Best Ever Dairy and Gluten-Free Brownies

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These brownies are ultra fudgy, rich and decadent, can easily be made vegan and are made with healthy whole food ingredients. They really are the best ever dairy and gluten-free brownies!

I made these brownies over the weekend and shared them to my Instagram stories and realized, I simply cannot gate keep this recipe! They are far too good to not share, so let’s get started.

Ingredients

Almond Butter- make sure it’s natural with only almonds as the ingredient!
Coconut Sugar- or any granulated sugar

Pure Maple Syrup

Egg- or sub 2 flax eggs for vegan

Vanilla Extract

Almond Milk- or dairy free milk of choice

Almond Flour- don’t sub any other flours!
Dark Cocoa Powder- you can use regular but I HIGHLY recommend sticking with dark for the best taste

Instant Espresso– just a touch to kick up the chocolate flavor. Not necessary but definitely good!

Pink Salt

Baking Soda

Dark Chocolate Chips

First, preheat your oven to 350 degrees Fahrenheit. Grab an 8×8 glass baking dish and line with parchment paper.

Next, grab a medium mixing bowl and start with your wet ingredients. After you add all of your wet ingredients, whisk very well.

Next, add in your dry ingredients and use a spatula to mix until all of the ingredients are well incorporated, and the mixture is smooth and thick but should be easily pourable. Stir in your chocolate chips.

Add the batter to your prepared baking dish and top with more chocolate chips. Bake in the oven for around 21 to 26 minutes. All ovens very so please check on these around the 21 minute mark. The brownies are done when a knife or toothpick inserted in the middle comes out mostly clean. Don’t over bake!

Let the brownies cool, then slice, top with some sea salt and enjoy!

Important Notes for Best Ever Dairy and Gluten-Free Brownies

Substitutions- I actually don’t recommend any substitutions aside from the ones stated above under “ingredients.” If needed, another granulated sugar can be used instead of coconut sugar. You can also use any dairy free milk of choice. I don’t recommend substituting anything else as it will change the way the brownies taste. Although, to make these brownies vegan, use 2 flax eggs (2 tbsp ground flax seed + 6 tbsp water) in place of the egg.
Don’t Overbake! Do you want to take these out of the oven when a knife or toothpick inserted comes out mostly clean with a little bit of residue. This will give them the perfect texture. Check on these early to make sure they don’t overbake.
How to Store- you can either leave them covered on the counter where they will stay very fudgy and moist, or you can store them in the refrigerator but they will dry out a little bit!

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If you make this recipe, please leave a rating and comment below!