Dairy-Free And Gluten-Free Brownies

One of the most popular chocolate desserts from the USA is brownies. Known for their rich chocolate flavor and soft, fudgy texture, these treats are typically cut into neat squares or rectangles. Naturally, we couldn’t resist creating a dairy-free and gluten-free brownies!

The recipe for brownies first appeared in the late 19th century, surrounded by legends. Interestingly, the term “brownie” originally referred to mythical creatures. However, the most likely origin story suggests that a baker forgot to add a leavening agent, resulting in a dense, chocolatey cake instead of a fluffy one.

The first written mention of brownies dates back to 1893, when the recipe appeared in a cookbook from the Palmer House Hotel in Chicago. It was made for guests of the World’s Columbian Exposition and featured apricot glaze and nuts—a precursor to the modern brownie. Today, the classic recipe typically includes dark chocolate, butter, sugar, eggs, flour, and sometimes nuts.

Brownies are celebrated for their versatility. They’re perfect for both festive occasions and everyday treats. They can be enriched with nuts, nut butters, caramel, glazes, or frosting. The simplicity of the recipe also makes it a fun family activity to enjoy with kids.

Gluten-Free Brownies: Features and Tips

With the right ingredients, gluten-free brownies can taste and feel just like their traditional counterparts. They remain as fudgy and indulgent as the original.

Key Ingredient: Chocolate. The chocolate takes center stage in brownies, so using high-quality chocolate is essential. For dairy-free options, ensure the chocolate is free of milk ingredients.

Butter Alternatives. Vegan butter works wonderfully, or you can substitute it with applesauce for a lighter version.

Flour Choice. I prefer my gluten-free cookie flour mix for this recipe. After several tests, I found it delivers the best results.

Ingredients

• 170 g chocolate*
• 170 g vegan butter (or applesauce)
• 2 eggs
• 130 g sugar (brown or coconut sugar works well)
• ¼ tsp salt
• 75 g gluten-free cookie flour mix
• ½ tsp psyllium husk

*You can use baking chocolate or semi-sweet chocolate chips. If using semi-sweet chocolate, reduce the sugar slightly.

Melt the chocolate and butter over a double boiler. Let it cool slightly. Preheat the oven to 180 °C (350 °F).

In a mixer, beat the eggs with sugar and salt until fluffy. Add the chocolate mixture and mix well. Add the dry ingredients and combine thoroughly. The batter will be liquid. Pour the batter into a square baking pan lined with parchment paper.

Bake for 25 minutes. A toothpick inserted into the center should come out with a few moist crumbs.

Let the brownies cool completely in the pan before cutting them into squares.

Fun Facts About Brownies

• The USA celebrates National Brownie Day every year on December 8.
• The largest brownie ever made weighed over 1,000 kg and was baked in 2001 in the USA.
• The term “brownie” originally referred to mythical creatures in Scottish folklore but became associated with the dessert in the 19th century.

Brownies keep well for a long time, though it can be hard to make them last! To test their shelf life, I had to hide a small piece—but usually, they’re gone in no time. They also make a perfect snack for school or on-the-go treats.

Enjoy these gluten-free brownies with your loved ones and savor the rich, chocolatey goodness!