Make my Gluten-Free, Dairy-Free Brownies Recipe for healthier, chewy brownies everyone can enjoy! These are the best gluten-free brownies made with simple ingredients, including almond butter, almond flour, cocoa powder, coconut sugar, and maple syrup. They have half the sugar of traditional brownies and much more flavor!
These are the perfect brownies for chocolate lovers craving a dairy-free brownie recipe for fudgy brownies that are crispy outside and soft and chewy inside. This is my family’s favorite of our brownie recipes to make from scratch. And they taste so much better than a grocery store gluten-free boxed brownie mix with clean and all-natural ingredients.
Why You’ll Love This Gluten-Free Brownie Recipe
- It’s naturally sweetened with maple syrup & coconut sugar.
- All the ingredients are easily digestible for a gentle tummy.
- The brownies are super quick and easy to make in one bowl.
- They have much more delicious flavor than traditional brownies.
Ingredients & Substitutions
Here is everything you need to make the best gluten-free, dairy-free fudgy brownies:
Almond Butter: You can substitute with nut butter, such as cashew butter, peanut butter or sunflower seed butter.
Maple Syrup: Agave syrup or honey can be used as a substitute.
Oil: melted coconut oil, avocado oil, or melted vegan butter are good alternatives to olive oil.
Apple Cider Vinegar: You can substitute with white vinegar or lemon juice.
Eggs: For each egg, you can use a flax egg or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons of water, let sit for a few minutes until it thickens).
Almond Flour: You can substitute with other gluten-free flours such as coconut flour or hazelnut flour. You can also use a gluten-free flour blend. You may need to adjust the amount to achieve the same batter consistency and fudgy texture.
Cocoa Powder: Carob powder, cacao powder or natural cocoa powder can be used.
Coconut Sugar: Cane sugar, brown sugar, or granulated white sugar can be substituted.
Vanilla Extract: You can omit or replace it with half as much almond extract.
Cinnamon: Nutmeg or cardamom can be used as alternatives, or you can omit it altogether.
Baking Soda: You can substitute with baking powder, but use double the amount.
Baking Powder: If you don’t have baking powder, you can increase the amount of baking soda slightly.
Salt: Sea salt or kosher salt can be used interchangeably.
Mini Chocolate Chips: Look for dairy-free chocolate chips made from dark chocolate or chopped dark chocolate chunks.
How to Make My Dairy-Free, Gluten-Free Brownies
Step 1. Make the Chocolate Brownie Batter
Preheat the oven to 350°F. Line an 8×8 baking pan with parchment paper and spray with non-stick cooking spray.
In a large mixing bowl or stand mixer, combine the wet ingredients, including maple syrup, almond butter, oil, apple cider vinegar, and vanilla extract. With an electric mixer or whisk, mix until well-combined. I like to use the whisk attachment with my favorite immersion blender. Add the eggs and whisk until the eggs are well incorporated.
Add the dry ingredients, including cocoa powder, coconut sugar, almond flour, cinnamon, baking soda, baking powder, and salt. Whisk until the ingredients are well incorporated, being careful not to overmix.
Pour half of the chocolate chips into the brownie batter.
Step 2. Bake the Gluten Free Brownies
Pour the batter into the prepared pan. Sprinkle the remaining chocolate chips over the batter for best results and to see them on top of the brownies.
Bake at 350°F for 18-22 minutes (see Recipe Notes)
Allow them to cool completely before cutting. This makes them easier to cut. You can place them in the fridge or freezer to speed up the process.
Chewy Grain-Free, Dairy-Free Brownies Recipe Notes
Almond Butter Consistency: Ensure that your almond butter is smooth and well-mixed before adding it to the recipe. If it’s too thick or dry, it may affect the texture of the brownies. You can warm it slightly to make it easier to mix.
Maple Syrup Variation: The sweetness of maple syrup can vary, so adjust the amount according to your preference. Taste the batter and add more maple syrup if you prefer sweeter brownies.
Brownie Consistency: Baking the brownies for less time will make the texture more dense and fudgy. Baking them longer will result in more cakey brownies that are lighter and fluffier.
Serving Suggestions: Top your warm brownies with a scoop of ice cream, whipped cream, or fresh fruit for a healthier sweet treat.
Do you love chocolate desserts? Check out more of my easy and healthier chocolate dessert recipes:
Gluten-Free Brownies Dairy-Free with Almond Flour
- 1/3 cup almond butter
- 1/3 cup maple syrup
- 1/3 cup oil my favorite is extra light olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 2 eggs
- 2/3 cup almond flour
- 1/3 cup cocoa powder
- 1/3 cup coconut sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup mini chocolate chips
- Mix the wet ingredients, including maple syrup, almond butter, oil, apple cider vinegar, and vanilla in a medium-sized mixing bowl until the almond butter is well incorporated. I like to use the whisk with my favorite immersion blender.
- Add the eggs and whisk until the eggs are well incorporated.
- Add the dry ingredients, including cocoa powder, coconut sugar, almond flour, cinnamon, baking soda, baking powder, and salt. Whisk until the ingredients are well incorporated. Be careful not to over mix.
- Pour half of the chocolate chips into the batter. Then pour the batter into an 8×8 inch, parchment-lined pan sprayed with non-stick spray. Sprinkle the remaining chocolate chips on top of the batter in the pan.
- Bake at 350°F for 18-22 minutes, depending on how fudgy you like your brownies. Allow them to cool completely before cutting. This makes them easier to cut. You can place them in the fridge or freezer to speed up the process.
so i hit like right after watching video cause course, i really “liked it’ sure looked yummy!! I happen to have most of the ingredients! i was a bit short on my almond flour so replaced what was missing with coconut flour ! I didn’t have that coconut sugar, so compensated with swerve brown, i added a few walnuts to the mix rather than more choc chips! And i wish to GOD there was a “love” button” on that list because WOW! it was like beyond my expectations!!! It’s just exploding with great taste! thank you so much for sharing your awesome talent!