We came across this brownie bites recipe years ago, and it was so wonderfully easy to make dairy free! These mini treats are very rich, to satisfy any seasoned chocoholic. But they’ve also received top marks from young chocolate fans too.
Rachael Ray’s Brownie Bites made without Dairy, Nuts, or Soy
This recipe was buried in our archives, so we decided to give it a big update. I also have a few notes and tips to add.
- Butter Alternative: We like to use dairy-free buttery sticks, often labeled as plant butter, rather than a spread, since they have a better formulation for baking. But your favorite baking butter alternative should work well.
- Chocolate: See our Dairy-Free Chocolate Chips Guide for options that suit all types of dietary needs. Semi-sweet or dark chocolate is the natural choice for the glaze. But you can also use dairy-free white chocolate for something different.
- Coconut Milk: To emphasize, this is full-fat canned coconut milk. You can shake the can before using to emulsify the contents. You don’t need to use just the cream. Do not use coconut milk beverage, in the large cartons.
- Storage: These are very moist dairy-free brownie bites. If you like them dense and fudgy (like me!), store them in the refrigerator. Since they are moist, they will only keep for a couple of dairy at room temperature, for about a week in the refrigerator, or up tot 3 months in the freezer.
Special Diet Notes: Almost Rachael Ray’s Brownie Bites
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian. Just be sure to choose the butter alternative and chocolate that suit your dietary needs.
For gluten-free dairy-free brownie bites, substitute your favorite gluten-free baking blend for the all-purpose flour. We have not tested this option, but the recipe is high in eggs and other binding ingredients, so it should work well.
- 1 cup dairy-free buttery sticks (2 sticks)
- 8 ounces unsweetened chocolate, cut into small pieces
- 2¼ cups sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt
- 4 ounces dairy-free chocolate chips
- ⅓ cup canned coconut milk (regular / full fat)
- 1 tube dairy-free decorator icing (optional)
- Preheat your oven to 350°F and line an 8-inch square baking pan with parchment paper so the flaps hang over two sides.
- In a double boiler, melt together the buttery sticks and unsweetened chocolate, stirring occasionally. Let cool slightly, then beat in the sugar, eggs and vanilla with a wooden spoon until glossy. Stir in the flour and salt.
- Spread the batter evenly in your prepared pan.
- Bake for 50 minutes, or until the top cracks and a toothpick inserted into the center comes out moist, but not wet. Let the brownies cool.
- Place the chocolate chips in a medium bowl.
- In a small saucepan, bring the coconut milk to a simmer. Pour the coconut milk over the chocolate chips and let stand for 5 minutes, then whisk until smooth.
- Pour the warm glaze over the cooled brownies and tilt the pan to coat evenly.
- For a drizzly glaze, you can cut immediately, but or a set glaze, refrigerate or about 2 hours before cutting. Using the parchment flaps, gently remove the brownies from the pan and cut into 1-inch squares.
- Decorate the brownie bites with the icing, if desired.