These nut free brownies are every brownie lover's dream. Rich and fudgy, with a deep chocolaty flavor, these brownies use Dutched cocoa powder for deep flavor without bitterness, and their texture always leaves everyone begging for just one more.
There's nothing like chocolate. From a chocolate bar as a snack to rich chocolate recipes like chocolate peanut butter muffins or chocolate chip loaf cake for a sweet breakfast or afternoon snack, chocolate makes your heart as happy as your belly.
Of course, with so many people out there having dietary restrictions, it can be hard for everyone to enjoy delicious chocolaty treats. That's why we made this nut free brownie recipe. We call them Passover brownies.
Like our gluten free lemon blueberry loaf, these delicious brownies are perfect for people with nut allergies and those who have to maintain a gluten free diet, and because they adhere to strict Passover hametz guidelines, they're also the perfect brownies for Passover. Almost anyone can enjoy these!
Jump to:
Why You'll Love This Recipe
- Super Chocolaty: These brownies are made with Dutched cocoa powder, semi-sweet chocolate, and a crushed milk chocolate bar for SO MUCH chocolaty flavor.
- So Moist and Fudgy: These brownies bake up so moist and fudgy, you'd almost think they were raw. No dry, caky brownies here!
- Readily Available Ingredients: Everything used in these brownies is at your local grocery store, even the tapioca flour.
- Easy to Make: This recipe only requires a basic knowledge of the kitchen.
- Diet-Friendly: With no nuts and an adherence to Passover guidelines, these brownies can be enjoyed by almost anyone.
- Versatile: These brownies are perfect for dessert, afternoon snacking, or for serving at gatherings like potlucks, birthday parties, and holiday celebrations.
Ingredients
- Semi-Sweet Chocolate: Melted semi-sweet chocolate adds richness to the brownies' texture and smooth, silky chocolate flavor. We like Nestle allergen-free chocolate chips for this recipe.
- Butter and Olive Oil: Butter and olive oil are mixed with the semi-sweet chocolate to creat a rich, smooth consistency, and they add fat to the brownies for more richness and flavor.
- Dutched Cocoa: OliveNation 22/24 Dutched cocoa gives the brownies a deep, intense chocolate flavor without bitterness.
- Chocolate Whey Protein: A little chocolate whey protein adds more chocolate flavor. It's totally optional, but we enjoy the flavor it adds.
- Milk Chocolate Bar: A melted milk chocolate bar adds another layer of chocolaty flavor and richness.
- Eggs: Eggs add fat and moisture and help bind the brownie batter together.
- Tapioca Flour: Tapioca flour adds the dry element the brownies need to come together with no gluten. We use kosher tapioca flour for Passover celebrations.
- Vanilla Extract: We prefer Singing Dog vanilla extract for its quality, purity, and deep vanilla flavor.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Flavor Variations
- Traditional Brownies: If you have no dietary restrictions, you can use regular flour and any chocolate you like for these brownies. Of course, this means you can add your favorite nuts, as well.
- More Intense Flavor: Add some instant coffee to intensify the chocolate flavor in these brownies.
- Chocolate Chip Brownies: Fold in more chocolate chips before baking. You can use milk, semi-sweet, or dark chocolate chips, or add white chocolate chips for pops of color in the brownies.
- Candy: Candies like M&Ms, Reese's Pieces, and the like work well in these brownies.
Equipment
- Measuring cups and spoons
- Mixing bowls
- Small saucepan
- 9x9 baking pan
- Parchment paper
Instructions
- Melt the semi-sweet chocolate, butter, and olive oil in a small saucepan, stirring constantly until melted, and set it aside.
- Whisk the dry ingredients and the melted chocolate in a medium bowl.
- Whisk the wet ingredients and sugars in a large bowl.
- Add the dry ingredients to the wet ingredients and mix with a rubber spatula until just combined. Then, fold in the chopped chocolate bar.
- Pour the batter into a 9x9 baking pan lined with parchment paper and spread it out evenly.
- Bake at 325 until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Then, cool on the pan for about an hour.
- Remove the brownies and cut into squares. Enjoy!
Expert Tips
- Leave an overhang on either side of your brownie pan when you line it with parchment paper to make removing the brownies easier.
- It's important to mix the batter until just combined. Overmixing makes the brownies too dense.
- Use a sharp knife and long, even strokes with as little pressure as possible to ensure your brownies don't have rough edges or get smashed while you cut.
Pairing Suggestions
These delicious brownies have a fudgy, rich texture and flavor that makes them the perfect dessert after classic meals like crockpot rosemary chicken or tray baked chicken thighs.
These are also a great snack to add to a larger spread at parties alongside other sweet treats like lemon pound cake or pumpkin cream cheese muffins.
FAQ
Melted chocolate enhances the flavor and texture of brownies. The cocoa butter in the chocolate adds a rich, dense, fudgy texture and a more intense chocolate flavor.
