Flourless Brownies


Th recipe for these fudgy flourless brownies comes from Andrew Schloss, the author of Almost from Scratch: 600 Recipes for the New Convenience Cuisine.  Though this cookbook is not exclusively dairy-free, it offers many recipes and ideas for those who are interested in cooking with convenient ingredients.

Special Diet Notes: Flourless Brownies

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian.

Flourless Brownies
Serves: 16
  • nonstick flour and oil baking spray
  • ¼ cup vegetable oil
  • 2 eggs, large or extra-large
  • 1 cup light-brown sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon instant espresso powder
  • pinch of salt
  • ½ teaspoon baking powder
  • 1 cup toasted wheat germ
  • 1 cup chopped walnuts
  1. Heat the oven to 350 degrees.
  2. Coat an 8-by-8-inch baking pan with baking spray.
  3. Mix the oil, egg, sugar, vanilla, espresso powder, salt and baking powder in a bowl until blended. Stir in the wheat germ, and walnuts and scrape into the prepared baking pan.
  4. Bake until the surface is dry and a cake tester inserted in the center comes out clean, about 35 minutes.
  5. Cool for at least 20 minutes before cutting into 2-inch squares.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: