The Fudgiest Brownies Plus Bonus Recipe
Prep time
Cook time
Total time
The fudgiest brownies you'll make, all while being free from dairy, egg, peanut, tree nut, and sesame. Each bite you take will leave you wanting more - decadently rich and absolutely mouthwatering.
Recipe type: Dessert
Serves: 16
  • ¾ c plus 2 tbsp flour
  • ¾ c cocoa powder
  • 2 tsp cornstarch
  • ½ tsp sea salt
  • ⅓ c dairy free chocolate chips
  • 1 c brown sugar
  • ¾ c white sugar
  • ½ c light tasting vegetable oil, such as grapeseed oil
  • 1 c dairy free milk
  • 1 tsp vanilla extract
  • ¼ c dairy free mini chocolate chips
Optional Pie Crust to Make Brownie Pie
  • 1½ c cookie crumbs, app 20-25 cookies of choice (I used graham crackers and chocolate cookies)
  • 1.5-2 tbsp coconut oil
  • (directions in notes)
  1. Preheat oven to 350F. Grease an 8" x 8" pan (or the like in size) and dust with cocoa powder
  2. In a bowl, whisk together flour, cocoa, cornstarch, and salt. Add the ⅓ cup chocolate chips and mix.
  3. In another bowl, whisk very well sugars, oil, milk, and vanilla. Stir approximately a couple of minutes or so to help dissolve the sugars.
  4. Add wet to dry ingredients and whisk to start, until ingredients are just incorporated. Then use a spatula and gently mix until batter comes together. Try not to over mix.
  5. Pour batter into prepared pan and sprinkle the ¼ cup mini chocolate chips on top. Tap once on the counter to remove air bubbles, and place in the preheated oven.
  6. Bake for approximately 25 minutes. You want to see that the edges have separated from the pan and that the middle looks slightly underdone.
  7. Remove and allow brownie to cool completely before cutting.
- If making the Brownie Pie, pulse cookies to a fine crumb and add the oil. Combine cookie crumbs with oil and spread into desired pie plate, pressing firmly while distributing. Then follow the rest of the recipe as described in the instructions. Add brownie batter to the crust and bake.

- Remember: you want to slightly underbake your brownie to get that rich fudgey texture.

- If you find your brownie is still too jiggly/fudgier than you'd like after the 25 minute mark, leave in the oven and bake in 2-3 minute increments, until desired doneness is reached.

- Keep in mind that your brownie will continue to bake even after you've removed it from the oven. So for that reason, don't bake till completely dry.

- You can use different sized pans to get desired thickness. I used an 8" x 8", a 9" x 3", and 9" x 12". Remember that depending on the size of pan you use, you may need to adjust the time. The time in the instructions is for the 8" x 8" sized pan.

- Resist the urge to cut right into the brownie once it's out of the oven. Allow it to cool completely before indulging (trust me it'll be worth your wait).

- If you want to speed up the cooling process, you can stick the brownie tin in the fridge to help it set quicker. Cooled/cold brownies taste great!

- Keeps in a lidded container at room temp for several days, or in the fridge for a week or so.
Recipe by No Dairy No Cry at