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    Home » Recipes » Desserts

    Small Batch Dairy Free Brownies

    Published: Oct 31, 2022 by Briana · This post may contain affiliate links where I may receive compensation. Please see my disclosure for details.

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    These small batch dairy free brownies are the best brownies you will ever need. They’re easy to make, gluten-free and made with wholesome ingredients.

    Dairy Free Brownies stacked on top of parchment paper.
    Jump to Recipe

    Brownies remind me of my childhood. There’s something about getting home from the store with your favorite box of brownies and mixing together a batch of homemade brownies. I love devouring them straight from the oven while they're still warm with a nice cold glass of milk or even some vanilla ice cream.

    But once I tried this healthy brownie recipe, I have never gone back to buying a boxed brownie mix from the grocery store again. This recipe makes the BEST fudgy brownies that are so easy and made with simple ingredients. They may just become a household staple when you have a sweet tooth.

    I love one bowl or one pot recipes because that means less mess! They have a gooey chocolatey center and slightly chewy edges and they’re ready in 25 minutes. 

    You may be wondering, “are almond flour brownies healthy?”. Compared to most boxed brownie mixes from the grocery store, yes. I would also say that this almond flour brownie recipe is “healthier” than other regular brownie recipes that call for regular sugar, a stick of butter, and uses all-purpose flour. I think it’s safe to say you can enjoy this brownie recipe in moderation and guilt-free.  

    Why You’ll Love This Recipe

    • Rich chocolate flavor in every bite.
    • They’re quick and easy to make in only about 25 minutes
    • It’s a one bowl recipe meaning less clean up and dishes
    • Grain free and gluten free with a rich chocolaty flavor
    • A “healthier” brownie that’s made with wholesome ingredients unlike most traditional brownies
    • Free from preservatives like the grocery store boxed brownies you’ll find
    • Uses coconut sugar which is plant-based and minimally processed
    Up close photos of Brownies cut into squares on parchment paper

    Equipment Needed

    • Large mixing bowl - and the only one you’ll need 
    • Baking dish - 8 x 8 baking pan works well

    Ingredients You’ll Need

    These fudgy almond flour brownies have 9 simple delicious ingredients which you probably already have in your pantry. Here what you’ll  need:

    • Almond flour - you want to look for blanched almond flour, this recipe will not work using almond meal. 
    • Coconut sugar - I like to use coconut sugar as a sweetener for this recipe but feel free to substitute with brown sugar or maple sugar
    • Unsweetened cocoa powder - You can also use Dutch-processed or dark cocoa powder or cacao powder.
    • Eggs - use room temperature large eggs
    • Coconut oil - used in substitute for melted butter. It helps with the fudgy texture
    • Vanilla extract - enhances the chocolate flavor 
    • Baking soda - helps them to puff. This is not the same as baking powder.
    • Sea salt -  A little salt to help balance out the flavors. 
    • Mini chocolate chips - this is optional however it definitely adds extra umph to the brownies. I like to add mini chocolate chips to the brownie batter mix. 
    Brownies Ingredients in a clear glass mixing bowl
    brownie batter mixed together in a clear glass bowl with a red spatula

    How to Make the Brownie Batter

    Making this almond flour brownies recipe couldn't be any easier. Here's how to make them:

    1. Preheat the oven to 350ºF and line a 8x8 square pan with parchment paper. 
    2. Combine the almond flour, coconut sugar, cocoa powder, eggs, melted coconut oil, baking soda, vanilla, and salt in a large bowl and mix well, breaking up any lumps.
    3. Fold the chocolate chips into the batter then transfer the batter to the prepared pan, then use a spatula to smooth the batter evenly into the bottom of the pan. Feel free to sprinkle some extra chocolate chips on top. 
    4. Place the brownies in the oven and bake for about 25 to 30 minutes until the edges of the brownies are set and the center of the brownies is slightly undercooked. Note: The brownies will puff up in the oven and then slightly deflate as they cool. The brownies are done when a toothpick inserted into the center comes out with some sticky crumbs.
    5. Cool the brownies for about 1 hour before slicing them. You can store the leftovers in an airtight container in the fridge for up to 7 days.
    dairy free Brownies in a clear square baking dish with parchment paper
    Brownies baked and cooling in a clear square baking pan

    How to Serve Them

    You can eat them plain, which is my favorite since they’re so soft and fudgy. You can also top them with ice cream or whipped cream. You may even get fancy by sprinkling some chopped nuts on top like walnuts, pecans or almonds or drizzling with a hot fudge or caramel syrup. You can also serve it with a side of milk or hot chocolate.