No, you don't have to brew instant coffee before adding it to batters. The moisture in the batter will dissolve the coffee and distribute it as you mix.
Tapioca flour is almost always used in a 1:1 ratio as a substitute for traditional flour.
Brownies can fall apart if they aren't made with enough fat or eggs or are overbaked. However, the main reason brownies usually fall apart is impatience. Brownies need time to cool so they can firm up. Cutting them too soon results in ugly squares and brownies that fall apart as soon as you pick them up.
More Delicious Dessert Recipes
📖 Recipe
Nut Free Brownies
Ingredients
Wet Ingredients
- 1 cup semi-sweet chocolate chips
- ¼ cup butter
- 5 tablespoon olive oil
- 4 eggs room temperature
- ½ cup brown sugar
- 1 cup granulated sugar
- 2 teaspoon Singing Dog vanilla
Dry Ingredients
- ¾ cup tapioca flour
- ¼ cup 22/24 Dutched cocoa powder
- ¾ scoop chocolate protein powder
- ½ teaspoon salt
- 4 oz milk chocolate bar crushed
Instructions
- Preheat the oven to 325 degrees and line the bottom of a 9x9 baking pan with parchment paper.
- Melt the chocolate chips, butter, and olive oil in a small saucepan over medium heat, stirring often, until creamy. Set aside.
- Whisk the cocoa powder, flour, protein powder, and salt in a medium bowl.
- Whisk the eggs, brown sugar, granulated sugar, and vanilla extract in a large bowl. Add the melted chocolate and mix again.
- Add the dry ingredients to the wet ingredients and mix with a rubber spatula until just combined. Fold the chopped chocolate bar into the batter.
- Pour the batter into the pan and spread it evenly. Bake for 34 to 48 minutes until a toothpick inserted into the center comes out mostly clean.
- Cool the brownies in the pan for at least an hour until the top is cracked and the brownies are set. Slice and enjoy.
Notes
- Store the brownies at room temperature for up to 4 days in an airtight container.
- Wrap individual brownies in plastic wrap and freeze them for up to 2 months in an airtight, freezer-safe container.
- Bring to room temperature before serving.
- Mix the batter until just combined to avoid tough brownies.
- Stir the chocolate constantly while melting it to avoid scorching.
- Leave an overhang on either side of the pan when you line it with parchment paper to make removing the brownies easier.
- For baked goods, always bring cold ingredients to room temperature before mixing unless otherwise specified. It makes mixing easier and helps avoid overmixing.
Paula says
I always find brownies with nuts to ruin the experience, so I was really excited to try your brownies without nuts! They were delicious and had the perfect texture!
Liz says
My husband will not eat brownies with nuts, so your recipe was perfect for us! Fudgy and delicious!! A+!!!
Leslie says
I absolute devoured these brownies!! They were so fudgy and delicious!!
Criss says
Tried these nut-free brownies and loved how rich and fudgy they turned out—great for anyone avoiding nuts! Easy to whip up and seriously satisfying.
Tisha says
I love nut free brownies These are so rich in flavor one of my favorites!
Vicky says
These are everything I love in a brownie: fudgy, rich, and perfectly chocolatey. My whole family devoured them (might need to make a second batch tomorrow)!
Nora says
These look absolutely irresistible! I love that they’re nut-free and use Dutched cocoa for that rich, smooth chocolate flavor—perfect for sharing with friends and family.
Greta says
These brownies came out just perfect! Easy to make and quick. Thanks for sharing this recipe with me.
Krystle says
I don't have a nut allergy I just don't like the texture in baked goods. These were perfectly fudge with that crackly top I love.
Swathi says
Nut-free brownies are delicious. I have made it for my niece, she has a nut allergy. She loved it.
Tisha says
I appreciate the nut-free brownie recipe! This is perfect for me as a non nut lover! I will make them over and over again!
Claudia says
Just baked a batch of these nut-free brownies—so rich and fudgy! You’d never guess they’re allergy-friendly. Total win!
Maria says
These brownies are so good, you can't even tell they are nut free.
Nicole Kendrick says
So simple and so easy to customize! Thanks for stopping by!
Rosa says
Your version of nut-free brownies is so good, I've made them twice already, so fudgy and rich.
Nicole Kendrick says
I make these all the time for my kids! I hope you enjoy them just as much!
Nicole says
This are so yummy! I love that rich, fudgy texture.
Nicole Kendrick says
I agree! They are so chocolaty!
Trina says
These sound like pure chocolate heaven. I love that they are rich and fudgy without any bitterness, and nut free is such a bonus.
Nicole Kendrick says
My kids hate nuts in their brownies, you aren't alone! Thanks for the kind words!
Frank says
The texture on these is spot on. These turned out so fudgy and rich.
Nicole Kendrick says
So fudgy! Just the way I like them!
Lathiya says
These brownies are gone before I blink. The crinkle top, chewy, fudgy brownies were hit.
Nicole Kendrick says
I always save myself one before putting them out or I'll never get a bite!