The Best Gluten-free Brownies (dairy-free, whole grain)

The best gluten-free brownies! So fudgy, gooey, and incredibly easy to make. If you’re looking for truly delicious gluten-free brownies, look no further. They can also be made with whole wheat for a non-GF version and are dairy-free, too. Scroll to the bottom of the post for a how-to video.

There are some bloggers who pretty much label every recipe of theirs as the best (The Best Cheesecake! The Best Chocolate Cake! The Best Everything!) which gets a mega eye roll from me, but here I am doing it.

I apologize for being a hypocrite but… yeah. I’m not changing my title. :D

The Best Gluten-free Brownies (naturally sweetened, dairy-free, 100% whole grain). Can also be made with whole wheat flour!

Like the strawberry rhubarb crumble that I shared earlier in the week, this is also adapted from my book, which is coming out in only a few days (and which is already available on Amazon!)

The brownies in the book are with hazelnut and espresso and this is the stripped down version. Simple, quick, no-fuss, super fudgy gluten-free brownies. They’re also 100% whole grain!

I used gluten-free and whole grain teff flour in these brownies. Teff comes in different varieties like white / ivory or dark and it’s said that the dark kind is earthier tasting (read: it tastes like dirt, like buckwheat).

The Best Gluten-free Brownies (naturally sweetened, dairy-free, and 100% whole grain). Can also be made with whole wheat flour!

I’ve used both white and dark teff flour in these gluten and dairy-free brownies and you really can’t detect any difference – all that Dutch-process cocoa powder does a great job of covering up any earthy / healthy flavors! I think teff isn’t the easiest flour to find but the dark kind is available on Amazon from Bob’s Red Mill.

I’ve also made these brownies with buckwheat for a grain-free version! You can use buckwheat in this recipe or check out my mint chocolate brownies for a minty, yet totally out of season version.

And because I know some people don’t need these to be gluten-free, I’ve also tried them with whole wheat and I’m assuming white whole wheat would work just as well.

The Best Gluten-free Brownies (naturally sweetened, dairy-free, 100% whole grain). Can also be made with whole wheat!

The cool thing is that all of the different versions taste the same. They’re all just as gooey and there’s no grittiness! If you try the brownies while warm, the buckwheat and teff versions do have something a little texturally weird going on but once they cool, it’s a thing of the past!

It’s a really flexible recipe. Just don’t go halving the sugar and then complain that they came out cakey. ;)

I’ve made these brownies (seriously the best gluten-free brownie recipe ever!) so many times to bring to picnics and other get-togethers. Nobody ever even knows they’re gluten-free! Seriously. You can’t go wrong with this recipe. :)

The Best Gluten-free Fudgy Brownies (dairy-free, whole grain)

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Rated 5.0 by 40 readers
The Best Gluten-free Brownies (dairy-free, whole grain)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12 brownies

Ingredients

  • 1 cup (158 grams) teff flour or 1 cup (125 grams) buckwheat flour1 or 1 cup (125 grams) whole wheat flour for a non-GF version
  • 3/4 cup (86 grams) Dutch-process cocoa powder, sifted if lumpy (you could also use Hershey's Special Dark cocoa powder)
  • 1/4 teaspoon salt
  • 3/4 cup + 2 tablespoons (196 grams) unsalted butter or coconut oil, melted and cooled slightly (use coconut oil for a dairy-free version)
  • 1 1/2 cups (300 grams) granulated sugar, raw sugar, or coconut sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs, room temperature
  • 3/4 cup (128 grams) semi-sweet chocolate chips (use dairy-free chocolate chips for a dairy-free version) + an additional 1/4 cup (43 grams) to sprinkle on top, if desired (I used mini chocolate chips on top)

Directions

  1. Preheat the oven to 350 °F (175 °C) and line an 8"×8" (20cmx20cm) pan with parchment paper.
  2. In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
  3. In a large mixing bowl, stir together the melted butter or coconut oil, sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined.
  4. Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in 3/4 cup (128 grams) chocolate chips.
  5. Pour the batter into the prepared pan and sprinkle the remaining 1/4 cup (43 grams) chocolate chips on top, if desired.
  6. If using teff flour, bake for 20-22 minutes or until the brownies have formed a thin crust and appear set in the middle. If using buckwheat or whole wheat, you may only need 15-20 minutes. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
  7. Let cool completely and then cover and store at room temperature for up to 4 days. You can also refrigerate them to give them a fudgier texture.

Notes

  1. Buckwheat flour is naturally gluten-free but not all buckwheat flour is processed in a gluten-free facility. If you need these brownies to be gluten-free, make sure to use certified gluten-free buckwheat flour!

Recipe by  | www.texanerin.com

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278 comments on “The Best Gluten-free Brownies (dairy-free, whole grain)” — Add one!

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  • Debbie
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    July 13, 2018 @ 6:04 pm

    These brownies are unbelievable! Made a gluten-free/dairy-free version with Bob’s RM gluten-free flour mix, coconut sugar and coconut oil. I also topped them with unsweetened coconut flakes and chopped walnuts. They were a big hit at 2 events I brought them to. Thanks so much for sharing your recipe!
    ❤️❤️❤️❤️❤️➕

    Reply
    • Erin replies to Debbie
      July 15, 2018 @ 10:10 am

      So happy you liked them! Did you use the 1-to-1 GF Baking Flour in the blue bag? Thanks for the tip! Awesome that they were a hit. :)

      Reply
  • Alice says
    July 1, 2018 @ 3:28 pm

    I was really looking forward to trying this recipe but I used coconut oil and it was way too oily, basically it didn’t cook at all and on top it was covered with oil. Is the proportion for coconut oil the same (196 gr)? Thank you!

    Reply
    • Erin replies to Alice
      July 5, 2018 @ 10:37 am

      Hi there! Sorry for the slow reply. The measurements and grams are correct (I use the grams myself). I’ve had this issue happen with any brownie recipe if not mixing together the ingredients like the recipe says. Did you follow the recipe or forget to add an ingredient until later (which is something I have often done ;)) I’m sorry that they didn’t come out well for you! I hope we can find out the reason.

      Reply
  • Lesley says
    June 11, 2018 @ 9:57 pm

    Has anyone tried substituting applesauce for some or all of the butter? I’ve had great success experimenting and using applesauce instead of oil in a bunch of sweet bread recipes. Just curious…and thanks for your time and consideration!

    Reply
    • Erin replies to Lesley
      June 13, 2018 @ 8:30 pm

      I’ve never tried it and although I know it works great in quick breads, some cake and muffin recipes… I’m not as hopeful with brownies. It’d make the brownies cakey instead of gooey and fudgy like they’re supposed to be. If you decide to experiment, I’d love to hear the results!

      Reply
  • Maria
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    May 27, 2018 @ 2:42 am

    I was blessed enough to come across this recipe the first time i searched for GF&DF brownies and I AM OBSESSED. They are the tastiest brownies I’ve ever had- homemade, box, healthy, unhealthy etc. you name it, they beat it. Thank you for sharing this gold with humanity!!

    Reply
    • Erin replies to Maria
      June 2, 2018 @ 4:26 pm

      I’m so sorry for just now seeing your comment! I’m thrilled that you liked the brownies so much. There are worse things to be obsessed with. ;) Thanks a bunch for your comment!

      Reply
  • Leanne says
    April 28, 2018 @ 1:23 am

    I have never had much luck making yummy gluten free recipes that works out as well as these did. My husband usually won’t touch the gf recipes I make but these were flying off the plate. Thank you!

    Reply
    • Erin replies to Leanne
      April 28, 2018 @ 8:33 pm

      You’re welcome! I’m happy to hear that you and your husband enjoyed the brownies. :) Thanks for your comment!

      Reply
  • Valerie Hunt says
    April 12, 2018 @ 10:14 pm

    We substituted rice flour and they were teriffic! We also made lemon bars by eliminating the chocolate, using lemon oil, lemon zest and fresh lemon juice to taste. Glazed with lemony glaze. Delish!!

