Chocolate, chocolate, and more chocolate. Have you guessed that I am a chocolate lover? These gluten and dairy free moist, gooey brownies are made with cocoa and chocolate chips and topped with chocolate icing. Yummy! They are easy to make and a delight to all during Spring Break and Easter.
I made sure that these moist, gooey brownies are not too sweet. That makes them just right to serve with your favorite toppings. Having lived in South Florida, my taste buds are ready for strawberries. We are so lucky here in the United States to enjoy such a long growing season. During the late winter, strawberries are shipped from our warm, southern states. Then the mid-states enjoy strawberry season around Mother’s Day. However, they keep coming through the fourth of July from our northern states.
Strawberries and chocolate must be soul mates because any recipe using these two ingredients is a favorite of mine. Check out my old fashioned gluten and dairy free pancake recipe topped with strawberries and truwhip. Who needs syrup?
Gluten and Dairy Free Brownie Ingredients
- 3/4 cup vegan butter
- 1 1/2 cups of sugar
- 3/4 cup of cocoa powder
- 3 eggs
- 1 tsp of vanilla extract
- 1/2 cup of oat flour
- 1/4 cup of millet flour
- 1 cup of Enjoy Life Semi-Sweet Dairy-Free Chocolate Chips
- Optional: 1 Tbsp of Benefiber
How to Make Gluten and Dairy Free Chewy Chocolate Brownies
First, preheat the oven to 350 degrees Fahrenheit.
Melt 3/4 cup of dairy-free butter.
Measure out 1 1/2 cups of sugar and add it to a mixing bowl.
Pour the melted butter into the mixing bowl.
Mix on medium speed until the butter and sugar are completely combined.
Measure out 3/4 cup of cocoa powder.
Then add the cocoa powder to the mixing bowl.
Mix on medium-low speed until the cocoa powder is completely incorporated.
Next, add 3 eggs.
Once again, mix on medium-low speed until the eggs are completely mixed into the batter.
Add 1 tsp of vanilla extract and mix again.
Next, mill or measure out 1/2 cup of oat flour.
Mill or measure out 1/4 cup of millet flour.
Add the flours to the mixing bowl.
Mix on medium-low speed until the flours are completely incorporated, scraping the sides of the bowl as needed.
Measure out 1 cup of Enjoy Life dairy-free semi-sweet chocolate chips.
Remove the bowl from the mixer, add the chocolate chips, and use a spatula to mix them into the brownie batter.
You can bake these brownies in a 9×13 pan for thinner chewier brownies or a 9-inch square pan for thicker brownies. Either way, I like to line my pan with unbleached parchment paper for easy clean-up.
Spread the brownie batter evenly across the pan.
For the 9×13 pan, bake for 30-35 minutes. For the 9-inch square pan, bake for 40-50 minutes. The top of the brownies should be cracked and a knife should come out clean when finished.
- Sliced strawberries – so delicious in the summer time
- Truwhip – a dairy free alternative to whipped cream and cool whip
- Dairy Free Ice Cream – I enjoy both coconut and almond milk ice cream on my brownies
- Traditional Brownie Frosting – you can check out my favorite dairy free brownie frosting recipe by clicking here.
- Melted chocolate chips – if you enjoy extra chocolately brownies, you can melt chocolate chips on top of the brownies