This recipe is everything you want in a brownie: dark and dense with a fudgy middle and chewy edges. You won’t believe they’re gluten and dairy free!

10 min
30 min


  1. 200g dairy free dark chocolate, roughly chopped (see recipe notes)
  2. ½ cup (120g) coconut oil
  3. 2 tsp Queen Vanilla Bean Paste
  4. 3 large eggs, beaten
  5. ½ cup (60g) cocoa powder
  6. ½ cup (75g) gluten free plain flour
  7. 1 cup (220g) caster sugar
  8. ½ tsp salt
  9. ¼ tsp bicarbonate soda


  1. Step 1

    Preheat oven to 170°C (fan forced). Grease and line a brownie tin with baking paper.

  2. Step 2

    Melt chocolate and coconut oil in a microwave safe bowl in 30 second intervals. Stirring in between until melted. Add Vanilla Bean Paste. Set aside.

  3. Step 3

    In a large bowl, sift together cocoa powder, gluten free flour, sugar, salt and bicarb soda. Make a well in the centre then add eggs and chocolate mixture. Stir until smooth.

  4. Step 4

    Pour into prepared pan, bake for 25-30 minutes or until an inserted skewer comes out with a few moist crumbs. Allow brownies to cool completely in tin.

Recipe tips:
*We recommend using Lindt Dessert Premium Dark or 70% Cocoa Baking Chocolate, but you can use any dairy free dark chocolate.

Comments & Reviews

I’d love some vanilla biscuits recipes


Hi Jane, you’re in luck! We have several vanilla biscuit options available in the recipe section of our website; Enjoy 🙂

Queen Fine Foods

Will look forward to trying this.