Dairy Free Brownies

These simple, homemade dairy free brownies are fudgy, chewy and completely irresistible! Packed with almond flour, tahini and three kinds of chocolate, they are excellent for any occasion. Dairy and gluten free.

Several Dairy Free Brownies scattered on white parchment paper.

Perfectly fudgy on the inside, plenty chewy around the edges and packed with chocolate, these easy dairy free brownies are begging to be made ASAP.

And are ready to serve for all your baking needs! Summer get together? Holiday cookie tray? Weeknight chocolate craving? We got you covered.

Because a simple, homemade, from scratch brownie recipe is one that you definitely need in your arsenal. Ready to go at all times.

And I’m not gonna lie, these are incredibly hard to resist.

Fudgy, chewy and finished with a hint of flaky sea salt, they may just be my favorite brownies ever thanks to a killer ingredient line up.

Including the dream team combination of olive oil plus tahini. The two work absolute magic and deliver an irresistible bar that is just as fantastic as their traditional buttery counterpart.

Also working some magic? Three, yes three (!!) kinds of chocolate – we have melted semi-sweet chocolate, classic cocoa powder AND dark chocolate chips for folding. That’s triple the chocolate-y goodness right there.

And did I mention that they also just so happen to be gluten free? Making them most excellent for a crowd and for satisfying different dietary needs. Big time score.

A glass mixing bowl with partially stirred together brownie batter.

How To Make Dairy Free Brownies

So, these easy homemade olive oil brownies only take about 20 minutes of prep to get in the oven. Here’s how they go down:

Combine the dry ingredients. In a small bowl, we’ll whisk together our almond flour, cocoa powder and a touch of salt.

Melt the chocolate. Next, we’ll melt our semi-sweet chocolate chips in the microwave until nice and smooth (or, you can use a double boiler).

Add in the wet ingredients and sugar. To the bowl with the melted chocolate, we’ll whisk in our olive oil, sugar, tahini, vanilla and eggs.

Mix it all together. Finally, we’ll stir in our dry ingredients along with some dark chocolate chips for extra punch.

Spread in a baking pan. The dreamy mixture gets spread in a baking dish, sprinkled with a touch of flaky sea salt and is popped in the oven until just cooked through and set.

The hardest part? Waiting for them to cool down before slicing and digging in!

A glass mixing bowl filled with brownie batter and chocolate chips scattered on top.

Let’s Talk Substitutions

  • I’ve only tested these brownies with super fine blanched almond flour. Almond meal may work okay, but I can’t say for sure.
  • Along those lines, I think regular granulated sugar would work in place of the coconut sugar. But again, I haven’t tried this myself.
  • And finally, if you love dark chocolate, you can also make these brownies with dark chocolate chips for melting and dutch process cocoa powder (and then I’d suggest using semi-sweet chips for folding in). The end result is a super deep chocolate-y brownie that’s a bit less sweet. I personally LOVE deep dark chocolate so I preferred the brownies this way … but my husband liked them much more the way they’re written down in the recipe (which is more traditional and classic). So pick your poison!

Three Gluten Free Dairy Free Brownies on small white plates.

Tips & Tricks

  1. Be sure to measure out your tahini in a dry measuring cup. If you use a liquid one, it won’t level off correctly.
  2. Now, I’d highly encourage you to stick with the tahini here. You don’t taste it in the final product but there’s something about it that makes these brownies SO GOOD. With that said, you could use a different nut or seed butter in its place. HOWEVER. Make sure that whatever you use has a drippy consistency – otherwise it will affect the consistency of the batter.
  3. Let’s talk about the almond flour. Scoop your almond flour into your measuring cup with a spoon and then level off. If you dunk it straight into the bag, you’ll likely use too much.
  4. Additionally, be sure to break up any clumps in the almond flour with your whisk once you add it to the small bowl. If you don’t, you’ll wind up with chunks in the finished brownies.

How To Store

Counter: Place the cooled brownies in a single layer in an airtight container (using wax or parchment paper between layers to keep them from sticking). The brownies will keep like this at room temperature for about 4 to 5 days.

Freezer: Additionally, brownies freeze well for up to 3 months – store them in a freezer-safe container in a single layer. When you’re ready to enjoy, thaw them in the refrigerator then either bring to room temp or warm up before serving.

Several Olive Oil Brownies on white parchment paper.

Additional Dairy Free Desserts You Might Enjoy:

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

These simple, homemade dairy free brownies are fudgy, chewy and completely irresistible! Packed with almond flour, tahini and three kinds of chocolate, they are excellent for any occasion! Dairy and gluten free!

Dairy Free Brownies

Yield: 1 (8x8) pan brownies
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

These simple, homemade dairy free brownies are fudgy, chewy and completely irresistible! Packed with almond flour, olive oil and three kinds of chocolate, they are excellent for any occasion! And are also gluten free!


  • ½ cup super fine almond flour
  • 2 tablespoons unsweetened cocoa powder
  • ¼ teaspoon fine sea salt
  • 6 ounces semi-sweet chocolate chips*
  • ¼ cup tahini, stirred well
  • ½ cup olive oil
  • 1 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • ½ cup dark chocolate chips
  • flaky sea salt, for sprinkling (optional)


  1. Preheat the oven to 350ºF. Line an 8×8 inch baking dish with parchment paper, cutting a big enough piece so that it hangs over the edges on two sides. Mist with nonstick or olive oil spray and set aside.
  2. In a small bowl, whisk together the almond flour, cocoa powder and salt. Set aside.
  3. Add the semi-sweet chocolate chips to a medium-large sized microwave-safe bowl. Microwave in 30-second increments, stirring after each, until melted and smooth. {Alternatively, you can use a double boiler.}
  4. Add in the tahini, olive oil, coconut sugar and vanilla and whisk to combine. Add in the eggs and whisk until smooth. Add in the almond flour mixture and stir until just combined, then gently fold in the dark chocolate chips.
  5. Transfer the batter to the prepared baking dish and use a spatula to spread evenly in the pan. Sprinkle the top lightly with some flaky sea salt. 
  6. Bake for about 30 to 35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
  7. Set the pan on a wire rack and allow to cool completely, then lift the brownies out of the pan using the parchment overhang and cut into squares.


*Be sure to use dairy free chocolate chips for this recipe to keep the brownies dairy free! My go-to brand for dairy free baking chocolate, both semi-sweet and dark, is Enjoy Life (<--- not sponsored, just what I use and recommend!). 

See the substitutions section above for an option to make these dark chocolate brownies!

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 24mgSodium: 82mgCarbohydrates: 24gFiber: 2gSugar: 20gProtein: 3g

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.