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  • Writer's pictureJill Devine

National Brownie Day

Photo by Angiola Harry on Unsplash

In honor of National Brownie Day (December 8th), here are some gluten and dairy free recipes to try at home:

From Mama Knows Gluten Free:

* Easy Gluten Free Brownies (Dairy-Free Option)


½ cup unsalted butter, melted (Dairy-Free use coconut oil or Earth Balance of Smart Balance Butter

¾ cup granulated sugar

½ cup brown sugar, packed

2 eggs, room temperature

1 tablespoon pure vanilla extract

¾ cup all-purpose gluten-free flour

¼ teaspoon xanthan gum (leave out if your flour already has it)

½ cup cocoa powder

½ teaspoon baking soda

½ teaspoon salt


  1. Preheat the oven to 350º F.

  2. Spray the 8x8 square baking pan with gluten-free non-stick cooking spray or line the baking pan with parchment paper and coat the bottom and sides with gluten-free nonstick cooking spray or butter.

  3. In a large bowl, add melted butter, pure vanilla extract, granulated sugar and brown sugar and mix until fully combined.

  4. Add in eggs one at a time and mix until fully combined.

  5. In a medium-sized bowl combine gluten-free flour, xanthan gum (leave out if your flour already has it), cocoa powder, baking soda and salt and whisk together.

  6. Slowly add the gluten-free flour mixture to the wet ingredients and mix until fully combined and smooth.

  7. Pour the brownie batter into an 8x8 sized baking pan.

  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out just barely clean. The sides of the brownies will start to pull away from the pan. Please watch your brownies because all ovens are different.

  9. Remove brownies and allow to cool completely. Enjoy!

  10. Store in an air-tight container.

From Karissas Vegan Kitchen:

* The Best Fudgy Vegan Brownies


½ cup hot melted vegan butter

1 ½ cup granulated sugar

⅓ cup non-dairy milk

3 teaspoons vanilla extract

1 cup all-purpose flour

¾ cup cocoa powder

¾ teaspoon baking powder

¼ teaspoon salt

1 cup vegan chocolate chips


  1. Preheat the oven to 350°F.

  2. First, line an 8×8 baking pan with parchment paper. Refer to the photos above or the notes below for the best way to do this. Then rub some softened butter on top of the parchment paper.

  3. In a large bowl, whisk together the hot melted butter and sugar. Then, whisk in the milk and vanilla.

  4. In a separate bowl, combine the dry ingredients: flour, cocoa powder, baking powder, and salt.

  5. Mix the dry ingredients into the bowl with the butter and sugar mixture until well combined.

  6. Fold in the chocolate chips.

  7. Spread the batter evenly into the baking pan.

  8. Bake for 25-30 minutes, or until a fork comes out relatively clean. (Keep in mind that if you hit a chocolate chip, the fork won't be clean – just make sure there is no wet brownie batter on it. Some crumbs are okay.)

  9. Let cool for about 30 minutes in the pan. Then grab the parchment paper handles and pull the brownies out. Set on a wire rack to finish cooling completely before cutting.

  10. For clean-cut brownies, run a clean knife under hot water in between each slice.

  11. Store leftover brownies in an airtight container at room temperature for up to 5 days.

From The Baker Mama:

* Five Ingredient Flourless Brownies


½ cup (1 stick) unsalted butter

1 cup chocolate chips (semi-sweet or dark)

½ cup granulated sugar

3 large eggs

¼ cup unsweetened cocoa powder


  1. Preheat the oven to 350°F. Lightly grease an 8×8-inch baking dish or pan with non-stick cooking spray and set aside.

  2. Place the butter and chocolate chips in a large microwave-safe bowl. Heat in the microwave for about 2 minutes, stirring every 30 seconds, until the chocolate chips are melted and smooth. Remove from the microwave. Whisk in the sugar then the eggs one at a time until the batter is smooth. Add the cocoa powder and stir until well incorporated.

  3. Spread the batter evenly into the prepared baking dish. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.

Madisen Schlueter is a junior at Lindenwood University pursuing a Bachelor’s degree in Business Administration with a minor in Graphic Design. On campus, she is involved in Greek life as a member of the Delta Zeta sorority, where she serves as design chair and creates shirts for chapter events. She’s a native of St. Louis, grew up playing softball and loves traveling. When she’s not studying or working, you can find Madisen at Starbucks catching up with friends.

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