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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Flourless Brownies that are Ultra-Rich, Fudgy, Dairy-Free, and Gluten-Free

    Flourless Brownies that are Ultra-Rich, Fudgy, Dairy-Free, and Gluten-Free

    44
    By Alisa Fleming on October 10, 2021 Alisa's Favorite Dairy-Free Recipes, Dairy Free Desserts, Dairy-Free Recipes, In The News, News

    There is no doubt that Tony is the chocoholic in our household. Though my husband doesn’t demand the cocoa bean daily, if he spots anything chocolate in the house then I can assure you it won’t survive very long. And these super-rich, fudgy, dairy-free flourless brownies have fallen victim on many occasions. I first baked them about a decade ago, and the recipe has remained a staple. But today I’m giving it an update with new pictures and more information!

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

    Flourless Brownies that are Ultra-Rich, Fudgy, Dairy-Free, and Gluten-Free

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

    Like most flourless brownies, David’s version relies on butter. I modified his recipe quite a bit to get the fudgy gluten-free brownies below, and the end result was still amazing. I even snuck a couple 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 is less than two days! I think that speaks for itself.

    These are fudgy gluten-free 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.

    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. If you confuse eggs with dairy, you’re not alone! See this post: Are Eggs Dairy?

    Sugar Options? 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 gluten-free brownies would be a touch less sweet with coconut sugar, but still rich and fudgy.

    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.
    Author: Alisa Fleming
    Recipe type: Dessert
    Cuisine: American
    Serves: 12 brownies
    Ingredients
    • ⅓ cup coconut oil (can substitute your baking oil of choice or dairy-free margarine)
    • 4 ounces dairy-free semi-sweet chocolate chips
    • 4 ounces unsweetened chocolate, chopped
    • ¾ cup packed brown sugar
    • 2 eggs
    • 2 tablespoons maple syrup
    • 1 teaspoon vanilla extract
    • ⅓ cup non-GMO cornstarch or 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 quite a bit.
    Notes
    These will keep for a few days at room temperature, but I prefer to store them in the refrigerator.
    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

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    Instant Pot Flourless Brownies Recipe from The Fresh & Healthy Instant Pot Cookbook (gluten-free, dairy-free, optionally vegan and paleo)

    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.

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    44 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
    13. Pingback: Ultra-Rich Chocolate Fudge Brownies from Go Dairy Free | Tasterie

    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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