Dairy-free Brownies (VIDEO)
Ooey gooey on the inside, crinkly on the top, and easy peasy to make, these 8-ingredient Dairy-Free Brownies can be made in under an hour! With oil used in place of butter, these decadent bars of fudgy goodness have perfectly chewy edges, a super moist middle, and lots of intense chocolate flavor!
Prep Time25 minutes mins
Cook Time25 minutes mins
Total Time50 minutes mins
Course: Dessert
Cuisine: American
Servings: 9
Calories: 411kcal
Pre-heat oven to 180 C / 356 F ( no fan)
Take a 7 inch /18 cm square brownie pan, brush the inside of the cake pan with a tiny bit of oil then use parchment paper on the bottom and side as well. Set it aside Melt chocolate in a bowl over simmering water over medium heat
In another bowl whip together the eggs, oil, and sugar with the help of an Electric hand mixer until pale, for about 5-7 minutes Pour the melted chocolate into the egg-sugar mixture, and combine with a Rubber spatula. Do not use a mixer at this point Sift in flour, salt, and cocoa powder and fold the mixture together. Do not overmix
Pour the batter into the prepared 7 inch /18 cm square brownie pan Smooth the top with an Offset spatula Bake for 25-30 minutes at 180 C / 356 F ( no fan). The brownie is ready when the edge looks baked and the middle looks slightly gooey but not raw. Do not over-bake! The brownie will further set as it cools
Let the brownie cool in the 7 inch /18 cm square brownie pan then carefully cut Store at room temperature or in the fridge for 2-3 days
INGREDIENT NOTES
- Use no flavor vegetable oil
- Use a combination of white and (light or dark) brown sugar for the best texture and beautiful butterscotch flavor
- The egg should be used at room temp
- Baking powder is not included in this recipe intentionally, so ýour Brownie will turn out wonderfully fudge and gooey
- The quality of the chocolate chips along with the quality of cocoa powder will define the taste of your brownies so try to use high-quality ingredients
TECHNIQUE NOTES
- Digital scale is required for a consistent, happy baking experience:)
- Melt chocolate over a double boiler or in the microwave so you won´t burn it
- Always pre-heat your oven and consider using a digital oven thermometer for the best results
- Each oven is different so you might need to adjust the baking time slightly
- For the best fudge brownie experience consider rather slightly under bake your dessert
- Do not attempt to cut the brownie bar while it is still hot, as it further sets as it cools
Calories: 411kcal | Carbohydrates: 56g | Protein: 5g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 159mg | Potassium: 181mg | Fiber: 3g | Sugar: 42g | Vitamin A: 79IU | Calcium: 35mg | Iron: 2mg