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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Fudgy Flourless Brownies made Naturally Dairy-Free & Gluten-Free

    Fudgy Flourless Brownies made Naturally Dairy-Free & Gluten-Free

    46
    By Alisa Fleming on June 14, 2023 Alisa's Favorite Dairy-Free Recipes, Dairy Free Desserts, Dairy-Free Recipes

    When you’re seeking a dessert that will satisfy any chocoholic, dairy-free or not, this is the recipe. These dairy-free flourless brownies are super-rich, perfectly fudgy, and delightfully indulgent. And they’re naturally gluten-free, nut-free, and soy-free, too! We’ve enjoyed this recipe for well over a decade, but I recently tried it with a few ingredient options. I’ve updated this post to include them.

    Dairy-Free Flourless Brownies Recipe - ultra-rich, fudgy, and decadent. No one will believe they're dairy-free, let alone naturally gluten-free, nut-free, and soy-free too!

    Dairy-Free Flourless Brownies for Every Chocoholic

    Tony was craving a sweet, and I knew brownies would not only hit the spot, but would also be a breeze to whip up. However, rather than sticking with my classic recipe, I decided to adventure something different. I wanted to see how dairy-free flourless brownies would turn out, so I turned to David Lebovitz for inspiration.

    Like many brownie recipes, David’s version relies on butter. I modified his formula quite a bit to get the fudgy dairy-free flourless brownies below, and the end result was still amazing. I even snuck a couple test slices away to neighbors to ensure that they would be loved by all. The feedback was “mmm, SO chocolaty!” No one suspected that these were dairy-free, let alone gluten-free brownies.

    Aside from those two squares to our neighbors, I got a small brownie for myself. The rest of the pan was polished clean by Tony in less than two days! I think that speaks for itself. Since then, I’ve made numerous batches and served them at several parties with great success. Special diet guests are always grateful for a dessert that makes them feel “normal.” And I’ve learned to hide a few for myself before they all disappear!

    FAQs for these Dairy-Free Flourless Brownies

    Since I first shared this recipe, I’ve received a range of questions. I’ve got answers to somoe of them here.

    What is the Texture of these Dairy-Free Flourless Brownies?

    These are fudgy brownies; they are not cakey by any means. Though they look quite moist in the photo, they are set up, and not wet. I would call them a cross between your run of the mill brownie and chocolate fudge.

    How Can they be Dairy-Free when they Contain Eggs?

    Fortunately, eggs are not dairy! They’re from chickens, not cows, and have a very different composition from dairy products. If you confuse eggs with dairy, you’re not alone! See this post: Are Eggs Dairy?

    Can I Use a Different Type of Sugar?

    I recently tested this recipe with regular granulated sugar (beet or cane sugar), instead of brown sugar, and we loved it. If you prefer to use less-processed sugars in your baking, coconut sugar should work in place of the brown sugar, but I would run it through a spice grinder to powder it a bit, since coconut sugar doesn’t always melt into baked goods. These dairy-free flourless brownies will be a little less sweet with coconut sugar, but still rich and fudgy.

    Where Can I Find Unsweetened Chocolate?

    Unsweetened chocolate is typically plain chocolate with no additives, and is naturally dairy-free by ingredients. Look for it in the baking aisle. Most grocery stores carry at least one brand, which is often labeled as baking chocolate, unsweetened chocolate, or 100% cacao chocolate. Baker’s is the most popular brand, and some stores have their own house brand. If you are seeking a kosher parve brand, look for options like Pascha.

    Can I Just Use Dark Chocolate in Place of the Semisweet and Unsweetened Chocolate?

    I have tried this, and the dairy-free flourless brownies just didn’t taste right. Dark chocolate comes in so many varieties that the flavor and sweetness levels don’t always suit this recipe. Semisweet and unsweetened tend to have more predictable flavor and meld well to create these decadent dairy-free flourless brownies!

    Dairy-Free Flourless Brownies Recipe - ultra-rich and fudgy! Also naturally gluten-free, nut-free, and soy-free.

    Special Diet Notes: Dairy-Free Flourless Brownies

    By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, nut-free, peanut-free, soy-free, and vegetarian.

