22 Delicious Dairy Free Brownie Recipes You’ll Love

Brownies are one of the most beloved desserts around the world, celebrated for their fudgy texture, rich chocolate flavor, and simple indulgence.

But what if you could enjoy them without dairy?

Whether you’re lactose-intolerant, vegan, or simply looking to cut dairy from your diet, dairy-free brownies can be just as delicious, decadent, and satisfying.

From fudgy avocado brownies to fruity raspberry swirls, nutty pecan bites to exotic matcha delights, there’s a dairy-free option for every palate.

In this post, we’ve compiled 22 dairy-free brownie recipes that are rich, moist, and irresistibly chocolatey.

Many incorporate natural sweeteners, wholesome flours, and plant-based ingredients, proving that you don’t need butter, milk, or cream to create extraordinary brownies.

Each recipe offers a unique twist—some nutty, some fruity, some spiced—so there’s something for every craving.

22 Delicious Dairy Free Brownie Recipes You’ll Love

Dairy-free brownies prove that indulgence doesn’t have to come with dairy.

With a variety of recipes—from sweet potato and banana-based brownies to nutty, spiced, or fruity options—you can enjoy every bite without compromise.

Whether you’re cooking for dietary reasons or simply experimenting with plant-based baking, these 22 dairy-free brownie recipes are sure to satisfy your chocolate cravings.

Explore the collection, try your favorites, and discover just how delicious dairy-free brownies can be.

Fudgy Avocado Dairy-Free Brownies

These fudgy avocado brownies are a decadent twist on traditional brownies, using ripe avocado instead of butter to create a rich, creamy texture.

They’re naturally moist, intensely chocolatey, and entirely dairy-free, making them perfect for anyone with a lactose intolerance or following a plant-based diet.

Ingredients:

• 1 large ripe avocado, mashed until smooth
• 1/2 cup coconut oil, melted
• 1 cup coconut sugar or brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs (or flax eggs for vegan: 2 tbsp flaxseed + 6 tbsp water, mixed)
• 1/2 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour or gluten-free flour blend
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, combine the mashed avocado, melted coconut oil, and coconut sugar. Stir in the vanilla extract.
3. Add the eggs (or flax eggs) and whisk until fully incorporated and smooth.
4. Sift in the cocoa powder, flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
5. Fold in the dairy-free chocolate chips if using.
6. Pour the batter into the prepared pan, smoothing the top with a spatula.
7. Bake for 25–30 minutes or until a toothpick inserted comes out with a few moist crumbs. Do not overbake to maintain fudginess.
8. Allow to cool completely in the pan before cutting into squares.

These brownies are a creamy, chocolatey delight with a subtle hint of avocado, offering a guilt-free indulgence that’s moist, rich, and entirely dairy-free.

Coconut Oil and Almond Flour Dairy-Free Brownies

Rich, nutty, and slightly chewy, these brownies are made with almond flour and coconut oil.

They have a deep chocolate flavor and a satisfying texture, making them a perfect dairy-free treat for chocolate lovers.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup or agave syrup
• 1 teaspoon vanilla extract
• 3 large eggs (or chia eggs: 3 tbsp chia seeds + 9 tbsp water)
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup almond flour
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment paper.
2. In a large mixing bowl, whisk together melted coconut oil, maple syrup, and vanilla extract.
3. Add eggs (or chia eggs) and whisk until the mixture is smooth and glossy.
4. Sift in cocoa powder, baking soda, and salt, then gently fold to combine.
5. Stir in almond flour until the batter is uniform. Fold in nuts if desired.
6. Pour the batter into the prepared pan, spreading evenly.
7. Bake for 22–26 minutes, checking with a toothpick—it should come out mostly clean with slight crumbs.
8. Cool in the pan for at least 15 minutes before slicing into squares.

These brownies have a tender, slightly chewy texture with a nutty undertone and deep chocolate flavor, offering a delicious dairy-free option that feels indulgent yet wholesome.

Black Bean and Cocoa Dairy-Free Brownies

These black bean brownies are a surprising yet delicious dairy-free and protein-packed treat.

