Who can possibly resist gooey, fudgy brownies? These mouthwatering dairy free fudge brownies are rich, dense and seriously addictive!

If you’re a brownie fan like me, you’ll love these dairy free fudge brownies – they never disappoint!
But when I first set out to create vegan and non dairy brownies, I wanted something easy, with simple ingredients that didn't compromise on flavor. The result? A batch of brownies so decadent, you'd never guess they're dairy free! They're thick, super fudgy, chewy, and have a rich chocolate flavor in every bite. You'll love this dairy free chocolate brownie recipe.
Love dairy free desserts? Try my Dairy Free Pumpkin Brownies, my 2 Ingredient Dairy Free Mousse, or my 3 Ingredient Oreo Cake without milk.
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Why you'll love these homemade dairy-free brownies
- No unusual or hard-to-find ingredients. You won't find any dates, tofu, flax seeds or black beans here—just pantry staples!
- Unmatched chocolate flavor. The combination of blooming the cocoa powder with hot coffee and adding melted chocolate takes these brownies to the next level.
- Perfect texture. Dense, fudgy, and chewy—exactly how brownies should be.
- Dairy Free and Vegan. These brownies are both dairy free and vegan, making them a perfect treat for anyone with dietary restrictions or those following a plant-based lifestyle.
- Versatile for any occasion. Whether it’s for dessert, a party, or just because, these brownies are always a hit.
What you'll need

Ingredients for dairy free brownies
- Flour - I use all purpose flour.
- Salt - It balances the sweetness and enhances the flavor.
- Baking powder - It helps the brownies rise slightly, giving them the perfect texture.
- Hot strong black coffee (or hot water) - It intensifies the chocolate flavor by blooming the cocoa. Check out my post here to learn more about blooming cocoa and how it can enhance your recipes.
- Vegetable oil - I prefer using light vegetable oil rather than olive oil or coconut oil, because it has a milder flavor. It really keeps the brownies moist and tender without overpowering the chocolate taste.
- Sugar - I use regular, granulated sugar, but you could use brown sugar, if you prefer.
- Unsweetened cocoa powder - I prefer Dutch process cocoa powder.
- Vanilla - I add a little bit of pure vanilla extract.
- Dark chocolate (or bittersweet/semisweet) - I melt it into the batter for extra richness.
- Walnuts - I love how they add a crunchy texture. Feel free to omit them, if you prefer.
See the recipe card at the end of the post for quantities.
Equipment you'll need
- mixing bowls
- microwave safe bowl
- whisk
- silicone spatula
- 9x9 inch baking pan ( or an 8x8 inch for thicker brownies)
- parchment paper
How to make easy dairy free brownies
step-by-step instructions

Step 1: In a large mixing bowl, whisk together the flour, salt, and baking powder. Set aside.

Step 2: Place the hot coffee, oil, sugar, and cocoa powder in a medium saucepan over low heat. Whisk until the sugar dissolves and the cocoa powder is well incorporated.

Step 3: Take the saucepan off the heat and whisk in the vanilla and the chopped chocolate.

Step 4: Add the dry ingredients and whisk until everything is thoroughly combined.

Step 5: Fold in the chopped chocolate and walnuts.

Step 6: Transfer the batter to the prepared pan and spread the mixture evenly. Then bake.

Top Tips for Success
- Bloom your cocoa powder. Mixing cocoa powder with hot coffee or water intensifies the chocolate flavor, creating a deeper and richer taste.
- Dissolve the sugar. Dissolving the sugar in the warm wet ingredients helps create a shiny, top layer and ensures the brownies are fudgy rather than cakey.
- Don't overmix. Overmixing the batter can lead to dense or tough brownies, so stir just until combined.
- Cool completely. Let the brownies cool in the pan to set properly before cutting, so they don't fall apart.
- Use quality chocolate. High-quality chocolate enhances the flavor and guarantees a luxurious, rich chocolate flavor.
- Weigh ingredients with a digital scale. That way you'll get consistent results.
- Don't overbake. Overbaking brownies will make them dry and crumbly.
- Line your pan with parchment paper. Leave about 2 – 2 ½ inches (5-6 cm) overhang on the sides for easy lifting of the brownies without breaking them.
Recipe Notes
Substitutions
Replace the walnuts with your favorite nuts, like pecans or almonds, or leave them out entirely.
Storage Tips & Freezing Instructions
These brownies are super fudgy when stored in the refrigerator. They will keep for about 3 days at room temperature in an airtight container or in the refrigerator for about a week.
To freeze, wrap individual slices in plastic wrap and then put in freezer bags or freezer-safe containers. They can be frozen for up to about 3 months. To thaw, just put them in the refrigerator overnight.
Variations
- Top with frosting. This dairy free chocolate frosting is amazing and so easy to make!
- Peanut Butter Swirl Brownies. Swirl some peanut butter into the batter before baking.
- Make espresso brownies. Add espresso powder to the batter for an even deeper chocolate flavor.
- Instead of chocolate bars, you can use dairy free chocolate chips.

