Dairy Free Brownies

This recipe for gluten free and dairy free brownies is quick and easy to make, incredibly decadent, and amounts to the most perfect texture. The brownies are dense, fudgy, made with dark chocolate, and topped off with flaked salt.

Course Dessert

Cuisine American

Keyword Dairy Free Brownies

Prep Time 15

Cook Time 28

Servings

Calories 233kcal

Author Monica Stevens Le

Ingredients

Brownies

6 ounces dark chocolate weighed out & chopped into chunks, see notes
1/2 cup coconut oil
2 large eggs
1 egg yolk
2 tablespoons non-dairy milk
3/4 cup coconut sugar
1/4 cup cacao powder
1/2 cup arrowroot flour
1/2 teaspoon kosher salt
2 teaspoons pure vanilla extract

Chocolate Topping

4 ounces dark chocolate chunks or chips
1/3 cup coconut cream see notes
flaked sea salt for topping

Instructions

Preheat the oven to 350°F (177°C). Brush the bottom and sides of an 8x8” baking pan with oil and line with parchment paper. Set aside.
Using the double boiler method or in a microwaveable bowl, melt together the dark chocolate chunks and coconut oil. Be sure to stir occasionally to ensure the chocolate doesn't burn at the bottom. If using a microwave, only heat up 30 seconds at a time. Once it has melted, give it a nice stir and set aside to cool.
In a separate large mixing bowl, add eggs, milk, coconut sugar, cacao, arrowroot, salt, vanilla, and vanilla extract. Mix well with a fork or use a hand mixer to blend everything together until smooth throughout, about 30 seconds. Do not over mix.
Once the chocolate/oil mixture is warm to the touch (but not hot), add it to the large mixing bowl. Fold several times using a spatula until smooth throughout. This will take about 1 minute.
Pour the batter into the prepared baking dish and smooth over with an offset spatula. Tap on the counter a few times to release air bubbles. Bake at 350°F for 24-28 minutes. If you are unsure if the brownies are done, it's better to pull out on the earlier end because they will continue to cook in the pan for a few minutes after coming out. Remove from the oven and let cool in the pan for about 15-20 minutes before carefully removing from the pan.
Once they are cool to the touch, use an offset spatula to spread on the chocolate topping. Let the brownies set in the refrigerator for about 1 hour before carefully slicing. Top off with your favorite flaked sea salt and serve.

Notes

Make sure you weigh out your dark chocolate. It's important that you have exactly 6 ounces.
Coconut cream is the cream that has separated to the top of a can of coconut milk that has been sitting in the refrigerator overnight. You can alternatively buy straight, canned coconut cream.
Brownies will keep on the counter in an airtight container for up to 2 days. Alternatively, keep them in the refrigerator for up to 5 days.

Nutrition