Dairy Free Brownie

Dairy Free Brownie

I love to make dairy free cakes, especially like this one, which no one would ever guess is non-dairy.
They have a wonderful chocolaty flavor and the ingredients are usually stuff you have on hand. Sometimes I keep a stash of these in the freezer (until the kids find them) so that whenever my sweet tooth calls I have something yummy to nibble on.
This is one of the best brownie recipes I’ve made. Once you start, it’s hard to stop!

20 x 30 cm pan

Preparation:

1. Preheat an oven to 180°C.

2. Break up the chocolate into squares and place in a microwave safe bowl together with the oil. Microwave on high until melted, remove from the microwave and mix until combined.

3. Beat the eggs and sugar together with a fork and add the chocolate while mixing vigorously. Add the sugars, vanilla extract, and finally the flour.

4. Set aside 2 Tbsp of the chocolate chips and add the rest to the batter, which will be quite stiff.

5. Grease the pan or line it with parchment paper, pour the batter in an even layer. Sprinkle the remaining chocolate chips on top.

*6. Bake for around 25 minutes or until a toothpick inserted in the middle comes out with moist crumbs. Let cool and cut into squares.

Good to know…
You can leave the brown sugar out and use 1 cup of white sugar instead. Also, if you prefer to substitute 180 grams of butter instead of the oil, go right ahead. Don’t feel like chocolate chips? Make them without. Want to add nuts? Decrease the amount of flour by 1/3 of a cup and add 1/3 cup of ground walnuts or pecans. Don’t have any vanilla extract? You can replace the vanilla extract with the same amount of vanilla sugar.
Freezer-friendly. You can also make these a day or two in advance and keep them in the fridge. These don’t need to be refrigerated. You can keep them on the countertop.
Consider making a double batch, they’re that good!