Fudgy Brownies
Dairy-free fudgy chocolate brownies make just about everything better. These moist brownies made with coconut oil and banana make the perfect base for dairy-free ice cream, a dollop of vegan whipped cream, or a spoonful of fresh strawberries.
2025 Update: This recipe was originally shared in June 2019. This post has been updated to include new photos, detailed directions, and additional dairy-free tips. I hope you enjoy this dairy-free brownie recipe.
My family keeps strong traditions. I can always count on specific foods at grandma’s (tacos, spaghetti, drumsticks, and Juicy Juice boxes). We all had to learn how to mow the yard before we were allowed to drive. And every Thursday, when my parents host bible study, we have warm, fudgy brownies.
These are not your regular brownies. I mean… they are Duncan Hines brownies, only better. My mom uses a magic pan to make her brownies. Every brownie made in this pan is moist. Every brownie produced is perfect. These brownies are the best base to be topped with Blue Bell ice cream for a la mode heaven.
I knew as I began this dairy free journey finding a brownie to rival my moms would be a challenge. It turned out to be a full weekend event and resulted in a stack of brownies so tall they didn’t fit under my cake dome.
I walked away from that weekend defeated by the process, tired of batter, and positively over stuffed with brownies. I also walked away with THE BEST BROWNIES I HAVE EVER HAD IN MY LIFE. Moist. Chocolaty. A hint of salt. And best of all… No dairy.
Why We Love Fudgy Chocolate Dairy-Free Brownies
As a self proclaimed chocoholic, there is never not a good time to dive face first into a pan of warm chocolate brownies. Some of the reasons you will love these dairy-free treats include:
- Ultra Moist. These might be the most moist brownie to come out of my kitchen.
- Ready in under an hour. From start to finish you can have a pan of these chewy chocolate brownies in less than 60 minutes.
- Great for making ahead. You can easily whip up a batch of these a day or two before serving and rest assured they will be moist when you dish them out.
Dairy-Free Changes to Fudgy Brownies
This made from scratch recipe for dairy-free brownies has a few intentional ingredients that keep these brownies dairy-free.
- Chocolate chips– I like to use a semi-sweet dairy-free chocolate chip at the base of the recipe. Some of my most used include:
- Dark chocolate cocoa powder– Gives a really intense chocolate flavor to the brownies.
- Coconut oil– I really like how the coconut oil adds a hint of flavor to the chocolate and banana in the brownie.
How to Make Fudge Chocolate Brownies
Ingredients You’ll Need
- Chocolate– A dairy-free semi sweet chocolate makes a delicious base for this recipe.
- Dark Chocolate Cocoa Powder- For an extra chocolaty brownie treat!
- Coconut Oil- Keeps your brownies moist and oh so fudgy!
- Banana– For a little sweetness as well as a butter replacement.
- Sugar– Sweetens the chocolate for a rich chocolate treat!
- Vanilla + Salt– Flavors the brownies.
- Eggs– Binds the batter together.
- Flour– Gives the brownies structure.
Step-By-Step Directions for Dairy-Free Brownies
- Prepare for baking: Preheat the oven to 325°F and line an 8×8 baking dish with parchment paper and non-stick spray.
- Melt oil with chocolate: Over a double broiler (or a sauce pan with a few inches of water and a glass bowl on top) melt together the chocolate chips, coconut oil, and mashed banana.
- Add sugar, salt, vanilla: Remove from the heat and whisk in sugar, sea salt, and vanilla.
- Add eggs: Next, whisk in the eggs- one at a time- until combined.
- Fold in flour: Gently fold the flour in until combined and pour into the 8×8 baking dish.
- Bake: Sprinkle with flak sea salt and bake 35-40 minutes.
Helpful Kitchen Tools
When it comes time to whip up a batch of these chewy chocolate brownies, here are a few kitchen tools you might find helpful along the way.
- Glass mixing bowls– Great for using in the double broiler method and simply whipping up the brownies after.
- Whisk– Used to actually mix the ingredients together.
- Square baking pan– I love the sharp edges on the brownies that this pan produces.
Ingredient Substitutions
A few ingredients in this recipe can be used in place of the ingredients called for on the recipe card. They may alter the final flavor of the brownie but will work in a pinch.
- Canola oil can be used in place of coconut oil.
- Cocoa powder may be used instead of dark cocoa powder, the flavor will be less intense but it works in a pinch.
Serving Suggestions for Dairy-Free Chocolate Brownies
I deeply believe there is no wrong way to serve a fresh chocolate brownie. Some of the ways I like to serve these dairy-free chocolate brownies include:
- With a glass of your favorite non-dairy milk.
- Topped with a scoop of dairy-free ice cream. Some of my favorite ice creams to use include:
- Drizzled with a little salted caramel sauce
- Dolloped with homemade dairy-free whipped cream
Decadent Desserts to Make Next
Craving more tasty chocolate treats like these dairy-free brownies? Here are a few more desserts you might enjoy making next:
If you tried this chocolate fudgy brownie recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
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Dairy Free Fudgy Brownies
Fudgy, chocolaty, moist brownies. Yes, moist. These brownies pack all the flavor without a drop of milk or a dash of butter. So grab a glass of almond milk and get ready to have the best brownie of your life.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 1x
Ingredients
- 4 ounces Dairy- Free Chocolate chips (roughly 3/4 cup)
- 1 Tablespoon Dark Chocolate Cocoa Powder
- ⅓ cup Coconut Oil
- 1 Banana (mashed)
- ¾ cup Granulated Sugar
- 1 teaspoon Vanilla
- ¼ teaspoon Sea Salt (Flakes)
- 2 Eggs (room temperature)
- ⅓ cup Flour
- Flaky Sea Salt (to sprinkle on top)
Instructions
- Preheat the oven to 325° F and line an 8×8 baking dish with parchment paper and spray with non-stick spray.
- Over a double boiler (or a sauce pan with about a few inches of water and a glass bowl on top) melt together 4 ounces chocolate chips and 1/3 cup coconut oil.
- Remove from heat and mix in 1 Tablespoon dark cocoa powder and mashed banana.
- Once the mixture is smooth (or as smooth as it can get because of the small banana chunks) whisk in 3/4 cup sugar, 1/4 teaspoon sea salt, and 1 teaspoon vanilla.
- Then whisk in one egg at a time until both eggs are combined.
- Gently fold in 1/3 cup flour until combined and pour into the 8×8 baking dish.
- Sprinkle with flaky sea salt and bake for 35-40 minutes.
Notes
Store in an airtight container for 3-5 days, but trust me, they will not last that long.
You can use regular cocoa powder in place of dark cocoa powder if needed.
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