The black beans create a moist, dense texture while remaining completely chocolate-forward.

They are gluten-free and perfect for anyone looking to sneak in extra nutrition.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 3 large eggs (or flax eggs)
• 1/3 cup cocoa powder
• 1/2 cup coconut sugar
• 1/4 cup almond butter or peanut butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. In a food processor, blend black beans, eggs (or flax eggs), cocoa powder, coconut sugar, almond butter, and vanilla extract until smooth.
3. Add baking powder and salt, pulsing to combine. The batter should be thick and creamy.
4. Fold in chocolate chips if desired.
5. Pour batter into the prepared pan and smooth the top.
6. Bake for 25–30 minutes or until a toothpick inserted comes out mostly clean.
7. Let cool completely in the pan before cutting into squares.

These black bean brownies are unexpectedly rich, fudgy, and full of chocolate flavor, making them a nutritious and satisfying dairy-free dessert that no one will guess is made with beans.

Sweet Potato Dairy-Free Brownies

These sweet potato brownies are naturally sweetened and completely dairy-free.

The roasted sweet potato puree adds moisture and a subtle earthy sweetness, resulting in a fudgy, rich texture that will satisfy any chocolate craving.

Ingredients:

• 1 cup cooked and mashed sweet potato
• 1/2 cup coconut sugar or maple syrup
• 1/3 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1/2 cup oat flour (or all-purpose flour)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, combine mashed sweet potato, coconut sugar, melted coconut oil, and vanilla extract until smooth.
3. Sift in cocoa powder, flour, baking soda, and salt, then fold gently to combine.
4. Stir in chocolate chips if using.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 25–30 minutes, or until a toothpick comes out with a few moist crumbs.
7. Allow to cool completely before cutting into squares.

These sweet potato brownies are moist, rich, and perfectly chocolatey, offering a wholesome, dairy-free treat that sneaks in a serving of vegetables without compromising on taste.

Banana Walnut Dairy-Free Brownies

These banana walnut brownies are soft, moist, and packed with natural sweetness from ripe bananas.

They’re a simple, dairy-free dessert that’s easy to make and full of flavor.

Ingredients:

• 2 large ripe bananas, mashed
• 1/4 cup coconut oil, melted
• 1/2 cup maple syrup or coconut sugar
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup whole wheat flour or gluten-free flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or pecans

Instructions:

1. Preheat oven to 350°F (175°C) and line a 9×9-inch pan with parchment paper.
2. In a large bowl, combine mashed bananas, coconut oil, maple syrup, and vanilla extract until smooth.
3. Sift in cocoa powder, flour, baking soda, and salt, folding until just combined.
4. Stir in chopped walnuts.
5. Pour the batter into the prepared pan and smooth the surface.
6. Bake for 22–26 minutes, or until a toothpick inserted comes out mostly clean.
7. Cool completely before slicing into squares.

These banana walnut brownies are tender, chocolatey, and naturally sweet, making them a perfect dairy-free dessert for anyone seeking a simple yet flavorful treat.

Date-Sweetened Cashew Dairy-Free Brownies

These brownies are naturally sweetened with dates and creamy cashew butter, giving them a rich, fudgy texture without any added sugar or dairy.

They’re a healthy, indulgent option for chocolate lovers.

Ingredients:

• 1 cup pitted Medjool dates
• 1/2 cup warm water
• 1/2 cup cashew butter
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/2 cup oat flour
• 1/4 teaspoon salt
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Blend dates and warm water in a food processor until smooth and sticky.
3. Add cashew butter, cocoa powder, and vanilla extract, blending until fully combined.
4. Fold in oat flour and salt until a thick batter forms.
5. Stir in chocolate chips if desired.
6. Spread the batter evenly in the prepared pan.
7. Bake for 20–25 minutes, or until the edges are firm and a toothpick comes out mostly clean.
8. Let cool completely before slicing into squares.

These date-sweetened cashew brownies are rich, fudgy, and decadently chocolatey, offering a naturally sweet and dairy-free dessert that’s as healthy as it is satisfying.

