Dairy-Free Brownies Without Milk
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.
These dairy-free brownies use cocoa powder, coconut oil, and applesauce for a rich, fudgy texture.
You just mix everything in one bowl, pour it into a pan, and bake. The whole process takes about 10 minutes of prep, plus bake time, and your kitchen will smell like the best bakery in the world.
I’ve tested dairy-free baking for years, and brownies can be tricky without milk and butter. I worked on this recipe until it tasted like a classic brownie but still fit a dairy-free lifestyle. This is a recipe I am very proud of and my husband loves it too!
Can You Make Brownies Without Milk?
Yes, you can make rich, fudgy brownies without milk. In this recipe, applesauce adds moisture and helps bind the batter, while olive oil or coconut oil adds the richness you normally get from butter and milk. The key is that the batter stays thick, so the brownies bake up dense and fudgy (not cakey).
If you’re out of milk and just need a fast fix: you don’t need to replace it with another liquid. Follow my recipe as written and you’ll still get classic brownie texture.
Recipe Benefits (From a Nutritionist)
- Dairy-free (and egg-free): This recipe contains no milk, butter, or eggs, so it works well for people avoiding dairy or eggs.
- Simple and quick: One-bowl batter with basic ingredients, about 10 minutes of prep, and no special equipment.
- Rich, fudgy texture: Applesauce adds moisture and coconut oil adds richness, so you still get that classic brownie feel.
Key Ingredients
- 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.
- 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 Overview
Step One: Combine your wet ingredients in a mixing bowl.
See the full recipe card at the end of this post for the exact measurements.
Step Two: Add the dry ingredients to the wet ingredients.
Step Three: Stir and then fold in chocolate chips.
Step Four: Pour batter to a baking dish and bake according to the recipe instructions below.
After removing the pan from the oven, allow to cool completely for 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.
Recipe Troubleshooting
Not sweet/chocolatey enough: use a good-quality cocoa powder and don’t skip the chocolate chips (they add richness and depth).
Brownies seem underbaked in the middle: they set as they cool — let the pan cool completely before slicing for the best texture.
Too dry: they likely baked a bit too long. Pull them when a toothpick has a few crumbs clinging to it, not totally clean.
Too cake-like: avoid overmixing once you combine wet + dry; mix just until incorporated.
Recipe Substitutes
- Coconut oil can be replaced with avocado oil, vegetable oil, or melted vegan butter in the same amount.
- Applesauce can be replaced with mashed ripe banana, pumpkin puree, or unsweetened dairy-free yogurt in the same amount.
- Cocoa powder can be replaced with Dutch-process cocoa or cacao powder in the same amount.
- All-purpose flour can be replaced with a 1:1 gluten-free baking blend or oat flour in the same amount, or with almond flour using about three-quarters as much.
Recipe FAQs
For this specific recipe, you don’t need to replace the milk as it’s already formulated without milk. If you’re adapting a different brownie recipe that calls for milk, you can often swap in a non-dairy milk, but the texture may vary depending on the rest of the ingredients.
No. These brownies are egg-free. Applesauce helps bind the batter and keeps the texture dense and moist.
Bake until a toothpick inserted in the center comes out with a few crumbs clinging (not wet batter). Then let them cool completely before cutting.
Store in an airtight container at room temperature for 3–4 days, or freeze for up to 3 months and defrost in the fridge before serving.
I hope you make this recipe! If you do, please leave a comment and a starred review below.
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Dairy-Free Brownies 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
- 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
- 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.
- In a large bowl, combine the flour, cocoa powder, baking powder, and salt. Stir until the ingredients are evenly mixed.
- In a separate bowl, mix together the sugar, applesauce, olive oil, and vanilla extract. Stir until the sugar is mostly dissolved.
- Gradually add the wet mixture to the dry ingredients, mixing just until incorporated. Do not overmix as this can make the brownies tough.
- Fold in the dairy-free dark chocolate chips.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few crumbs clinging to it.
- Remove from the oven and let cool completely in the pan on a wire rack.
- Once the brownies are cool, use the parchment paper to lift them out of the pan. Cut into squares and serve.
Notes
- 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.
- 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.
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Category: Dessert
- Method: Oven
- Cuisine: Dairy-Free
- Diet: Vegan
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
This recipe was originally published in 2023; it was updated and re-published in 2026.
More Dairy-Free Desserts You Might Like
- Gluten-Free & Dairy-Free Banana Cake
- Dairy-Free Chocolate Cake With Chocolate Frosting
- Gluten-Free & Dairy-Free Vanilla Cupcakes
- Dairy-Free Sugar Cookies
More Dairy-Free Recipes & Resources
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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.
They are soooooo fudgy and yummy!!!