If you want clean edges, let your brownies cool and then chill them in the refrigerator before cutting. If you can’t wait for a piece, just cut one piece while warm and then chill before cutting the rest.

For a Variety of Brownies: 

While these brownies are perfect just the way they are, if you want to change them up there are a variety of ways to do that. Here are a few ideas to add or swirl in or even to combine some flavors. 

Add to the batter:
1/2 cup dairy-free chocolate chips
1/2 cup chopped walnuts
1/2 cup dairy-free white chocolate chips
Switch out the vanilla extract for 1 teaspoon of peppermint extract

Swirl into the batter after it’s in the baking dish:
1/2 cup peanut butter
1 cup of mini marshmallows
1/2 cup melted dairy-free chocolate chips
1/2 cup melted dairy-free white chocolate chips

Gluten-Free Flour: My favorite gluten-free and dairy-free flour blends are Pamela’s Gluten-Free 1:1 All-Purpose Flour and Better Batter Gluten-Free Flour. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.

Dairy-Free Butter: Suggested brands are Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.