Mocha Almond Dairy-Free Brownies

These brownies combine the rich taste of coffee with chocolate and crunchy almonds.

They are perfectly dairy-free, fudgy in the center, and slightly crisp on the edges, making them an indulgent treat for coffee and chocolate lovers alike.

Ingredients:

• 1/2 cup coconut oil, melted
• 3/4 cup coconut sugar
• 2 large eggs (or flax eggs)
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1/2 cup almond flour
• 1 tablespoon instant coffee granules
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped almonds

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. In a bowl, whisk melted coconut oil with coconut sugar until smooth. Add eggs and vanilla extract, mixing well.
3. In a separate bowl, combine cocoa powder, almond flour, instant coffee, baking powder, and salt.
4. Fold dry ingredients into wet mixture until just combined. Stir in chopped almonds.
5. Pour batter into prepared pan and smooth the top.
6. Bake for 22–26 minutes. Check with a toothpick; it should come out with moist crumbs.
7. Let cool completely before slicing.

These mocha almond brownies are rich, fudgy, and lightly caffeinated, offering a sophisticated and dairy-free dessert option.

Pumpkin Spice Dairy-Free Brownies

Perfect for fall, these brownies incorporate pumpkin puree and warm spices for a soft, flavorful dessert.

They are moist, rich, and entirely dairy-free.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut sugar
• 1/4 cup coconut oil, melted
• 2 large eggs (or flax eggs)
• 1 teaspoon vanilla extract
• 1/2 cup cocoa powder
• 1/2 cup oat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. In a large bowl, mix pumpkin puree, coconut sugar, melted coconut oil, eggs, and vanilla until smooth.
3. Sift in cocoa powder, oat flour, baking powder, cinnamon, nutmeg, and salt, then fold gently.
4. Pour batter into prepared pan and smooth the surface.
5. Bake for 25–30 minutes or until a toothpick comes out with moist crumbs.
6. Cool completely before cutting into squares.

These pumpkin spice brownies are moist, subtly spiced, and satisfyingly chocolatey, making a perfect dairy-free seasonal treat.

Tahini Swirl Dairy-Free Brownies

These brownies get a nutty richness from tahini, which is swirled into the chocolate batter for a creamy, slightly salty contrast.

Fully dairy-free, they are perfect for sophisticated palates.

Ingredients:

• 1/2 cup coconut oil, melted
• 3/4 cup coconut sugar
• 2 large eggs (or flax eggs)
• 1 teaspoon vanilla extract
• 1/2 cup cocoa powder
• 1/2 cup all-purpose or oat flour
• 1/4 teaspoon salt
• 1/3 cup tahini

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Mix melted coconut oil and sugar in a bowl until smooth. Add eggs and vanilla, whisking well.
3. Sift in cocoa powder, flour, and salt. Fold gently until combined.
4. Pour batter into the pan. Drop spoonfuls of tahini over the top and swirl lightly with a knife.
5. Bake for 25–28 minutes or until a toothpick comes out with moist crumbs.
6. Allow to cool before slicing.

Tahini adds a subtle, nutty complexity to these fudgy brownies, making them a unique and indulgent dairy-free dessert.

Cherry Almond Dairy-Free Brownies

These brownies are studded with tart dried cherries and crunchy almonds, giving them a fruity, nutty dimension.

They’re dairy-free and perfect for a sophisticated dessert option.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/2 cup coconut sugar
• 2 large eggs (or flax eggs)
• 1 teaspoon vanilla extract
• 1/2 cup cocoa powder
• 1/2 cup almond flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dried cherries
• 1/3 cup sliced almonds

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Whisk coconut oil, sugar, eggs, and vanilla until smooth.
3. Combine cocoa powder, almond flour, baking soda, and salt in a separate bowl, then fold into wet ingredients.
4. Stir in cherries and almonds.
5. Spread batter in the prepared pan and smooth the top.
6. Bake for 22–26 minutes or until a toothpick comes out with moist crumbs.
7. Cool before slicing.

These cherry almond brownies offer a perfect balance of tartness, crunch, and fudgy chocolate, making a delightful dairy-free dessert.

