How to Make the Best Dairy Free Brownies Ever

These delicious, dairy and soy free brownies are the best brownies I have ever tasted. No other recipe compares to this one! The chocolate chips add a chocolatey flavor and gooey, fudge like texture to every bite. Unlike some baked goods that are not as good the second or third day after baking them, these brownies just seem to get better and better on the second and third days. If you love chocolate, look no further. You have got to try these amazing brownies!

This recipe is a beloved family favorite. I remember making these with my mom as a young girl and now I make them with my kids as well. It is so special to pass down recipes and traditions (and a love of chocolate!) to my own children.

The original best-ever brownies recipe:

This is the original recipe my mom received in a free pamphlet when she bought a baking dish from Village Baker Commercial Weight Tinned Steel Bakewear decades ago. The recipe is obviously well loved. My mom’s handwriting indicates her alterations for an 8″ square baking dish. She kept the pamphlet all these years because she loves this brownie recipe and made it with us many times when I was growing up. I also enjoyed making them myself when I was old enough to bake on my own.

As a dairy free, soy free breastfeeding mama, I have altered the recipe slightly to suit our family’s diet. I substitute dairy butter for vegan butter. Also, I enjoy a softer, gooier brownie, so I have decreased the amount of flour and increased the amount of chocolate chips. Additionally, I have found that I can make a whole recipe (as opposed to a half of the recipe) and bake it in my 8″ cast iron skillet for 32 minutes and they turn out perfectly every time. Depending on your oven and baking dish of choice the bake times may vary.

Ingredients for the best dairy free brownies ever:

Unsweetened baking chocolate: We use Baker’s Unsweetened Premium Baking Bar. The ingredient list is simple: chocolate. It says it may contain milk, however, my babies have had no issues with me baking with this.

Vegan butter: I love how these dairy free brownies turn out with Miyoko’s vegan butter. You can also use soy free Earth Balance, coconut oil, or even very ripe avocados as a butter substitute!

Sugar: We use organic cane sugar. You can use regular white sugar instead if you prefer that.

Eggs: Large chicken eggs to add structure to the brownies.

Pure Vanilla Extract: Make sure you buy pure vanilla extract. Imitation vanilla, although cheaper, is made with substitutes for the real thing and contains chemicals. Pure vanilla extract will add that lovely, warm vanilla flavor to the brownies and will not overpower the chocolate flavor, but instead enhance it!

Flour: Unbleached all purpose flour is my flour of choice for dessert recipes. The flour works together with the eggs to add structure to the brownies.

Dairy free soy free chocolate chips: These brownies are not the same without a generous helping of semi-sweet chocolate chips! You can also opt for milk chocolate or dark chocolate chips if you prefer. The brand Enjoy Life makes excellent allergy and MSPI friendly chocolate chips. Mini chocolate chips or larger chocolate chunks are equally good in this recipe.

Nuts: This ingredient is optional. We enjoy making our brownies with walnuts from time to time, however, we often skip this ingredient. These brownies are great with or without nuts! You can also use pecans or sliced almonds if you prefer.

Tools you may need:

• 8″ or 10″ cast iron skillet (a greased 8″ by 8″ or a 9″ by 13″ baking dish could also work, you will just need an additional sauce pan for melting the vegan butter and unsweetened baking chocolate in. I like using my cast iron skillet because it is easy to clean up and cuts down on the amount of dishes.)
• large mixing bowl
• stirring spoon
• measuring cups
• measuring spoons
• silicone spatula

How To make the Best Dairy Free Brownies Ever:

Step 1. Preheat the oven to 350° F.

Step 2. Melt the unsweetened baking chocolate and vegan butter together in the cast iron skillet on the stove top on low heat until completely melted. Stir occasionally to mix the butter and chocolate together and to ensure there is no burning or sticking. The vegan butter should keep the chocolate from sticking and make it easier to scrape the chocolate into the mixing bowl. Once the chocolate and vegan butter have melted, remove from heat.

Step 3. In a large mixing bowl, add the eggs, sugar, and pure vanilla extract and mix together very well.

Step 4. Pour the melted chocolatey butter into the large mixing bowl with the egg mixture and stir until combined.

Step 5. Next, measure and add the flour to the brownie batter and stir until completely combined.

Step 6. Stir in the dairy free soy free chocolate chips and (optional) nuts.

Step 7. Using a silicone spatula, scrape the brownie batter into the cast iron skillet that you used for melting the chocolate and vegan butter.

Step 8. Bake at 350° F for 30-35 minutes.

Step 9. Cool before cutting. Serve warm or let it cool completely for later.

These brownies are amazing served hot with non dairy ice cream for a dairy free brownie sundae. They are equally good when cooled completely for a tasty chocolate treat at any time. These are so sweet and chocolatey I cannot eat them after dinner though, or the sugar and caffeine in the chocolate will keep me up too late!

Storage:

These dairy free brownies can be stored in an air tight container on the counter top for up to 1 week. They can also be frozen for 5-6 months.

Check out more of my sweet dairy free soy free recipes:

Delicious Dairy Free Cinnamon Rolls

Banana Walnut Bread

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Cast Iron Skillet

Large Mixing Bowl

Silicone Spatula

Did you make these dairy free brownies?

If you tried this recipe and love it, I would love to hear about it! Leave me a comment below and tag me on instagram @simplysarahcatherine with your own Best Dairy Free Brownies Ever. Don’t forget to pin it for later!

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