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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
