Irresistibly Fudgy Dairy-Free Brownies with Decadent Chocolate Frosting
This chocolate brownie recipe promises an ooey-gooey, utterly decadent, and SUPER fudgy batch of the BEST Dairy-Free Brownies you’ll ever taste, perfectly complemented by a luscious dairy-free chocolate frosting. The rich, chocolatey brownie batter comes together effortlessly in a single bowl, making cleanup an absolute breeze!
As a trained pastry chef, I confess my love for baking with butter. However, I also take immense joy in creating exquisite chocolate desserts tailored for my dairy-free, lactose-intolerant, or kosher friends who share my passion for rich, indulgent chocolate treats. This recipe is a testament to the fact that you absolutely do not need dairy to achieve profound depths of flavor and an impossibly moist texture in your brownies.
The secret to these brownies lies in their satiny smooth batter, which bakes into a pan of thick, intensely moist, and truly fudgy squares. Each bite offers the perfect amount of “chew” — a hallmark of a truly great brownie. The centers are delightfully soft, silky, and tender, dissolving on your tongue, while the entire masterpiece is crowned with a decadent dairy-free chocolate frosting that will make you forget dairy was ever an ingredient.
This recipe is a dairy-free adaptation of my immensely popular fudgy brownie recipe, which has consistently earned rave reviews whenever I share it with friends and family. The luxurious topping is inspired by my original and top-rated brownie frosting recipe, meticulously converted to be entirely dairy-free. If you’re also on the hunt for a fantastic dairy-free chocolate chip cookie recipe, I’ve got you covered there too!
These dairy-free brownies are truly the real deal. You won’t even perceive that any dairy is missing, making them a perfect inclusive treat. For those times when dairy isn’t a concern, feel free to explore my other beloved recipes, such as brownies with cream cheese frosting or my supremely rich triple chocolate brownies.
Selecting the Best Non-Dairy Substitutes for Baking
Achieving truly exceptional dairy-free baked goods hinges on selecting the right substitutes. Here are my top recommendations for essential ingredients:
Dairy-Free Butter: My go-to non-dairy butter substitute for baking is Earth Balance. I strongly recommend purchasing it in the baking stick format rather than the tub. Sticks allow for precise measurement, which is crucial in baking. I prefer Earth Balance because it’s a reliable vegan option that performs beautifully in recipes and avoids the chemical additives often found in some margarines.
Dairy-Free Chocolate Chips: Finding high-quality non-dairy or pareve (for those observing kosher dietary laws) chocolate chips is easier than ever. My absolute favorite source is Trader Joe’s. They offer an impressive variety of dairy-free options, including chips, triangles, and chunks, all at a more budget-friendly price point than what I typically find at other stores. It’s always a good idea to stock up when you’re there!
If Trader Joe’s isn’t accessible, Enjoy Life is another excellent dairy-free chocolate brand I confidently recommend. Their products are widely available and consistently deliver great flavor and texture. For a sugar-free option, you might also consider Lily’s Sweets, which offers a range of delicious sugar-free and dairy-free chocolates.
Non-Dairy Milk: For liquid dairy replacements, I primarily use rice milk in most recipes, or coconut cream when a thicker, richer consistency similar to heavy cream is desired. While soy milk is also a perfectly viable option, I personally prefer the subtle flavor and consistency of rice milk for baking applications.
Why These Dairy-Free Brownies Are a Must-Try
- **Perfection Through Dedication:** This recipe isn’t just “good”; it’s a dairy-free rendition of my signature brownie recipe, which I rigorously tested six times to ensure absolute perfection. The result is truly exceptional!
- **Unrivaled Chocolate Intensity:** Prepare for a chocolate explosion! These brownies are crafted with a generous combination of dairy-free chocolate chips and high-quality cocoa powder, delivering a deeply layered, next-level chocolatey flavor experience that will satisfy even the most ardent chocoholics.
