Trust us, this dairy-free brownie recipe is so good, your friends and family won't even realize what's missing.
How to Make Dairy-Free Brownies
Few things are as satisfying as a warm, gooey brownie, especially when it’s topped with a big scoop of vanilla ice cream. But when you have to follow a dairy-free diet, brownies can feel like they’re always out of reach.
Luckily, we dug into our recipe vault and found a dairy-free brownie recipe that’s just as gooey and delicious as regular brownies. Plus, it comes together in a snap, so it’s as quick and easy as the boxed stuff. Keep reading to get the step-by-step instructions.
Looking for a milk alternative? Check out our list of the best non-dairy milk you can buy.
where you’ll find our best tips and top-rated recipes. Then, share your bakes in our Bakeable Facebook group. We’d love to see ’em.
How to Make Dairy-Free Brownies
Ingredients:
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 1/2 cup baking cocoa
- 1 teaspoon salt
- 5 large eggs
- 1 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup (6 ounces) dairy-free semisweet chocolate chips (We love Pascha’s dairy-free chocolate)
Step 1: Prep Your Tools
Preheat your oven to 350° and grease a 13×9 baking pan with a dairy-free non-stick spray (Baking Pam is a good option). Avoid using a glass baking pan, if you can, as they hold in a lot of heat. While this trait is great for dishes like lasagna, it can cause brownies to burn. Be sure to know these other times when you should use metal pans over glass.
Step 2: Mix the Batter
In a large bowl, mix the sugar, flour, baking cocoa and salt until completely combined.
Next, beat the eggs, oil and vanilla extract to the dry ingredients with a hand mixer or whisk until they’re mixed and there are no lumps remaining.
Test Kitchen Tip: If you want your brownies to mix even easier, sift the dry ingredients once or twice. This will aerate the ingredients, combining them better and getting rid of any clumps.
Step 3: Bake
Once your batter is mixed, transfer the greased 13×9 and sprinkle dairy-free chocolate chips on top. Pop it in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
Test Kitchen Tip: If you prefer a fudgier brownie, take them out a few minutes early. Just check that they’ve reached 160° for food safety.
Step 4: Cool and Cut
Remove the finished brownies from the oven and places them on a wire rack in the pan to cool. When they’ve cooled completely, slice and serve with a big scoop of dairy-free ice cream!
If you loved this brownie recipe, check out some more of our favorite dairy-free dessert recipes.
Try Our Other Dairy-Free Dessert Recipes
Chunky Banana Cream FreezeEveryone loves ice cream, but we all know it doesn't make a great after-school snack. Until this! With its sweet banana-almond flavor and chunky texture, this appealing banana peanut butter "ice cream" is a crowd-pleaser. People who ask me for the recipe can't believe how easy it is to make. —Kristen Bloom, Okinawa, Japan
Cantaloupe Ice PopsYour reminders to "eat your fruit" will finally stick once kids take a lick of these mmm-melony snacks. A perfect use for overripe cantaloupe, these pops make a light dessert or healthy between-meal refresher. —Susan Hein, Burlington, Wisconsin
Sonoran Sunset Watermelon IceIf you didn’t think watermelon and cilantro could go together in a dessert, this recipe will be a pleasant surprise! Sprinkle pomegranate seeds and a sprig of cilantro on top for extra flair. —Jeanne Holt, Mendota Heights, Minnesota
Frozen Citrus Fruit CupsAdd some sparkle to your next get-together or church supper with these sunny citrus treats. The refreshing cups burst with color and flavor, plus they look so cute served in shiny foil containers. —Sue Ross, Casa Grande, Arizona
Red and Blue Berry Lemonade SlushThis delightfully sweet-tart beverage showcases fresh raspberries and blueberries. —Taste of Home Test Kitchen
Blushing Grapefruit SorbetNot overly sweet, this sorbet is a hit at the holidays, when there’s plenty of citrus fruit on hand. Try it as a light, summer refresher, too.—Mary Marlowe Leverette, Columbia, South Carolina
Strawberry-Citrus Freezer PopsI knew that clementines and strawberries would create a luscious combination in a fruit pop, and I have to say these are delicious! —Colleen Ludovice, Milwaukee, Wisconsin
Frozen Pineapple-Kiwi PopsKiwi, pineapple, sugar and water are all you need to make these easy, breezy freezer pops.—Colleen Ludovice, Milwaukee, Wisconsin
Strawberry Watermelon SlushWe like to relax on the back porch with glasses of my slush after a long, hot day. Strawberries and watermelon blend up with lemon juice and sugar for an instant refresher. —Patty Howse, Great Falls, Montana
Red, White and Blue Frozen LemonadeThis patriotic drink is as pretty as it is delicious. With cherries, blueberries and lemon juice, we created a striped lemonade that is perfect for a Fourth of July celebration. —Shawn Carleton, San Diego, California
Triple Fruit FreezeThese pops won't turn your tongue blue or neon green like many store-bought pops because they're made with fresh grapes, blueberries and kiwifruit. —Colleen Ludovice, Wauwatosa, Wisconsin
Raspberry SorbetWith an abundant crop of fresh raspberries from the backyard, it's no wonder why I rely on this dessert for a tasty, no-fuss frozen dessert. —Karen Bailey, Golden, Colorado
Rosemary Citrus SorbetThis pretty pastel dessert bursts with the fresh flavors of grapefruit, lime and rosemary. —Rebecca Baird, Salt Lake City, Utah
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