Gluten-free, Dairy-free Chocolate Brownies

Gluten-free, Diary-free Chocolate Brownies
That’s right… these sweet treats are not only gluten-free but also dairy-free!

I’ve been trying to cut back on my dairy-consumption for the past few weeks. I used to have to be very strictly gluten and dairy (and egg!) free several years ago but after some tests, I was able to let eggs come back in, and dairy kinda creeped back at the same time (mmmm… cheese!). 

This is a great recipe to sneak in a little treat but still keep it gluten and dairy free. And because this recipe doesn’t call for any flour alternatives (no rice flour), there’s no worry about that grainy gluten-free by-product that you find with some gluten-free recipes. 

Gluten-free, Diary-free Chocolate Brownies

Chocolate Gluten-Free, Dairy-Free Brownies
  1. 3 eggs
  2. 1 cup sugar
  3. 1 cup cocoa powder
  4. 1/4 cup canola oil
  5. 1/2 teaspoon salt
  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk up eggs and add in sugar. Mix till eggs and sugar are a little frothy.
  3. Stir in cocoa powder, canola oil and salt.
  4. Mix till all the ingredients are fully combined.
  5. Pour into a prepared 8 x 8 baking pan. I like to line mine with parchment and a little cooking spray.
  6. Bake for 30 minutes until the centre is firm to the touch.
  7. Let cool for 30 minutes and then remove from pan to let set-up for as long as you are able to wait. These won't rise much as cakey-brownies but will give you a dense, moist brownie.
I’ve been trying a few different kinds of almond milk lately from the Almond Breeze line. I know a lot of people get that squishy, are-you-kidding-me look on their face when I suggest alternatives to cow’s milk for dairy-issues. Many people will say to me, “oh – I tried it and I hate it.”

Not all almond milks taste the same!

Almond Breeze has a few different options in their line, including unsweetened, original and vanilla. My favourite is a toss up between the original and the vanilla. I find the unsweetened just a little too thin for my taste. For this recipe I used vanilla (and then drank a glass of vanilla almond milk alongside my brownie when it was done – yum!!).


Chocolate Mocha Dairy-Free Icing
  1. 1 cup shortening
  2. 4 cups icing sugar
  3. 1/4 cup cocoa powder
  4. 1 tablespoon instant coffee or cold espresso/strong coffee
  5. 1/4 cup almond milk (possibly more to achieve consistency)
  6. 1 teaspoon vanilla
  7. 1 teaspoon salt
  1. In the bowl of a stand mixer, combine shortening and salt. Mix on medium speed until shortening is light and fluffy.
  2. Add in icing sugar and cocoa powder one cup at a time on slow/low speed.
  3. At this point the icing will be very thick. Add in coffee, almond milk and vanilla. Mix on medium speed till light and fluffy. If needed, add additional almond milk 1 tablespoon at time till the desired consistency is reached. Icing should be very spreadable.
  4. Spread onto cooled brownie. Let set up in the fridge for a hour (it'll be worth it)!
  1. If you wish, you can exclude the coffee/mocha from this recipe. But I encourage you to include it - it just gives your icing a little extra kick!

Gluten-free, Dairy-free Brownies


Leave a Reply

%d bloggers like this: