Fudgy Dairy Free Brownies (Without Milk or Butter)

Baking one bowl dairy free brownies without milk is simple. I use coconut oil and an extra egg yolk to make these fudgy brownies have a rich chocolate flavor. 

Egg yolks are high in fat so this is a great recipe without the butter. They are so much better than a box mix and these turn out with a nice crinkly top.

They are made with natural cocoa powder and without melted chocolate. Which makes them easy to make without milk products. 

Ingredients Needed

• Coconut oil: Use melted coconut oil or melted vegan butter. a mild olive oil or vegetable oil both work.
• All purpose flour: Substitute for gluten free flour to make gluten free.
• Eggs and egg yolk: The extra egg yolk adds richness to the brownies without milk products like butter.
• White sugar & brown sugar: Can substitute the brown sugar for coconut sugar. Note that changing the sugar will slightly change the flavour.
• Unsweetened natural Cocoa powder
• Pure vanilla extract 
• Pink salt: Or use sea salt. 
• Espresso powder: Optional but enhances chocolate flavour.
• Dairy free chocolate chips or chocolate chunks: I like to use dark chocolate chunks. And it’s easier to find dark chocolate without milk.

How to Make One Bowl Brownies

Step one: Whisk oil, sugar & cocoa powder

Melt the coconut oil then whisk in the sugar and cocoa powder. Add in the eggs and egg yolk one at a time. Whisking after each addition until smooth.

Step one: Whisk oil, sugar & cocoa powder

Melt the coconut oil then whisk in the sugar and cocoa powder. Add in the eggs and egg yolk one at a time. Whisking after each addition until smooth. You can use an electric mixer for this part if you want. I just use a whisk.

Step 2: Add Dry Ingredients 

Measure the flour, salt and espresso powder into the bowl with the brownie mixture. Using a spatula or wooden spoon mix until just combined. Then mix in the chocolate chips.

Step 3: Bake & Cut

Pour the brownie batter into an 8×8 metal baking dish lined with parchment paper or foil. 

Bake at 350F for 25-30 minutes until top is set. Remove from the oven and let cool completely before cutting into squares with a sharp knife. 

Type of Pan

So with brownies, the type of baking pan you use makes a difference in how they bake. Using a glass pan makes for softer centre with crisp edges. While using a metal baking pan allows them to bake up more evenly. 

I like to use a metal pan. Although I only have round 8 inch metal pans. So that’s what I use instead of the traditional 8×8 inch square pan. I line my pan with parchment paper or foil. Parchment is easier to peel off the brownies. I find that foil tends to stick to the bottom of the brownie.

Storage 

These store well at room temperature for 2-3 days in an airtight container. As most baked goods they are best consumed within the first two-three days. If you freeze, them place in a ziploc bag and store in the freezer for up to two months.

Make These Vegan Brownies

If you want to make this brownie recipe without milk, into a vegan one, substitute the eggs for 2 1/2 flax eggs or mashed banana. 

Tips & Substitutions 

• Coconut oil: Replace with vegan butter, avacado oil, canola oil or any neutral tasting oil.
• Cocoa powder: can use an unsweetened natural cocoa powder or Dutch processed. 
• Bake time: Monitor th brownies closely while baking. Once they start to give off the aromatic brownie scent it often means they’re finished baking or close to it.
• Test for doneness: You can insert a toothpick to check for doneness too. You want a few dry crumbs for a fudgy brownie or some gooey chocolate for a gooey brownie.

I love serving these fudgy dairy-free brownies with dairy free ice cream for a great dessert. It has become my go to easy recipe for brownies and I hope it does for you as well.