Carrot Cake Dairy-Free Brownies

These brownies combine the indulgence of chocolate with the subtle sweetness and moisture of grated carrots.

They are lightly spiced, fudgy, and entirely dairy-free.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 2 large eggs (or flax eggs)
• 1 teaspoon vanilla extract
• 1/2 cup cocoa powder
• 1/2 cup whole wheat or oat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup grated carrots

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Mix coconut oil, maple syrup, eggs, and vanilla until smooth.
3. Combine cocoa, flour, baking powder, cinnamon, nutmeg, and salt, then fold into wet mixture.
4. Stir in grated carrots.
5. Pour batter into pan, smooth the surface, and bake for 25–30 minutes.
6. Let cool before slicing.

These carrot cake brownies are moist, lightly spiced, and chocolatey, providing a wholesome and dairy-free twist on a classic dessert.

Peanut Butter Swirl Dairy-Free Brownies

These brownies are rich, chocolatey, and feature a creamy peanut butter swirl.

They are fully dairy-free and perfect for anyone who loves the classic chocolate-peanut butter combination.

Ingredients:

• 1/2 cup coconut oil, melted
• 3/4 cup coconut sugar
• 2 large eggs (or flax eggs)
• 1 teaspoon vanilla extract
• 1/2 cup cocoa powder
• 1/2 cup all-purpose or oat flour
• 1/4 teaspoon salt
• 1/3 cup peanut butter

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Whisk coconut oil, sugar, eggs, and vanilla until smooth.
3. Sift in cocoa, flour, and salt, then fold until combined.
4. Pour batter into pan and drop peanut butter in spoonfuls over the top. Swirl lightly with a knife.
5. Bake for 25–28 minutes, or until a toothpick comes out with moist crumbs.
6. Cool completely before slicing.

These peanut butter swirl brownies are rich, fudgy, and decadent, offering a perfect dairy-free dessert for chocolate and peanut butter lovers.

Matcha White Chocolate Dairy-Free Brownies

These brownies are infused with earthy matcha green tea powder and swirled with dairy-free white chocolate for a unique and sophisticated flavor.

They are fudgy, colorful, and completely dairy-free.

Ingredients:

• 1/2 cup coconut oil, melted
• 3/4 cup coconut sugar
• 2 large eggs (or flax eggs)
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour or oat flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons matcha powder
• 1/3 cup dairy-free white chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Whisk together coconut oil, sugar, eggs, and vanilla until smooth.
3. In a separate bowl, mix flour, baking powder, salt, and matcha powder. Fold into the wet mixture until combined.
4. Pour batter into the pan and sprinkle dairy-free white chocolate chips on top. Gently swirl into the batter.
5. Bake for 25–28 minutes, or until a toothpick comes out mostly clean.
6. Cool completely before slicing.

These matcha white chocolate brownies are visually striking, fudgy, and offer a unique, dairy-free dessert experience.

Hazelnut Chocolate Dairy-Free Brownies

These brownies are rich and chocolatey with crunchy hazelnuts, reminiscent of a decadent chocolate spread.

They are entirely dairy-free and perfect for nut lovers.

Ingredients:

• 1/2 cup coconut oil, melted
• 3/4 cup brown sugar or coconut sugar
• 2 large eggs (or flax eggs)
• 1 teaspoon vanilla extract
• 1/2 cup cocoa powder
• 1/2 cup almond flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped hazelnuts

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Whisk melted coconut oil with sugar, then add eggs and vanilla extract.
3. In a separate bowl, combine cocoa powder, almond flour, baking soda, and salt. Fold into wet ingredients.
4. Stir in chopped hazelnuts and pour batter into the prepared pan.
5. Bake for 22–26 minutes or until a toothpick comes out with moist crumbs.
6. Cool completely before slicing.

Hazelnuts add crunch and a nutty depth to these fudgy brownies, making a delicious and dairy-free chocolate treat.

Swirl Dairy-Free Brownies

These brownies feature a rich chocolate base with a tart raspberry swirl for a fruity, decadent dessert.

