Want a simple dessert that’s both gluten free AND dairy free? These delicious Gluten Free and Dairy Free Brownies fit the bill perfectly – they are super easy to make, take just 30 minutes from start to finish, and taste just wonderfully gooey and fudgy. (You’d never guess they were gluten and dairy free!)
Need an easy peasy free from dessert?
Do you need a quick and easy dessert that’s dairy free AND gluten free? These Gluten Free and Dairy Free Brownies are your answer. They are super easy to make, take just 30 minutes from start to finish, and taste just as wonderfully gooey and fudgy as my regular brownies. (You’d never guess they were gluten and dairy free!)
How to make Gluten Free and Dairy Free Brownies
These delicious Gluten Free and Dairy Free Brownies really are so simple to make.
All you need to do is melt the dairy free spread in a saucepan. Meanwhile combine the gluten free plain flour and cocoa in a bowl, and whisk together the eggs and sugar. Add the (slightly cooled) melted dairy free spread to the egg and sugar mixture and whisk, then pour the egg/sugar/spread mixture into the flour/cocoa mixture and gently stir together until just combined.
Tip into a prepared brownie tray, then cook in the oven for 20-25 minutes depending on how gooey you like your brownies in the middle. Easy peasy!
(Full recipe given in the recipe card below.)
No-chocolate brownies?
You’ll notice that these delicious Gluten Free and Dairy Free Brownies do not contain any chocolate – only cocoa powder. There are lots of good reasons for this, which you can read about in my regular brownie recipe… But there’s an added advantage here, and that is it can be hard to get hold of good dairy-free chocolate… and even when you can, it can be expensive… and why bother, when you can make such great brownies with no chocolate at all!
What to serve with Gluten Free and Dairy Free Brownies
These Gluten Free and Dairy Free Brownies are delicious hot or cold. They can be served on their own or with dairy free ice cream, dairy free cream and/or fresh berries.
Make them your own!
This easy gluten and dairy free brownie recipe can easily be adapted to include different mix-ins too. For example, you could add in:
- 100g dried fruit (raisins, cranberries, apricots, sultanas…)
- 100g chopped nuts (walnuts, pistachios, almonds, pecans…)
- 100g dairy free chocolate chips
- 75g desiccated coconut or dried coconut flakes
- 100g peanut butter (or any nut butter you like)
- 100g jam (AKA jelly in the US)
- 200g fresh raspberries, blueberries or blackberries
- 2 teaspoons ginger, cinnamon or mixed spice (or to taste)
- Any combination of these!
I’d love to hear about it if you come up with any really good combos! Let me know in the comment section below.
(Obviously, do take care to ensure that any mix-ins you add are both dairy and gluten free.)
How long do Gluten Free and Dairy Free Brownies last?
Although they taste at their absolute best when freshly baked, these easy peasy brownies will keep for up to 5 days in an airtight container… though you’d have to have the willpower of a saint (and no children / sweet-toothed other halves!) for them to last that long!
Can you reheat Gluten Free and Dairy Free Brownies?
These brownies are just as delicious cold, so there is no need to reheat them.
However, if you want to reheat them, you definitely can! Simply place the brownies on a baking tray and place in a preheated oven set to 180C / 160C fan / gas mark 4 / 350F for 5-10 minutes, or until piping hot.
Can you freeze Gluten Free and Dairy Free Brownies?
Absolutely! When they have cooled, pack them into an airtight and freezer-proof container, separating the layers with baking paper, then put them in the freezer where they will keep for up to 3 months.
Defrost at room temperature for a couple of hours, then eat cold or reheat as above.
If you like this recipe…
…you might also like:
- Peach and Cherry Crumble (Gluten Free, Vegan)
- No Buttermilk Soda Bread (Vegan & Dairy Free)
- Mini Egg Brownies (Gluten Free)
- Easy Christmas Cake Muffins (Gluten Free, Nut Free, Alcohol Free)
- Easy No Mayo Coleslaw (Dairy Free, Egg Free & Vegan)
- Pork, Sage & Onion Stuffing Balls (Gluten Free, Dairy Free, Egg Free, Nut Free)
- Healthy Homemade BBQ Sauce (Gluten Free, Vegan, Refined Sugar Free)
Gluten Free and Dairy Free Brownies
Ingredients
- 150 g dairy free spread (I use Flora Plant Butter Spreadable)
- 150 g gluten free plain flour (I use Dove’s Farm Freee Plain Flour)
- 60 g cocoa (see Note 1)
- 2 medium eggs
- 300 g dark soft brown sugar (or light soft brown sugar – whichever you prefer – see Note 2)
Instructions
- Melt the dairy free spread in a small saucepan over a gentle heat. As soon as the dairy free spread is melted, take the pan off the heat and allow to cool – do not allow it to bubble.
- Preheat your oven to 180C / 160C fan / gas mark 4 / 350F.
- Grease and line a 23 x 23cm (9 x 9 inch) brownie pan. See tips in THIS POST for how to line a brownie pan. (Obviously, make sure you use dairy free spread for greasing!)
- Combine the gluten free plain flour and cocoa in a large bowl.
- Crack the two eggs into a jug (or another bowl) and whisk lightly.
- Add the sugar to the eggs, and whisk lightly to combine the eggs and the sugar.
- Add the cooled melted dairy free spread to the egg and sugar mixture and whisk lightly to combine all the wet ingredients.
- Pour the egg/sugar/spread mixture into the flour/cocoa mixture and gently stir together until just combined.
- Tip the brownie batter into the prepared tray, spread the batter out to the corners and smooth the top.
- Place in your preheated oven for 20-25 minutes depending on how gooey you like your brownies in the middle. (Don’t test with a skewer because you want them to be a bit gooey inside!)
- Remove from the oven and leave to cool in the tin – until cool enough to handle – then lift out and chop into 16 squares.
- Can be eaten hot or cold.
Notes
- I suggest 60g cocoa, but if you prefer a more ‘milk chocolate’ style brownie, cut that down to 30g… or if you prefer a super-dark chocolate brownie, bump up to 90g cocoa. Anywhere between 30g and 90g works just fine in this recipe, with no need to adjust the other ingredients.
- The type of sugar you use will affect the flavour of the brownies. Dark soft brown sugar will give you a richer flavour. If you prefer your brownies less rich, I recommend you use light brown sugar. (You can even use caster sugar, if you don’t have any brown sugar – but if you do the flavour will be even less rich, and slightly sweeter.)
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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