- **Perfect for Kosher Observance:** For those who keep kosher, these brownies are an ideal pareve dessert. They offer a delicious, rich, and satisfying chocolate treat that can be enjoyed after a meat meal without any dairy concerns.
- **Inclusive Indulgence for All:** No one should have to miss out on the sheer joy of fudgy chocolate goodness! Whether you’re lactose intolerant, have a dairy allergy, or simply choose a dairy-free lifestyle, these brownies ensure you can indulge without compromise.
Essential Ingredients You’ll Need
For the Brownies:
- Vegan Butter: Crucial for richness and moisture. Always opt for unsalted vegan butter sticks, like Earth Balance, for precise measuring and control over salt content.
- Dairy-Free Semi-Sweet Chocolate Chips: The backbone of that deep chocolate flavor. With the rising popularity of plant-based diets, fantastic milk and dairy-free chocolate chips are widely available. My personal favorites are from Trader Joe’s, or reliable brands like Enjoy Life. You can also try Lily’s for a sugar-free option.
- Granulated Sugar: Essential for sweetness, moisture, and creating that desirable crackly crust. It also works in conjunction with the eggs to build the brownie’s fudgy structure.
- Large Eggs: Use room temperature eggs. They emulsify better with the fats, leading to a denser, fudgier brownie with that characteristic firm, slightly crinkled surface. Cold eggs can cause the batter to seize.
- Vanilla Extract: A crucial flavor enhancer that boosts the sweet and creamy chocolate notes, adding depth and complexity to the overall taste.
- All-Purpose Flour: Just enough flour to provide the necessary structure to the batter without making the brownies overly cakey. Measuring correctly is key to maintaining that signature fudgy texture.
- Unsweetened Cocoa Powder: This provides the second layer of intense, deep chocolate flavor, distinguishing these brownies with a rich, complex taste.
- Salt: A small but mighty ingredient that balances the sweetness and significantly enhances all the chocolate flavors, making them pop.
For the Brownie Frosting (Optional but Highly Recommended):
- Unsalted Dairy-Free Butter, melted: Forms the creamy, rich base of the frosting, imparting a luxurious, buttery flavor without any dairy. Melting it ensures a smooth consistency.
- Unsweetened Cocoa Powder: Gives the frosting its deep chocolate taste and beautiful natural brown coloring. Using a good quality cocoa powder makes a difference here.
- Confectioners’ Sugar (Powdered Sugar): This finely milled sugar blends effortlessly with the other ingredients, creating a thick, smooth, and lump-free frosting texture.
- Rice Milk or Soy Milk: Used to thin out the frosting to the perfect spreadable consistency while keeping it wonderfully creamy and entirely dairy-free.
How to Make Decadent Dairy-Free Brownies
Follow these simple steps for a truly unforgettable batch of fudgy, frosted brownies:
1. Prepare for Baking: Begin by preheating your oven to 350°F (175°C). Line an 8″x 8″ baking pan with parchment paper, leaving an overhang on two sides to create “slings” for easy removal. To prevent the parchment from shifting, you can lightly grease the pan first or secure the paper to the sides of the pan with small binder clips. As an alternative to parchment, you can thoroughly coat the baking pan with a nonstick baking spray.
2. Melt Dairy-Free Butter and Chocolate: In a large microwave-safe bowl, combine the vegan butter and dairy-free chocolate chips. Microwave the mixture in 20-second increments, stirring well after each interval, until the chocolate is completely melted and the mixture is smooth and glossy. This usually takes about 60-90 seconds in total. Set the bowl aside to cool for 3-5 minutes; it’s important that the chocolate isn’t too hot when you add the eggs.
3. Whip Eggs and Sugar: Add the room temperature eggs to the slightly cooled chocolate mixture. Using a whisk or a hand mixer with the whisk attachment, vigorously whip the eggs for a full minute to incorporate air and develop a light, glossy texture. Next, add the granulated sugar and continue whipping for another 3 full minutes. This extended whipping creates the signature crackly top on your brownies. Finally, gently fold in the vanilla extract using a flexible spatula until just combined.
