These dairy free brownies with caramel are going to become your new favourite dessert. These delicious brownies are so easy to make, are rich and chocolatey and are even gluten free. Made with almond flour, coconut flour and cocoa powder this is a healthy dessert that everyone loves.
Why you will love this recipe:
- These dairy free and gluten-free brownies with caramel are incredible! So rich and chocolatey, moist in the middle, and topped with an amazing caramel sauce which helps turn them into gooey brownies.
- The caramel sauce! I mean look how pretty that caramel drizzle is. Chocolate and caramel, is there any other better combination? I don't think so.
- They are so simple and easy to make in one bowl.
- They are way better than boxed brownies. They have a delicious dark chocolate flavour that is sweet, but not too sweet.
- Besides being dairy free and gluten free these brownies are also paleo and lower in sugar compared to most brownie recipes.
- They are made without butter, without milk and without dairy. These brownies are made with simple ingredients that you can find in most grocery stores.
- This dairy-free brownie recipe is refined sugar free making it healthy compared to most other brownies.
- They don't require any fancy ingredients. If you are used to dairy free baking I bet you already have everything you will need in your pantry.
- Because these brownies are both gluten free and dairy free they are great for those with food allergies or food intolerances.
- This easy recipe is made without white sugar, without vegetable oil, without vegan butter and without brown sugar.
Key ingredients and substitutions:
For all the ingredients and exact measurements refer to the recipe card at the bottom of this post.
- Almond flour - one of my favourite grain free and gluten free flours to bake with. It gives these brownies the perfect texture and adds healthy fats, protein and fiber. You could swap this for cashew flour.
- Coconut flour - to add a subtle sweetness and the perfect texture to this brownie recipe. I don't recommend swapping this for any other flour.
- Cocoa powder - to give these brownies that rich chocolate flavour. You can use either organic cocoa powder or regular cocoa powder to make these brownies. You can also use cacao powder instead of cocoa powder if you prefer.
- Cashew butter - to give these brownies the perfect fudgy texture without any butter.
- Coconut oil - instead of butter, melted coconut oil gives these brownies added moisture and helps them get that perfect brownie texture when they bake.
- Eggs - to add moisture and help these brownies rise when they bake. I have not tried making these into egg-free or vegan brownies by using a flax egg or chia egg. I do not think they would turn out as good without the eggs.
- Chocolate chips - to add more chocolate flavour and sweetness to the brownie mix. Be sure to choose dairy free chocolate chips to ensure these brownies stay dairy free.
- Coconut milk - this is used to make the creamy, sweet caramel sauce. I recommend using full fat coconut milk for this recipe rather than light coconut milk as light coconut milk will be too watery.
- Dates - dates are used to naturally sweeten the caramel sauce for these brownies.
- Honey - you can use either honey or maple syrup to help sweeten the caramel sauce.
- Vanilla extract - a little bit is all you need to help enhance the delicious rich chocolate flavour of these fudgy brownies.
How to make this recipe:
First, pre-heat your oven to 350 degrees Fahrenheit.
Then add all of the ingredients (except for the chocolate chips) to the large bowl of your standing mixer and blend the ingredients well until they are smooth.
Next stir in the chocolate chips by hand.
Then grease an 8 inch by 8 inch baking pan or baking dish with coconut oil or avocado oil (or line it with parchment paper instead).
Now transfer the brownie batter to the prepared pan and spread it out evenly. I find that wetting the spoon really helps spread the dough evenly as it is quite thick and sticky (which is why they turn out so good).
Then bake the brownies for 17-20 minutes, or until a toothpick inserted inside comes out clean.
While the brownies are baking you can make the caramel sauce. To make the caramel sauce, put all of the ingredients into your Vitamix or other high speed blender and then blend the ingredients until they are smooth.
Once the brownies are done baking, allow them to cool for about 10 minutes and then drizzle them with the caramel sauce. Let them cool for a bit longer and they are ready for you to enjoy!
- To keep these brownies dairy free, make sure the chocolate chips you buy are dairy free.
- To keep these brownies refined sugar free, use chocolate chips sweetened with coconut sugar.
- Do not try to make these into egg free brownies. They do not turn out.
- Do not omit the chocolate chips from this recipe. They are what sweeten these brownies.
- I prefer to use a glass pan rather than a metal pan to make these brownies.
- For best results let the brownies cool completely before eating them.
- Do not over-bake or over-mix these brownies - if you do they will turn into cakey brownies rather than fudgy brownies and they won't have those perfect chewy edges that makes brownies so good.
- This recipe makes a whole pan of brownies and is not a small batch brownies recipe.
Variations and add ins:
- Instead of dutch-process cocoa powder you can use cacao powder.
- Instead of the caramel sauce you could use a dairy free chocolate icing instead.
- Feel free to add a few extra chocolate chips to the tops of these brownies before baking them to make them even sweeter.
How to serve:
These chewy brownies are delicious served as is but you could also pair them with a bowl of vanilla ice cream of a glass of cold milk. You can eat these brownies either warm or cold. They are great either way. This is a brownie recipe that any chocolate lover will enjoy! These are the best dairy free brownies to serve for special occasions like birthdays and graduation parties.
How to store:
Store these brownies in an airtight container in the fridge for up to 7 days.
Frequently asked questions:
Yes! Feel free to use almond butter or sunflower seed butter if you can’t have cashews.
Definitely not! Please don’t try this. The brownies will be a dry, crumbly mess.
No, this is not a vegan brownie recipe. I have not tried this recipe with any egg replacements and cannot guarantee they would work out.
I don’t recommend it. This brownie recipe is not super sweet, so the caramel sauce is used to help add just a bit more sweetness to this recipe.
Yes! This brownie recipe is paleo safe.
No it is not. This recipe contains eggs so is not vegan.
Most brownie mixes are not dairy free but there are some brands that are so be sure to read ingredient labels carefully. As well, most brownie recipes are made with butter which is not dairy free. Instead of butter this brownie recipe uses cashew butter and coconut oil to keep it dairy free and safe for people with lactose intolerance.
Other desserts you will love:
- Gluten Free Chocolate Chip Banana Bread
- Chocolate Orange Fudge
- Gluten Free Turtle Bars
- Paleo Carrot Cake Donuts
- Chocolate Avocado Mousse
- Paleo Chocolate Raspberry Cups
- Edible Cookie Dough
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Dairy Free Brownies with Caramel
- Preheat your oven to 350F.
- In your standing mixer add all of the ingredients (except the chocolate chips) and blend well until smooth.
- Stir in the chocolate chips by hand.
- Grease an 8″x 8″ pan with coconut oil.
- Transfer the dough to the pan and spread evenly with a knife or spoon (Tip: the dough is quite sticky, so you may want to wet your hands or spoon to help spread it more easily).
- Place in the oven and bake for 17-20 minutes, or until a toothpick inserted inside comes out clean.
- While the brownies are baking make the caramel sauce.
- Place all of the ingredients into your Vitamix or other high speed blender and blend well until smooth.
- Remove the brownies from the oven and let cool for ~10 minutes before adding the caramel sauce.
- Drizzle the brownies with the caramel sauce and then cut the brownies into pieces. Then enjoy!
- You can substitute the cashew butter for almond butter or sunflower seed butter.
- The recipe for the caramel sauce makes a large batch of caramel. If you don't want extra cut the recipe down by a quarter.
- Store these brownies in an air tight container in the fridge for up to 7 days.
- Nutritional values are an estimate and will vary depending on the exact ingredients you use.