    Reply
    • Erin replies to Valerie Hunt
      April 15, 2018 @ 6:47 pm

      I’m happy that sub worked out well! And wow. You just omitted the cocoa without adjusting anything else (other than adding lots of lemon flavor) and it worked?! That’s awesome. I’ll have to try that. Thanks for your comment!

      Reply
    • Gail McFarland replies to Valerie Hunt
      May 18, 2018 @ 3:56 pm

      Valerie,

      I would love to know what amount of lemon ingredients you used and how you substituted, my dad loves lemon baked goods and he’s turning 86 this year, I would love to make your version for him, he would love it! Original version is awesome for chocoholics and I can even make it celiac friendly, verified by those people in my family. Even had a nephew’s girlfriend who is celiac at event, she loved them! Please reveal your lemon version so I can make both this year, especially for my dad!
      Thanks, Gail

      Reply
      • Erin replies to Gail McFarland
        May 21, 2018 @ 12:23 pm

        Valerie won’t see this comment unless she comes back to the post so I’ll email her and ask! I’m also curious. :)

        Reply
  • Ayelet says
    March 29, 2018 @ 7:24 pm

    It’s passover now and I can only get potato flour. Can I substitute that for the teff? My granddaughter who has celiac and all my grandkids as well as their parents love these brownies.

    Reply
    • Erin replies to Ayelet
      March 29, 2018 @ 8:26 pm

      I’m sorry but I’m pretty sure that wouldn’t work. Potato flour isn’t interchangeable with teff. :( Sorry about that!

      Reply
  • Patty says
    March 21, 2018 @ 7:20 pm

    Did not care for these. Tooooo much chocolate. Froze them to use in a trifle or something

    Reply
    • Erin replies to Patty
      March 24, 2018 @ 1:22 pm

      I’m sorry you found them too chocolaty! I’ve never gotten this comment on one of my recipes. I guess to each their own when it comes to the amount of chocolate. ;)

      Reply
  • Valerie says
    March 1, 2018 @ 5:47 pm

    What could we sub for the eggs. I have friends who are allergic.

    Reply
    • Erin replies to Valerie
      March 3, 2018 @ 3:44 pm

      I haven’t tried any egg subs in these, sorry! I’d normally say flax or chia eggs but I haven’t had a good experience with those in brownie recipes.

      Reply
      • PK Shepard replies to Erin
        May 13, 2018 @ 8:36 am

        I substitute mashed ripe banana for eggs all the time… 3 tablespoons mashed ripe banana equals one egg…

        Reply
        • Erin replies to PK Shepard
          May 14, 2018 @ 8:19 pm

          Thanks for the tip! Have you tried that sub in this recipe? I often have issues with egg subs in brownies.

    • Meredith @ The Palette Muse replies to Valerie
      March 18, 2018 @ 4:03 pm

      My daughter is allergic too and I made these last night with 2 flax eggs (2 tablespoons flax mixed with 5 tablespoons water) and one Ener-G egg (it’s an egg replacer mix you can get in the health food section of the grocery). They turned out Ah-mazing! I was skeptical when they first came out of the oven, but once they cooled they were perfect. Thank you Erin for this delicious recipe. I’ve tried so many GF brownie recipes and this one is the first one that’s actually tasted like brownies! I wish I could hug you!

      Reply
      • Erin replies to Meredith @ The Palette Muse
        March 24, 2018 @ 12:56 pm

        Sorry for just now seeing your comment, Meredith! Thanks for your tip on how to make these egg-free. :) Did you use a combination of flax eggs + an Ener-G egg for a reason? Like you thought that 3 flax eggs wouldn’t have worked? I’m always hesitant to use more than 2 so I’m wondering if that’s the reason! And I’m so happy that you finally found a GF brownie recipe that doesn’t taste GF. :) Thanks again for your comment!

