Kathryn’s Gluten Free and Dairy Free Chocolate Fudge Brownies!

Kathryn’s Gluten Free and Dairy Free Chocolate Fudge Brownies!

Kathryn’s Make Ahead Brownies

(gluten free and dairy free and nobody will know)

My mom has been making the Loaves and Fishes brownies for years and they have always been a crowd pleaser (and reportedly the original William Greenberg recipe which was famous in NY back in the day).  I thought I would try to make them gluten and dairy free, and I dare say, they are FANTASTIC.  The big part of these is to make them the day ahead as they need to be refrigerated overnight.


Here's what you'll need:

new york brownies ingredients


  • 4 eggs
  • 2 Cups Sugar
  • 1 tsp Vanilla
  • 1 Package Miyokos Vegan Butter (the one with the salt)  
  • 5 oz Unsweetened Chocolate (99% Cacao) 
  • 1 tsp baking powder
  • 1 Cup Bob’s Red Mill All Purpose Gluten Free Flour – I have made these with a couple different flours, and the Bob’s Red Mill is the best for this recipe, when I made it with King Arthur flour it tasted flour-y.)
  • ¼ tsp of kosher salt


How to bake these delicious brownies:

brownie batter 

  1. Preheat oven to 350 degrees
  2. Melt Chocolate and Butter together in a sauce pan on low heat and stirring frequently
  3. In a large mixing bowl, whip eggs until light and fluffy.  Slowly beat in sugar and then the vanilla.
  4. Add melted butter and chocolate to the sugar mixture and blend slowly to mix.  
  5. Add in the baking soda
  6. Slowly add in the flour
  7. Add in the salt.  (I will say, I skip the directions on this and instead of just adding ¼ tsp SLOWLY grind in coarse sea salt a little at a time and taste the batter - repeating until I get that magical sweet/salty balance.)
  8. Pour batter in to a non-stick or greased 9x13 pan
  9. Bake for 24 Minutes.  The brownies should have the SLIGHTEST movement when you shake the pan, but should not move like jello.  At altitude I need to bake a little more.  I start with 24 minutes and then keep checking minute by minute until they are done.
  10. Let cool and then put in fridge overnight. (the fridge is the magic step where unicorns and fairies secretly makes them extra dense and fudgy)
  11. The next day, remove from fridge and bring back to room temperature to serve.  




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