The Best Gluten-Free, Dairy-Free Brownies You’ll Ever Make
Who says you have to give up rich, fudgy brownies just because you’re avoiding gluten and dairy? These brownies are the perfect treat for anyone with sensitivities or who simply wants a feel-good dessert without the tummy troubles.
This recipe uses simple, wholesome ingredients — and my favorite gluten-free flour. The result? Brownies that are perfectly moist, slightly gooey in the center, and rich in chocolate flavor.
Recipe adapted from Mama Knows Gluten-Free Brownies
Recipe
1/2 cup extra virgin olive oil
3/4 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
2 tablespoons pure vanilla extract
3/4 cup cup4cup wholesome gluten-free flour (or your favorite gluten-free flour that contains xantham gum)
heaping 1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
splash of almond milk (I love organic vanilla almond malk) to create a fudgier texture
Dark Chocolate chips or chunks to sprinkle on top :) I used these
Instructions
Get started by preheating your oven to 350°F. Prepare an 8×8-inch square pan by lining it with parchment paper or lightly greasing it with oil or nonstick spray.
In a large mixing bowl, combine the olive oil, granulated sugar, and brown sugar. Whisk or stir until the mixture looks glossy and well blended.
Add in the eggs and vanilla extract, mixing well after each egg until everything is smooth and slightly thickened.
In a separate bowl, stir together your gluten-free flour, cocoa powder, baking soda, and salt until evenly combined.
Gradually fold the dry ingredients into the wet mixture. I used a handheld blender. Stir or blend just until no dry streaks remain. If the batter feels extra thick, add a splash of almond milk to loosen it slightly and make it even fudgier.
Pour the batter into your prepared pan and smooth out the top. Sprinkle with dark chocolate chips or chunks for a delicious finish.
Bake for 20–30 minutes (ovens vary so much so I always go with smell —- as soon as you can smell them, they are ready). You can also insert a toothpick or knife into the center. It should come out clean. (Try not to overbake — slightly underdone gives you that perfect gooey center!)
Let the brownies cool completely in the pan before slicing into squares.
Store leftovers in an airtight container at room temp for a few days — if they last that long!
If you just want a brownie or two, you can freeze them after cutting and enjoy one at a time as you need :)
Quick take:
These brownies are more of a carb + fat rich treat, with a little bit of protein.
Want to boost protein slightly? You could add a couple tablespoons of collagen or a scoop of chocolate protein powder (just adjust liquid by adding in more almond milk). If you try that, lmk how it goes!