Fudgy Gluten-Free Dairy-Free Brownies (No Flour Blend)
These gluten-free dairy-free brownies have everything a good brownie should: rich chocolate flavor, fudgy centers, chewy edges, and those shiny, crackly tops everyone fights over.
Even better, you won’t need a gluten-free flour blend, dairy-free butter, or any unusual specialty ingredients. The brownies are made with melted chocolate, coconut oil, cocoa powder, and cornstarch—and they’re every bit as indulgent as a traditional brownie.
In my family, I’m often baking with both gluten-free and dairy-free dietary needs in mind. But my rule is always the same: the dessert has to taste genuinely good first. Nobody should feel like they’re settling for the “allergy-friendly option.”
These brownies absolutely pass that test.
Why You’ll Love This Recipe
- Naturally gluten-free without a flour blend
- Dairy-free when made with dairy-free chocolate chips
- Deep, rich chocolate flavor
- Fudgy rather than cakey
- Shiny, crackly brownie tops
- Made in one 8-inch square pan
- Ready to bake in about 10 minutes
They’re easy enough for an ordinary chocolate craving but good enough to bring to a party where you need a dessert everyone can enjoy.
Ingredients You’ll Need
Dairy-free chocolate chips: Dark or semisweet chocolate chips give the brownies their rich flavor and fudgy texture. Be sure to check the label, since not every brand is dairy-free.
Coconut oil: Melted coconut oil replaces the butter traditionally used in brownies. Refined coconut oil will have the most neutral flavor.
Eggs: Eggs provide structure and help create the glossy top. Room-temperature eggs are helpful, but not required.
Granulated sugar: In addition to sweetening the brownies, properly mixing the sugar with the eggs helps form that classic crackly crust.
Vanilla and salt: Both make the chocolate flavor taste deeper and more balanced.
Cornstarch: Cornstarch takes the place of flour and helps give the brownies a soft, chewy texture.
Unsweetened cocoa powder: Cocoa intensifies the chocolate flavor without making the batter too heavy.
Baking powder: You only need a tiny amount to give the brownies just enough lift while keeping the centers dense and fudgy.
How to Get Shiny, Crackly Brownie Tops
The secret is beating the eggs and sugar together before adding the remaining ingredients. Use an electric hand mixer and give them enough time to become well combined and slightly aerated.
After adding the melted chocolate mixture, continue mixing until the batter looks thick, smooth, and glossy. That glossy batter is exactly what you want before folding in the dry ingredients.
Tips for the Best Fudgy Brownies
Use a metal baking pan
A light-colored metal pan will bake the brownies more evenly and give you chewier edges. Glass and ceramic pans can take longer to heat and may require additional baking time.
Line the pan with parchment
Leave a little parchment paper hanging over two sides of the pan. Once the brownies have cooled, you can use the parchment as handles to lift the entire batch out before slicing.
Do not overbake them
Begin checking the brownies at 20 minutes. A toothpick inserted into the center should come out with moist crumbs rather than completely clean.
The brownies will continue to set as they cool, so it is better to remove them slightly early than leave them in until the center looks completely dry.
Let them cool before cutting
I know warm brownies are hard to resist, but these become fudgier and easier to slice after cooling completely. We actually think they’re even better the next day.
For especially neat squares, chill the cooled brownies briefly before cutting them with a sharp knife.
Can I Replace the Coconut Oil?
Another neutral oil, such as vegetable, canola, or avocado oil, will likely work in the same quantity. However, coconut oil is what I use and recommend for the texture shown here.
A melted dairy-free butter may also work, but different brands contain different amounts of water and can change the finished texture.
For the most consistent results, stick with melted coconut oil.
How to Store the Brownies
Store the brownies in an airtight container at room temperature for three to four days. Placing a sheet of parchment between layers will keep them from sticking together.
You can also refrigerate them for a firmer, extra-fudgy texture. Let refrigerated brownies sit at room temperature for a few minutes before serving, or warm one briefly in the microwave.
To freeze, wrap the brownies individually and place them in a freezer-safe container. Thaw them at room temperature whenever a chocolate craving hits.
More Gluten-Free Desserts
After making these brownies, try my:
- Gluten-Free Dairy-Free Seven-Layer Bars
- Gluten-Free Peanut Butter Blossoms
- Chickpea Coconut Chocolate Chip Cookies
- Gluten-Free Dairy-Free Chocolate Chip Banana Muffins
Gluten Free Dairy Free Fudgy Brownies
Dietary restrictions or not, you will love this recipe for supremely fudgy brownies with shiny, crackly tops that just happen to also be gluten free and dairy free!
Ingredients
- 6 oz dark or semi-sweet chocolate chips
- ⅓ cup coconut oil
- 2 large eggs
- ¾ cup granulated sugar
- ½ teaspoon pure vanilla extract
- ¼ tsp salt
- ¼ cup cornstarch
- ¼ cup cocoa powder
- ⅛ teaspoon baking powder
Instructions
Preheat your oven to 350°F. Line an 8x8-inch metal baking pan with parchment paper or foil.
In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave for 60 seconds and then stir until melted and smooth. Set aside.
In a large bowl, use an electric hand mixer to beat eggs and sugar together. Mix in vanilla and salt. Add the melted chocolate and coconut oil mixture, whisking until the mixture thickens up, becoming thick and glossy.
In a separate small bowl, add the cornstarch, cocoa powder, and baking powder, and whisk to blend evenly. Add this dry mixture to the chocolate batter, stirring until well combined.
Spread the batter evenly into the prepared pan, smoothing out the top. Sprinkle a few chocolate chips on top if desired.
Bake for 20-22 minutes or until a toothpick inserted into the center comes out mostly clean.
Transfer the pan to a wire rack and allow the brownies to cool completely before slicing. Serve warm with ice cream! But we actually like them even better completely cooled the next day 🙂
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 266Total Fat: 15gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 89mgCarbohydrates: 33gFiber: 2gSugar: 27gProtein: 3g
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