Gluten-Free Dairy-Free Brownies (Whole-Grain & Healthy)
Rich, chocolately gluten-free, dairy-free brownies with a moist, slightly crumbly bite, fudgy moisture, and a crinkly top that makes them feel like the best healthy brownies you've ever had. Even my non-gluten-free daughter said they were good!
Prep Time20 minutes mins
Cook Time23 minutes mins
Total Time43 minutes mins
Course: Dessert
Cuisine: American
Keyword: Brownies, Dairy-Free, Fresh-Milled, Gluten-Free, Whole Grain
Servings: 12
- 1/3 cup sorghum flour
- 1/3 cup almond flour
- 1/4 cup oat flour
- 2 tbsp tapioca starch or arrowroot starch
- 1/2 cup unsweetened cocoa powder or cacao powder
- 3/4 cup coconut sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup Miyoko's plant butter or coconut oil, or avocado oil
- 2 whole eggs or flax or chia egg replacements for vegan brownies
- 1 tsp vanilla extract
- 1 4 ounce container plain dairy-free coconut yogurt
- 1/4 cup chocolate chips or melted choclate swirled in
Preheat oven to 350°F (175°C). Grease an 8×8-inch metal pan or line a baking dish with parchment paper
In a large mixing bowl, whisk together the dry ingredients.
In another bowl (or use an electric mixer or food processor), melt the plant butter and whisk in eggs, vanilla, maple syrup, and yogurt until smooth.
Pour the chocolate mixture into the dry ingredients and stir until just combined—avoid overmixing for best results. The brownie batter should look thick but spreadable.
Fold in dark chocolate chips
Spread the smooth batter evenly in the prepared pan.
Bake time: 22–25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Around 23 minutes gave me the best results.
Let the top of the brownies cool for at least 15 minutes before slicing for that perfect crinkled top.