Double Chocolate Brownies (traditional, gluten-free, and dairy-free recipes)

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Can a recipe ever go wrong when it starts with the words “double chocolate?”

The first time I made these Double Chocolate Brownies, I took them to the park to share with friends and they disappeared within minutes.

Double Chocolate Brownies

Double Chocolate Brownies

I love the slightly gooey centers, combined with just the right amount of rich chocolate and nuts. The options with this brownie recipe are nearly endless.

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Add nuts or skip them if they aren’t your thing. I’ve made these brownies with macadamia nuts, pecans, walnuts, and almonds, they’re honestly delicious however you make them.

Make the final handful of chocolate whatever you like: white chocolate, dark chocolate, milk chocolate, or semi-sweet chocolate chips.

Make the brownies with the traditional recipe or turn them into the best ever dairy-free brownies or gluten-free brownies that you’ll ever taste!

Dairy Free Brownies

These brownies have been a hit with everyone who tries them. I’ve made them countless times over the past 8-9 years and I’m including tested variations for traditional, dairy-free, and gluten-free recipes.

I’ve been playing with dairy-free baking lately and I’m happy to say that making these brownies dairy free is as simple as swapping coconut oil for the butter in this recipe.

Dairy Free Brownies

Gluten Free Brownies

Every single gluten-free recipe on this website has been tested side by side with their traditional all-purpose flour counterparts. “Good enough for gluten-free” will never be part of my baking.

I don’t think that I could ever have too many great Gluten Free Dessert Recipes.

For this recipe, making these brownies gluten free is as simple as substituting brown rice flour and tapioca starch for the all-purpose flour in this recipe. The measurements are included at the bottom of the recipe card.

Double Chocolate Brownie Recipe

Brownie Recipe Ingredients

Kitchen Tip: I use this pan when making this recipe. (The lid is my favorite part.)

  • butter * see note below for dairy-free alternative
  • semi-sweet chocolate chips
  • dark chocolate chips
  • light brown sugar
  • vanilla extract
  • eggs
  • all-purpose flour * see note below for gluten-free alternative
  • kosher salt
  • chopped nuts (optional)
Gluten Free Brownies

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Check out all 15 of these easy, inexpensive, Gluten-Free Dessert Recipes that require no special ingredients at all!

For any die hard chocolate lover who is watching their carbs, this Low Carb Dark Chocolate Almond Bark is heaven in a bite-size package.

These oh-so-delicious Chocolate Chip Cookies are an accidentally vegan recipe that we all absolutely love! These cookies are dairy-free, egg-free, and can be made gluten-free too.

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For anyone who deals with allergies, these Everything-Free Cookies are a dream come true. It hardly seems possible that a cookie that delicious is actually dairy-free, gluten-free, egg-free, nut-free, and refined sugar-free, but it is true.

Dairy-Free Chocolate Ice Cream that doesn’t taste dairy-free and doesn’t have any hint of coconut? YES! It is possible and it is fantastic!

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Double Chocolate Brownies

Double Chocolate Brownies

4.50 from 2 votes
Double Chocolate Brownies with traditional, gluten-free, and dairy-free recipes.
Prep Time: 5 minutes
Cook Time: 28 minutes
Total Time: 33 minutes
Servings: 18


  • ½ cup butter see note below for dairy-free alternative
  • 1 cup semi-sweet chocolate chips plus ½ cup reserved
  • 1 cup dark chocolate chips plus ¼ cup reserved
  • 1 cup light brown sugar
  • 1 tablespoon vanilla
  • 4 eggs
  • 1 cup all-purpose flour see note below for gluten-free alternative
  • ½ teaspoon kosher salt
  • ¾ cup chopped nuts plus ¼ cup reserved OPTIONAL


  • Preheat the oven to 325°F. Line a 9×13 pan with parchment paper or line it with foil and grease it very well with butter. Melt the butter in a large saucepan, over medium heat.
  • When the butter has melted, add the chocolate chips and stir with a wooden spoon until they have melted. Remove from the heat, add the sugar and stir to combine. Add the nuts, if desired, and stir in most of the reserved chocolate chips (saving ¼ cup's worth for topping).
  • Add the vanilla and then whisk or stir in the eggs, one at a time. When the mixture is smooth and shiny, slowly add the dry ingredients to the mixture in the saucepan.
  • Spread the mixture in the parchment-lined pan and then sprinkle the top with the reserved chocolate chips. Bake for 28-30 minutes, just until an inserted toothpick shows moist crumbs.


GLUTEN FREE ALTERNATIVE: Substitute 2/3 cup brown rice flour and ⅓ cup tapioca starch for the all-purpose flour in this recipe.
DAIRY FREE ALTERNATIVE: Substitute ½ cup melted coconut oil for the butter in this recipe. Be careful to purchase an alternative dairy-free chocolate as well, if there is an allergy.


Calories: 277kcal · Carbohydrates: 29g · Protein: 4g · Fat: 16g · Saturated Fat: 9g · Polyunsaturated Fat: 3g · Monounsaturated Fat: 3g · Trans Fat: 1g · Cholesterol: 51mg · Sodium: 134mg · Potassium: 181mg · Fiber: 2g · Sugar: 19g · Vitamin A: 217IU · Vitamin C: 1mg · Calcium: 60mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 4/5/2013 – recipe notes and photos updated 8/11/22}

Double Chocolate Brownies

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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18 Comments Leave a comment or review

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  1. Jenn says

    Okay, I've never been into stalking.. BUT.. I might have to change my ways after seeing this post. I don't know exactly where you live, but I know you are in Arizona.. I'll find you one way or another!! lol
    Seriously, Mary, these brownies look amazing and yes, how can you go wrong with a recipe that starts off with double chocolate? Might as well have said HEAVEN.. 🙂

  2. Renton says

    These brownies are always, always a hit. Just make sure you toast the nuts. I recommend bittersweet chips, too.5 stars

  3. kristin says

    They look delicious, really unusual. I will have to give them a go at the weekend! I made some super healthy gluten free brownies and they turned out really super tasty.

    • Mary says

      A gluten-free flour blend should be able to be used in this recipe. However, I haven’t tested it that way. I’ve tested all of the variations listed though, and I know those work.

  4. Judy A Nachtigal says

    Exited to try these. They are in the oven baking right now. But I’m a little confused about directions. It says to add the chocolate chips BEFORE the sugar, and also AFTER the sugar. Is that one kind before and one kind after? Also, directions say to save 1/4 cup of the chips for topping, but in the ingredient list, it says to save 1/2 cup of semi sweet and 1/4 cup of dark chocolate chips. Minor things, but just wanted to get directions clear in my mind because I’m sure I’ll be making these again.
    Thank you.

    • Mary Younkin says

      I can see where that might be a bit confusing. Yes, put some of the chocolate chips in the melted butter, so they melt. The reserved chocolate chips will go on top after you put the batter in the pan. I hope that helps. I will go tweak the recipe card too so it is clear. Thank you so much for asking, Judy.