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Home » Dessert » Gluten-Free and Dairy-Free Chocolate Brownies

Gluten-Free and Dairy-Free Chocolate Brownies

Last Updated October 2, 2023. Published October 3, 2019 Good For You Gluten Free

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Gluten-Free and Dairy-Free Chocolate Brownies
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Get your chocolate taste buds on high alert if you’re going to enjoy these gluten-free and dairy-free chocolate brownies. They taste incredible and satisfy even the most intense of chocolate cravings. This post was originally sponsored by Happy Egg Co. Please see my disclosures for information on how I work with brands.

If you’ve got some seriously intense chocolate cravings to contend with, you’re going to love this recipe for these gluten-free and dairy-free chocolate brownies.

These brownies offer intense chocolate flavor and a fudgy soft texture and are even a little gooey (in a good way!)

How to Make Brownies

If you’re ready to make the best brownies of your life, follow these simple step-by-step instructions. Be warned, these brownies have an intense fudge flavor.

Step #1: Gather Your Ingredients

To make these delicious, chocolatey brownies, you’ll need:

  • Melted dairy-free butter (I like to use Earth Balance vegan butter). It’s okay to use real butter if you’re not worried about dairy. Alternatively, you could use a neutral vegetable oil (like avocado oil) in lieu of melted butter.
  • Granulated sugar
  • Eggs
  • Vanilla
  • Gluten-free flour blend (with xanthan gum) such as Bob’s Red Mill 1:1 Gluten-Free Flour
  • Cocoa powder
  • Baking powder
  • Chocolate chips (there are several brands of dairy-free chocolate chips, including Enjoy Life and Lakanto)

Step #2: Create Brownie Batter

To create the brownie batter, you’ll first want to combine the melted butter or oil with the sugar and mix until well combined. Then you’ll add the eggs and mix again.

Next, gradually add all the dry ingredients until the mixture is well combined. You can do all of the mixing by hand. Just make sure no flour streaks are seen in the batter – mix well.

gluten-free and dairy-free brownie batter in a bowl

Step #3: Add Chocolate Chips

Now it’s time to fold in the [dairy-free] chocolate chips, which will make the richness of these brownies even more intense. Once you do this, the brownie batter is complete!

adding chocolate chips to brownie batter in a bowl

Step #4: Pour and Bake

Now pour the dreamy chocolatey brownie batter into a prepared 8×8-inch baking dish. Either grease the dish [really] well or line it with parchment paper so you can easily remove the brownies from the pan once cooked.

Bake the brownies in a 350º F oven for 30-35 minutes or until the edges are completely set and a toothpick inserted into the center comes out with just a few crumbs. Let cool completely before removing from the pan.

gluten-free dairy-free chocolate brownies 1

Let them cool, and slice it up into even squares. These will be the hit of the party – and no one has to know they’re gluten-free and dairy-free, do they?

gluten-free dairy-free chocolate brownies 3

Decorate for Halloween

I make these brownies all the time and enjoy them regularly, but for Halloween, I like to make them look extra spooky and special.

To get the cobweb effect on your brownies, combine a little powdered sugar with a little water and mix well. Add the glaze mixture to a plastic piping bag and then snip off the corner of the bag with scissors.

gluten-free dairy-free chocolate brownies  with cobwebs

Pipe the glaze in circles on the brownies. Start with a small circle, then make larger circles around that. Repeat the circles 5-6 times.

Then, use a toothpick to drag the glaze from the smallest circle outwards to the largest circles to create the spooky spider webs. Repeat the process until the pan of brownies is covered with webs. Allow the glaze to set before cutting brownies into squares.

Your delicious gluten-free and dairy-free chocolate brownies are now ready for eating. Enjoy the wonderful fudge flavors and get your chocolate fix satisfied in one fell swoop.

I hope you love and appreciate how light and flaky they are on the outside and how moist and fudgy they are on the inside. This is truly the perfect brownie treat!

Gluten-Free Double Chocolate Brownies stacked - header

Gluten-Free Dairy-Free Chocolate Brownies

These gluten-free and dairy-free chocolate brownies are the bomb! They are light and flaky on the outside and moist and fudgy on the inside. Add spider web decorations with icing to make this recipe Halloween-themed too.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: gluten-free brownie recipe, gluten-free fudge brownies, gluten-free Halloween recipes
Prep Time: 15 minutes minutes
Cook Time: 35 minutes minutes
Cooling time: 1 hour hour
Servings: 12 squares
Calories: 348kcal
Author: Jenny Levine Finke

Ingredients

Brownie Batter

  • 3/4 cup unsalted butter dairy free, melted (ok to use real butter if not dairy free) 3/4 cup = 12 tbsp
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 2 tsp pure vanilla extract
  • 3/4 cup gluten-free flour blend I used Bob's Red Mill 1-to-1 Gluten-Free Flour blend
  • ¾ tsp xanthan gum only add if your blend doesn’t already contain xanthan or guar gum
  • 2/3 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chocolate chips dairy free, if needed

Glaze/Icing

  • 1/2 cup powdered sugar
  • 1 Tbsp water

Instructions

Brownie Batter

  • Preheat oven to 350º. Grease an 8×8-inch baking dish or line with parchment paper (preferable). Set aside.
  • In a large bowl, combine melted butter and granulated sugar. Mix by hand (using a whisk) until well combined, about 1-2 minutes.
  • Add in the eggs, one at a time, stirring in between. Stir in the vanilla extract.
  • Gradually add in the gluten-free flour blend, xanthan gum (if your blend doesn't contain It), cocoa powder, baking powder and salt. Mix until just combined and no streaks of flour remain. Fold in chocolate chips.
  • Pour brownie batter into the prepared 8×8-inch baking dish. Bake for 30-35 minutes, until the edges are completely set and a toothpick inserted into the center comes out with just a few crumbs. Let cool completely.

Halloween Decoration (optional)

  • Combine powdered sugar and water in a small bowl and stir until smooth. Add the glaze to a pastry bag or a zip top bag. Snip off the corner of the bag with a scissor.
  • To make the spider webs, pipe circles on the brownies. Then, using a toothpick, drag the glaze from the smallest circle outwards. Continue to do this to create the spider webs all over the brownies. Allowing icing to set before cutting.

Notes

Lining the baking dish with parchment paper makes it easier to remove the brownies from the pan and cut them.
You can use dairy-free butter (like vegan butter by Earth Balance) or vegetable oil.
Take the brownies out of the oven when the edges are set. The middle will be a little underdone still, but will continue cooking after it comes out of the oven. Insert a toothpick into the center. There should be some crumbs on the toothpick. If it’s just liquid, put the brownies back in the oven for a few minutes.
This is a cocoa powder version of brownies, which creates the perfect balance between cakey and fudgy.
Be sure to use dairy-free chocolate chips, either Enjoy Life or Lakanto brand, if you’re avoiding dairy.
These brownies keep well in an airtight container for 3-4 days. You can also freeze the brownies for up to 3 months. Freeze in a single layer until brownies are frozen. Then, put in a freezer bag.

Nutrition

Calories: 348kcal | Carbohydrates: 49g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 74mg | Sodium: 132mg | Potassium: 133mg | Fiber: 3g | Sugar: 40g | Vitamin A: 448IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

Filed Under: Brownies & Bars, Dessert 3 Comments

Reader Interactions

Comments

  1. Michael Spadino says

    November 6, 2021 at 2:00 pm

    Thank you so much for all the work you have put into figuring out how to make delicious gluten free food. It is so overwhelming.

  2. Karen Budd says

    March 31, 2020 at 1:08 pm

    I just made this recipe and they turned out well. It’s actually the first time I got a crispy crust on brownies in forever. I’ll be making these again.

  3. Dayna Schmidt says

    October 20, 2019 at 1:56 pm

    A GF recipe that worked!

Leave a CommentCancel reply

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Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

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