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 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!
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.
- 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
- Preheat your oven to 350ºF.
- 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!).
- 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.
- 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.
- Sift in the starch. Beat the batter with a mixer for at least one minute (this part is essential!) – it will be quite thick.
- 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.
- 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.
- 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.
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.