        Reply
        • Meredith @ The Palette Muse
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          replies to Erin
          March 27, 2018 @ 7:22 pm

          Yes, I haven’t had great luck with any of the usual egg replacers in brownies, so I thought I’d try a combination. Flax is great for binding, but the Ener-G egg replacer is better for lifting, so they seemed to work well together. Thanks again for a great recipe! p.s. no such thing as too much chocolate! ;)

        • Erin replies to Meredith @ The Palette Muse
          March 27, 2018 @ 9:40 pm

          Oh, interesting! I’ve never used Ener-G eggs so that’s great to know. Thanks a bunch for coming back to answer! And haha. Yeah. Too much chocolate… for me that’s such an unusual complaint. But everyone’s entitled to their opinion. ;)

  • Rachel says
    March 1, 2018 @ 6:20 am

    I just made these for my fiancé and his sister who are gluten free. I Was just intending to just nibble some dough and have a bite of brownie since it’s a rare thing for me to truly enjoy gluten free goods since I have no intolerances or allergies. I used Namaste organic perfect flour blend from Costco since that’s what we have. This really is the best recipe! Which is unfortunate. I typically nibble on a gluten free brownie and let the fiancé finish mine for me since texture always gets me, but these are so close to the regular gluten filled ones that I went back for seconds. Thanks for this recipe!

    Reply
    • Erin replies to Rachel
      March 3, 2018 @ 3:43 pm

      Haha. Well I’m happy that you liked them enough that you didn’t have your fiancé finish yours. It’s great to know that the Namaste flour blend works well. If you need something else to make them, I can recommend these paloe chocolate chip cookies. I doubt you’ll be having your fiancé finish those, either. :D Thanks for the tip and your comment!

      Reply
  • Karen says
    February 8, 2018 @ 3:26 pm

    Is there anything special you should do to substitute coconut oil? I always have a problem with the final product being overly oily.

    Reply
    • Erin replies to Karen
      February 9, 2018 @ 10:03 pm

      Have you tried with butter? The result would be less oily because butter is 80% fat and coconut oil is 100%.

      Reply
      • Luann replies to Erin
        March 5, 2018 @ 6:58 pm

        With butter it wouldn’t be dairy-free though

        Reply
        • Erin replies to Luann
          March 5, 2018 @ 8:01 pm

          Yes, but not everyone who sees this recipe needs it to be dairy-free. :)

        • Jill
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          replies to Luann
          March 17, 2018 @ 10:26 pm

          You could use Earth Balance vegan buttery sticks – which are dairy free. I use that brand for my butter substitute for almost everything including baking. They do have soy, however, if that’s a concern.

        • Erin replies to Jill
          March 24, 2018 @ 12:58 pm

          Thanks for the tip! That’s great to know. :)

        • Jill replies to Luann
          March 17, 2018 @ 11:11 pm

          I guess I have to partially retract this comment. I do see the sticks have water with oil, so it’s not 100% oil and may not turn out as well in this recipe. However, that fake butter is great in other recipes!

  • Becca says
    January 3, 2018 @ 9:17 pm

    I’m new to having to cook with gluten free flours. Do you think i could use brown rice flour or almond flour – i do also have buckwheat flour but tend to think the rice and almond flour isn’t as grainy as buckwheat. Would love help as new to this world! Thanks so much!

    Reply
    • Erin replies to Becca
      January 4, 2018 @ 4:15 pm

      I never used brown rice flour but I don’t think it’s interchangeable with the flours used here. Almond flour is definitely not interchangeable (it’s only interchangeable with other nut flours). I don’t like buckwheat at all but there’s no grittiness if you make the recipe as written (see the 3rd to last paragraph of the post :)) Hope that helps!

      Reply
  • Peggy says
    December 21, 2017 @ 8:06 pm

    I don’t like either of those gf flours, so I used my own gf baking mix and upped the baking time to 40 minutes. They turned out fantastic. Thank you for the recipe.

    Reply
    • Erin replies to Peggy
      December 22, 2017 @ 1:48 pm

      You’re welcome! That’s great that your GF baking mix worked out well. I’m always happy to hear when experimenting goes well! Thanks for your comment. :)

      Reply
      • Amy replies to Erin
        December 23, 2017 @ 3:42 pm

        I used red mill gluten free flour and cooked for 22 minutes. They didn’t seem to be done all the way even after cooling but judging by the above comment I need to try again and increase the time to 40 minutes. I also substituted vanilla extract with peppermint. Even not being done all the way the edges were super yummy. Good thing I experimented. Will try again tomorrow for xmas day. Delicious!

