Dairy and Gluten Free Chocolate Brownies

These simple, quick, and no-fuss, Dairy and Gluten Free Chocolate Brownies are the perfect solution to your sweet tooth craving. They are fudgey, packed with chocolate flavor but also better for you because they are made with bananas!! There is no egg, no butter and no milk making them the perfect dairy free dessert!

The best thing about these Dairy and Gluten Free Chocolate Brownies is that they taste the same as traditional fudgy brownies. They are just as gooey, just as chocolate forward and there’s no grittiness! I make these brownies for girls night and no one ever knows they are gluten free and dairy free!

If you love easy gluten free dessert recipes, you’ll also love my small batch brownies, high protein brownies and these pumpkin brownies!

These Dairy and Gluten Free Brownies are my favorite indulgence when I really want brownies but I want them to be better for me. Made with banana, these are the perfect better for you dessert recipe! They have a chewy, fudgy center and can be iced and topped with sprinkles! To keep the better for you vibe, I used chocolate hummus on top of this batch!

These are so easy to make and absolutely irresistible. Plus, no one will ever guess they’re gluten free and dairy-free! These Dairy and Gluten Free Chocolate Brownies come together in 30 minutes, making them the perfect weeknight treat!

What Makes this Gluten free Recipe Special?

• These Dairy and Gluten Free Chocolate Brownies have the classic fudgy, chocolate taste without any of the gluten or dairy.
• They are better than a box mix because not only do they taste fudgier and chewier and softer… but are also made with good for you ingredients!!! Its a win win if you ask me.
• The best part about this Dairy and Gluten Free Chocolate Brownies is that it is a one bowl recipe…which means only one bowl to make it and only one bowk to clean up! My ideal situation since I hate doing dishes. I talk about it below too but I also like to line my brownie pan with parchment paper for easy clean up when I am done.
• These Dairy and Gluten Free Chocolate Brownies are naturally gluten free and dairy free so basicallt the perfect allergy friendly option for anyone!

Ingredients & Substitutions

Peanut butter: I love to use creamy or chunky peanut butter in these brownies! I like organic peanut butter the best because it is made with no other ingredients besides peanuts and salt. All natural peanut butter works great too, like Jiff all naturaly! If you want to skip peanuts or are allergic, you can use almond butter or cashew butter instead.

If you want even more peanut butter, these vegan gluten free brownies also have a peanut butter swirl in them!

Cocoa powder: This is used instead of any gluten free flour. It gives the brownies their chocolate flavor without any of the dairy.

Bananas: I love using mashed fruit, like bananas, in baking because it helps sneek in some better for you ingredients when my mind is just really focused on the chocolate! I have used applesauce, mashed sweet potatoes, pumpkin puree in these and they all work great!

If you want to make these with mashed sweet potatoes you can use my sweet potato gluten and dairy free brownies recipe!

How do I make this recipe?

First, I preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

In a large bowl, I mash the bananas until they are compltely smooth and without any lumps.

Next, I stir in the peanut butter and cocoa powder. I mix together until fully combined and the batter is smooth like traditional brownie mix. I love trying a little here or licking the spatula!

Next, I fold in chocolate chips but you can use any candy or nuts here!

I then line an 9×5 loaf pan with parchment paper for easy Dairy and Gluten Free Chocolate Brownies removal. I pour the batter evenly into the pan.

Finally, I bake the Dairy and Gluten Free Chocolate Brownies for 30-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs.

Expert Tips & Tricks

Pro tip: I ALWAYS line my brownie pan with parchment paper for easy clean up when I am done. I absolutely hate doing ishes so this makes sure the gluten and dairy free brownies don’t get stuck to the pan when baking. Then I just remove the parchment when I’m done and it saves me from having to wash the pan.

Are these small batch brownies?

If you’re like me and have MAJOR portion-control issues…no problem! These Dairy and Gluten Free Chocolate Brownies are actually a small batch recipe! That means this brownie recipe makes 6 brownies, instead of 12, in a small loaf pan instead of using a full sized brownie pan.

What is the best size pan for these brownies?

These Dairy and Gluten Free Chocolate Brownies can be made in a standard size loaf pan: 8×4 inch or 9×5 inch. Using a loaf pan is the perfect way to scale down larger recipes. The sChocolate Brownies will be slightly thinner if you use a 9×5 because there is more surface area for the batter to cover, but since the pans are such similar sizes cook time will be very similar sized.

Can I double this Dairy and Gluten Free Chocolate Brownies recipe?

Yes! To use a traditional 9″x13″ brownie pan, I double this recipe. You may need to baked the doubled recipe 5-10 minutes longer to make sure it is fully cooked in the center.

Are all cocoa powders gluten-free?

Cocoa powder is naturally gluten-free, but I always check the ingredients just to be sure. I also look for ones labeled as certified gluten free to be safe.

Do they taste like banana?

These Dairy and Gluten Free Chocolate Brownies have a slight hint of banana, but mainly just taste like ooey gooey chocolate!

How do I get a clean cut on the brownies?

These Dairy and Gluten Free Chocolate Brownies cut best when they’re completely cooled or cold. I like to use a long, sharp knife and I always cut straight-down. Always slice down evenly from the top instead of sawing back and forth. Sawing bake and forth will make a mess! If you saw back and forth it will rip the top and give you ragged edges.

I like to wipe the edges of the knife off with a paper towel or wash it under hot water in between cuts. This helps create the cleanest cut and sharp clean edges.

How Do I Serve this?

I like to let my Dairy and Gluten Free Chocolate Brownies cool for 5 minutes on the counter before icing, cutting and serving them. These are SUPER fudgy so after slicing them I like to place them in the refrigerator for about 10 minutes before eating. If you want warm, fudy, chewy brownies you can skip the refrigerated 10 minutes and dive right in.

I always like to top my Dairy and Gluten Free Chocolate Brownies with fresh fruit. The more fruit the better if you ask me! I like to slice up some strawberries for my topping or even serve with some fresh blueberries. You can also top them with ice cream, whipped cream or any dairy free whipped topping.

How do I Store these?

To store, I let the Dairy and Gluten Free Chocolate Brownies cool completely before refrigerating in an airtight container for up to four days.

For longer storage, I love to portion into freezer-safe containers and freeze for up to 2 months.

Looking for more gluten free recipes?

If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!