There’s something magical about the smell of brownies baking in the oven on a cool autumn afternoon. The kitchen warms with the scent of cocoa, and suddenly, everything feels a little more comforting. Dairy Free Double Chocolate Brownies aren’t just a recipe, they’re a warm invitation to slow down, grab a blanket, and enjoy something sweet without any dairy at all.
Matteo’s love for cooking started in his grandmother’s kitchen, where family recipes were passed down like stories. These brownies are inspired by one of those stories, a childhood favorite made modern for today’s home cooks. Rich, moist, and loaded with melty chocolate chips, these brownies prove you don’t need dairy to bake something truly indulgent.
This recipe has quickly become a go to favorite in our community. Readers love how easy they are to make and how deeply satisfying they taste. Whether you’re baking for someone with dairy sensitivities, following a plant-forward lifestyle, or just looking for a foolproof chocolate dessert, this one delivers. They’re the perfect weekend bake or sweet midweek pick me up, especially when paired with a cup of coffee or warm spiced tea.
Let’s walk through everything you need to make them from scratch, plus a few creative ways to customize, store, and share them.
Print
Dairy Free Double Chocolate Brownies
- Total Time: 38 minutes
- Yield: 16 brownies
Description
These Dairy Free Double Chocolate Brownies are rich, moist, and indulgent with melty chocolate chips and a fudgy texture, perfect for cozy afternoons or anytime sweet cravings hit.
Ingredients
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder (Dutch-processed)
- 1 tsp baking powder
- ½ tsp salt
- 1 cup packed light brown sugar
- ½ cup cane sugar or granulated sugar
- ½ cup neutral oil (avocado, sunflower, or grapeseed)
- ¼ cup unsweetened applesauce
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup dairy-free chocolate chips
- 2 oz chopped dairy-free dark chocolate
- Optional: flaky sea salt and extra chocolate chips for topping
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together oil, brown sugar, cane sugar, applesauce, eggs, and vanilla until glossy and smooth.
- Sift in flour, cocoa powder, baking powder, and salt. Stir gently until just combined.
- Fold in chocolate chips and chopped chocolate.
- Pour batter into prepared pan and smooth the top. Add extra chocolate chips and flaky sea salt if using.
- Bake for 25–28 minutes, until top is set and a toothpick comes out with moist crumbs.
- Cool in pan at least 20 minutes, then lift out using parchment overhang. Slice when completely cool for clean edges.
Notes
Chill for cleaner cuts. Add instant espresso for mocha flavor or swirl in peanut butter before baking for a nutty twist. Use flax eggs to make vegan.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients You’ll Need
These brownies come together with simple pantry staples. No special shopping trips required, and no hard-to-find substitutes.
Dry Ingredients:
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder (Dutch-processed for deeper flavor)
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 cup packed light brown sugar
- ½ cup cane sugar or granulated sugar
- ½ cup neutral oil (like avocado, sunflower, or grapeseed)
- ¼ cup unsweetened applesauce
- 2 large eggs
- 2 teaspoons vanilla extract
Chocolate:
- ½ cup dairy-free chocolate chips
- 2 oz chopped dairy-free dark chocolate
Optional for topping:
- A pinch of flaky sea salt
- Extra chocolate chips
These ingredients are easy to find and easy to substitute if needed. Applesauce adds moisture and subtle sweetness, taking the place of butter without sacrificing richness. You’ll also love the way the chocolate chips melt into pockets of gooey goodness.
Want to switch it up? In our chocolate zucchini brownies, we sneak in some shredded veggies, and yes, it works. But for this classic version, simplicity wins.
Step-by-Step Instructions
Making these brownies is a breeze. You only need one bowl, one pan, and no mixer.
Step 1: Preheat your oven
Set your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving enough overhang on the sides to lift the brownies out later.
Step 2: Combine the wet ingredients
In a large mixing bowl, whisk together the oil, brown sugar, cane sugar, applesauce, eggs, and vanilla extract. Mix until glossy and fully blended.
Step 3: Add the dry ingredients
Sift in the flour, cocoa powder, baking powder, and salt. Stir gently with a spatula or wooden spoon until just combined. Avoid overmixing, it can make brownies tough instead of tender.
Step 4: Fold in the chocolate
Add your chocolate chips and chopped chocolate to the batter and stir gently. These mix-ins will melt slightly as the brownies bake, creating that signature double chocolate bite.
Step 5: Bake
Pour the batter into your prepared pan and spread it evenly. Sprinkle extra chocolate chips on top for a melty topping. Bake for 25–28 minutes, or until the top is set and a toothpick inserted comes out with moist crumbs, not wet batter.
Step 6: Cool and slice
Let the brownies cool in the pan for at least 20 minutes before lifting them out. For clean slices, cool completely before cutting into squares.
Looking for another cozy treat with fall flavors? Try our banana chocolate chip pumpkin bread, it’s moist, spiced, and perfect for breakfast or dessert.
Tips for Brownie Success
These tips will help you get bakery-style results, even if you’re new to baking.
Use good-quality cocoa powder
This makes a big difference in flavor. Look for Dutch-processed or unsweetened natural cocoa.
Don’t overbake
Brownies should be slightly fudgy in the center when you remove them from the oven. They’ll firm up as they cool.
Chill for perfect squares
Want those crisp edges and gooey middles to slice like a dream? Let the pan cool fully, then refrigerate for 30 minutes before slicing.
Mix gently
Overmixing can make brownies dense. Once the dry ingredients are folded in, stop stirring.
Experiment with textures
Stir in chopped walnuts, toasted pecans, or shredded coconut for added crunch. It’s a great way to make them your own.
Creative Variations to Try
Once you’ve mastered the base recipe, get creative! These ideas are reader-approved and kid-friendly, too.
1. Gluten-Free Option
Swap the all-purpose flour for a 1:1 gluten-free flour blend. We’ve had great results with oat-based mixes. Don’t forget to check your baking powder and chocolate chips for gluten-free certification if needed.
2. Mocha Brownies
Add 1 tablespoon of instant coffee or espresso powder to the batter for a subtle coffee kick. Perfect for adults who want something slightly more sophisticated.
3. Streusel Topping
Make a quick streusel by mixing ¼ cup flour, 2 tablespoons brown sugar, 1 tablespoon oil, and a pinch of cinnamon. Sprinkle on top before baking for a delicious crunch.
4. Peanut Butter Swirl
Melt ¼ cup peanut butter and swirl it into the top of the brownie batter before baking. The result? A rich, nutty contrast to all that chocolate.
5. Holiday Twist
Add a pinch of cinnamon or nutmeg to the batter, or stir in crushed peppermint candies for a festive feel. You can also try pumpkin spice like we use in our healthy pumpkin oatmeal bars.
Storage & Make-Ahead Tips
These brownies store beautifully, making them great for meal prep, lunchboxes, or make-ahead desserts.
Room Temperature:
Store in an airtight container for up to 3 days.
Refrigerator:
Keep for up to 1 week. Let them come to room temperature before serving, or warm for 10 seconds in the microwave.
Freezer:
Wrap individual slices in parchment, then seal in a zip-top bag. Freeze for up to 2 months. Thaw overnight or microwave from frozen in 20-second bursts.
They make a fantastic surprise addition to care packages or holiday gift boxes. Wrap in parchment and tuck them into tins with a few easy chocolate desserts or chocolate cottage cheese ice cream for a sweet combo.
FAQs About Dairy Free Double Chocolate Brownies
Can I make these vegan?
Yes! Replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). Let the mixture sit 5 minutes before adding.
Do they taste like “healthy” brownies?
Not at all. These taste like rich, classic brownies—with none of the dairy and all the flavor.
Can I double the recipe?
Absolutely. Use a 9×13-inch pan and increase baking time to 32–35 minutes.
What’s the best cocoa powder to use?
We recommend Dutch-processed cocoa for a smoother, richer taste. You can also use natural cocoa, but it’ll be slightly tangier.
Final Thoughts
Whether you’re baking for the season or just craving a weeknight treat, these Dairy Free Double Chocolate Brownies bring that perfect balance of comfort and indulgence. They’re easy enough for a beginner, but satisfying enough for any chocolate lover. And they prove that “dairy-free” doesn’t have to mean missing out.
Need more inspiration? You’ll also love our pumpkin s’mores cookies or chocolate zucchini bread, both cozy and completely satisfying.