        Reply
        • Erin replies to Amy
          December 29, 2017 @ 2:35 pm

          I hope that the second round worked out better! Thanks for your feedback on making these brownies with BRM GF flour. :) And sorry for my slow reply (Christmas chaos got in the way!).

  • donna says
    December 19, 2017 @ 12:57 pm

    I’ve made these a couple of times using teff flour (not much else I can do with teff and I love brownies). Coconut oil instead of butter. They are delicious and very rich (rich brownies are fabulous). Thank you for sharing
    and doing the work for us!

    Reply
    • Erin replies to donna
      December 20, 2017 @ 8:46 pm

      You’re so welcome! I’m happy that you enjoy them. I feel the same way about teff! Thanks a bunch for your comment. :)

      Reply
  • Em says
    November 23, 2017 @ 12:24 am

    Hi do you measure out the coconut oil before melting it or after as it is melted already?

    Reply
    • Erin replies to Em
      November 23, 2017 @ 9:18 am

      Sorry for the slow reply! I’m 6 hours ahead of ET so your comment came in while I was already sleeping. The measurement is the same pre and post melting so you can either measure it in solid or liquid form. :)

      Reply
  • Jenny says
    September 30, 2017 @ 12:00 am

    I had really high hopes for this recipe, but they came out dry. I used Bob’s Red Mill 1 to 1 GF baking flour and butter. I baked them for 30 minutes. I don’t know what went wrong :(

    Reply
    • Erin replies to Jenny
      September 30, 2017 @ 7:08 am

      Hi there! Like I said in a previous comment, I haven’t tried using Bob’s Red Mill 1 to 1 GF baking flour in this recipe but someone else did (you can see her comment here) and she seemed to have loved them. :) 30 minutes sounds way too long. Were they still very liquid up until then? The baking time for teff is 20-22 minutes but for buckwheat and whole wheat (which the Bob’s mix is a sub for) it’s only 15-20 minutes. I hope we can find out what went wrong!

      Reply
      • Maryellen Santanna replies to Erin
        October 5, 2017 @ 5:47 pm

        Over baking is such a common problem. If you leave your baked goods on the sheet for 5 minutes after removing from the oven, they continue to bake. What looks like slightly underdone is perfect to let them finish outside the oven.

        Reply
        • Erin replies to Maryellen Santanna
          October 8, 2017 @ 12:09 pm

          I definitely agree! I think a lot of people have problems with this and especially with brownies. They think a toothpick should come out clean but if that happens, they’re already overbaked!

  • Kathy M.
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    September 10, 2017 @ 5:33 am

    Absolutely delicious. Baked a batch for my husband’s bday. Used buckwheat GF flour, coconut oil, couldn’t find the cocoa powder as described…so used Sprouts store brand. Half the batch was gone within the first 30min. Thank you for such a great recipe. Will make again :)❤❤❤❤❤

    Reply
    • Erin replies to Kathy M.
      September 11, 2017 @ 10:32 pm

      30 minutes sounds totally reasonable. ;) I’m happy that you enjoyed the brownies and I hope that your husband had a great birthday! Thanks a bunch for your comment. :)

      Reply
  • cher adamson
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    August 23, 2017 @ 9:29 pm

    Hi there, Just wondering how long these stay good for? And whether they mihght freeze? Need to make some for an event x

    Reply
    • Erin replies to cher adamson
      August 24, 2017 @ 3:13 pm

      Hi there! Cover and store at room temperature for up to 4 days (but fresher is better). They chill and freeze well, too.

      Reply
  • Lisa Davis
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    August 20, 2017 @ 5:18 pm

    I love your recipe! I used Pillsbury Gluten Free multi-purpose flour because I couldn’t find teff or buckwheat. They took longer to bake, close to 28 minutes. I made them for my brother-in-law & sister who are both on a gluten free diet, and they loved them!

    Reply
    • Erin replies to Lisa Davis
      August 24, 2017 @ 1:56 pm

      I’m so happy that you enjoyed them! And it’s great to know that that baking mix worked well. Thanks a bunch for your comment (and sorry for my slow reply!). :)

      Reply
  • Melinda says
    August 14, 2017 @ 4:27 pm

    Hi Erin, would Bob’s Red Mill 1 to 1 Gluten Free Baking Flour work as a sub for the teff or buckwheat flour in this recipe?

    Reply
    • Erin replies to Melinda
      August 14, 2017 @ 10:09 pm

      Hello! I haven’t tried it so I can’t say for sure, but that would be my choice flour if you wanted to use a 1 to 1 GF flour. I’ve had great luck with it in place of whole wheat flour, which also works in this recipe, so I’m guessing it’d work here. If you try it out, I’d love to hear how it goes! Hope you’ll enjoy them. :)

      Reply
      • Melinda replies to Erin
        August 15, 2017 @ 1:15 am

        I’ll let you know! My last cookie sheet of your Best Gluten Free Oatmeal Cookies just came out of the oven. Oh. My. Gosh!

        Reply
        • Erin replies to Melinda
          August 15, 2017 @ 6:37 pm

          Haha. Yay! I love those. So happy you like them, too! :)

      • Monica replies to Erin
        August 25, 2017 @ 4:48 am

        I used Bob’s mix in a batch yesterday. I doubled the recipe for a 9×13-inch pan. Oh my, did we swoon! These were delish!!! No problems whatsoever w that substitution. I also used coconut oil and dairy-free choc chips.

        Thank you for a FANTASTIC and a keeper of a recipe!!! My search for the perfect allergen-free Brownie recipe is over.

        Reply
        • Erin replies to Monica
          August 26, 2017 @ 8:40 pm

          That’s great! I’m very happy to hear that the mix worked out well. :) You used the one in a blue bag, right? Thanks a ton for your feedback! I’m so glad that your search is over. :)

  • Nicole says
    July 1, 2017 @ 7:50 pm

    Hi! I need these to be gluten free but I only have coconut flour and chickpea flour, how do you suggest I mix them for the brownies to end un being good??

    Reply
    • Erin replies to Nicole
      July 1, 2017 @ 8:59 pm

      Hi there! I’m sorry but those two flours won’t work as a substitute for any of the flour options I’ve given in the recipe. :( Sorry about that! I recommend finding a recipe that specifically calls for coconut flour or chickpea flour.

      Reply
  • Bronwyn Reading
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    June 21, 2017 @ 9:30 am

    Awesome!!!!

    Reply
  • Bronwyn Reading says
    June 21, 2017 @ 9:30 am

    I used a paleo flour blend that works in a lot of recipes. It’s a ratio recipe 1-2-3 (coconut flour, tapioca flour, fine almond flour). In this case I mixed up a ratio of 1/3c coconut, 2/3c tapioca and 3/3c (1c) of fine almond. That made me 2c total and 1c measured to exactly 120g. I always use your recipes by measuring by weight, it gives me the best chance of success!
    I didn’t bother with any extra choc chips. I used about 50g of butter and subbed the rest with mild olive oil (by weight) and a teaspoon of psyllium husk. Sounds weird I know, but the husk gives the thickness that the oil was lacking. I ran out of butter, doh! I use white sugar. I made 6 in a large silicon cupcake mold and 6 in small silicon muffin mold. I preferred the small ones. I LOVE THESE!!! They are superb, you are an awesome chef, thanks for all your hard work. I know it sounds like a lot of subs but it wasn’t really :)

    Reply
    • Erin replies to Bronwyn Reading
      July 1, 2017 @ 10:27 pm

      Haha. Well it does sound like a lot of subs. ;) But they sound interesting! I definitely want to try your paleo blend. I’ve made these brownies with coconut flour (a different amount than called for) but I want to try your way, too! Do you have the gram measurements for your mix? Thanks for your comment and sorry for the super slow reply! I’m in the process of moving and haven’t had internet for a while.

