - be sure to use appropriate dairy free butter and chocolate chips.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 188Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 39mgSodium: 89mgCarbohydrates: 24gFiber: 1gSugar: 19gProtein: 2g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.