    5.0 from 1 reviews
    Dairy-Free Flourless Brownies
     
    Print
    Prep time
    10 mins
    Cook time
    35 mins
    Total time
    45 mins
     
    This recipe is naturally dairy-free, gluten-free, and I even make it soy-free and nut-free. But don't worry, these brownies are fudgy, rich, and delicious. They will keep for a few days at room temperature, but I prefer to store them in the refrigerator.
    Author: Alisa Fleming
    Recipe type: Dessert
    Cuisine: American
    Serves: 12 brownies
    Ingredients
    • ⅓ cup oil (see Oil Note below)
    • 4 ounces dairy-free semi-sweet chocolate chips (I use Enjoy Life)
    • 4 ounces unsweetened chocolate, chopped
    • ¾ cup packed brown sugar (see Sugar Note below)
    • 2 eggs
    • 2 tablespoons maple syrup
    • 1 teaspoon vanilla extract
    • ⅓ cup cornstarch (can sub potato starch)
    • ⅛ teaspoon salt
    Instructions
    1. Preheat your oven to 350ºF.
    2. Line an 8x8-inch baking dish with parchment paper (you can alternatively grease and flour the baking dish if you don't mind a little flour!).
    3. Melt the oil and two chocolates together in a double broiler, or in the microwave. For the microwave, place them all in a microwave-safe bowl, and cook on high for 30 seconds. Whisk. Cook for 30 seconds more. Vigorously whisk. If it isn't melted, continue to cook and vigorously whisk in 15 second intervals only as needed, until the chocolate is just melted. If you overheat it, it will scorch and seize up.
    4. Scrape the chocolate mixture into a mixing bowl, and add the sugar, eggs, maple syrup, and vanilla. Mix or beat with a hand mixer to combine.
    5. Sift in the starch. Beat the batter with a mixer for at least one minute (this part is essential!) – it will be quite thick.
    6. Pour the batter into your prepared pan, and bake for 30 to 35 minutes, or until set in the center. A toothpick inserted into the brownies should come out relatively clean, with just a few crumbs clinging.
    7. Now here comes the hard part – let the brownies cool completely before cutting and serving! This doesn’t always happen in our house, but be forewarned that any brownies stolen while still warm will be more crumbly. They will still make an amazing brownie sundae though.
    8. We store these brownies in the refrigerator, which does cause them to firm up a little with most oils and quite a bit if using coconut oil.
    Notes
    Oil Note: You can use your favorite baking oil. I typically use extra-light olive oil (not extra-virgin). But for even richer brownies, you can use coconut oil. Choose refined coconut oil if you want to avoid a coconut flavor.

    Sugar Note: I've started making these flourless brownies with regular granulated sugar instead of brown sugar, and they are equally delicious. If your semisweet chocolate is on the dark side, you can increase the sugar by 2 tablespoons.
    Nutrition Information
    Serving size: 1 brownie Calories: 218 Fat: 14.9g Saturated fat: 10.4g Carbohydrates: 22.9g Sugar: 15.3g Sodium: 39mg Fiber: 2.2g Protein: 2.8g
    3.5.3229

    For More Dairy-Free & Gluten-Free Recipes, Get Eat Dairy Free!

    Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    46 Comments

    1. Kelly on November 1, 2013 11:12 am

      Was just curious.. If you skipped the mixer process who they still turn out, but not so thick and fudge like?

      Reply
      • Alisa Fleming on November 1, 2013 2:36 pm

        Kelly, this step helps with distributing the binding of the cornstarch. Can’t say that it would be lighter. For cakey brownies, more starch/flour would be needed and leavener.

        Reply
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    4. Melissa on June 14, 2013 5:36 pm

      Has anyone made these with just cocoa powder and/or 10X sugar? I don’t have access to dairy free chocolate chips. Just unsweetened cocoa.

      Reply
      • Alisa Fleming on June 15, 2013 7:47 am

        Melissa, the melted chocolates form some of the structure. If you replaced with cocoa powder and sugar, the result would be drier. It isn’t something I’ve tested for this recipe. Note that this recipe doesn’t use unsweetened cocoa at all, it uses melted unsweetened chocolate (like Baker’s Chocolate).

        Reply
    5. Fanny on April 9, 2013 8:19 pm

      Can you substitute arrowroot for the corn starch in this recipe? They look wonderful!

      Reply
      • Alisa Fleming on April 10, 2013 7:13 am

        Any starch (arrowroot, potato, tapioca) should work okay, though the results may vary slightly. I’ve only tested with cornstarch thus far.

        Reply
      • Leslie on January 1, 2023 11:45 am

        I used coconut sugar as suggested and date syrup instead of maple syrup. They turned out fantastic!

        Reply
        • Alisa Fleming on January 1, 2023 12:41 pm

          I’m so glad! Thank you for sharing your successful modifications Leslie!

          Reply
    6. Marion on November 21, 2012 4:04 pm

      Oh my goodness, these are AMAZING. My lactose intolerant daughter loves this recipe and thanks you for the post. If they survive the trip, a perfect Thansgiving after dinner treat.

      Reply
      • Alisa Fleming on November 21, 2012 5:17 pm

        Haha, they are addicting! Glad I could share some brownie deliciousness with you and your daughter, Marion. Happy Holidays!

        Reply
    7. marie on November 7, 2012 11:40 pm

      Thank you so much for this recipe! I’ve discovered a few months ago that my health problems were caused by milk and I’ve been struggling to find good baking recipes. Most recipes on the Internet are either tasteless and dry, or call for ingredients that are hard to find and I wouldn’t use every day. YOUR recipe, however, is fantastic! I used only 70g chocolate because I didn’t have enough and compensated with 4 tbsp cocoa powder. It’s rich, chocolatey, and moist and utterly delicious =) My friends didn’t know there was no butter in it and all have asked for the recipe! Thank you!

      Reply
      • Alisa Fleming on November 8, 2012 6:52 am

        So glad you enjoyed the recipe marie!! The sign of a good treat is definitely recipe requests 🙂

        Reply
    8. HN on October 11, 2012 1:08 pm

      EGGS ARE NOT DAIRY!

      Reply
      • Alisa Fleming on October 11, 2012 1:36 pm

        True, they aren’t!

        Reply
    9. Marnie on September 24, 2012 12:15 pm

      These brownies are the best!!! Thank you so much. My family is grain-free and dairy free b/c of stomach issues and this recipe is just awesome! My 6 yr old daughter thanks you too.

      Reply
    10. Alta on September 13, 2012 5:25 pm

      Om. Nom. I’m a sucker for fudgy brownies.

      Reply
    11. Joanne on September 13, 2012 4:56 am

      I’m pretty sure I NEED a batch of these. ASAP.

      Reply
    12. Danielle @ Fresh4Five on September 11, 2012 11:21 am

      Wow these do look amazingly rich and simple to make!

      Reply
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    14. Maggie on September 10, 2012 4:32 pm

      YUM! This coming from a girl who just finished a chocolate bar – dairy-free of course 🙂

      Reply
    15. Alyssa | Queen of Quinoa on September 10, 2012 5:54 am

      Tony knows the good stuff 🙂 Give me chocolate anything and I’m a happy gal. These look delicious, Alisa!

      Reply
    16. Katie on September 9, 2012 11:22 pm

      YUM. A cross between a brownie and fudge? Will you marry me?!?

      Reply
    17. Bethany S. on September 9, 2012 7:15 pm

      Can agave or honey be subbed for the maple syrup? (I don’t have any on hand and REALLY want to make these, like NOW!☺)
      Also, can you use 8 oz. of semi-sweet chocolate chips and eliminate the unsweetened chocolate?

      These look SO good. I love how they are “naturally” gluten-free and don’t require any “flour.”

      Reply
      • Alisa Fleming on September 9, 2012 7:19 pm

        Yes, that shouldn’t be a problem!

        Reply
    18. Shirley @ gfe on September 9, 2012 1:05 pm

      I’m with Tony! Instant love for these babies, Alisa! 🙂

      Shirley

      Reply
    19. Taylor on September 9, 2012 1:02 pm

      Yum! Can’t wait to try making this! I will definitely let you know how it turns out!

      Reply
    20. Melissa on September 9, 2012 8:49 am

      These brownies definitely look rich and decadent! Your gluten-free AND dairy-free creations are amazing!
      Melissa
      PS Must share this with all my GF/DF friends. On second thought, must share this with everyone I know! =)

      Reply
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