      Reply
  • Monique says
    June 21, 2017 @ 8:07 am

    Hi Erin,
    I’m making these for a co-worker, but they need to be sugarfree as well. Do you reckon I could substitute the sugar for liquid Stevia? How many drops would I need? Love your recipes! Greetings from Rotterdam, the Netherlands!
    Monique

    Reply
    • Erin replies to Monique
      June 21, 2017 @ 10:20 am

      Hi Monique! I unfortunately don’t think so. There’s SO much sugar in there that you’d be removing a huge amount of bulk from the recipe. I’ve never used Stevia so I also have no idea how much you’d need to use. Sorry about that! Do you know the blog All Day I Dream About Food? All her recipes are gluten-free (and I think always grain-free) and always sugar-free, too! Here’s a list of all her brownie recipes. I hope that helps! :)

      Reply
    • Lina
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      replies to Monique
      August 28, 2017 @ 1:58 pm

      I replaced both the coconut oil AND sugar with just a cup of dates which I soaked in boiling water and then pureed them, together with water. It became soooo amazing! And it wakes you up better than any coffeee. However, I needed some more baking time.

      Reply
  • Tina
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    June 18, 2017 @ 8:05 am

    Great moist brownie, just made it with dairyfree margarine (sunflower nuttelex) and standard GF flour, and only half the amount of chocolate. Fantastic – Thank you

    Reply
    • Erin replies to Tina
      June 18, 2017 @ 10:24 am

      Awesome! I’m happy that they came out well with your changes. :) Thanks for your comment!

      Reply
  • Matt says
    June 14, 2017 @ 6:25 pm

    These look absolutely magical!

    Reply
  • Mandy says
    June 12, 2017 @ 1:58 am

    Need these to be egg free as well. I usually use flax eggs, but wasn’t sure if another substitute like applesauce might be better? What would you suggest?

    Reply
    • Erin replies to Mandy
      June 13, 2017 @ 6:40 pm

      I haven’t tried any egg subs in these, sorry! I normally use chia eggs and haven’t had good luck with applesauce as an egg sub in general (though I know others have).

      Reply
  • Nita says
    May 18, 2017 @ 4:24 am

    Mmm-while I didn’t go gluten free (used white whole wheat flour), I was in search of a dairy free chocolate treat and this did not disappoint! Instead of doing a pan, I made mini chocolate muffins and they are delightful. They are so rich, all you need is a few bites. Thanks for this amazing recipe!!

    Reply
    • Erin replies to Nita
      May 18, 2017 @ 9:13 am

      Yum! I love the idea of trying them as muffins. I’m so happy that it worked out well for you! Thanks for your comment. :)

      Reply
  • Elizabeth Coipel says
    May 11, 2017 @ 7:24 pm

    Help! I made this with 1 cup of cassava flour and opted to use the coconut oil to make it dairy free. It ended up being a thick blob of tar that was oozing oil. I cooked it for 15 minutes, then added 5 minutes then added 2 minutes then added 3 more minutes. The consistency didn’t change. Then I put the blob in the fridge hoping it would firm up a bit and it ended up being a dense mass with congealed coconut oil at the edges. I really want to make this work with cassava or tapioca flour. Any ideas? Thanks!

    Reply
    • Elizabeth Coipel replies to Elizabeth Coipel
      May 11, 2017 @ 7:27 pm

      Btw, it was unrefined coconut oil (not sure if that makes a difference).

      Reply
    • Erin replies to Elizabeth Coipel
      May 11, 2017 @ 7:57 pm

      That’s my same exact experience with cassava flour used in chocolate recipes that call for AP or whole wheat. :/ I’m sorry. I don’t think there’s anything you can do to fix them and I don’t recommend trying it again. I tried to rework one of my chocolate recipes 4-5 times to use cassava and each one was a failure. The type of coconut oil doesn’t have anything to do with it. Sorry again!

      Reply
      • Elizabeth Coipel replies to Erin
        May 11, 2017 @ 7:59 pm

        Awe, bummer. Thanks for the reply.

        Reply
        • Erin replies to Elizabeth Coipel
          May 11, 2017 @ 8:02 pm

          I know. :( I’m actually on AIP (a special diet, if you’re not familiar with it) and cassava flour is one of the few flours I can use. I would love absolutely love to use cassava in place of whole wheat in some of my recipes but it’s just not working for me.

