Dairy-free Brownies (VIDEO)

5 from 2 votes

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

Cook Time25

Total Time50

Course: Dessert

Cuisine: American

Servings:

Calories: 411kcal

Author: Katalin Nagy

Equipment

Ingredients

150 g Chocolate use semi-sweet quality chocolate eg. Callebaut Dark Chocolate (callets)
120 g Oil
3 Eggs room temperature
150 g Granulated sugar
150 g Brown sugar
45 g Cocoa powder unsweetened Dutch processed
120 g All purpose
½ teaspoon salt

Metric - US Customary

Instructions

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

Video

Notes

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

Nutrition