Gluten Free & Dairy Free Brownies

Course: Dessert
Cuisine: Dairy Free, Gluten Free
Keyword: Easy, Quick
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16 servings
Calories: 275kcal
Warm & gooey brownies need not be a distant memory if you are gluten free or vegetarian. These rich & moist brownies are a crowd pleaser every time. Serve warm for best results.
Print Recipe


  • 3/4 cup canola oil
  • 3/4 cup honey, raw
  • 1 1/4 cup rice milk
  • 1/4 cup flaxseed ground
  • 2 tsp vanilla
  • 1 1/2 cup brown rice flour
  • 1/2 cup amaranth flour
  • 1 cup cocoa powder
  • 1 tsp baking soda
  • 3/4 tsp sea salt
  • 2 tsp walnuts chunks
  • 1/2 cup chocolate chips dairy free


  • Preheat oven to 350 F. Line square 8" x 8" baking dish with parchment paper for easy removal of brownies once baked. Combine oil, honey, rice milk, flaxseed and vanilla. Mix for 1 minute on medium high speed. In a separate bowl, combine brown rice flour, amaranth flour and cocoa powder. Add this to wet ingredients and mix for 1 minute on medium high speed. Combine, baking soda, sea salt, and baking powder. Add to mixture and mix on high for 1 minute. Stir in walnuts and chocolate chips. Pour mixture into baking dish. Bake for 20 minutes or until a cake tester comes out clean. Remove from baking dish once cooled. Sprinkle with icing sugar just before serving. ~Enjoy~


If you let the rice milk come to room temperature, you could use melted coconut oil instead of canola oil if you wish. If you use cold rice milk, the coconut oil may begin to solidify.
If you have a mini muffin tin, you can turn this recipe into little brownie bites. Adjust baking time to 17 minutes or when cake tester comes out clean.


Calories: 275kcal | Carbohydrates: 37g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 203mg | Potassium: 154mg | Fiber: 4g | Sugar: 18g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg