Easy Gluten-Free Dairy-Free Brownies

Our Favorite Gluten-Free Dairy-Free Brownies

Today, we’re showing you brownies that actually taste good. Not those dense, dry ones that you buy from the stores and can’t wait to throw away after the first bite.

These are decadent, rich and fudgy brownies that you can totally eat as a snack, but also stretch into dessert, especially if you top them with a scoop of ice cream. YUUUM.

Presenting… the best gluten and dairy free brownies (at least in our opinion)!

Why This Recipe Works:

• Simple Ingredients: The ingredients needed in this gluten-free brownies recipe are easily accessible at the local grocery stores (nothing fancy required!).
• Easy to Make: In this really easy recipe, it’s all about mixing the ingredients and pouring the batter into a pan before sprinkling it with cacao nibs and baking. Really nothing complicated at all.
• Fudgy and Decadent: A brownie is all about the texture and taste, and these gluten and dairy free brownies pass with flying colors. They’re fudgy, rich, decadent, and full of chocolate flavor, just the way regular brownies taste.
• Totally Gluten-Free & Dairy-Free: Best of all, these amazing brownies are totally gluten-free and dairy-free, which means those on a gluten-free diet, or who have Celiac disease or gluten and lactose intolerances can enjoy them, without worries.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required to make this gluten and dairy-free brownie recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Ingredient Notes/Substitutions:

• Gluten-Free Flour Blend: I recommend using a good-quality gluten-free all-purpose flour blend which includes lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend gluten-free flour blends that include heavier flours (such as garbanzo bean flour).
• Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours, so for best results, make sure you add it in if your gluten-free flour blend does not already include it.
• Baking Powder: In this case, baking powder helps to give the brownie batter a little bit of rise (just a little to prevent it from being overly dense, but not too much that it feels more like cake instead of a fudgy brownie). If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Sugar: I used granulated white sugar in this recipe, but you may also use brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. You may also use olive oil, melted coconut oil, avocado oil, melted vegan butter or another vegetable oil of your choice. Alternatively, if you are not lactose-intolerant, you can use melted butter instead.
• Vanilla Extract: I like adding vanilla extract for extra flavor. However, you may leave it out if you prefer, or if you don’t have it on hand.
• Cacao Powder: I prefer using cacao powder compared to cocoa powder (the latter is more processed and has less nutritional value – see this article on the difference between cacao and cocoa), but if you don’t have cacao powder, feel free to use equal amounts of cocoa powder instead.
• Eggs: Eggs are used as a binder in this gluten-free brownies recipe. However, if you are allergic to eggs, feel free to replace them with flax eggs, aquafaba, or an egg-replacer.
• Cacao Nibs: I like sprinkling a handful of cacao nibs on top of the brownie batter for a contrast in texture and a delicious crunch. If you don’t have cacao nibs on hand, you may also top the batter with chopped nuts or even dairy-free chocolate chips.

How to Make Gluten-Free Brownies (Step by Step):

1. Preheat and Line

Preheat oven to 350F. Grease and line a 9″ x 7″ baking pan with parchment paper.

2. Whisk Dry Ingredients

In a medium bowl, combine the gluten-free flour, xanthan gum (if using), baking powder and salt.

7. Bake Until Set

Bake batter for 22 minutes (for fudgy brownies) or 25 minutes (for more cake-like brownies) until you get a shiny crust.

8. Cool Before Slicing

Let cool for at least 10 minutes in the pan before removing and slicing into 12 squares.

Dish by Dish Tips/Tricks:

• Line Baking Pan with Parchment Paper: I definitely recommend that you line the baking pan with parchment paper so that you can easily lift the brownies once baked (before cutting them into squares).
• Cut into More or Less Servings: Depending on how large you would like each brownie to be, you could get between 12 to 15 brownies.
• Texture Depends on Bake Time: If you prefer a fudgy texture (like we do), simply bake for 22 minutes and then remove from the oven and cool. If you prefer less-fudgy, more cakey brownies, then bake 25 minutes before removing from the oven and cooling.
• Topping Variations: While you could eat these perfect gluten-free brownies without any toppings, I highly recommend some toppings for extra texture. (Think crunchy nuts, dark chocolate chips, or cacao nibs that contrast with that perfect fudgy center. It’s making me hungry just thinking about it!)!

Recipe FAQs:

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