Easy Dairy free brownies made with cocoa powder are perfect for any chocolate lover. Enjoy these delicious brownies with simple ingredients and no butter!
Let’s talk about these dairy-free brownies. If you have a sweet tooth and need your chocolate fix, you will enjoy these brownies! These are the best brownies because is it an easy recipe, and made with simple ingredients with no fancy techniques or equipment. (A hand mixer is useful but not necessary).
Why Bake Dairy Free Brownies
- Made with olive oil: Using olive oil in the chocolate mixture creates fudgy brownies with a moist crumb.
- Brownies with a crackly top: If you like brownies with a crispy top, this is the recipe for you!
- Fudgy texture: Do not over bake! For the best results, watch the baking time (25 – 30 minutes) and do a toothpick test to prevent burning!
A Simple Ingredient List
Olive oil: Olive oil is the fat and liquid content for this recipe. I have not tried this recipe with other types of oils.
White sugar: White sugar adds sweetness to the brownie.
Dark brown sugar: Brown sugar has a lot of moisture due to the molasses content. Brown sugar keeps the brownies moist and tender.
Eggs: Use 3 room temperature eggs to provide fat and to bind the ingredients together.
Strongly brewed coffee: I like to use coffee when baking with chocolate. Coffee enhances the chocolate flavour.
All-purpose flour: The main dry ingredient is all-purpose flour.
Dutch-Process Cocoa powder: Instead of melted chocolate, this recipe uses cocoa powder. The brand in this recipe is Fry’s Premium Cocoa Powder.
Salt: I prefer to use salt in most of my baking, as it balances out the sugar and sweetness level.
You may notice that this recipe has no leavening agent (baking powder or baking soda). This is not a mistake! We left it out of the recipe to prevent a cakey brownie.
How to Make Dairy-Free Brownies
Preheat oven: Preheat oven to 325°F. Using a lower temperature prevents overcooking the brownies.
Prep tray: Prepare a 9x9inch square baking pan by rubbing vegan margarine at the bottom and along sides then dust the pan with cocoa powder. Add parchment paper, letting the paper hang over the sides.
Mix wet ingredients: Using a hand mixer, mix together olive oil, white sugar, brown sugar, eggs and coffee in a large mixing bowl. Mix until evenly combined together.
Add in dry ingredients: Add the remaining ingredients (flour, cocoa powder and salt) into the wet ingredients. Switch to a spatula to fold the mixture until the dry ingredients are combined. Do not overmix!
Add in dairy-free chocolate chips into the brownie batter for extra chocolate greatness!
Bake: Pour the batter into the prepared pan and bake for 25 – 30 minutes, until the edges are set. The centre can be slightly “underbaked”. Let the brownies cool in the pan for 30 minutes then remove and let cool completely on a wire rack.
Enjoy: Cut the dairy-free brownies into squares and enjoy!
This recipe will create 16 dairy free brownie squares!
Storage: Store in an airtight container at room temperature for 3 days, or in the fridge for 1 week. Warm up in the microwave and enjoy!
What Is Dutch Processed Cocoa Powder?
According to Handle the Heat, Dutch Processed Cocoa Powder is made by washing cacao beans with a potassium solution to neutralize the beans. (Cacao beans are naturally acidic).
If a recipe uses natural cocoa powder (which is acidic), you’ll likely see baking soda used as the leavening agent to neutralize the acidity.
Is Cocoa Powder Dairy Free?
Most brands of cocoa powder is dairy free, but always check the ingredient list and warning labels!
💡 Ashley’s Tips and Substitutions
- In this recipe I have included both weight and volume measurements but the preferred way to measure ingredients is by weight.
- DO NOT OVER MIX! Over mixing will cause a denser brownie (we want light but fudgy).
- Before baking, lightly tap the bottom of the baking pan to release any air bubbles.
More Dairy Free Recipes
Soft Guyanese Coconut Buns
Vegan Rice Pudding
No Butter Chocolate Chip Cookies
Easy Dairy Free Brownies with Cocoa Powder
Ingredients
- 120 grams (150mL) Olive Oil
- 100 grams (½ cup) Granulated White Sugar
- 150 grams (1 cup, lightly packed) Dark Brown Sugar
- 3 Eggs, room temperature
- 2 tsp Strongly Brewed Coffee, cooled
- 80 grams (½ cup + 2 tbsp) All-Purpose Flour
- 40 grams (¼ cup + 2 tbsp) Dutch Processed Cocoa Powder
- ½ tsp Salt
- Flake Salt, optional, for garnish
Instructions
- Preheat oven to 325°F. Prepare a 9x9inch square baking pan by rubbing vegan margarine at the bottom and along sides then dust the pan with cocoa powder. Add parchment paper, letting the paper hang over the sides.
- Using a hand mixer, mix together olive oil, white sugar, brown sugar, eggs and coffee in a large mixing bowl. Mix until evenly combined together.
- Add the remaining ingredients (flour, cocoa powder and salt) into the wet ingredients. Switch to a spatula to fold the mixture until the dry ingredients are combined. Do not overmix! Lightly tap the bottom of the pan to release any large air bubbles from the brownie mixture.
- Pour the batter into the prepared pan and bake for 25 – 30 minutes, until the edges are set. The centre can be slightly "underbaked". Let the brownies cool in the pan for 30 minutes then remove and let cool completely on a wire rack.
- Once cooled, cut into 16 squares and sprinkle with flake salt (optional).
Notes
Pin for Later
Perfect! I love this recipe! I haven’t made one in ages. Thanks for the idea!
Oh these sound and look amazing! Love that little added salt too.
I just made these and they were so good! I also added chocolate chips. Delicious!
I just made these and they were so good! I also added chocolate chips. Delicious!
These look absolutely delicious! I love that you made these a dairy free recipe! Will be trying these and adding some walnuts to the mix!
I love these brownies. You would never notice its dairy free. I specially like the corner edges!!
Its just the way I want it, chewy on the surface and sticky inside! Perfect