    Storing and Freezing

    • To store: Leftovers can be stored in the refrigerator for up to 7 days.
    • To freeze: Allow the brownies to cool, then place them in a ziplock bag or air sealed freezer friendly container and store in the freezer for up to 2 months. 
    Almond Flour Brownies stacked on top of one another with parchment paper in between and a glass container with milk in the background

    Recipe Tips

    Here are a few tips for making brownies from scratch:

    1. Line the pan with parchment paper. This will help your brownies easily lift out of the pan.
    2. Do not use any other flour. Almond flour is a MUST for this recipe. Other flour substitutes will not provide fudgy brownies.
    3. Undercook them a bit. Pull the brownies out when the center is still a little undercooked. They’ll set as they cool and this will keep them from getting crispy edges or dried out.
    4. Let them cool. They’ll cut better if you wait until they cool.

    Recipe FAQ

    Can I use regular flour instead of almond flour?

    No, almond flour and regular flour are not direct substitutes for each other.

    Do the brownies taste like coconut?

    No, not if you use refined coconut oil. They taste much like traditional chocolatey brownies.

    Is almond flour gluten free?

    Yes! Not only is almond flour gluten free but it’s also a grain free ingredient

    Is almond meal the same as almond flour?

    Almond flour is ground more finely than almond meal and is typically made from blanched almonds which have had the skins removed, whereas almond meal still contains the skins and is more coarse.

    Can I replace the almond flour with another type of nut flour?

    Yes! You can replace the almond flour with another nut flour.

    What if the brownies don’t look fully baked?

    Pull the brownies out when the center is still a little undercooked. They’ll set as they cool and this will keep them from getting crispy edges or dried out. The brownies are done when a toothpick inserted into the center comes out with some sticky crumbs.

    How many calories are in almond flour brownies

    This recipe serves 9 large brownies, each brownie containing about 234 calories. Note: this is an estimate based on the specific ingredients used in this recipe.

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    Dairy Free Brownies stacked on top of parchment paper.
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    5 from 3 votes

    Dairy Free Brownies

    These Dairy Free Brownies are the best brownies you will ever need. They’re easy to make, gluten-free and made with wholesome ingredients.
    Prep Time10 minutes mins
    Cook Time25 minutes mins
    Cool1 hour hr
    Total Time1 hour hr 35 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: brownies, dairy free, dessert
    Servings: 9
    Author: Briana

    Equipment

    • 1 8 x 8 baking pan

    Ingredients

    • 1 cup almond flour
    • 1 cup coconut sugar
    • 1/3 cup unsweetened cocoa powder
    • 2 large eggs at room temperature
    • 3 tablespoons coconut oil melted
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon sea salt
    • 1/3 cup mini chocolate chips
    Get Recipe Ingredients

    Instructions

    • Preheat the oven to 350ºF and line a square pan with parchment paper.
    • In a large bowl, combine the almond flour, coconut sugar, cocoa powder, eggs, coconut oil, baking soda, vanilla, and salt, and mix well breaking up any lumps.
    • Fold the chocolate chips into the batter then transfer the batter to the prepared 8x8 baking pan pan, then use a spatula to smooth the batter evenly into the bottom of the pan. Feel free to sprinkle some extra chocolate chips on top.
    • Place the brownies in the oven and bake for about 25 to 30 minutes until the edges of the brownies are set and the center of the brownies is slightly undercooked.
      Note: The brownies will puff up in the oven and then slightly deflate as they cool. The brownies are done when a toothpick inserted comes out with a few sticky crumbs.
    • Let the brownies cool for about 1 hour before slicing them. You can store the leftovers in an airtight container in the fridge for up to 7 days.

    Nutrition

    Calories: 234kcal | Carbohydrates: 26g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 37mg | Sodium: 216mg | Potassium: 14mg | Fiber: 2g | Sugar: 19g | Vitamin A: 68IU | Vitamin C: 0.04mg | Calcium: 44mg | Iron: 1mg

    Disclaimer

    Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.

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    About Briana

    Briana is the blogger, recipe developer and food photographer behind HalfPastHungry. She's been blogging since 2017 sharing thyroid friendly and plant-based recipes that are easy to make, healthy and nutritious.

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    Hi! My name is Briana. 
    After being diagnosed with Thyroid Cancer in my early 20's, I struggled with hypothyroidism and weight gain, which started me on my plant-based journey. HalfPastHungry is your source for beginner friendly plant-based recipes that are easy to make, healthy and nutritious and make eating plant-based easier for you.

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