Dairy-Free Brownies Recipe

Introduction

These dairy-free brownies are rich, fudgy, and perfect for anyone avoiding dairy without sacrificing flavor. With a deep chocolate taste and a tender crumb, they make a delightful treat for any occasion.

Ingredients

• 130 g granulated sugar
• 130 g brown sugar
• 3 large eggs (room temperature)
• 150 g dark chocolate chips
• 110 g oil (canola or vegetable)
• 1 1/2 tsp vanilla extract
• 75 g all-purpose flour
• 35 g cocoa powder
• 1 tbsp cornstarch
• 1/2 tsp salt
• A sprinkle of sea salt

Instructions

1. Step 1: Preheat the oven to 160ºC (325ºF) for a conventional oven. Line a 20×20 cm square baking pan with parchment paper.
2. Step 2: Melt the dark chocolate chips gently, then set aside to cool slightly while you prepare the other ingredients.
3. Step 3: Sift together the all-purpose flour, cocoa powder, cornstarch, and salt into a bowl.
4. Step 4: Using an electric hand mixer, whisk the eggs, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 4 minutes. Add the melted chocolate, oil, and vanilla extract, mixing until combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture. Mix on medium speed until just combined, then scrape down the sides of the bowl to ensure everything is incorporated.
6. Step 6: Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 45-50 minutes until set. Allow to cool completely before slicing, then finish with a sprinkle of sea salt.

Tips & Variations

• For a deeper chocolate flavor, use high-quality dark chocolate chips with at least 70% cocoa.
• Add chopped nuts or dairy-free chocolate chunks for added texture.
• Ensure eggs are at room temperature to help achieve a lighter, fluffier batter.
• If you prefer a softer center, reduce baking time by 5 minutes and check doneness with a toothpick.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat gently in the microwave or enjoy at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the oil with something else?

Yes, you can use melted coconut oil or a mild-flavored vegetable oil as a substitute, but avoid butter since this recipe is dairy-free.

How can I tell when the brownies are done?

The brownies are done when the edges are set and a toothpick inserted near the center comes out with a few moist crumbs but no raw batter.

Dairy-Free Brownies Recipe

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★★★★★

4.9 from 123 reviews

• Author: anna
• Total Time: 1 hour
• Yield: 16 servings 1x
• Diet: Dairy Free

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Description

These dairy-free brownies are rich, fudgy, and perfectly sweetened, made without any butter or milk. Using dark chocolate and vegetable oil, they achieve a moist texture with a deep chocolate flavor, making them an ideal treat for those avoiding dairy products. Finished with a sprinkle of sea salt to enhance the flavor, these brownies bake to perfection in under an hour.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 3 large eggs (room temperature)
• 150 g dark chocolate chips
• 110 g oil (canola or vegetable)
• 1 1/2 tsp vanilla extract

Dry Ingredients

• 130 g granulated sugar
• 130 g brown sugar
• 75 g all-purpose flour
• 35 g cocoa powder
• 1 tbsp cornstarch
• 1/2 tsp salt

Finishing

• A sprinkle of sea salt

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Instructions

1. Preheat the oven: Preheat your oven to 160ºC (325ºF) using the conventional setting. Prepare a 20×20 cm square baking pan by lining it with parchment paper to prevent sticking.
2. Melt the chocolate: Gently melt the dark chocolate chips using a double boiler or microwave. Allow the melted chocolate to cool slightly while you prepare the other ingredients so it doesn’t cook the eggs when mixed.
3. Mix dry ingredients: Sift together the all-purpose flour, cocoa powder, cornstarch, and salt into a bowl. This ensures even distribution and removes lumps for a smoother batter.
4. Whisk sugars and eggs: Using an electric hand mixer, beat the eggs, brown sugar, and granulated sugar in a large mixing bowl until the mixture becomes light and fluffy, approximately 4 minutes. This aeration is crucial for a tender crumb.
5. Add wet elements: Incorporate the melted chocolate, vegetable oil, and vanilla extract into the egg and sugar mixture. Mix until all ingredients are well combined and the batter is smooth.
6. Combine dry and wet ingredients: Gradually add the sifted dry ingredients to the wet mixture. Mix on medium speed until just combined, ensuring no flour streaks remain. Scrape down the sides of the bowl with a spatula to incorporate any unmixed portions.
7. Bake the brownies: Pour the batter into the prepared baking pan and smooth the surface evenly with a spatula. Bake in the preheated oven for 45 to 50 minutes, checking doneness by inserting a toothpick – it should come out with moist crumbs but not wet batter.
8. Cool and finish: Allow the brownies to cool completely in the pan before removing. Once cooled, sprinkle a pinch of sea salt over the top to enhance the chocolate flavor. Cut into 16 squares and serve.

Notes

• Use room temperature eggs for better mixing and volume.
• Do not overbake; brownies are best when fudgy and moist.
• For a nutty twist, consider adding chopped nuts into the batter before baking.
• Ensure the melted chocolate is not too hot to prevent cooking the eggs when combined.
• This recipe can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: dairy free brownies, vegan brownies, chocolate dessert, egg brownies, fudgy brownies, dairy free dessert