Dairy free recipes and food reviews

Fudgy dairy free and gluten free brownies

Fudgy dairy free and gluten free brownies

Share with your friends:

Yes, that’s right, these brownies are not only dairy free they’re gluten free as well! More than that, they are the gooiest, fudgiest, chewiest, dairy free and gluten free brownies ever.

I went to university in Durham where I used to frequent the Jumping Bean Cafe (if you’re ever in Durham check them out). They had a great selection of free from cakes but I could never resist getting the brownies every time.

This wasn’t just any dairy free, gluten free brownie either; it was probably the best brownie I’ve ever tasted, before or after my dairy downfall.  They were so dense and moist, with a delightfully nutty flavour. I used to buy one after an exam for a treat but mostly to help with the post-exam jitters.

brownies from another angle
I miss those brownies from the Jumping Bean Cafe but these might just beat them.

The guys who run it were always super friendly and gave me a free brownie from a new batch when the last brownie on display was slightly smaller than usual.

Alas, I live a good six hour drive from Durham now and those delightful brownies are out of reach. So my mission began, I needed to create a recipe that at least captured some of the glory of those brownies.

Recipe develppment
My actual diary where I develop my recipes. I work in small amounts so that I don’t waste too many ingredients if anything goes disastrously wrong.

First of all, I already knew they used coconut oil courtesy of a friend asking them. I suspected ground almonds because the texture was a little grittier than regular flour and I already knew they were gluten free so that ruled out wheat. There were definitely walnuts in there too. There had to have been eggs because they weren’t vegan and they had that cracked top. Finally, I was pretty sure they used melted chocolate instead of cocoa powder because they were so gooey and fudgy.

Brownies mark one
First attempt. Tarty but messy and not long enough in the oven. These definitely needed some tweaking.
Brownies mark two
Better than the first attempt. These were almost perfect, just needed a bit of work on texture.

So there we go, I had the basis for my recipe, after a bit of playing around and testing and I was able to come up with something that is pretty damn close to the original (possibly even better).

These are great when they’re slightly warm but I also recommend cooking them the night before, then putting them in the fridge overnight to make them even fudgier.

Fudgy dairy free and gluten free brownies

Fudgy, gooey, and chewy. I guarantee these will be some of the best brownies you've ever tasted!
Course Dessert, Snack, Tea time
Cuisine American, British
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 16 brownies
Author Helen Kohn


  • 200 g semisweet chocolate 40% or above is fine, make sure you check the ingredients to make sure there's no dairy.
  • 150 g coconut oil plus extra for greasing the pan
  • 300 g granulated sugar
  • 3 large eggs
  • 1 ½ tsp vanilla extract
  • 135 g ground almonds
  • ½ tsp baking powder
  • ½ tsp salt
  • 100 g chopped walnuts optional but recommended



  1. Preheat the oven to 180֯C and grease and line a 9 inch (23 cm) square baking tin with deep sides.

  2. Melt the chocolate and coconut oil over a bain marie or in the microwave. Set aside to cool while you’re preparing the other ingredients.
    combine chocolate and coconut oil
  3. Combine the eggs, sugar, and vanilla essence in a large bowl and beat with an electric whisk until frothy and pale (there’s no need to create soft peaks, just whisk until the colour changes, the mixtures thickens and bubbles start to rise to the surface).
    beat eggs and sugar until fluffy
  4. Mix together the ground almonds, baking powder, and salt in a separate bowl.
    Mix dry ingredients
  5. Fold the ground almond mixture into the egg and sugar mixture until fully combined.
  6. Fold the cooled melted chocolate, coconut oil, and the walnuts into everything else.
    fold in chocolate
  7. Pour the batter into the prepared baking tin and bake in the preheated oven for 30-35 minutes. The brownies are ready when the top is hard but the inside is still a little gooey but not completely liquid.
  8. Let them cool completely then enjoy. Alternatively, put them in the fridge overnight and they will firm up a bit more becoming delightfully fudgy.

Share with your friends:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating