A stack of 3 dairy free brownies on a plate.

Why you’ll love these dairy free brownies

  • Nothing beats a brownie made from scratch, and they are easy to make!
  • These brownies are totally dairy free, yet full of rich, buttery flavor that enhances the fudgy chocolate you’ve been craving.
Brownies with sea salt sprinkled on top with scattered chocolate chips around.

Here’s what you’ll need to make it

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Ingredients & substitutions

  • Cocoa powder – This recipe calls for regular cocoa powder, but I have used the darker, Dutch-process cocoa powder with this recipe and it works just fine. It will create a darker, richer chocolate flavor though.
  • Vegan butter – Melted vegan butter adds the rich, butter flavor you will find in a traditional, dairy version of homemade brownies.
  • Chocolate chips – Use the best dairy free chocolate chips you can find. I found a local brand that makes dairy free ones, but Enjoy Life makes allergy friendly chocolate chunks that would work great.

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

Close up of brownies stacked on a plate, showing how fudgy and gooey they are.

How to make these dairy free brownies

Line your baking dish with parchment paper. Just fold the corners. It doesn’t have to be perfect because the batter will fill it out.

In a large bowl, whisk together cocoa powder, baking soda and salt.

Stir in half the melted vegan butter and boiling water into cocoa powder mixture until smooth.

Add sugar, eggs, vanilla extract and remaining melted butter. Whisk until smooth.

Slowly whisk in flour until smooth.

Fold in chocolate chips with a rubber spatula.

Pour batter into pan and top with extra chocolate chips (if desired). Bake for 35-40 minutes or until an inserted toothpick comes out clean.

Take them out of the oven before you think you should. If you’re toothpick comes out with a tiny bit of batter on it, that’s okay. They’ll be nice and fudge-like.

Remove from oven and let cool in pan for 30 minutes before slicing.

A few bites of brownie on a fork.

Everything you need to know about dairy free brownies

What can I use instead of milk in brownies?

Normally, brownies don’t call for milk, but if you find a recipe that does, dairy free milk, or even water or cold coffee will be a great substitute.

Can I use oil instead of butter in brownies?

Yes. If a recipe calls for melted butter, you can easily substitute oil in its place. For this recipe, you could substitute any liquid oil, such as vegetable oil or melted coconut oil in place of melted vegan butter.

Does cocoa powder have dairy?

No. Cocoa powdered doesn’t contain dairy. The ingredients in cocoa powder should be just cocoa powder and, in some cases, a alkalizing agent. If there is milk listed in the ingredients, it’s probably hot cocoa mix.

A dairy free brownie with a bite taken out of it.

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3 from 1 vote

Dairy Free Brownies

By: Melissa Belanger
These dairy free brownies are made from scratch with vegan butter. They’re easy to make and extra fudgy with crackly tops and chewy edges.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12
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Ingredients 

  • 3/4 cup cocoa powder
  • ½ teaspoon baking soda
  • 1/4 teaspoon coarse salt
  • 2/3 cup melted vegan butter, divided
  • 1/2 cup boiling water
  • 2 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/3 cup all-purpose flour
  • 1 cup semi-sweet chocolate chips*

Instructions 

  • Preheat oven to 350˚F and line a 9×13 baking pan with parchment paper.
  • In a large bowl, whisk together cocoa powder, sugar, baking soda and salt.
  • Add melted vegan butter and boiling water. Beat with an electric mixer until completely hydrated.
  • Next, beat in the eggs and vanilla extract until combined.
  • Mix in the in flour until smooth.
  • Fold in chocolate chips with a rubber spatula.
  • Pour batter into the prepared pan. Bake for about 35-40 minutes, or until brownies are set but the center is still soft.
  • Remove from oven and allow the pan to cool for 30 minutes before removing and slicing.

Nutrition

Calories: 375kcal, Carbohydrates: 55g, Protein: 4g, Fat: 17g, Trans Fat: 2g, Cholesterol: 28mg, Sodium: 185mg, Fiber: 4g, Sugar: 39g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

A hand holding a thick gooey dairy free brownie.

Hi! I'm Melissa.

I create easy, dairy free recipes because I know how hard living without milk can be. I believe you can live a completely satisfying life without dairy, and I want to teach you how.

Read more about me

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3 from 1 vote

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3 Comments

  1. Amy says:

    Delicious!!

    Reply
  2. Jeanice Jr says:

    3 stars
    Great! just maybe a little too much sugar for a batch, 2 cups of sugar is alot.

    Reply
    1. Melissa says:

      Thanks so much for trying the recipe! I noticed you left 3 stars – even though you said the recipe was great. Unfortunately, reducing the sugar too much can affect the fudge-like texture that makes brownies so delicious and you’ll be left with dry, not-so-great brownies.

      Reply