Gluten Free Dairy Free Brownies can be just as moist, flaky and fudgie as you remember! My family goes crazy for this dairy free brownie recipe and one of our favorite ways to enjoy gluten free chocolate brownies is with a scoop of ice cream on top!

The exact origin of brownies is uncertain and shrouded in mystery. Unlike many other desserts with documented histories, the origins of brownies remain unclear.

The first known published brownie recipe appeared in the 1896 edition of the “Boston Cooking-School Cook Book” by Fannie Merritt Farmer. However, this recipe resembled a dense chocolate cake rather than the fudgy brownies we know today.

The name “brownie” is believed to have been derived from its deep, rich brown color. The dessert’s name may also be connected to the folklore surrounding “brownies,” mythical creatures known for their love of sweets. 🤣

In the early 20th century, brownie recipes often produced cake-like desserts. They contained a higher proportion of flour and relied on chemical leavening agents like baking powder instead of using melted chocolate or cocoa powder.

The shift from cake-like brownies to the fudgy version we know today is credited to the introduction of the “Bangor Brownie” recipe in 1904. This recipe, featuring melted chocolate, transformed the texture and taste of brownies, making them denser and more indulgent.

This gluten free dairy free brownie recipe is the perfect combo of both, thick and cake like, but still has a decadent and fudgy interior.

When I went gluten free in 2011 there were not readily available store bought brownie mixes at the store.

I remember attempting to make them from scratch, but just not satisfied with the flavor and texture. Looking back, it was likely the quality of my gluten free flour.

A few years later I started seeing mixes on the store shelves, so I bought and tried some. Some were a hit and some a miss.

To this day my favorite gluten free brownie mix is the Better Batter fudgy brownies.

But, when I started brainstorming for ny second cookbook, 101 Incredible Gluten Free Recipes- I knew a fudgy and decadent brownie had to be included.

Finding the perfect balance between moistness and fudgy goodness is a key aspect of gluten-free and dairy-free brownie perfection.

These brownies do not disappoint. They are thick, moist and have the perfect crumb.

You can happily enjoy them alone, or make a brownie sundae with them fresh out of the oven. Nothing beats a warm brownie with a melty scoop on ice cream on top.

You likely already have all of the ingredients on hand, so let’s make some delicious gluten free chocolate brownies!

This recipe will Yield: 9-12 brownies depending on how big you cut them!

Ingredients needed to make these gluten free dairy free brownies…

Gluten Free All Purpose Flour: For this recipe my go-to is the Better Batter Original Blend, the Artisan will work and so will my Personal All Purpose Flour Blend Recipe. However, if you use any flour recipe that does not already contain a binder remember to add xanthan or guar gum to your dry ingredients. Rule of thumb is 1 tsp per 2 cups of flour. See my notes below for more info on gluten free flour.

Cocoa Powder: Your favorite cocoa or cacao powder will work well. The higher the quality, the better the flavor.

Sea Salt: My go-to is pink himalayan sea salt

Baking Powder

Granulated Sugar

Brown Sugar

Vanilla Extract

Eggs: I have not tried this recipe with an egg replacer, if you do then let me know how it works!

Melted Coconut Oil: Don’t like coconut or allergic? Use any neutral oil in its place.

Chocolate Chips

Mix-ins as desired, such as nuts or additional flavors of chocolate chips.

Directions to make this dairy free brownie recipe:

Preheat the oven to 350ºF.

In a large bowl combine the flour, cocoa powder, salt, baking powder and xanthan gum.

Stir until well combined. Set aside.

In a mixing bowl add the sugars, vanilla, and eggs, mix on medium low speed for 1 minute.

Add the coconut oil while the mixer is going and allow it to blend through.

Slowly add the flour mixture one cup at a time and mix on medium speed for 2 minutes scraping the sides half way through.

Fold in the chocolate chips and additional mix-ins if desired and mix on low for about 30 seconds.

Pour into a greased 8×8 baking pan.

Bake for 1 hour or until a butter knife comes out of the center clean.

FAQ’s

I’m new to gluten free baking, help!

Gluten free baking can be intimidating at first, but you will get the hang of it! Here are some of my tips.

Follow the directions until your a gf baking pro. Seriously, follow them step for step.
Don’t switch up the ingredients. Most of the time baking fails are swapping non compatible ingredients.
Your flour will make or break your recipe.
- This is the most important ingredient when you are baking gluten free. Your flour will make or break your recipe. I only bake with 2 flours and the first one is my homemade, Gluten Free All Purpose Flour Blend. If you use this blend you must add 1 tsp. of xanthan gum to the batter when you add the flour.
However, my favorite gluten free flour blend, EVER is Better Batter Flour. You can use the original or artisan blend in this recipe. That is what I used to make this recently and it is truly the best gf flour on the planet. If you want to try Better Batter you can use the code: LIVINGFREELYGF for 30% off your purchase (this excludes sale items)
Measure properly. You can watch a video on how to measure your flour properly, HERE. Weighing your ingredients is great as well.
If you are wanting to make a recipe vegan, reach out to the author for a substitute. Some recipes do great with egg replacer and some need something like whipped aquafaba. Remember, vegan recipes don’t rise as much!

Gluten-free and dairy-free brownies have revolutionized the world of baking, offering scrumptious delights for individuals with specific dietary requirements. By exploring alternative flours, ingredients, and techniques, these brownies have become a delightful addition to dessert menus worldwide.

Whether you follow a gluten-free or dairy-free lifestyle or simply enjoy trying new flavors, these brownies will surely leave you craving more. So, go ahead and treat yourself to a batch of indulgent gluten-free and dairy-free brownies—you deserve it!

Gluten Free Dairy Free Brownies

Easy Gluten Free Dairy Free Brownies

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Prep Time: 15

Cook Time: 1

Course: Dessert

Cuisine: American

Keyword: dairy free brownies, gluten free chocolate brownies, gluten free dairy free brownies

Servings:

Calories: 466kcal

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Ingredients

1 ½ cups gluten free all purpose flour
1 cup cocoa powder
1 tsp. salt
1 tsp. baking powder
1 ½ cups granulated sugar
¾ cup brown sugar
1 tbsp. vanilla
4 eggs
1 cup melted coconut oil
1 cup chocolate chips

Instructions

Preheat the oven to 350ºF. In a large bowl combine the flour, cocoa powder, salt, baking powder and xanthan gum. Stir until well combined. Set aside.
In a mixing bowl add the sugars, vanilla, and eggs, mix on medium low speed for 1 minute.
Add the coconut oil while the mixer is going and allow it to blend through.
Slowly add the flour mixture one cup at a time and mix on medium speed for 2 minutes scraping the sides half way through.
Fold in the chocolate chips (and optional mix-ins such as nuts) and mix on low for about 30 seconds.
Pour into a greased 8x8 baking pan.
Add the remaining pecans on top for aesthetics if desired. Bake for 1 hour or until a butter knife comes out of the center clean.