Vegan, Dairy-Free & Gluten-Free Brownies Recipe

October 31, 2017

These little vegan, dairy-free & gluten-free mummies are chocolatey, delicious, and super allergen-friendly! If you still have time to make something up for Halloween night, make these little guys. And, if it’s too late for this year, don’t worry: just save this recipe. It’s mom-tested, kid-approved and could be adapted for other holidays as well (think, frosted and topped with Christmas sprinkles, etc.). No tricks here; just a fun, delicious dessert that is vegan, dairy, and gluten-free! HAPPY HALLOWEEN!

Vegan, Dairy-Free & Gluten-Free Brownies Recipe


  • 1 cup + 2 tbsp dairy-free milk (I used Ripple Original Milk Drink)
  • 1/2 cup + 3 tbsp oil
  • 1 tbsp pure vanilla extract
  • 1 cup gluten-free flour (I used Bob’s Red Mill)
  • 1 cup cacao or cocoa powder (unsweetened)
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup brown sugar (could also use coconut sugar here)
  • 1/3 cup unrefined sugar
  • 1 tsp xanthan gum
  • 2 tbsp non-GMO cornstarch (loosely packed)
  • A handful of dairy-free mini chocolate chips (I used Enjoy Life Foods brand)


  • 3/4 cup Plain Cream Cheeze Style Spread from Daiya
  • 1 tbsp agave nectar (or raw honey)
  • 1 tbsp powdered sugar; more or less depending on personal preference (I used Wholesome brand)
  • You will also need candy eyes


  1. Pre-heat oven to 325 degrees and grease a 9 x 13 pan. Set aside.
  2. Combine milk, oil and vanilla extract in a medium-sized bowl. Mix well, then set aside.
  3. In a large bowl, combine all remaining brownie Mix until well-combined.
  4. Pour wet ingredients (medium bowl) into your dry ingredients (large bowl) and mix until well-combined.
  5. Pour batter into the prepared pan and smooth/shake pan until batter lays evenly.
  6. Sprinkle mini chocolate chips scattered on top of batter. I like to push some into the batter and leave others exposed. Yum!
  7. Bake approximately 15 minutes (please note: these may look a little undercooked. This is normal) then remove the pan from oven.
  8. Cover and refrigerate. This brownie recipe works best when the brownies are left to firm up in the refrigerator for a couple hours or overnight if easier.
  9. Once firm, cut your brownies into rectangles then set aside.
  10. Prepare the icing by combining all icing ingredients in a small bowl then transfer the icing into a small resealable bag and snip the end so that your bag resembles a piping bag.
  11. Next, take brownies and decorate them by piping icing in lines across the top of each one. Push in a couple of candy eyes and voila! Mummy-yummy treats that are allergen friendly and still super tasty!


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