Double Chocolate Brownies (traditional, gluten-free, and dairy-free recipes)

Can a recipe ever go wrong when it starts with the words “double chocolate?”

The first time I made these Double Chocolate Brownies, I took them to the park to share with friends and they disappeared within minutes.

Double Chocolate Brownies

I love the slightly gooey centers, combined with just the right amount of rich chocolate and nuts. The options with this brownie recipe are nearly endless.

Add nuts or skip them if they aren’t your thing. I’ve made these brownies with macadamia nuts, pecans, walnuts, and almonds, they’re honestly delicious however you make them.

Make the final handful of chocolate whatever you like: white chocolate, dark chocolate, milk chocolate, or semi-sweet chocolate chips.

Make the brownies with the traditional recipe or turn them into the best ever dairy-free brownies or gluten-free brownies that you’ll ever taste!

Dairy Free Brownies

These brownies have been a hit with everyone who tries them. I’ve made them countless times over the past 8-9 years and I’m including tested variations for traditional, dairy-free, and gluten-free recipes.

I’ve been playing with dairy-free baking lately and I’m happy to say that making these brownies dairy free is as simple as swapping coconut oil for the butter in this recipe.

Gluten Free Brownies

Every single gluten-free recipe on this website has been tested side by side with their traditional all-purpose flour counterparts. “Good enough for gluten-free” will never be part of my baking.

I don’t think that I could ever have too many great Gluten Free Dessert Recipes.

For this recipe, making these brownies gluten free is as simple as substituting brown rice flour and tapioca starch for the all-purpose flour in this recipe. The measurements are included at the bottom of the recipe card.

Brownie Recipe Ingredients

Kitchen Tip: I use this pan when making this recipe. (The lid is my favorite part.)

• butter * see note below for dairy-free alternative
• semi-sweet chocolate chips
• dark chocolate chips
• light brown sugar
• vanilla extract
• eggs
• all-purpose flour * see note below for gluten-free alternative
• kosher salt
• chopped nuts (optional)

Allergy-Friendly Desserts

Check out all 15 of these easy, inexpensive, Gluten-Free Dessert Recipes that require no special ingredients at all!

For any die hard chocolate lover who is watching their carbs, this Low Carb Dark Chocolate Almond Bark is heaven in a bite-size package.

These oh-so-delicious Chocolate Chip Cookies are an accidentally vegan recipe that we all absolutely love! These cookies are dairy-free, egg-free, and can be made gluten-free too.

Fudge Recipes are the original gluten-free treat that everyone enjoys! These easy recipes are favorites that we make year-round.

For anyone who deals with allergies, these Everything-Free Cookies are a dream come true. It hardly seems possible that a cookie that delicious is actually dairy-free, gluten-free, egg-free, nut-free, and refined sugar-free, but it is true.

Dairy-Free Chocolate Ice Cream that doesn’t taste dairy-free and doesn’t have any hint of coconut? YES! It is possible and it is fantastic!

Print

Double Chocolate Brownies

Double Chocolate Brownies with traditional, gluten-free, and dairy-free recipes.

Course Dessert

Cuisine American

Prep Time 5 minutes

Cook Time 28 minutes

Total Time 33 minutes

Servings 18

Calories 277kcal

Ingredients

• ½ cup butter see note below for dairy-free alternative
• 1 cup semi-sweet chocolate chips plus ½ cup reserved
• 1 cup dark chocolate chips plus ¼ cup reserved
• 1 cup light brown sugar
• 1 tablespoon vanilla
• 4 eggs
• 1 cup all-purpose flour see note below for gluten-free alternative
• ½ teaspoon kosher salt
• ¾ cup chopped nuts plus ¼ cup reserved OPTIONAL

Instructions

• Preheat the oven to 325°F. Line a 9×13 pan with parchment paper or line it with foil and grease it very well with butter. Melt the butter in a large saucepan, over medium heat.
• When the butter has melted, add the chocolate chips and stir with a wooden spoon until they have melted. Remove from the heat, add the sugar and stir to combine. Add the nuts, if desired, and stir in most of the reserved chocolate chips (saving ¼ cup's worth for topping).
• Add the vanilla and then whisk or stir in the eggs, one at a time. When the mixture is smooth and shiny, slowly add the dry ingredients to the mixture in the saucepan.
• Spread the mixture in the parchment-lined pan and then sprinkle the top with the reserved chocolate chips. Bake for 28-30 minutes, just until an inserted toothpick shows moist crumbs.

Notes

GLUTEN FREE ALTERNATIVE: Substitute 2/3 cup brown rice flour and 1/3 cup tapioca starch for the all-purpose flour in this recipe.

DAIRY FREE ALTERNATIVE: Substitute 1/2 cup melted coconut oil for the butter in this recipe. Be careful to purchase an alternative dairy-free chocolate as well, if there is an allergy.

Nutrition

Calories: 277kcal | Carbohydrates: 29g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 134mg | Potassium: 181mg | Fiber: 2g | Sugar: 19g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

{originally published 4/5/2013 – recipe notes and photos updated 8/11/22}

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