Fudgy Brownies (Gluten-Free & Dairy-Free)

These gluten-free dairy-free fudgy brownies are chewy, chocolatey, rich in flavor, and have that perfect crackly top. This fudgy brownie recipe is a classic gluten-free dairy-free chocolate dessert recipe that tastes just like the real thing. I love making these for my friends and family because they’re always shocked when I tell them they’re gluten-free and non-dairy. If you’re favorite brownies are rich, super chocolatey, and ultra fudgy, then definitely give these a try!

Which dairy-free butter is best in these gluten-free 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 and corn starch 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 minutes in the oven.

Tips on how to make these Gluten-Free Dairy-Free Fudgy Brownies:

• Make sure to melt the sugar and dairy-free butter in the beginning because this will not only help achieve the crackly top later on, but the warmth from this step will activate the cocao powder. This develops a true chocolate flavor that makes these brownies taste like, well, brownies.
• Use an electric mixer and vigorously whisk in eggs one at a time. This step incorporates air into the batter which will help create that crackly top while baking.
• Use both granulated sugar & brown sugar. First and foremost this sweetens the brownies. However, the addition of brown sugar provides more moisture which helps with creating a fudgy texture. Lastly, using both sugar gives the brownies a more caramel-like flavor.
• Use 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.
• Using cornstarch achieves that fudgy texture that prevents these brownies from having that cake-like mouth feel.
• Use instant coffee or espresso shot. The coffee accentuates the chocolate flavor and makes these brownies more complex and deep in flavor. Both instant coffee and espresso work just fine, however for the best results, I reccommend pulling a fresh shot of espresso. Simply, pull the shot into the 1/3 cup measuring cup and fill the measuring cup all the way with remaining hot water.
• If you’re not dairy-free, please feel free to sub in regular dairy-containing ingredients. However, I recommend using salted butter because most non-dairy butters are salted.

What you need to make this Gluten-Free Fudgy Brownie Recipe:

Equipment

• 9×9 Baking Pan
• Parchment Paper
• Whisk or Electric Mixer (HIGHLY recommend electric mixer)
• Large Microwave Safe Bowl
• Measuring Cups
• Tablespoon & Teaspoon Measurements
• Small Bowl

Ingredients

• ¾ Cup Bob’s Red Mill 1:1 Gluten-Free Baking Flour
• ⅔ Cup Cocoa Powder
• 1 Cup Granulated Sugar
• ⅓ Cup Brown Sugar
• ½ Cup Dairy-Free Butter
• ¼ Cup Oil any neutral oil works
• ¾ Cup Dairy-Free Dark Chocolate Chips
• 2 Large Eggs
• ⅓ Cup Boiling Water
• 1 Tsp Instant Coffee
• 2 Tsp Cornstarch
• 2 Tbsp Vanilla Extract
• 1 Tsp Kosher Salt
• Sea Salt for Topping optional

How to make this Gluten-Free Dairy-Free Fudgy Brownie Recipe:

Instructions:

1. Line 8×8 baking pan with parchment paper and set aside. Also, preheat oven to 350℉
2. Add dairy-free butter, granulated white sugar, brown sugar, and salt to the large microwave safe bowl and microwave for five one-minute intervals, stirring every interval until there butter is completely melted and the sugar is slightly dissolved. 
3. While the butter and sugar melt in the microwave, mix together the boiling water and instant coffee in a small bowl until the coffee granules completely dissolve. Set aside.
4. Once the butter and sugar are melted, remove from microwave and whisk until combined. Then, add instant coffee (or espresso shot), cocoa powder, vanilla extract, and oil to the butter and sugar and whisk until combined.
5. Add the gluten-free baking flour and corn starch to the large bowl and whisk until combined. 
6. Once flour is mixed in, add the eggs one at a time. Vigorously mix in each egg at high speed for 1 minute. After adding eggs, continue mixing on high speed for 3 minutes until the batter has many air bubbles and is slightly lighter in color.
7. After whisking, quickly fold in chocolate chips and immediately pour batter in lined baking pan.
8. Bake at 350℉ for 35-40 minutes or until the brownies at the center of the pan are no longer jiggly.
9. Once ready, sprinkle sea salt over hot brownies and set aside to cool completely (about 45 minutes). Once cool, cut into 9 squares and enjoy! (Wet knife with hot water and dry with a towel before each slice to making slicing easier). For best results,

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