4. Add Dry Ingredients: Carefully sift the all-purpose flour, cocoa powder, and salt directly into the bowl with the wet ingredients. Mix gently with your spatula until just combined. Be careful not to overmix the batter, as this can lead to tough brownies; stop mixing as soon as no streaks of flour are visible.
5. Bake and Cool: Pour the rich brownie batter evenly into the prepared baking pan. If you used binder clips, remember to remove them before placing the pan in the oven! Bake for approximately 25 minutes. The brownies are done when the edges are set and a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter. For truly fudgy brownies, err on the side of slightly underbaking. Once baked, let the brownies cool completely in the pan on a wire rack before attempting to cut them. This cooling step is critical for a dense, fudgy texture and clean cuts.
6. Make the Frosting: In a separate medium microwave-safe bowl, melt the unsalted vegan butter in 30-second intervals until it is completely liquid with no solids remaining. Add the cocoa powder to the melted butter and whisk thoroughly until a smooth, thick chocolate paste forms.
7. Mix the Frosting: To the chocolate mixture, add the confectioners’ sugar and the rice or soy milk. Whisk continuously until a smooth, creamy, and spreadable frosting is formed. If the frosting seems too thick, add an additional teaspoon of milk at a time until the desired consistency is reached. If it’s too thin, add a bit more powdered sugar.
8. Frost and Serve: Once the brownies are completely cooled, use the parchment paper slings to carefully lift them out of the pan and transfer them to a cutting board. Immediately spread the freshly made frosting evenly over the cooled brownies. The frosting will begin to harden on the surface as it sets, creating a delightful contrast with the creamy texture underneath. Once frosted, cut the brownies into 16 tidy squares. Enjoy!
Top Tips for Dairy-Free Brownie Success
- Measure Flour Precisely: The amount of flour significantly impacts brownie texture. Too much, and they’ll be cakey; too little, and they might be too gooey or crumbly. If you don’t own a kitchen scale (highly recommended for baking!), spoon the flour into your measuring cup until it overflows, then level it off with the back of a knife. Never scoop flour directly from the bag with your measuring cup, as this compacts it, resulting in excess flour.
- Choose the Right Baking Pan: For optimal results, bake your dairy-free brownies in a glass or light-colored metal baking pan. These materials conduct heat evenly, promoting a beautifully fudgy interior and preventing burnt edges. Avoid using darker metal pans, as they tend to absorb and retain heat more intensely, which can sometimes lead to an overbaked or burnt bottom crust.
- Clever Use of Binder Clips: This simple yet effective baking hack is a game-changer! Use binder clips to secure the parchment paper overhang to the sides of your baking pan. This prevents the paper from shifting and wrinkling while you pour in the batter, ensuring a smooth, even surface. Just remember to remove the clips before the pan goes into the hot oven to prevent any unfortunate melting!
- Cool Completely Before Cutting: Patience is truly a virtue when it comes to cutting brownies. For the cleanest, most perfectly defined squares, the brownies must cool down entirely. For an even easier cutting experience and maximum fudginess, once cooled to room temperature, you can transfer the pan to the freezer for 20-30 minutes. This chilling step helps the brownies firm up, allowing for razor-sharp cuts.
- Don’t Overmix the Batter: After adding the dry ingredients, mix only until no streaks of flour remain. Overmixing develops the gluten in the flour, which can lead to a tougher, more cake-like brownie texture rather than the desired fudgy, dense consistency.
The Best Way to Achieve Perfect Brownie Squares
Cutting brownies into neat, uniform squares can be a challenge, but with this method, you’ll achieve bakery-worthy results every time. The key is to cut them when they are cold and to use a large, sharp knife.
After your brownies have completely cooled to room temperature, place the entire pan in the freezer for 20 to 30 minutes. This chilling process firms up the brownies, making them less prone to crumbling and sticking to your knife.
Once chilled, remove the brownies from the freezer. Using a large chef’s knife or a very sharp, thin blade, begin by slicing the entire slab of brownies precisely in half. After each cut, wipe the knife blade clean with a damp napkin or paper towel. This removes any sticky residue, ensuring subsequent cuts are clean and crisp. Continue by cutting each half in half again, wiping the knife in between each slice. Then, turn the pan 90 degrees and repeat the same cutting and wiping process. This method typically yields 16 individual, beautifully cut brownies.
Storage and Freezing Instructions
Ensuring your dairy-free brownies stay fresh and delicious is simple with these storage tips:
Storing at Room Temperature: To keep your brownies fresh for up to 3 days, whether as a whole slab or individual slices, wrap them tightly in plastic wrap or store them in an airtight container at room temperature. This prevents them from drying out and maintains their fudgy texture.
Freezing for Longer Enjoyment: These dairy-free brownies freeze exceptionally well, allowing you to enjoy them at a later date. For optimal preservation, double-wrap the brownies (either individually or as a whole pan) in plastic wrap, followed by a layer of aluminum foil. Properly wrapped, they will maintain their quality in the freezer for up to 3 months. When you’re ready to enjoy them, simply let them thaw at room temperature for a few hours before serving. You can also gently warm them in the microwave for a few seconds for that freshly baked feel.
Frequently Asked Questions (FAQ)
Here are answers to some common questions about making these dairy-free brownies:
Q: Can I double this recipe for a larger batch?
A: Absolutely! If you wish to double the recipe, I recommend using a 9″x13″ baking pan. You will also need to adjust the baking time, typically adding an extra 10-15 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Q: Can I use oil instead of vegan butter?
A: While I have only tested this specific recipe with vegan butter to ensure the fudgiest texture, in most baking instances, you can substitute a neutral-tasting oil (like vegetable, canola, or grapeseed oil) for butter. A general rule of thumb is to use ¾ of the amount of oil as you would butter. For example, if the recipe calls for 1 cup of butter, you would use ¾ cup of oil instead. Keep in mind the texture might be slightly different, potentially less rich or slightly chewier.
Q: Can I easily convert these brownies to be gluten-free?
A: Yes, you certainly can! To make these brownies gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the blend contains xanthan gum (or add ¼ teaspoon per cup of flour) to aid in structure. This simple swap will allow you to enjoy delicious gluten-free and dairy-free brownies!
Q: How can I tell if my eggs are at room temperature?
A: Room temperature eggs are crucial for smooth batter and proper emulsification. If you forget to take them out ahead of time, simply place the eggs (still in their shells) in a bowl of warm (not hot) water for 5-10 minutes. They’ll be ready to use!
Q: What if my frosting is too thick or too thin?
A: If your frosting is too thick, add more dairy-free milk one teaspoon at a time, whisking well after each addition until it reaches the desired consistency. If it becomes too thin, gradually whisk in more powdered sugar, one tablespoon at a time, until it thickens up.
Exciting Ways to Enjoy and Customize Your Brownies
These dairy-free brownies are fantastic on their own, but they also serve as a perfect canvas for customization. Feel free to get creative with fun mix-ins or additional toppings. You can fold these additions directly into the batter before baking, scatter them over the top for a decorative finish, or even do both!
- Chopped Nuts: Add a delightful crunch and nutty flavor with finely chopped walnuts, pecans, almonds, or even pistachios. Toasting them lightly beforehand can enhance their flavor.
- Crushed Dairy-Free Cookies: Crushed Oreos are a surprisingly dairy-free option that adds a fantastic cookies-and-cream twist. Look for other dairy-free sandwich cookies or shortbread cookies to crush and fold in.
- Other Dairy-Free Delights:
- Mini Chocolate Chips: For an extra dose of chocolate in every bite.
- Shredded Coconut: Adds a tropical note and chewy texture (ensure it’s unsweetened if you prefer less sweetness).
- Chopped Pretzels: A wonderful addition for a salty-sweet contrast and a satisfying crunch.
- Dairy-Free Caramel Swirl: Swirl in some dairy-free caramel sauce before baking for a rich, gooey layer.
