Fudgy Brownies
Last Updated on August 18, 2026 by Annie
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.
I don’t know about you, but for me a warm chocolate brownie scooped with a massive serving of vanilla ice cream just might be dessert nirvana. Which is why I feel so strongly that making a decadent chocolate brownie dairy-free is a non-negotiable.
While developing these brownies I wanted a few things to be true of this recipe. First and foremost they are completely dairy-free. Secondly they have a little less sugar and oil than some of their other from scratch counterparts. Finally, I wanted brownies that stayed moist for a few days (not that they have ever lasted that long in our home…)
This dairy-free chocolate brownie recipe ticks all of the boxes. Ready in under an hour, including prep time, these brownies are just as good from the pan as they are a few days later.
Why We Love These 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.
- Whole ingredients. No dairy-free butter, just coconut oil and banana for that chewy fudgy finish.
- 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- Gives an intense chocolate flavor to the recipe. If you don’t have dark cocoa regular cocoa works great too.
- 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– Adds a boost of flavor to 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 boiler (or a sauce pan with a few inches of water and a glass bowl on top) melt chocolate chips and coconut oil together.
- Alternatively you can microwave the coconut oil and the chocolate chips in 30 second intervals until melted.
- Stir in mashed banana and cocoa powder.
- 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 boiler 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
Storing and Freezing Fudgy Brownies
Allow the brownies to cool completely before storing. I like to take mine out of the tray about 10 minutes after baking and cool completely on a cooling rack. Once cooled you have a few options for storing.
- To store at room temperature, place in an airtight container and store in the pantry for up to 3 days.
- For freezing, I would suggest slicing the brownies before placing in a freezer safe container and storing in the freezer for up to 3 months. By pre-slicing you allow yourself the option to sneak one when a chocolate craving hits.
- To thaw your brownie/brownies, remove as many as desired and place on a plate on the counter to come to room temperature. When you are ready to serve I would suggest a 15 second zap in the microwave to warm them up.
FAQs and Troubleshooting Fudgy Brownies
Can I replace the banana?
No. For this recipe I really wanted to keep the ingredients whole and the banana works both as a butter replacement as well as a natural sweetener to help cut down on the sugar.
Do I have to make a double boiler to melt the chocolate and coconut oil?
No. You can microwave the chocolate chips with the coconut oil instead of making a double boiler. I would suggest heating in 30-second intervals and then stirring between heating cycles. I have found that 1 minute, or 2 sessions of 30-seconds heating and then stirring works best.
Can I replace the coconut oil?
Yes. If you are allergic to coconut or just not partial to the flavor, you can use canola oil instead.
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
- Category: Dessert
- Method: Oven
- Cuisine: American
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 chocolate chips and coconut oil. ( You can also microwave in 30 second intervals)
- Remove from heat and mix in 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 sugar, sea salt, and vanilla.
- Then whisk in one egg at a time until both eggs are combined.
- Gently fold in 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 2-3 days, but trust me, they will not last that long.
You can use regular cocoa powder in place of dark cocoa powder if needed.
Canola oil can replace coconut oil.
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