Dairy-Free Brownies
Prep time
Cook time
Total time
These classic brownies have a clean yet rich chocolaty flavor, the perfect soft and chewy bite, and a lightly crackly top.
Author: Alisa Fleming
Recipe type: Dessert
Cuisine: American
Serves: 16 brownies
Ingredients
- ¾ cup all-purpose flour
- ⅓ cup cocoa powder
- 1 cup sugar
- 2 eggs
- ⅓ cup oil
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup dairy-free chocolate chips (I use Enjoy Life Mini Chocolate Chips)
Instructions
- Preheat your oven to 350°F and grease and line an 8x8-inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour and cocoa powder.
- In a mixing bowl, whisk or mix the sugar, eggs, oil, vanilla, and salt until creamy and emulsified.
- Add the flour-cocoa blend to the wet ingredients and stir or mix just until combined.
- Fold in the chocolate chips.
- Scrape the batter into your prepared baking pan and even it out.
- Bake the brownies for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean or mostly clean. You can bake them a little less for fudgier.
- Let the brownies cool in the pan for 10 minutes or so, then remove them to a cutting board to cool completely.
- Once cool, cut them into thirds each way for 9 larger brownies, or into fourths each way for 16 smaller brownies.
Notes
Walnut Brownies Option: Fold in ½ cup chopped walnuts with the chocolate chips.
Coconut Oil Option: Coconut oil used for the oil will add a little richness and a little more fudginess. I recommend using refined coconut oil if you don't want any hints of coconut in the flavor. Also, melt the coconut oil, then measure, and make sure your eggs are at room temperature before using. Any cold ingredients will cause the coconut oil to "bead up" (create little solid bits in the liquid oi).
Double Batch: Double all ingredients, use a 9x13-inch baking pan, and follow the directions as is. The baking time will be similar, but you might need a few more minutes.
Coconut Oil Option: Coconut oil used for the oil will add a little richness and a little more fudginess. I recommend using refined coconut oil if you don't want any hints of coconut in the flavor. Also, melt the coconut oil, then measure, and make sure your eggs are at room temperature before using. Any cold ingredients will cause the coconut oil to "bead up" (create little solid bits in the liquid oi).
Double Batch: Double all ingredients, use a 9x13-inch baking pan, and follow the directions as is. The baking time will be similar, but you might need a few more minutes.
Nutrition Information
Serving size: 1 brownie Calories: 156 Fat: 7.4g Saturated fat: 2.2g Carbohydrates: 22.5g Sugar: 16.1g Sodium: 82mg Fiber: 1.1g Protein: 1.6g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/classic-dairy-free-brownies-recipe