These Easy Gluten-Free Dairy-Free Brownies come together in less than an hour and are SO dense and chewy! Paleo friendly, healthy and SO tasty!
PIN Easy Gluten-Free Dairy-Free Brownies
You can just go ahead and call me the QUEEN of brownie recipes. I have a whole selection of them here on the blog- take healthy greek yogurt brownies or protein low carb keto brownies, for instance. I even have an instant pot brownie recipe, for goodness sake!
But right here. RIGHT NOW. You can get these EASY gluten-free brownies!
Why you will LOVE This Recipe
- Today’s gluten- and dairy-free brownies are absolutely delicious, made with better-for-you ingredients, AND they cater to those in your crew who may have food allergies or dietary preferences.
- They are perfectly dense and chewy with just the right amount of sweetness and are oh-so-fudgy. Try them out and you won’t be disappointed!
- This is for you parents whose child didn’t tell you that you had to bring a dessert to school that VERY day, so you had to drive all the way to the store to buy a BOXED mix and the whole ordeal ended up taking over an hour, when you REALLY could have made (better!) brownies FROM SCRATCH in under an hour.
INGREDIENTS
- 1 1/2 cups almond flour
- 1/4 cup cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup coconut sugar
- 3 tbsp coconut oil, melted
- 1 large egg
- 1 egg yolk (so, you will need 2 eggs)
- 1 tsp vanilla
- 1/4 cup dairy-free mini chocolate chips
INSTRUCTIONS
- Preheat your oven to 350 F and line the bottom of an 8-inch pan with parchment paper.
- In a medium bowl, stir together the almond flour, cocoa powder, baking soda and salt. Set aside.
- In a separate medium bowl, use an electric hand mixer to beat the sugar and oil just until the sugar is moistened. Add in all the remaining ingredients, except the chocolate chips, and beat until JUST combined, only about 20 seconds or so. You don’t want to beat too much air into the batter or the brownies will sink when cooking.
- Pour the dry ingredients into the bowl and stir (by hand) until well mixed. Stir in the chocolate chips.
- Press the batter into the prepared pan. It is VERY thick so I found using VERY lightly damp hands to work the best. Bake until a toothpick inserted in the center comes out clean, about 26-28 minutes.
- DEVOUR!
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More Gluten Free Recipes
We have TONS of gluten free recipes on Food Faith Fitness! Explore them all in our gluten free Library!
The Secret for Chewy Brownies
OK, friends, so I have a trick for this recipe that results in the most CHEWY gluten-free dairy-free brownies you’ll ever have! Once you pull the brownies from the oven, let them cool on the counter for about 5 minutes. Then, place a hot pad in the fridge and place the pan on the hot pad. Cool your brownies in the fridge for 45 minutes, then remove and voila! The chewiest brownies are yours to devour! Do not cool them longer than 45 minutes, though, as they may start to dry out after that point.
FAQs
For this brownie recipe, I used almond flour. I don’t recommend switching it out for coconut flour, as the two flours have very different properties and the brownies likely won’t turn out well.
Contrary to what it sounds like, cocoa powder (and cocoa butter!) SHOULD be dairy-free. Just make sure you buy a brand that is labeled 100% Cocoa and check the ingredients to make sure it doesn’t say “traces of dairy” if you are highly sensitive/allergic to it!
The trick to chewy brownies is to cool them in the fridge! They are dense, fudgy, and oh-so tasty!
Yes, you can substitute Truvia for the coconut sugar.
How To Store Gluten-Free Dairy-Free Brownies
I recommend storing your cooled, sliced brownies in the fridge for 1-3 days in an airtight container. They will also keep great in the freezer in an airtight container or freezer-safe, resealable bag for up to 3 months.
Other Recipes You Might Like:
Paleo Sweet Potato Brownies with Tahini
Paleo Coconut Flour Brownies with Almond Butter
Protein Low Carb Keto Brownies
Mediterranean Low Carb Broccoli Salad
Ingredients
- 1 1/2 Cups Almond Flour (150g)*
- 1/4 Cup Cocoa powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1 Cup Coconut sugar
- 3 Tbsp Coconut oil, melted
- 1 Large egg
- 1 Egg yolk
- 1 tsp Vanilla
- 1/4 Cup Dairy-free mini chocolate chips (46g)
Instructions
- Preheat your oven to 350 degrees and line the bottom of an 8 inch pan with parchment paper.
- In a medium bowl, stir together the almond flour, cocoa powder, baking soda and salt. Set aside.
- In a separate medium bowl, use an electric hand mixer to beat the sugar and oil just until the sugar is moistened. Add in all the remaining ingredients, except the chocolate chips, and beat until JUST combined, only about 20 seconds or so. You don’t want to beat too much air into the batter or the brownies will sink when cooking.
- Pour the dry ingredients into the bowl and stir (by hand) until well mixed. Stir in the chocolate chips.
- Press the batter into the prepared pan. It is VERY thick so I found using VERY lightly damp hands to work the best. Bake until a toothpick inserted in the center comes out clean, about 26-28 minutes.
- Let cool completely before slicing.**
- DEVOUR!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 7 POINTS+: 4. OLD POINTS: 3
(per brownie, based on the recipe making 16)
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Korrine Herlth says
Very interested in doing this recipe, but my one concern is I am allergic to nuts…is there a way I can make this without almond/coconut products?
Taylor Kiser says
I’m sorry but recipes are only tested as written so I can’t tell you how to change the recipe. Hope you understand!
Rachel Queen Of Constance says
This is actually the best receipe I’ve ever tried. I found it last year and have been making them ever since!! Everytime I take them into work even the “normal” people love them and can’t believe they are dairy and gluten free.
This recipe made the dietary outcasts feel like they were eating normal food.
Seriously I love you. And I love this recipe.
Taylor Kiser says
Ahhhhh thank you so much!! This means so much!!
Alana says
Hi is it going tochange the taste if I use cacao powder instead of cocoa powder? c
Taylor Kiser says
It might make them a little less sweet!
Teresa Portillo says
Hmmmmmmmmm! The photos makes me hungry. Never thought that slow cooker can use to bake cakes. I love the fact that you mixed the beer to the cake now I wonder what would it taste like. Gonna make one for sure so that I would the answer. Thank you for sharing this recipe.
Taylor Kiser says
Hope you love it!
Renée says
These were so easy to make and so delicious, gooey, and dense! Thank you for such an easy recipe. I also used an egg replacer since I can’t have egg and they still turned out great!
Taylor Kiser says
Yay! So glad they worked and to know this!
Mr. Wuggles says
I don’t leave many reviews but these brownies are GOOD!!! I made 2 pans so that I have some to serve at a BBQ next weekend. Hopefully they freeze well (assuming any survive the week) ??
Taylor Kiser says
Haha! I am SO glad you love them! Thanks for letting me know!
Zigrid says
Thank you for your delicious healthy recipes. I am eager to try this brownie yet try to eat low carb. What is your best guess for similar results if I sub Swerve brown sugar for the coconut sugar? Thank you.
Taylor Kiser says
Hmmmmmm….I really think it will mess with them. The coconut sugar is what makes them so chewy! But you can try!
Mercedes says
I don’t know what went wrong with these for me, but they were completely dry and still crumbly when they came out of the oven… double checked my oil and egg measurements, but they weren’t at all like the picture. Pretty disappointing that I couldn’t make them work.
Taylor Kiser says
Did you weigh your flour?
Nadia says
Hi, I wanted to know if it would be possible to use gluten free flour instead of almond flour?
Thank you.
Taylor Kiser says
No, they are very different. Sorry!
Jeri w says
Would using regular white sugar instead of the coconut sugar have a major impact on how they turned out? I couldn’t find coconut sugar anywhere so I used regular, the top is pretty firm and the outside looked done, but the insides are so gooier. My kiddo said the batter was good though. ????
Taylor Kiser says
It definitely could, white sugar has more liquid content! But it also could have needed more baking!
Jeri w says
Thank you. I’ll have to tinker with it if I can’t find coconut sugar next time.
Taylor Kiser says
Brown sugar may work better too!
jeriw says
I’ll have to try Brown sugar. I was told they were really good though, so they were still a success!