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dairy free brownie recipe
- Total Time: 168 minutes
- Yield: 9 to 16 brownies 1x
- Diet: Vegan, Dairy-Free (Gluten-Free option)
Description
This recipe delivers satisfying, fudgy, rich dairy-free brownies, perfect for a quick and delicious treat that caters to various dietary needs. It is a family favorite for its deep chocolate aroma and simple preparation.
Ingredients
- 200 g dairy-free dark chocolate, chopped (about 70 percent cacao for best results)
- 170 g dairy-free butter substitute, unsalted style (margarine sticks or refined coconut oil)
- 300 g granulated sugar (1.5 cups)
- 50 g light brown sugar, packed (0.25 cup)
- 15 g ground flaxseed meal (2 tablespoons)
- 45 ml water (3 tablespoons)
- 120 g all-purpose flour (1 cup)
- 50 g unsweetened cocoa powder (0.5 cup)
- 5 g fine sea salt (1 teaspoon)
- 10 ml alcohol-free vanilla extract (2 teaspoons)
- 2 g ground cardamom (0.5 teaspoon)
- 5 g orange zest (zest of 1 large orange)
- 50 g roasted unsalted pistachios, chopped (0.5 cup)
- Zest from 0.25 orange (for garnish)
Instructions
- Prepare Pan and Flax Egg: Preheat your oven to 175 degrees C (350 degrees F). Line an 20×20 cm (8×8 inch) square baking pan with parchment paper, leaving an overhang on two sides. In a small bowl, stir together the ground flaxseed meal and water; let it sit for 5 minutes until it thickens.
- Melt Chocolate and Butter: In a heatproof bowl set over a saucepan of simmering water (ensure bowl does not touch water), melt the dairy-free dark chocolate and dairy-free butter substitute together. Stir continuously until smooth, glossy, and fully combined. Remove from heat.
- Combine Sugars and Aromatics: Whisk both the granulated sugar and light brown sugar into the melted chocolate mixture until dissolved. Stir in the flax egg, alcohol-free vanilla extract, ground cardamom, and the zest from 1 large orange until thoroughly incorporated and fragrant.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and fine sea salt until uniform and lump-free.
- Gently Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet chocolate mixture, folding gently with a spatula. Stop mixing just when combined to avoid overmixing, which can lead to tougher brownies.
- Bake to Perfection: Pour the batter evenly into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached but no wet batter. The edges should look set.
- Cool for Fudginess: Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack for at least 2 hours. This step is critical for developing the ultimate fudgy texture and ensuring clean cuts.
- Slice and Garnish: Once cooled, use the parchment paper overhang to lift the brownies from the pan. Transfer to a cutting board and slice into 9 or 16 squares. Arrange on a serving plate, then sprinkle generously with chopped roasted pistachios and the additional fresh orange zest.
Notes
Avoid overmixing the batter, as this can develop too much gluten and result in tougher, less fudgy brownies. Cooling completely (at least 2 hours) in the pan is crucial for achieving the ultimate fudgy texture and clean cuts. For a deeper chocolate flavor, add a pinch of espresso powder to the dry ingredients. For gluten-free brownies, swap all-purpose flour for a certified gluten-free all-purpose blend, measuring by weight for best results.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (approx. 70 g)
- Calories: 300 calories
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg