These super fudgy and ultra delicious dairy free brownies are perfect for any chocolate lover. These fudgy brownies are made with vegetable oil and full of melted chocolate. They have a of rich chocolate flavor and a beautiful crackly top. These brownies are so good it's hard not to eat the whole pan.
These dairy free brownies are rich and so delicious and are seriously the best brownies. These gooey brownies are so simple to make and you only need an electric mixer and two bowls, making for a super easy recipe. This dairy-free brownies recipe use only simple ingredients you are sure to have in your pantry.
Serve the brownies with dairy free vanilla ice cream or enjoy them as is.
For more brownie recipes, try Espresso Brownies, Small Batch Brownies and Nutella Brownies.
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WHY THIS RECIPE WORKS
- Dairy Free: These brownies are dairy free, but you wouldn't even know it. They are made with oil instead of butter, giving them a super fudgy texture.
- Chewy and fudgy texture: These brownies are so soft and fudgy with a perfectly crinkly top.
- Easy dessert: This brownie is super easy to mix together and is always a crowd pleaser!
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Eggs: Take them out of the fridge 1-2 hours before baking.
- Dark chocolate: I recommend a dark chocolate on the sweeter side, e.g. 54,5%, and therefore a not too bitter of a dark chocolate. Make sure the chocolate chips doesn't contain any dairy.
- Cornstarch: Cornstarch breaks down the gluten in the flour, making for a more soft and fudgy brownie.
- Cacao powder: I use high quality dutch-process cacao powder for the best flavor, my favorite is from Valrhona.
- Vegetable oil: These brownie are made with vegetable oil. Use for example canola oil or sunflower oil.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these dairy free brownies. This recipe needs an electric hand mixer, two bowls and a spatula.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.
STEP 1: Melt the chocolate and let it cool slightly while prepare the rest of the ingredients. Sift together the all-purpose flour, cocoa powder, cornstarch, and salt.
STEP 2: With an electric hand mixer, whisk together the eggs, brown sugar and granulated sugar, in a large mixing bowl until, light and fluffy for 4 minutes. Add the melted chocolate, vegetable oil and vanilla extract into the batter and mix until combined.
STEP 3: Add the dry ingredients to the batter and on medium speed mix it together until combined. Scrape down the sides of the bowl with a spatula to make sure everything has been incorporated.
STEP 4: Pour the brownie batter into the prepared baking pan and smooth it out with the spatula. Bake the brownie in the preheated oven for about 45-50 minutes. Serve once it’s cooled down. Finish it off with a sprinkle of sea salt.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
You'll know the brownie is done, when the brownie has just set. When taken out of the oven, insert a butter knife and if it has wet batter on it, give it 5 more minutes but if it has moist crumbs on the knife it's done.
I personally love eating brownies cold, so they are also really good to make a day ahead of serving and storing them in the fridge overnight. They can also be stored at room temperature, if you prefer them not to be cold.
Yes, absolutely. As mentioned above, this brownie get super rich and fudgy by staying in the fridge overnight or at room temperature.
I always recommend a metal pan. They conduct the heat correctly whereas glass pans doesn't cook the baked goods as evenly.
STORAGE
Two ways to store these dairy free brownies:
- Room temperature: To keep these brownies fudgy I recommend storing it at room temperature in an airtight container. To keep the edges from drying out, I suggest waiting to cut them until you're ready to serve them. They will stay soft for 2-3 days when stored properly.
- Fridge: I personally love a cold brownie. It tightens up the texture of the brownie and makes them extra fudgy. They are therefore really good to make a day ahead of serving. Just store them in the fridge overnight uncut.
Other Brownie Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Dairy Free Brownies
Equipment
Ingredients
Dairy Free Brownies
- 130 g granulated sugar
- 130 g brown sugar
- 3 large eggs room temperature
- 150 g dark chocolate chips
- 110 g oil canola or vegetable
- 1 ½ teaspoon vanilla extract
- 75 g all-purpose flour
- 35 g cocoa powder
- 1 tablespoon cornstarch
- ½ teaspoon salt
- A sprinkle of sea salt
Instructions
- Preheat the oven to 160ºC /325ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.
- Melt the chocolate and let it cool slightly while prepare the rest of the ingredients.150 g dark chocolate chips
- Sift together the all-purpose flour, cocoa powder, cornstarch, and salt.75 g all-purpose flour, 35 g cocoa powder, 1 tablespoon cornstarch, ½ teaspoon salt
- With an electric hand mixer, whisk together the eggs, brown sugar and granulated sugar, in a large mixing bowl until, light and fluffy for 4 minutes. Add the melted chocolate, vegatable oil and vanilla extract into the batter and mix until combined.130 g granulated sugar, 130 g brown sugar, 3 large eggs, 110 g oil, 1 ½ teaspoon vanilla extract
- Add the dry ingredients to the batter and on medium speed mix it together until combined. Scrape down the sides of the bowl with a spatula to make sure everything has been incorporated.
- Pour the brownie batter into the prepared baking pan, smooth it out with the spatula. Bake the brownie in the preheated oven for about 45-50 minutes. Serve once it’s cooled down. Finish it off with a sprinkle of sea salt.A sprinkle of sea salt
Filomena
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Kristina
Best brownies we ever made!
Nathalie CG
I tried this recipe a few days ago, I made it with my 4 years old daughter, and it was a success! Really easy to make, and super delicious! Thanks!!