This dairy free gluten free brownies recipe will quickly become your most favorite dessert. Made with simple ingredients, these ooey gooey brownies are rich and decadent, the perfect brownie for anyone on a gluten free, dairy free, or paleo diet!
Fudgy dairy-free brownies are the perfect easy sweet treat for the chocolate lover in your life. This easy recipe comes together fast, perfect for the next time you're craving a rich brownie.
If you love brownies as much as I do, then you might also enjoy these easy vegan brownies or this delicious edible brownie batter.
Why You'll Love This Recipe
- It's delicious. These are the best dairy free fudgy brownies you'll try!
- It's better for you. This recipe omits inflammatory ingredients like vegetable oil or canola oil and instead uses coconut oil and other healthier, simple ingredients to make brownies that are both delicious & better for you too.
- It's easy. It's a quick & easy way to satisfy any chocolate lover's sweet tooth!
Please note this post contains amazon associate links.
Dairy Free Gluten Free Brownie Ingredients & Tested Substitutions
Tapioca Flour. When you’re missing gluten from all purpose flour in a recipe, tapioca flour can help add that chewy, fluffy texture normally created by gluten.
Unsweetened Cacao Powder. You can use natural cocoa powder or cacao powder, but I prefer using cacao powder because of the health benefits. Cacao powder is very lightly processed and still contains the natural nutrients and minerals found in the cacao bean like magnesium, iron, zinc and calcium. Cocoa powder also often contains sweeteners and even milk powder so if you are choosing to use cocoa, make sure you’re choosing a natural brand that does not contain either of those ingredients if this is something you are conscious of.
Dark Chocolate. I prefer to use dark baking chocolate but you can use milk chocolate chips if you prefer.
Coconut Oil. Rather than using butter or even vegan butter, I use coconut oil in this recipe. I have not tried to sub in butter in this particular recipe, so I can not guarantee that this recipe will come out well if you make that substitute.
Granulated Monk fruit. Monk fruit is a zero glycemic 1:1 white sugar substitute. You can use white sugar, however, if you prefer.
Coconut Sugar. Coconut sugar is my favorite lower glycemic substitute for brown sugar. You can use coconut sugar in any of your paleo or low fodmap baked goods and yield the same result as you would if you had used brown sugar.
Eggs. For a rich, fudge brownie texture. If you like cakey brownies, you may add an additional egg. This recipe has not been tested with flax eggs. If you're looking for a dairy-free brownie recipe that is also vegan, try this vegan brownie recipe.
Espresso Powder. This is a must if you really want to bring out the rich chocolate flavor. I add espresso powder to all of my chocolate baked goods!
Vanilla Extract. Use a high quality vanilla extract for best results.
Salt. Don’t skip the salt as, just like ground espresso, salt enhances the chocolatey flavors of brownies. Opt for kosher salt.
Expert Tips & Tricks
- Be sure to use room temperature eggs so they blend into the brownie batter better. If you forgot to take your eggs out of the fridge ahead of time, I have a pro tip for you! Place the egg in a bowl of warm water for 3-5 minutes before using.
- Adding ingredients like vanilla extract & espresso powder may seem unnecessary, but they really help to punch up the rich chocolate flavor of these brownies, so don't skip them!
- Slightly under bake your brownies for the ultimate fudgy texture
- For best results when slicing, warm your knife under hot water in between cuts.
- Top them with vanilla ice cream and chocolate sauce for an extra decadent brownie a la mode.
Paleo Brownie Step By Step Instructions
1. Pre-heat oven to 350°. Line an 8×8″ metal pan with parchment paper (easiest if you cut a large sheet of parchment paper in half, overlapping the 2 pieces and leave a 3” overhang on the sides)
2. Whisk tapioca flour and cocoa powder in a large mixing bowl until no lumps remain. Set aside.
3. Heat the chocolate and coconut oil in a small saucepan over low heat, stirring, until melted and smooth. DO NOT bring to a boil!
4. Using an electric hand mixer, or in the bowl of a stand mixer, beat the eggs, granulated monk fruit, and coconut sugar on medium high speed in a separate large bowl until light and smooth, about 3–4 minutes.
5. Beat in espresso powder, salt and vanilla to combine, then beat in melted chocolate mixture, scraping down the sides of the bowl as needed, until fully incorporated.
6. Beat in the tapioca flour mixture to the wet ingredients, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds.
7. Pour batter into prepared pan and bake until a cake tester or toothpick comes out clean*, approximately 20-25 minutes baking time.
Paleo Brownie FAQs
How to store dairy free brownies
You can store these brownies at room temperature in an airtight container for up to 5 days. Alternatively, you can also store them in the fridge which makes them a bit chewier.
What is monk fruit?
Monk fruit, or Luo Han Guo, is actually a gourd native to Southern China & Northern Thailand. The plant is harvested for its fruit extract, called mogrosides, which creates a sweetness almost 200 times sweeter than regular cane sugar. The benefits of using monk fruit sweetener as opposed to white cane sugar are plentiful! Monkfruit sweetener is an unrefined sugar, meaning it has not gone through a chemical process which generally removes any nutrients the sugar cane provides. Unrefined sugars still maintain their nutritional profile, though it should be noted, sugar is sugar! Unrefined sugars generally have a lower glycemic index, however, and monk fruit in particular contains 0g of calories and carbohydrates, making this appropriate for all diets including paleo and keto.
What if my eggs are not room temperature?
Using room temperature eggs is preferable because they incorporate more smoothly into the batter. If you forgot to take your eggs out of the fridge ahead of time, one of my favorite ways to hack this is to simply fill a bowl with warm water & add the eggs to the bowl. You will have room temperature eggs in less than 10 minutes.
Why you should chill brownies after baking
One of my favorite ways to make brownies easier to slice is to chill them after baking. You can either let them come to room temperature before chilling or place them immediately in the fridge for a cleaner slice. You can chill anywhere from 30 minutes to overnight. If chilling overnight, allow the brownies to come to room temp before slicing as the chocolate will have solidified in the fridge and they will be difficult to cut.
If you liked this recipe, you might also enjoy:
Or check out all of my brownie recipes, each of which can be made dairy free by using vegan butter.
Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
Best Super Fudgey Paleo Brownies
Ingredients
- 5 tablespoon tapioca flour
- 5 tablespoon unsweetened cocoa or cacao powder
- 12 oz dark chocolate coarsely chopped
- 6 tablespoon coconut oil
- 4 large eggs
- ⅔ cup granulated monk fruit sweetener
- ½ cup coconut sugar
- 1 teaspoon kosher salt
- 2 teaspoon vanilla extract
- 1 tsp espresso powder
Instructions
- Pre-heat oven to 350°. Line an 8×8″ metal pan with parchment paper (easiest if you cut a large sheet of parchment paper in half, overlapping the 2 pieces and leave a 3” overhang on the sides)
- Whisk tapioca flour and cocoa powder in a large mixing bowl until no lumps remain. Set aside.
- Heat the chocolate and coconut oil in a small saucepan over low heat, stirring, until melted and smooth. DO NOT bring to a boil!
- Using an electric hand mixer, or in the bowl of a stand mixer, beat the eggs, granulated monk fruit, and coconut sugar on medium high speed in a separate large bowl until light and smooth, about 3–4 minutes.
- Beat in espresso powder, salt and vanilla to combine, then beat in melted chocolate mixture, scraping down the sides of the bowl as needed, until fully incorporated.
- Beat in the tapioca flour mixture to the wet ingredients, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds.
- Pour batter into prepared pan and bake until a cake tester or toothpick comes out clean*, approximately 20-25 minutes baking time.
Leave a Reply