These fudgy gluten free dairy free brownies with coconut oil are SO easy to make. This is a one-bowl recipe that yields the best rich and chewy brownies ever.
I am such a sucker for a good chewy, fudgy brownie. I feel like sometimes it can be hard to achieve that perfect texture, especially when it comes to gluten free brownies. But it's safe to say I've cracked the code!
While I generally will include substitution notes in my recipes to make certain treats dairy free, the majority of my recipes do contain dairy. Still, I like to play around and experiment in the kitchen (surprise surprise).
So I just had to make these gluten free AND dairy free brownies with coconut oil. I promise no one will even be able to tell that these are gluten free and vegan.
Why You'll Love Gluten Free Dairy Free Brownies...
- This is a ONE BOWL recipe so you know it's going to be super quick and easy! And who doesn't love that?
- If you're into fudgy brownies, then this is the brownie recipe for you. I guarantee it.
- The chocolate chips not only add more delicious chocolate flavor, they also add some great texture to these guys.
Ingredient Notes and Substitutions...
- Coconut oil: This is a great option for dairy free baking! I always go with refined coconut oil, which doesn't have any sort of coconut smell or taste. Note that it will be solid in the jar, so you will have to melt it down for this recipe. More on that below.
- Egg replacer: If you're not looking to make these brownies without eggs, go ahead and use 2 eggs instead of the powdered egg replacer.
- Gluten free flour blend: My favorite gluten free flour is Bob's Red Mill 1 to 1. Unless otherwise noted, this is the flour I use in all of my recipes. Any blend will work as long as it contains xanthan gum. Nut flours will not work in my recipes.
- Unsweetened cocoa powder: Make sure you're using natural cocoa powder, not Dutch-processed.
- Chocolate chips: I like to use semisweet here but you can also use milk chocolate chips, or leave them out altogether (although I'd recommend against that just because it's so delicious).
STEP ONE: Combine the sugar and the wet ingredients. In a large bowl, stir the sugar, coconut oil, egg replacer, and vanilla extract together.
STEP TWO: Add the dry ingredients. Fold in the flour, cocoa powder, baking soda, and salt until fully incorporated.
STEP THREE: Add chocolate chips. Fold in the chocolate chips until you see that they're evenly distributed.
STEP FOUR: Bake. Transfer your brownie batter to a square baking pan lined with parchment paper. Bake on 350ºF for 25-30 minutes.
- When lining my square baking pan, I like to leave a bit of overhang on all sides so that I can easily pull the whole thing out of the pan with the parchment paper after baking.
- The easiest way to melt and measure the coconut oil, in my opinion, is with hot water. Carefully fill a large bowl with hot water and submerge the full jar of coconut oil in until it melts. Pour into a liquid measuring cup to measure accurately. You can also scoop the solid coconut oil out into a microwave-safe bowl and microwave in 15 second intervals.
- My top tip is always to use a scale to weigh your flour. This is much more accurate than using measuring cups, and is especially important in gluten free baking. We're not adding much flour to this recipe because we're not making cakey brownies. You'll need 98 grams.
- Similar to flour, you want to make sure to measure the cocoa powder accurately. Either use a scale to weigh, or scoop lightly into a measuring cup and use the back of a knife to level off.
- The bake time on this recipe is 25-30 minutes, but you should check in around the 25-minute mark because all ovens are different and you don't want to over-bake.
- After baking, allow the brownies to cool in the pan for about 15 minutes. Then remove the brownies, parchment paper and all, and transfer to a cooling rack to cool completely. For clean slices, the brownies really need to be fully cooled before you cut into them. You can even chill them for an hour if you're impatient.
Frequently Asked Questions...
Fudgy brownies have less flour and typically don't involve any leavening agents. We are using a tiny bit of baking soda in this recipe, but not enough to get a ton of rise. More flour = cakey brownies.
This can be tricky because the surface may be bubbling when you pull the pan out of the oven. The edges should look set and a toothpick inserted into the center should come out with a few moist crumbs. If the toothpick is completely clean, you've likely over-baked.
Over-baking will result in dry and brittle brownies. It's important to keep a close eye on it and check in around the 25-minute mark, especially because the brownies will continue to cook a bit in the pan afterwards.
How To Store...
I recommend storing these brownies in an airtight container at room temperature. The brownies should keep for 4-5 days, but they honestly are best enjoyed the day you make them. The texture will start to change over time.
Related Recipes You Might Like...
Did you try my gluten free dairy free brownies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
Fudgy Gluten Free Dairy Free Brownies
- 1 cup (200g) granulated sugar
- ½ cup (120ml) coconut oil melted
- 2 tablespoons Bob's Red Mill Egg Replacer mixed with 4 tbsp water
- ½ teaspoon vanilla extract
- ⅔ cup (98g) gluten free flour blend
- ½ cup (42g) unsweetened cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup (170g) semisweet chocolate chips
- Preheat the oven to 350°F. Line an 8" square baking pan with parchment paper. Set aside.
- In a large bowl, stir together the sugar, coconut oil, prepared egg replacer, and vanilla extract.1 cup (200g) granulated sugar, ½ cup (120ml) coconut oil, 2 tablespoons Bob's Red Mill Egg Replacer, ½ teaspoon vanilla extract
- Fold in the flour, cocoa powder, baking soda, and salt until combined, then fold in the chocolate chips.⅔ cup (98g) gluten free flour blend, ½ cup (42g) unsweetened cocoa powder, ¼ teaspoon baking soda, ¼ teaspoon fine sea salt, 1 cup (170g) semisweet chocolate chips
- Transfer the batter to the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs. Allow the brownies to cool in the pan for 15 minutes, then remove with parchment paper and transfer to a wire cooling rack to cool completely before slicing.
- You want to use refined coconut oil. Coconut oil is solid and will need to be melted to liquid form. This recipe calls for ½ cup liquid coconut oil.
- My favorite way to melt coconut oil is to fill a large bowl with hot water and place the entire jar in the water. Make sure the jar is tightly closed.
- Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.
- The brownies need to cool completely before slicing. You can speed this up by chilling in the refrigerator for about an hour.