Frequently Asked Questions
The best way for me is using a toothpick. When you insert a toothpick in the middle and it comes out with a few moist crumbs on it, the brownies are ready. If you overbake them, they could get hard and dry. But if the toothpick comes out covered with batter, they'll need a few more minutes in the oven.
Brownies can be stored at room temperature in an airtight container for about 3 days. After that, I would refrigerate them so they last longer, about a week.
More delicious dairy free recipes to try!
Did you make this recipe? If so, please let me know how it turned out and leave a rating and review below! I'd love to hear from you! ❤️
Recipe

Easy Dairy Free Brownies
Equipment
- mixing bowls
- microwave-safe bowl
- whisk
- silicone spatula
- 9x9 inch baking pan ( or an 8x8 inch for thicker brownies)
Ingredients
For the brownies
- 1½ cups all-purpose flour (180g)
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¾ cup hot black coffee (or hot water) (200ml)
- ¼ cup light vegetable oil (60ml)
- 1 cup granulated sugar (200g)
- ½ cup unsweetened cocoa powder (60g) (preferably Dutch-processed)
- 1 teaspoon vanilla
- 125g (4.4oz) dark, bittersweet, or semisweet chocolate, finely chopped
Add-ins
- 1 cup walnuts, roughly chopped (100g 3.5oz)
- 28g (1oz) dark, bittersweet, or semisweet chocolate, finely chopped (or substitute with an equal amount of chocolate chips)
Note:
For best results, please read through the full post before beginning the recipe.
Instructions
- Preheat the oven to 350°F / 180 °C.
- Line the baking pan with parchment paper. Make sure to leave about 2 – 2 ½ inches (5-6 cm) hanging over so you can just lift the whole pan of brownies out at once without breaking it. Set aside.
- In a large bowl, whisk together the flour, salt, and baking powder. Set aside.1½ cups all-purpose flour (180g), ¼ teaspoon salt, 1 teaspoon baking powder
- Place the hot coffee, oil, sugar, and cocoa powder in a medium saucepan over medium heat. Whisk until the sugar dissolves and the cocoa powder is well incorporated, about 2 minutes. Make sure it's hot, but not boiling.¾ cup hot black coffee (or hot water) (200ml), ¼ cup light vegetable oil (60ml), ½ cup unsweetened cocoa powder (60g), 1 cup granulated sugar (200g)
- Take the saucepan off the heat and whisk in the vanilla and the chopped chocolate. Whisk the mixture until the chocolate is melted completely. If not, put it back on the stove on medium heat and whisk until it melts.1 teaspoon vanilla, 125g (4.4oz) dark, bittersweet, or semisweet chocolate, finely chopped
- Pour it into the flour mixture and whisk until everything is thoroughly combined.
- Fold in the chopped chocolate and walnuts.1 cup walnuts, roughly chopped (100g 3.5oz), 28g (1oz) dark, bittersweet, or semisweet chocolate, finely chopped (or substitute with an equal amount of chocolate chips)
- Transfer the batter to the prepared pan and spread the mixture evenly.
- Bake for about 15-20 minutes, until a toothpick inserted in the middle comes out with a few moist crumbs on it. Don't overbake. The longer you bake them, the drier, they'll be.
- Let the brownies cool in the pan COMPLETELY, at least 45 minutes. Then use the overhanging parchment paper to lift them out of the pan and onto a cutting board.
- Slice and enjoy!
Notes
- Bloom the cocoa powder: Mix cocoa with hot coffee or water for a richer chocolate flavor.
- Dissolve the sugar: Combine sugar with warm wet ingredients for shiny tops and fudgy texture.
- Avoid overmixing: Stir batter just until combined to prevent tough brownies.
- Cool completely: Let brownies cool in the pan before cutting so they don't crumble.
- Use high-quality chocolate: It makes a different for delicious, rich, brownies.
- Weigh the ingredients: Use a digital scale for consistent results.
- Don’t overbake: Check the brownies early to avoid overbaking them so they won't get dry or crumbly.
- Line your pan with parchment: Leave overhang for easy removal without breaking.
Thanks for stopping by! Let me know what you think: