These gluten-free dairy-free fudgy brownies are chewy, chocolatey, rich in flavor, and have that perfect crackly top. This recipe took many attempts and the steps may appear unconventional as well as ingredients like corn starch, however, rest assured because your brownies will turn out delectable every time.

Which dairy-free butter do I use in these dairy-free fudgy brownies?

Use whichever one you can find at the store that’s within your budget. I recommend getting one that comes in sticks rather than in the tub because it’ll make measuring much easier. As you probably know by now, I get the “vegan buttery spread” from Trader Joe’s that comes in a block since, for me, it’s accessible and affordable. I’ve also used Miyoko’s vegan butter and Earth Balance in this recipe and both work just fine.

Which gluten-free flour is best for brownies?

Out of your convenience, I desperately want to say yes. However, unfortunately, this recipe has only been testing using Bob Red Mill’s 1:1 Gluten-Free Baking Flour (not sponsored). So, to ensure you’ll experience the best results, I can only recommend the one I used in the recipe.

However, with trial and error functioning as a major component to the process of learning how to bake, I encourage you to experiment with what you have access to, but I cannot guarantee the brownies with turn out well.

Which cocoa powder do you use in brownies?

I’ve tested this recipe using both regular cocoa powder from various stores and dutch processed cocoa powder. Any regular cocoa powder will work just fine, however dutch processed cocoa powder will yield a much richer dark chocolate flavor. Personally, as a chocolate lover myself, I recommend using regular cocoa powder since the chocolate chips give that dark chocolate flavor. However, if you’re curious or are keen on utilizing dutch processed cocoa powder in this recipe in some regard, try swapping 1/3 cup of the regular cocoa powder for dutch processed cocoa powder and see if that works toward your liking.

What does instant coffee do in gluten-free dairy-free fudgy brownies?

The addition of coffee to this recipe yields depth in flavor by accentuating the chocolatey flavor from the cocoa powder. However, keep in mind that I recommend either a double shot of espresso or instant coffee dissolved in 1/3 cup of water instead of regular brewed coffee. Unfortunately, regular brewed coffee will not deliver as well as instant coffee and espresso.

How do you make gluten-free dairy-free fudgy brownies?

There are a few components that help yield the fudgy texture we all know and love in brownies. Firstly, this recipe specifically calls for brown sugar which not only makes for a tastier brownie but moisture from the molasses contributes to a fudgier texture than just granulated sugar. Secondly, the combination of both plant-based butter and oil creates that quintessential soft, chewy, fudgy texture. Without the addition of oil, the brownies lack that perfect shiny crumb. In addition, the cocoa powder alongside the gluten-free flour allows for that slight denseness associated with fudginess.

Can I these gluten-free dairy-free brownies in a 9×13 pan instead of a 9×9 pan?

Absolutely! Using a 9×13 pan requires a shorter baking time since the increased surface area of the pan will create a thinner brownie. Aim for 30-35 minutes in the oven.

The Why behind these Gluten-Free Dairy-Free Fudgy Brownies

As mentioned above, some steps and ingredients listed in this recipe may seem odd or nontraditional, so I will break down the why behind some ingredients and steps below.

Ingredients:

• this recipe calls for both granulated sugar & brown sugar, first to provide sweetness, but the addition of brown sugar provides more moisture, yielder a fudgier texture and it gives a more caramel-like flavor
• this recipe calls for both plant-based butter & neutral oil to optimize flavor while providing a fudgy, quintessential brownie texture. Using solely butter will result in a dense, cake-like brownie which is not what we’re aiming for in this recipe.
• this recipe calls for cornstarch to achieve that perfect crackly top. I tried a million other ways of achieving this top and nothing sufficed.

Instructions

• microwaving the plant-based butter, sugars, and salt until the sugars begin to slightly melt helps yield the perfect crackly top. 
• vigorously whisking the eggs for at least one minute also contributes to developing a crackly top.

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