Dairy Free Brownies
Rich, fudgy, and deeply chocolatey, these brownies are the kind of treat that disappears fast at any gathering — and nobody will guess they're made without a single drop of butter or milk. The secret is a combination of melted coconut oil and dairy free chocolate chips, which together create a glossy, indulgent batter that bakes up with beautifully set edges and a moist, dense crumb. Double-hitting the chocolate with both melted chips and a generous pour of unsweetened cocoa powder means the flavor is seriously intense in the best possible way. Store-bought brownie mixes can be a minefield of hidden dairy in the form of milk solids, whey, or butter flavoring, so making your own from scratch puts you fully in control. The batter comes together in one saucepan and a mixing bowl, so cleanup is minimal and the whole process is genuinely approachable. With 16 pieces per batch, this is a great recipe to bring to a potluck, a birthday, or just to keep on the counter for the week ahead.
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Learn more →Ingredients
16 servings
- 1 cup coconut oil
- 1 cup dairy free chocolate chips
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp salt
- ½ tsp baking powder
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the two long sides.
- 2
Combine the coconut oil and dairy free chocolate chips in a medium saucepan over low heat, stirring frequently, until fully melted and smooth, about 3–4 minutes. Remove from heat and let cool for 5 minutes.
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