June 7, 2019

Fudgy Brownies

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Last Updated on January 16, 2022 by Annie

These deliciously fudgy dairy-free brownies are quick to make and packed with chocolate flavor. They are the ultimate brownie treat.

Fudge brownies in a glass pan.

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.

Fudgy brownies in a glass tupperware on a wooden table.
Brownies with a crinkled top, salty flakes, and melt in your mouth chocolate flavor.

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.

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

  • 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.
Glass bowl of fudgy brownie batter with a colorful whisk.
Melted chocolate, cocoa powder, banana, coconut oil, sugar and vanilla mixed together just before the flour was folded in.

Dairy Free Changes to these Fudgy Brownies

  • Coconut oil + Banana– In an effort to reduce the amount of oil used in the batter I have used a mixture of coconut oil and banana to replace the butter, just like in my yellow cupcakes.
  • Chocolate chips– Be sure to use a dairy-free chocolate chip such as Enjoy Life, Simple Truth Organic (Kroger Brand), or Great Value Free From Chocolate Chips (Walmart Brand). If you have found other dairy-free chocolate chip brands, feel free to drop a comment below to share!

Pro Tips for Fudgy Brownies

  • Criss cross the parchment paper, to make a plus sign, to cover the 8×8 pyrex dish.
  • If you do not want to use the double boiler method, microwave the chocolate chips and coconut oil, then add the mashed banana and cocoa powder. Mix together and pick up at step 3 on the recipe.
  • No dark chocolate cocoa powder? You can simply use traditional cocoa powder but the banana flavor might come through a bit.
A stack of three fudgy brownies in a glass tupperware base.
Fudgy brownies stacked high for an irresistible tower of deliciousness.

Craving more chocolate treats? Try these next!

If you tried these ultra-moist fudgy brownies and enjoyed them feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all 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.

Course Dessert
Keyword Brownie, Dairy-Free
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16
Author Annie

Ingredients

  • 4 oz. Enjoy Life Chocolate Chunks
  • 1 tbsp. Dark Chocolate Cocoa
  • ⅓ c. Coconut Oil
  • 1 Banana mashed
  • ¾ c. Sugar
  • 1 tsp. Vanilla
  • ¼ tsp. Sea Salt Flakes
  • 2 Eggs
  • ⅓ c. Flour
  • Flaky Sea Salt to sprinkle on top

Instructions

  1. Preheat the oven to 325° F and line an 8×8 baking dish with parchment paper and non-stick spray. I cut two pieces of parchment paper and lay them in a plus shape inside the dish.

  2. Over a double boiler (or a sauce pan with about an few inches of water and a glass bowl on top) melt together the chocolate chunks, coconut oil, and the mashed banana. 

  3. Once the mixture is melted and smooth (or as smooth as it can get because of the small banana chunks) remove the bowl from heat and whisk in the sugar, sea salt, and vanilla. Then whisk in one egg at a time until combined. 

  4. Gently fold in the flour until combined and pour into the 8×8 baking dish. Sprinkle with flaky sea salt and bake for 35-40 minutes. 

Recipe Notes

Store in an airtight container for 3-5 days, but trust me, they will not last that long. 

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