Fudgy Dairy Free Brownies (no butter)

Who needs butter when you can have thick, chewy, and fudgy dairy free brownies with crisp edges? Using oil has the added benefit of keeping them moist longer (not that they'll last long!), and these brownies are even freezer-friendly.

Making brownies from scratch is such a breeze, like my vegan pumpkin brownies and vegan blondies, so there's never an excuse not to mix up a batch.

Their rich, eggy, fudgy, and chewy texture is what sets them apart from cake or cookies, and also what makes them so addictive.

I recommend really leaning in and pouring yourself a cup of coffee or a glass of (non-dairy) milk when you serve your dairy free brownies - it's a match made in heaven!

Jump to:

• ⭐️ Why These Brownies are the Best
• 🍫 Ingredient Notes
• 📝 Variations & Substitutions
• 🥄 How to Make Dairy Free Brownies
• 🍽 Storage Instructions
• 👩🏼‍🍳 Expert Tips
• 💬 Frequently Asked Questions
• 🍽 More Dairy Free Dessert Recipes
• Fudgy Dairy Free Brownies Recipe

⭐️ Why These Brownies are the Best

• These butter free brownies are thick, fudgy, and chewy, with crisp edges
• Using oil creates a crispier texture & the brownies stay moist longer than brownies made with butter.
• Quick & easy - prep time is just 15 minutes
• No butter brownies are lactose free, like my dairy free chocolate chip cookies
• Freezer-friendly non dairy brownies
• DIY dairy free brownie mix makes a fun gift! Place all of the dry ingredients into a cute mason jar, and attach recipe & instructions.

🍫 Ingredient Notes

• Eggs - Make sure to use room temperature eggs. This will ensure nice aeration when mixing, which will create the perfect texture with a glossy top.
• Light brown sugar - adds deep molasses flavor and gives the brownies a chewier texture.
• Canola oil - You can substitute any neutral oil. Canola, grapeseed, or sunflower oil will all work great.
• Cocoa powder - Take the extra minute to sift your cocoa powder. This will make for accurate measuring and prevent clumping.
• Salt - We need salt to enhance the flavor, so don't skip this step.
• Instant espresso powder (optional) - This makes chocolate taste much richer and more chocolatey, like in my chocolate donuts.
• Dark chocolate (dairy-free) - I used 72% dark chocolate, but you can use as dark as you prefer.
• Flaky sea salt (optional) - Adds a delicious salty-sweet contrast as well as crunch.

📝 Variations & Substitutions

• Mix-ins. Stir in ½ cup of pecans, peanuts, walnuts, marshmallows, or even dried fruit.
• Egg free brownies. Substitute the eggs with ½ cup of unsweetened applesauce or 3 flax eggs *To make 3 flax eggs: combine 3 tablespoons of ground flax seed with 9 tablespoons of water. Let it sit for 10-15 minutes until it becomes gelatinous.
• Gluten-free. Substitute all-purpose gluten free flour using a 1:1 ratio for the all-purpose flour.

🥄 How to Make Dairy Free Brownies

Preheat oven to 350 degrees F. Spray a 8"x8" metal baking pan with non-stick cooking spray, then line it with parchment paper. Set aside.

Into a medium bowl, add granulated sugar, brown sugar, and eggs. Using an electric hand-held mixer, mix on medium speed until thick and foamy, about 5 minutes.

Pour in canola oil and vanilla extract and mix for an additional minute.

Into a separate medium bowl, whisk together the cocoa powder, flour, baking powder, salt, and espresso powder. Set aside.

Whisk the dry ingredients and chopped chocolate into the wet ingredients, just until the dry ingredients have been incorporated.

Pour the brownie batter into your prepared pan, sprinkle with a large pinch of sea salt (if using), and bake for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Let brownies cool in the pan for 30 minutes, then place in the fridge for another 30 minutes for easy cutting and super fudgy brownies. Run a knife around the edge to loosen the brownies from the pan, then pull on parchment to lift out of pan.

🍽 Storage Instructions

Place cooled brownies in an airtight container and store at room temperature for up to 4 days.

How to freeze: After your lactose free brownies have completely cooled, wrap them in foil and place in a resealable freezer bag. Store in the freezer for up to 3 months. To thaw, place in the fridge overnight or on the counter.

👩🏼‍🍳 Expert Tips

• Use parchment paper. For easy removal, line your baking dish with parchment paper.
• Aerate your eggs. When mixing the sugars and eggs, be sure to mix them until thick and foamy, around 5 minutes. This gives the brownies a nice glossy top.
• Use a metal pan. Try to avoid using a glass baking dish if possible. Metal heats up faster than glass, so it creates crisper edges and a better rise.
• Chill. After your non dairy brownies have cooled, refrigerate them for 30 minutes for easy cutting.
• Don't overbake. To test doneness, insert a toothpick into the center of brownies. It should have a few wet crumb pieces.
• Measure flour correctly. Don't scoop flour using a measuring cup. Instead, spoon flour into a measuring cup, and level it off with a knife.
• Don't overmix. This only applies to after you've added the dry ingredients. Overworking the gluten will create tough brownies. Mix just until combined.

💬 Frequently Asked Questions

🍽 More Dairy Free Dessert Recipes

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