Gluten Free Dairy Free Brownies

A couple of years ago I created a Gluten Free Brownie Recipe, but I wanted to ensure that I addressed the needs of those who are dairy-free, as well. Therefore, I created this gluten free dairy free brownies recipe. Now that I have, I must say, these turned out incredible! I hope you enjoy them as much as I did. I don’t know if my husband will see any of this batch since he’s out of town on business. And that is very much unlike me. Brownies are his favorite gluten free dessert, or any dessert, for that matter. I know he’ll love these, and he’s not 100% gluten free! He’s only gluten free by default (me being gluten free). Enjoy!

Looking for a dryer brownie recipe? Check out this one with or without peanut butter swirl – Gluten Free Brownie Recipe.

Gluten Free Dairy Free Brownies

Yield: Makes 9 Gluten Free Brownies.

Gluten Free Dairy Free Brownies

A light, yet fudgey, gluten free dairy free brownies recipe that your friends and family will never know are gluten free!


  • 1/2 cup Carla's Gluten Free All-Purpose Flour Blend Recipe
  • 1/2 cup gluten free Dutch Processed cocoa powder (Rochelle brand)
  • 1/4 teaspoon gluten free baking powder (Featherweight brand for corn-free)
  • 1/4 teaspoon fine sea salt
  • 1/2 cup cooking oil (I use EVOO or grape seed oil.)
  • 1 cup sugar
  • 2 extra large eggs (or 3 large Grade A)
  • 1 1/4 teaspoons pure vanilla extract
  • 3/4 cup chopped walnuts (optional)


  1. Preheat oven to 350°F.
  2. In a medium size bowl, whisk together dry ingredients (excluding the sugar); set aside.
  3. In a large bowl, whisk together the oil and sugar until well combined; add eggs and vanilla; whisk just until combined. Be careful not to over mix.
  4. Add the edry ingredients into the oil/sugar mixture.
  5. If using, fold in nuts.
  6. Pour into an ungreased 8 x 8-inch pan and bake* about 22 -
  7. 32 minutes or until sides begin to pull away from the sides of the pan and the top just begins to crack. (Be sure the center does not jiggle.) Cool completely; loosen edges with a knife; slice and serve. Cover and store at room temperature, or freeze individually wrapped.


* Alternatively, you can bake these 25 minutes if using a 12 cup square desert/brownie pan.

The brownies in the photo were made with a portion of cornstarch, versus tapioca starch. See flour blend recipe link for options.

I plan on trying a double batch of these in a 9 x 13-inch pan, as these were a little low. If you decide to try it before I do, please note that the baking time will need to be increased due to the size and increased thickness. Once I try it, I'll update this recipe for the baking time.

If you do not have any Dutch processed cocoa powder on hand, I suppose you could use a natural, unsweetened cocoa powder, however, you should use baking soda, not baking powder. Natural unsweetened cocoa powder has a higher acidity level and works best with baking soda. The difference between Dutch processed and natural/unsweetened is that the Dutch processed variety has been alkalized (acid level washed out), making it less bitter, and darker. The standard rule for substituting baking baking powder for baking soda is to use 2/3 less, however, I am unsure how these would be effected with only a pinch of baking soda, when using unsweetened cocoa power. If I were to experiment I would keep it at the 1/4 teaspoon.

UPDATE: See my Gluten Free Substitutes page for substitutions.

17 Replies to “Gluten Free Dairy Free Brownies”

  1. My husband is allergic to eggs. What could I use in place of them (besides applesauce-he’s allergic to apples too)? Thanks for all these great recipes!

  2. I don’t like brownies with cocoa powder. What should I modify in the recipe if I want to use melted chocolate instead of cocoa powder? Thanks :)

    1. Hi Diar,

      I don’t know if you ever tried using Dutch processed cocoa, but it does not have the bitter taste of regular unsweetened cocoa. The acid components are removed. Meanwhile, perhaps you would enjoy one of these recipes:


  3. My daughter is dairy free and she wanted to find a brownie recipe. She tried yours and oh my they were wonderful. The whole family enjoyed them. Thank you.
    I would like to post your recipe on my blog if that is alright.

    1. Hi Tiffany,

      I am so happy to hear that your family enjoyed this gluten free brownies recipe. See how to link my site mentioning any of my recipes or articles in the footer at the bottom of all pages under “Link to Us”.


  4. Sorry, I meant the baking powder recipe I used of cream of tartar and baking soda. I tried subbing straight soda for baking powder, and I may have just been really hungry. but I think they tasted even better!

    1. Hello Mikaella,

      You cannot use agave nectar in this particular recipe without creating a different texture. Sugar provides a chewy texture. If you do decide to try it, use 2/3 cup of agave to replace the sugar and reduce the oil to 3 – 4 tablespoons.

      Good luck!

  5. I just now read your tips section, and I did use regular (nestle) unsweetened cocoa powder but left the baking powder in. I will try the soda next time and see how it turns out.

    1. Elena,

      I often add tips to my recipes. I’m assuming you meant you left the baking powder “out” since your earlier comment stated that you are allergic to baking powder. Baking soda soda should work out fine. Use 1/8 teaspoon baking soda per 3 tablespoons of unsweetened cocoa powder.


  6. These were delicious! I had to sub the eggs with applesauce, and the baking powder with baking soda and cream of tartar due to allergies, and they came out light and mushy and yummy!

    I used canola oil instead of my usual coconut oil since coconut oil tends to leave the brownies I’ve made unbearably greasy, and I’m glad I did. Oh, and I didn’t read the part about mixing the oil and sugar together separately until it was too late, but I’ll try it that way next time.

    Thank you for this recipe!

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