Dairy-Free and Egg-Free Brownies is a 1 bowl recipe that comes together with coconut oil and 7 other common ingredients. This recipe yields 9 fudgy squares!
What's more delicious than soft and chewy brownies? ...not much else! I love these dairy-free and egg-free brownies because they come together with accessible and simple ingredients. They're great for any occasion or a lovely treat yo' self moment.
How to Make Dairy Free Brownies
I love how there was no need for flax eggs, applesauce, or another egg replacer. Plus, they're quick and easy!
Simply preheat your oven, melt coconut oil with vegan chocolate chips, mix in sugar, plant-based milk, vanilla extract, flour, cocoa powder, and salt, then bake for about 30 minutes.
Vegan Brownie Recipe Variations
Using coconut oil is great for vegan and dairy-free desserts because it makes treats irresistibly soft and chewy! These eggless brownies can be easily altered for vegan and/or gluten-free diets.
- To make vegan brownies: Use vegan-friendly sugar. If you don't have refined coconut oil, replace with vegan butter
- To make gluten-free brownies: Use your favorite gluten-free flour
Related recipes
Want more allergy-friendly dessert recipes? Check these out next:
- Easy Vegan Chocolate Cupcakes
- Banana Chocolate Chip Muffins
- Peppermint Sugar Cookies
- Chocolate Glazed Donuts
- Funfetti Rice Krispies
Dairy-Free and Egg-Free Brownies
Equipment
Ingredients
- ½ cup melted refined coconut oil
- ½ cup dairy-free chocolate chips
- 1 cup sugar
- ½ cup unsweetened plant-based milk
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ cup cocoa powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350F and lightly grease an 8x8 baking dish.
- In a medium-sized bowl, melt the coconut oil and chocolate chips in the microwave. Heat for about 1-2 minutes, stirring every 30 seconds until fully melted.
- Remove from microwave and stir in sugar. Once combined, add plant-based milk and vanilla and stir until combined.
- Add remaining ingredients to the bowl and stir until just combined.
- Transfer to prepared baking dish and bake for 30 minutes, or until baked through.
- Once cooked, let cool completely before cutting into 9 equal pieces.
Nutrition
Pyrex 2.5-Quart Glass Mixing Bowl
BetterBody Foods Naturally Refined Organic Coconut Oil with Neutral Flavor 
Katey says
Can I use a gluten free flour?
Jenna Urben says
Hi Katey! I haven't tested that yet, but I bet a 1-to-1 gluten free flour (like bob's red mill or king arthur flour) would work just great.
Georgia says
I made this recipe for my colleagues at my new job and they loved them! Definitely earned some brownie points (pun intended)!
Thanks so much for the recipe, I'll definitely be making them again. Must admit being from the UK, I struggled a bit with converting the cups into grams/ml, but they turned out fantastic! I swapped the coconut oil for plant based butter and used slightly less chocolate and I think next time I make them I'll add some orange essence for a nice chocolate orange flavour.
Jenna Urben says
Thanks so much for your kind review, Georgia! I'm glad you earned some brownie points 😉 Adding orange essence sounds lovely
Michelle says
Curious do you have a break down of the nutrition? Thank you very good 😊
Jenna Urben says
Thanks, Michelle! I just added this feature to my website 🙂 The nutrition facts are now in the recipe card.
Heather says
I made these the other night. The flavor was great but it was just a pan of oily goo. Nothing ever set up. I followed the recipe exactly. Not sure what went wrong.
Jenna Urben says
I'm sorry to hear that, Heather! I'll often pop these in the fridge to help firm up. The coconut oil in these makes them quite oily, so measuring veryyyy accurately is key. Hope that helps.
Catherine says
Would vegan margarine work in place of the coconut oil?
Jenna Urben says
I have not tried melted margarine as a substitute. It should work, just be sure to measure precisely!