Dairy Free Brownies

5 from 5 votes

These thick, rich, dark chocolate dairy free brownies are decadent and fudgy! Dotted with dairy free chocolate chips throughout. These brownies are also vegan!

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Servings:

Calories: 252kcal

Author: Alison Corey

Ingredients

Flax Egg

2 tablespoon ground flax
5 tablespoon water

Dry Ingredients

¾ cup cacao powder
1 ½ cups white whole wheat flour
½ teaspoon salt
1 teaspoon baking powder
1 cup organic cane sugar

Wet Ingredients

¾ cup unsweetened almond milk
½ cup melted coconut oil
1 teaspoon vanilla extract
½ cup dairy free dark chocolate chips

Instructions

Pre-heat oven to 350 F. In a small bowl, whisk together the ground flax, and water. Set aside to thicken for 5-10 minutes.
In a large mixing bowl, whisk together cacao powder, white whole wheat flour, baking powder, and salt.
Add the wet ingredients to the bowl including the flax eggs, almond milk, coconut oil, sugar, and vanilla extract. Stir to combine, but don’t over mix.
Fold in ¼ cup of the chocolate chips.
Pour the batter into an 8x8 baking pan lined with parchment paper. Sprinkle the top with the remaining ¼ cup of chocolate chips.
Bake for 35-40 minutes. For fudge brownies bake for 35 minutes, for cake brownies bake closer to 40 minutes. Use a toothpick inserted into the center to make sure the batter is cooked through.
Remove from the oven and allow to cool completely in the pan.
When cooled, run a knife along the edge of the pan, and gently lift the brownies out of the pan using the parchment paper.
Cut into 9-12 equal squares. Enjoy!

Video

Notes

Tips for Making Dairy Free Brownies

For a deep dark rich chocolate flavor be sure to use quality dark chocolate. Both for the cacao powder and the chocolate chips.
Use an 8x8 pan. Using a larger pan will result in thin brownies.
Measure your dry ingredients using the spoon and knife method. Scoop the flour out of the bag with a spoon, then level it off with a knife.
Make sure to line the pan with parchment paper. Cut the parchment paper to fit, and leave excess on either side, so that you can lift the baked brownies easily out of the pan. This makes it much easier to cut the brownies into equal squares.
Don't over mix the batter. You'll end up with dry tough brownies.
Spread the batter evenly.
Don't over bake. They'll be too dry.
Store in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 7 days.

Nutrition