This allergy-friendly brownie recipe is perfect for everyone! It’s made without milk, butter, or eggs, and can also easily be made gluten-free. You’re going to love these tender, fudgy Dairy-Free Brownies.

baked dairy-free brownies on parchment paper.

Can’t you smell them already…that irresistible aroma of warm, gooey brownies filling your home? Feel free to dive into this delectable recipe.

Most brownies contain milk and butter, two dairy ingredients which are not appropriate for those of us on a dairy-free diet due to allergies or food sensitivities.

By substituting milk, butter, and eggs with applesauce and coconut oil, these brownies will prove to be the perfect addition to your dairy-free lifestyle. This is an easy recipe with simple ingredients.

Key Ingredients

ingredients for dairy-free brownies on a counter.
  • Natural cocoa powder adds the richness of chocolate without any of the worries from dairy. It also helps add rich chocolate flavor for fudgy brownies. You can also use cacao powder if you wish.
  • Applesauce helps acts as a binder in this recipe and also allows for the most perfectly dense and moist bite.
  • Dark chocolate chips contain the desired antioxidants your body craves and add that extra mouthwatering flavor for chocolate lovers. Be sure to use a brand made without milk or dairy products (look for vegan chocolate chips).
  • You can use all purpose flour or gluten-free baking flour as the base.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

process for cooking dairy-free brownies.

Step One

Preheat your oven to 350°F (175°C).

Prepare a 9-inch square baking dish by lining it with parchment paper. Set the square pan aside.

Step Two

Whisk together the flour, cocoa powder, baking powder, and salt in a large mixing bowl. Or, you an electric mixer.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Three

In a separate bowl, mix together the sugar, applesauce, olive oil, and vanilla extract. Stir until the sugar is dissolved.

Slowly add the wet ingredients to the dry ingredients, stirring the brownie batter until just incorporated.

Fold in the chocolate chips and pour the batter into your prepared pan.

Step Four

Bake for 25-30 minutes, or until a toothpick comes out clean.

After removing the pan from the oven, allow to cool completely fro the best results. Cut into squares and enjoy!

I hope you agree that this dairy free brownies recipe is absolutely amazing. It’s one of my favorite brownie recipes of all time.

baking dish with baked dairy free brownies on tabletop.

Recipe FAQs

Do you need eggs for milk-free brownies?

No eggs are necessary in this recipe. The applesauce in the recipe acts as a replacement for eggs, providing moisture and helping to bind the ingredients together. It’s a common substitute in vegan and allergy-friendly baking.
 
If you’re not a fan of applesauce, you could also use mashed bananas, yogurt (dairy-free to keep it dairy-free), or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, left to sit for 5 minutes until it thickens) as an egg substitute.
 
Please note that the texture might slightly vary depending on the substitute you choose, but overall, it should still yield a tasty batch of brownies.

What can I use instead of applesauce in milk-free brownies?

You can use mashed bananas, yogurt (ensure it’s dairy-free if you want to keep the recipe dairy-free), or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, left to sit for 5 minutes until it thickens).

hand reaching for baked fudgy brownies on plate.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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several dairy-free brownies on parchment paper.

Dairy-Free Brownies Recipe

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5 from 1 review

Print Recipe

This allergy-friendly brownie recipe is perfect for everyone! It’s made without milk or eggs, and can easily be made gluten-free. You’re going to love these tender, fudgy Dairy-Free Brownies.

  • Total Time: 60 Minutes
  • Yield: 12 Servings 1x

Ingredients

Units Scale
  • 1 1/2 cups all-purpose flour (use a gluten-free flour blend to make these gluten-free; I like the Bob’s Red Mill 1 for 1 Gluten-Free Baking Flour)
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 cup granulated sugar
  • 1 cup unsweetened applesauce
  • 1/2 cup olive oil or melted coconut oil
  • 1 tablespoon vanilla extract
  • 1/2 cup dairy-free dark chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9-inch square baking dish with parchment paper, allowing a little overhang for easy removal of the brownies. Set the baking pan aside.
  2. In a large bowl, combine the flour, cocoa powder, baking powder, and salt. Stir until the ingredients are evenly mixed.
  3. In a separate bowl, mix together the sugar, applesauce, olive oil, and vanilla extract. Stir until the sugar is mostly dissolved.
  4. Gradually add the wet mixture to the dry ingredients, mixing just until incorporated. Do not overmix as this can make the brownies tough.
  5. Fold in the dairy-free dark chocolate chips.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few crumbs clinging to it.
  8. Remove from the oven and let cool completely in the pan on a wire rack.
  9. Once the brownies are cool, use the parchment paper to lift them out of the pan. Cut into squares and serve.

Notes

  1. Store the cooled brownies in an airtight container at room temperature. They should last for about 3-4 days. Or, you can freeze them in a freezer-safe container or bag for up to 3 months. Defrost in the fridge before serving.
  2. Feel free to add nuts, dried fruit, or other add-ins. Just be aware that adding too many extras could affect the texture of the brownies.

Nutrition

  • Serving Size: 1 brownie
  • Calories: 277
  • Sugar: 24.2 g
  • Sodium: 51.2 mg
  • Fat: 12.8 g
  • Saturated Fat: 9.7 g
  • Carbohydrates: 41.4 g
  • Fiber: 3.5 g
  • Protein: 3.6 g
  • Cholesterol: 0 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.