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    You are at:Home»Dairy-Free Recipes»Alisa's 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

    42
    By Alisa Fleming on October 10, 2021 Alisa's 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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    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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    42 Comments

    1. Pingback: Death by Chocolate – titanium * butterflies

    2. Kathleen LeMaire on November 7, 2016 4:23 pm

      I wonder if dates can be used in place of eggs. I am going to try it.

      Reply
      • Alisa Fleming on November 8, 2016 6:55 am

        That’s a tricky swap as there wouldn’t be any ingredients that “set up”. Let me know how it works out for you Kathleen.

        Reply
    3. Healing Tomato on April 6, 2015 8:51 pm

      You make every dairy-free dish look so delicious. This is just so well done. I know a couple people with celiac. This chocolate fudge brownies will make their day.

      Reply
      • Alisa Fleming on April 6, 2015 9:13 pm

        Thank you!

        Reply
    4. Laura on April 6, 2015 7:12 pm

      Color me intrigued by the potato starch. It is my ingredient of choice for making cakes more tender–I definitely want to try it in brownies!

      Reply
      • Alisa Fleming on April 7, 2015 8:24 am

        You’d love them Laura!

        Reply
    5. Monique @ Ambitious Kitchen on April 6, 2015 6:18 am

      These look amazing and so chocolate dense!

      Reply
    6. Rebecca @ Strength and Sunshine on April 6, 2015 4:35 am

      I’d totally try making these egg-free! Brownies are so easy to adapt with applesauce or a puree since they’re already so ooey and gooy (in a good way!)

      Reply
    7. Arman @ thebigmansworld on April 6, 2015 1:53 am

      I’m confident Tony and I can be very good friends!

      These look SO fudgey and perfect- I could go a pan!

      Reply
    8. susan // the wimpy vegetarian on April 5, 2015 9:46 pm

      Oh wow – these brownies look so fudgy and moist. I feel like I can taste them through the screen – I wish. Saving!!

      Reply
    9. Katherine on April 5, 2015 8:26 pm

      I’ve had good results replacing eggs with mashed bananas in brownies, I’ll have to try that with this recipe. These look awesome!

      Reply
      • Alisa Fleming on April 5, 2015 9:53 pm

        I’m not sure if they would set up properly with banana, but please let me know if you do try it!

        Reply
    10. Terri Oliver Steffes on April 5, 2015 7:49 pm

      Enjoyed reading the recipe. I am not a gluten free person but these sound delish all the same.

      Reply
      • Alisa Fleming on April 5, 2015 9:52 pm

        I’m not gluten-free either, flourless brownies are simply an amazing delight for all! 🙂

        Reply
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