- Peanut Butter Swirl: Melt some dairy-free peanut butter and swirl it into the batter for a classic flavor combination.
- A Scoop of Ice Cream: Serve warm brownies with a scoop of your favorite dairy-free vanilla bean or chocolate ice cream for an ultimate dessert experience.
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Decadent Dairy Free Brownies with Frosting
10 minutes
25 minutes
5 minutes
35 minutes
16
brownies
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Ingredients
For the Brownies
-
1/2
cup
vegan butter,
such as
Earth Balance 113g
-
6
oz
dairy free semi sweet chocolate chips,
about 1 heaping cup
-
1
cup
granulated sugar,
200g
-
3
large eggs -
1
tsp
vanilla extract -
1/2
cup
flour,
60g
-
1/4
cup
cocoa powder,
25g
-
1/2
tsp
salt
For the dairy free frosting
-
1/4
cup
unsalted vegan butter, melted,
56 g
-
1/3
cup
cocoa powder,
35g
-
2
cups
powdered sugar,
227g
-
3
tbsp
rice milk,
or soy
Instructions
-
Preheat the oven to 350° F (175°C) and line an 8×8 inch pan with parchment paper or spray with nonstick baking spray. Clamp down the sides of the pan with clips to hold the parchment paper in place.
-
In a microwave-safe bowl, combine the 1/2 cup vegan butter and 6 oz dairy-free chocolate chips. Microwave for 30 seconds at a time, stirring in between, until the chocolate is completely melted and smooth. This typically takes up to 90 seconds total. Let the melted chocolate mixture cool for 3-5 minutes before proceeding.
-
Add the 3 large room-temperature eggs to the cooled chocolate mixture and whip vigorously using a whisk or the whisk attachment of a hand mixer for 1 full minute until light and glossy.
-
Add the 1 cup of granulated sugar and continue to whip the mixture again for another 3 full minutes. This step is crucial for that desirable crackly top.
-
Switch to a flexible spatula. Stir in 1 teaspoon of vanilla extract until just combined. Next, gently fold in the 1/2 cup all-purpose flour, 1/4 cup cocoa powder, and 1/2 tsp kosher salt. Mix only until the dry ingredients are just incorporated and no streaks of flour remain; be careful not to overmix.
-
Pour the rich brownie batter into the lined baking pan (remember to remove any binder clips!) and bake for 25 minutes. For super fudgy brownies, slightly underbake them – a toothpick inserted should come out with moist crumbs, not wet batter. Let the brownies cool completely in the pan on a wire rack before cutting.
Make the frosting
-
In a large microwave-safe bowl, melt the 1/4 cup vegan butter in 30-second intervals until fully melted. Add the ⅓ cup cocoa powder and whisk until completely smooth.
-
Add the 2 cups of confectioners’ sugar and 3 tbsp of rice milk (or soy milk). Whisk until a smooth, creamy frosting is formed. If the frosting is too thick, add a bit more milk a teaspoon at a time. Frost the completely cooled brownies right away, as the frosting will begin to harden as it sets.
Notes
Earth Balance sticks for consistent baking results.
My favorite dairy-free chocolate chips for this recipe are sourced from Trader Joe’s due to their quality and value.
Ensure your eggs are at room temperature for the best brownie texture and appearance. This allows them to incorporate more smoothly into the batter.
Serving:
1
brownie
,
Calories:
266
kcal
,
Carbohydrates:
39
g
,
Protein:
3
g
,
Fat:
13
g
,
Saturated Fat:
4
g
,
Polyunsaturated Fat:
3
g
,
Monounsaturated Fat:
4
g
,
Trans Fat:
1
g
,
Cholesterol:
31
mg
,
Sodium:
152
mg
,
Potassium:
66
mg
,
Fiber:
2
g
,
Sugar:
32
g
,
Vitamin A:
45
IU
,
Calcium:
24
mg
,
Iron:
2
mg
Dessert
Sam Adler
American
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