        • Elizabeth Coipel
          ♥♥♥♥♥
          replies to Elizabeth Coipel
          July 9, 2017 @ 9:09 pm

          I ended up finding another brownie recipe online that successfully uses cassava flour. It started off looking like the same black tar blob but ended up with a consistency more like pudding. The key was that this other recipe used more liquids than dry ingredients and a saucepan over low heat and lots of stirring to help blend all the ingredients together.

        • Erin replies to Elizabeth Coipel
          July 10, 2017 @ 6:40 pm

          Sounds great! Do you have a link? I’d love to try!

  • Ness
    ♥♥♥♥♥
    says
    April 1, 2017 @ 2:09 pm

    I made there with rice flour, thank you so so much for sharing this they are the best non dairy brownies yet. I love them so much I’m about to make a batch to take on holiday with me…

    Reply
    • Erin replies to Ness
      April 1, 2017 @ 8:19 pm

      I love that you’re bringing them on vacation with you! Did you use white or brown rice flour? Thanks for your tip!

      Reply
  • Brianna says
    March 17, 2017 @ 10:52 pm

    I’ve searched for milk free recipes as I am allergic and finally found one! I am really bad in the kitchen yet somehow I managed to whip up this moist brownie. It required minimal ingredients which is a bonus for a poor student like me and was quick to make for my impatient self. O’boy am I excited for it to cool down!!

    Reply
    • Erin replies to Brianna
      March 18, 2017 @ 9:45 pm

      Haha. I’m excited for you! I hope you enjoyed them. :) Thanks for your comment!

      Reply
  • Phy says
    March 16, 2017 @ 1:22 am

    Hi Erin,
    Could coconut flour be used instead? Would it be same ratio? I just bought a huge thing of coconut flour and need to get using it! Lol Thx Just made the chickpea cookies and the cookie dough was amazing havent had one from oven yet! Will let u know.

    Reply
    • Erin replies to Phy
      March 17, 2017 @ 7:02 pm

      Hi Phy! Coconut flour is unfortunately not interchangeable with any other flour as it absorbs so much more liquid. Sorry about that! I hope you enjoyed the chickpea cookies. :)

      Reply
      • Kayla
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        replies to Erin
        April 9, 2017 @ 1:49 am

        Hi! I actually have been making this recipe using coconut, just only using 1/3 cup total of coconut flour, and me and my family love them. I LOVE this recipe and at one point i thought i had lost the recipe and then i found that i had saved it on pintrest!! yay!

        Reply
        • Erin replies to Kayla
          April 11, 2017 @ 9:24 am

          Wow! That’s awesome. And they’re still nice and fudgy? I’m definitely going to give that a try! Thanks a bunch for your tip. :)

  • agb says
    March 12, 2017 @ 1:02 am

    Made these for my daughter’s friends to taste test. My daughter has Celiac. Her friends said they were “beautiful.” If you don’t mind, we will share the recipe with the caterer for her upcoming bat mitzvah, as they are working with us to find both kid and celiac friendly kosher desserts!

    Reply
    • Erin replies to agb
      March 12, 2017 @ 9:17 pm

      Please do! I’m happy that you found a recipe your daughter and her friends can enjoy at the bat mitzvah. :) Thanks for your comment!

      Reply
  • Kristin Indorato says
    March 10, 2017 @ 2:12 am

    Amazing! I used buckwheat flour, coconut oil, and Enjoy Life dairy free mini chocolate chips. I’m gluten and dairy free currently and have been jonesing for a real dessert. These brownies really hit the spot–I think they’re better than most “normal” brownies I’ve eaten. And my family (who are not gluten- or dairy-free) devoured them as well. And, although the coconut flavor was kind of strong the first day, it seemed to alleviate day by day so that in the last piece I could barely taste it. But either way, fudgy, super-chocolatey, rich and delicious brownies!

    Reply
    • Erin replies to Kristin Indorato
      March 12, 2017 @ 4:12 pm

      I’m so happy that they hit the spot and that your gluten-eating family loved them, too! And better than most “normal” brownies? Woohoo! Thanks. :) If you don’t like the coconut taste, you could use refined coconut oil which has no coconut taste or smell. Thanks a bunch for your comment!

      Reply

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