Dairy Free Brownies

This post may contain affiliate links. Please read my disclosure policy.

These Dairy Free Brownies are rich and fudgy with the chewiest edges. They come together in just one bowl with no electric mixer required!

Dairy Free Brownies cut into slices

Whether you can’t eat dairy or you just don’t want to go to the store for butter, these Dairy Free Brownies have got you covered! These might just be the easiest from-scratch brownies you’ll ever make. Since they’re made with vegetable oil and cocoa powder there’s no melting any butter/chocolate required AND they come together in just one bowl! They’re rich, chocolatey and have the chewiest edges for all my fellow corner piece lovers out there.

Looking for more dairy free recipes? Try my Olive Oil Chocolate Chip Cookies, Flourless Chocolate Cookies or Fudgy Chocolate Crinkle Cookies!

Ingredient Breakdown

Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture.

Vegetable oil – provides texture and moisture while still keeping the brownies dairy free.

All-purpose flour – just a bit of flour gives the brownies structure while still keeping them fudgy.

Cocoa powder – gives the brownies their chocolate flavor! I always use natural unsweetened cocoa powder.

Eggs – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Dairy Free Brownies cut into slices

How To Make Dairy Free Brownies

1. In a medium bowl, whisk the granulated sugar, vegetable oil and brown sugar until smooth.

2. Add the eggs, vanilla extract and salt then whisk until well combined.

3. Fold in the all purpose flour and cocoa powder until just combined then pour batter into the prepared pan.

4. Bake at 350°F for 20-25 minutes or until the center is just set. Cool to room temperature or chill before slicing for cleanest cuts. Store Dairy Free Brownies in an airtight container for up to 4 days at room temperature or up to a week in the fridge.

Dairy Free Brownies in an 8x8 inch pan

Pro Tips For Dairy Free Brownies

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
  • Don’t be tempted to over bake these. They will still be a little gooey when you remove them from the oven but they’ll continue to bake as they cool.
  • Use a metal pan! Glass pans retain heat for longer resulting in unevenly baked brownies.
  • Make sure your parchment paper hangs over the sides of the pan for easy removal after baking!
Dairy Free Brownies cut into slices

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

Dairy Free Brownies

Maria Azzarelli
These Dairy Free Brownies are rich and fudgy with the chewiest edges. They come together in just one bowl with no electric mixer required!
5 from 1 vote
Save To Inbox Recipe Card Form

✉ Want to save this recipe?

Enter your email and I’ll send it straight to your inbox! As a bonus, you’ll receive new recipes ideas weekly. ♥︎

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 9 large brownies
Calories 253 kcal

Equipment

  • 8×8 inch pan

Ingredients
  

  • 150 g (3/4 cup) granulated sugar
  • 120 g (1/2 cup) vegetable oil
  • 50 g (1/4 cup) brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 60 g (1/2 cup) all-purpose flour
  • 40 g (1/2 cup) cocoa powder

Instructions
 

  • Preheat oven to 350°F. Grease an 8×8 pan and line with parchment paper.
  • In a medium bowl, whisk the granulated sugar, vegetable oil and brown sugar until smooth.
  • Add the eggs, vanilla extract and salt then whisk until well combined.
  • Fold in the all purpose flour and cocoa powder until just combined then pour batter into the prepared pan.
  • Bake brownies for 20-25 minutes or until the center is just set. Cool to room temperature or chill before slicing for cleanest cuts.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
 
  • Store Dairy Free Brownies in an airtight container for up to 4 days at room temperature or up to a week in the fridge.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Calories: 253kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 36mgSodium: 81mgPotassium: 97mgFiber: 2gSugar: 22gVitamin A: 53IUCalcium: 17mgIron: 1mg
Tried this recipe?Leave a comment below & tag @myhappybakes on social!

Similar Posts

2 Comments

  1. 5 stars
    These quickly came together in one bowl which I loved. I thought omitting the butter would alter the taste but it didn’t at all.

5 from 1 vote

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating