Small Batch Dairy Free Brownies Recipe: No Butter

Small batch dairy-free brownies are the best treat for when that chocolate craving hits. You get 6 perfect brownies made with oil instead of butter, that are ridiculously chewy, gooey, fudgy, and basically everything you want. This is a super simple recipe, done in 30 minutes, that will reward you with an amazing (and dairy-free!) chocolate treat that’s better than any bakery.

These are the ultimate dairy free brownies. Rich chocolate flavor, fudgy interior, crackly top, all the best things packed into one little treat. Speaking of little, this is a fantastic small batch brownie recipe that will give you 6 delicious brownies which are perfect to surprise the chocolate lover in your life with. (try some raspberry cupcakes for those non-chocoholics)

This is a quick and easy recipe too! The brownies bake in less than 30 minutes, and you only need 7 ingredients to make them! There honestly isn’t a better way to get your chocolate fix unless you’re simultaneously eating a piece of gluten free chocolate cake. So are you ready to satisfy your sweet tooth?

WHY YOU’LL LOVE THIS RECIPE

• SUPER easy recipe
• Completely dairy-free
• Made in one pot
• Bakes in under 30 minutes
• Only 7 ingredients needed
• Insanely fudgy
• Makes 6 perfect brownies

WHAT YOU NEED FOR DAIRY-FREE BROWNIES

• Avocado oil: You can use olive oil or another neutral oil, but I really like avocado because it doesn’t have any taste, AND it’s not highly processed like canola oil or vegetable oil.
• Dairy free chocolate chips: My favorite brand is Enjoy Life, I used the dark chocolate in my recipe, but the semi-sweet will work as well
• Sugar: Both brown sugar and white sugar are used to create a perfectly chewy texture
• Eggs: Eggs add moisture, richness, and also help the brownies to rise just enough
• Flour: I used all purpose flour, and I find that King Arthur is the best quality. I have NOT tested this with a 1:1 gluten-free flour blend and can’t guarantee results
• Cocoa powder: I like Hershey’s, but Dutch-process cocoa powder would also work

HOW TO MAKE BROWNIES WITH OIL

1. Preheat oven to 350 degrees F and spray an 8×4 inch loaf pan with non-stick cooking spray
2. In a medium sized pot melt chocolate chips in avocado oil over low heat. Once chocolate starts to melt, turn off the flame and stir to let residual heat finish melting them till they’re smooth
3. Once the chocolate chips are completely combined with the oil, add sugar, brown sugar, and both eggs directly to your pot and stir well for 1-2 minutes
4. Next, add the dry ingredients, flour, cocoa powder, and salt, directly into the wet ingredients and gently mix until JUST combined. Be careful not to overmix
5. Pour the brownie batter into your prepared pan and bake for 21-23 minutes, or until a toothpick comes out with moist crumbs on it
6. Let the brownies cool for at least 15 minutes before cutting them

COCOA POWDER VS. MELTED CHOCOLATE FOR BROWNIES

There are many brownie recipes out there, some call for natural cocoa powder, some call for only melted chocolate, and whatever you choose to use is great. Cocoa powder leads to a more cakey, chewy brownie, while melted chocolate gives you more fudgy brownies, so it really comes down to your texture preference. I use both in my recipe because I find that the combination will result in the BEST chewy, fudgy brownie that is to die for.

IS A GLASS PAN OR A METAL PAN BETTER?

It actually all depends on what you’re looking for, but either will work. I bake my larger fudgy brownies in a glass baking pan, I bake these small batch ones in a metal loaf pan, and both turn out absolutely delicious. Glass pans are better for heat distribution and will bake your brownies more evenly, which is fantastic for rich, super fudgy, gooey brownies. Metal pans heat up quicker and usually lead to a chewier brownie, but they do have to be watched more closely as to not overbake your dessert.

RECIPE VARIATIONS

While classic, traditional brownies are incredibly delicious, it can also be fun to change things up! Maybe try one of these variations next time you’re making this recipe.

• Sprinkle extra chocolate chips over the top before baking
• Stir a little vanilla extract into the batter
• Add a peanut butter or almond butter swirl
• Mix toasted walnuts into the batter
• Stir sprinkles into the batter
• Top finished brownies with flakey salt
• Bake in a swirl of raspberry

STORING AND FREEZING

These brownies will stay fresh for 3-4 days (if they last that long!) in an airtight container at room temperature. I don’t recommend putting them in the fridge because they dry out much faster. If you’d like to keep them longer, I recommend freezing them. To do that, wrap completely cooled brownies tightly in plastic wrap, then again in aluminum foil, and finally place into a freezer safe plastic bag. By freezing them, you can extend their life for up to three months. Let brownies thaw completely and enjoy!

EXPERT TIPS

• Read the entire recipe first
• Turn the stove off and let residual finish melting the chocolate chips, you don’t want them to burn!
• Don’t overmix the dry ingredients or your brownies will come out tough
• Line your pan with a parchment paper sling if you’re worried about them sticking
• Pull the pan out of the oven when the toothpick still has a little bit of moist crumbs on it, this will ensure you have the BEST brownies
• Let them cool for at least 15 minutes before cutting, but 30-40 is ideal for clean cuts

FREQUENTLY ASKED QUESTIONS

1. Can I use coconut oil instead of avocado? I tested it with coconut oil and wasn’t happy with the results, so I don’t recommend it.
2. Are eggs dairy? Nope! Dairy is defined as being from the milk of mammals, thus eggs are most definitely not dairy.
3. Is chocolate dairy? Pure chocolate is not, but be sure to read the ingredients when you’re at the grocery store because most of the ones you buy there contain dairy.
4. Are brownies dairy free? Traditionally brownies are made with butter, so no. However these ones are made with oil so there is no dairy!
5. Can I double the recipe? Sure, spread the batter out into an 8 inch square pan and you may need to adjust the bake time. Begin to check after 22 minutes.
6. What is the best way to get clean cuts? Cut FULLY COOLED brownies with a sharp knife.

Did you make this small-batch dairy-free brownie recipe? If you did, I would greatly appreciate you leaving a comment and star rating down below. In addition, you can also follow me on Instagram @coleinthekitchen and tag me if you make this or any other of my easy recipes.

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