They are dairy-free and perfect for anyone who loves the combination of chocolate and berries.

Ingredients:

• 1/2 cup coconut oil, melted
• 3/4 cup coconut sugar
• 2 large eggs (or flax eggs)
• 1 teaspoon vanilla extract
• 1/2 cup cocoa powder
• 1/2 cup all-purpose or oat flour
• 1/4 teaspoon salt
• 1/2 cup raspberry puree (fresh or thawed frozen raspberries)

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Whisk together coconut oil, sugar, eggs, and vanilla until smooth.
3. Sift in cocoa powder, flour, and salt, folding gently until combined.
4. Pour half the batter into the pan, add half of the raspberry puree, and swirl with a knife. Repeat with the remaining batter and puree.
5. Bake for 25–28 minutes or until a toothpick comes out with moist crumbs.
6. Let cool completely before slicing.

These raspberry swirl brownies are rich, fudgy, and bursting with fruity tartness, making a sophisticated and dairy-free chocolate treat.

Coconut Macadamia Dairy-Free Brownies

These brownies are loaded with shredded coconut and crunchy macadamia nuts for a tropical twist.

They are moist, nutty, and entirely dairy-free.

Ingredients:

• 1/2 cup coconut oil, melted
• 3/4 cup coconut sugar
• 2 large eggs (or flax eggs)
• 1 teaspoon vanilla extract
• 1/2 cup cocoa powder
• 1/2 cup all-purpose or oat flour
• 1/4 teaspoon salt
• 1/2 cup shredded coconut
• 1/3 cup chopped macadamia nuts

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Whisk coconut oil, sugar, eggs, and vanilla until smooth.
3. Fold in cocoa powder, flour, and salt until just combined.
4. Stir in shredded coconut and macadamia nuts.
5. Pour batter into the prepared pan and smooth the top.
6. Bake for 22–26 minutes or until a toothpick comes out with moist crumbs.
7. Cool completely before slicing.

These coconut macadamia brownies are rich, nutty, and tropical, offering a deliciously unique dairy-free chocolate dessert.

Orange Zest Dairy-Free Brownies

These brownies are infused with fresh orange zest for a bright, citrusy twist on a classic chocolate brownie.

They are moist, fudgy, and dairy-free.

Ingredients:

• 1/2 cup coconut oil, melted
• 3/4 cup coconut sugar
• 2 large eggs (or flax eggs)
• 1 teaspoon vanilla extract
• 1/2 cup cocoa powder
• 1/2 cup all-purpose or oat flour
• 1/4 teaspoon salt
• Zest of 1 large orange

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Whisk together coconut oil, sugar, eggs, and vanilla until smooth.
3. Fold in cocoa powder, flour, and salt until combined.
4. Stir in orange zest.
5. Pour batter into the prepared pan and smooth the top.
6. Bake for 25–28 minutes, or until a toothpick comes out with moist crumbs.
7. Allow to cool completely before slicing.

The orange zest adds a fresh, vibrant flavor to these fudgy brownies, making them a refreshing and dairy-free dessert option.

Maple Pecan Dairy-Free Brownies

These brownies are sweetened with maple syrup and dotted with toasted pecans for a rich, nutty flavor.

They are chewy, chocolatey, and entirely dairy-free.

Ingredients:

• 1/3 cup coconut oil, melted
• 1/2 cup maple syrup
• 2 large eggs (or flax eggs)
• 1 teaspoon vanilla extract
• 1/2 cup cocoa powder
• 1/2 cup almond flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped pecans, toasted

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Whisk melted coconut oil, maple syrup, eggs, and vanilla until smooth.
3. Fold in cocoa powder, almond flour, baking soda, and salt.
4. Stir in toasted pecans and pour batter into the prepared pan.
5. Bake for 22–26 minutes or until a toothpick comes out with moist crumbs.
6. Cool completely before slicing.

These maple pecan brownies are nutty, rich, and satisfyingly chewy, making a perfect dairy-free chocolate dessert.

Chili Chocolate Dairy-Free Brownies

These brownies have a subtle kick from chili powder, paired with deep chocolate flavor for a bold and unique dessert.

They’re fudgy, slightly spicy, and completely dairy-free.

Ingredients:

• 1/2 cup coconut oil, melted
• 3/4 cup coconut sugar
• 2 large eggs (or flax eggs)
• 1 teaspoon vanilla extract
• 1/2 cup cocoa powder
• 1/2 cup all-purpose or oat flour
• 1/4 teaspoon salt
• 1/2 teaspoon chili powder (adjust to taste)
• 1/4 teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Whisk together coconut oil, sugar, eggs, and vanilla until smooth.
3. Sift in cocoa powder, flour, salt, chili powder, and cinnamon. Fold gently until combined.
4. Pour batter into the prepared pan and smooth the top.
5. Bake for 25–28 minutes, or until a toothpick comes out with moist crumbs.
6. Cool completely before slicing.

These chili chocolate brownies are rich, fudgy, and just spicy enough to excite the palate, making a daring and dairy-free dessert.

Fig and Walnut Dairy-Free Brownies

These brownies are packed with chopped dried figs and walnuts, offering a naturally sweet, chewy, and nutty texture.

They are dairy-free and perfect for a more sophisticated dessert.

Ingredients:

• 1/2 cup coconut oil, melted
• 3/4 cup coconut sugar
• 2 large eggs (or flax eggs)
• 1 teaspoon vanilla extract
• 1/2 cup cocoa powder
• 1/2 cup almond flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped dried figs
• 1/3 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Whisk melted coconut oil, sugar, eggs, and vanilla until smooth.
3. In a separate bowl, combine cocoa powder, almond flour, baking soda, and salt. Fold into wet mixture.
4. Stir in figs and walnuts. Pour batter into prepared pan.
5. Bake for 22–26 minutes or until a toothpick comes out with moist crumbs.
6. Cool completely before slicing.

These fig and walnut brownies are chewy, rich, and slightly sweet, making a naturally flavorful dairy-free dessert.

Espresso Fudge Dairy-Free Brownies

These brownies are infused with espresso for a rich, deep coffee flavor that enhances the chocolate.

They are fudgy, decadent, and fully dairy-free.

Ingredients:

• 1/2 cup coconut oil, melted
• 3/4 cup coconut sugar
• 2 large eggs (or flax eggs)
• 1 teaspoon vanilla extract
• 1/2 cup cocoa powder
• 1/2 cup all-purpose or oat flour
• 1/4 teaspoon salt
• 1 tablespoon instant espresso powder
• 1/3 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Whisk coconut oil, sugar, eggs, and vanilla until smooth.
3. Combine cocoa powder, flour, salt, and espresso powder, then fold into wet mixture.
4. Stir in chocolate chips if desired. Pour batter into prepared pan.
5. Bake for 25–28 minutes, or until a toothpick comes out with moist crumbs.
6. Cool completely before slicing.

These espresso fudge brownies are deeply chocolatey with a coffee kick, making a bold and dairy-free indulgence.

Pistachio Cardamom Dairy-Free Brownies

These brownies feature a fragrant hint of cardamom and crunchy pistachios, creating an exotic and dairy-free chocolate dessert.

They are soft, moist, and aromatic.

Ingredients:

• 1/2 cup coconut oil, melted
• 3/4 cup coconut sugar
• 2 large eggs (or flax eggs)
• 1 teaspoon vanilla extract
• 1/2 cup cocoa powder
• 1/2 cup almond flour
• 1/4 teaspoon salt
• 1/2 teaspoon ground cardamom
• 1/3 cup chopped pistachios

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Whisk together coconut oil, sugar, eggs, and vanilla until smooth.
3. Sift in cocoa powder, almond flour, salt, and cardamom. Fold until combined.
4. Stir in pistachios and pour batter into the pan.
5. Bake for 22–26 minutes, or until a toothpick comes out with moist crumbs.
6. Let cool completely before slicing.

These pistachio cardamom brownies are fragrant, nutty, and fudgy, offering a unique dairy-free chocolate experience.