Easy Dairy Free Brownies
Who can possibly resist gooey, fudgy brownies? These mouthwatering dairy free brownies are rich, dense and seriously addictive!
Servings 9 -16, approximately
Equipment
- mixing bowls
- microwave-safe bowl
- whisk
- silicone spatula
- 9x9 inch baking pan ( or an 8x8 inch for thicker brownies)
Ingredients
For the brownies
- 1½ cups all-purpose flour (180g)
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¾ cup hot black coffee (or hot water) (200ml)
- ¼ cup light vegetable oil (60ml)
- 1 cup granulated sugar (200g)
- ½ cup unsweetened cocoa powder (60g) (preferably Dutch-processed)
- 1 teaspoon vanilla
- 125g (4.4oz) dark, bittersweet, or semisweet chocolate, finely chopped
Add-ins
- 1 cup walnuts, roughly chopped (100g 3.5oz)
- 28g (1oz) dark, bittersweet, or semisweet chocolate, finely chopped (or substitute with an equal amount of chocolate chips)
Instructions
- Preheat the oven to 350°F / 180 °C.
- Line the baking pan with parchment paper. Make sure to leave about 2 – 2 ½ inches (5-6 cm) hanging over so you can just lift the whole pan of brownies out at once without breaking it. Set aside.
- In a large bowl, whisk together the flour, salt, and baking powder. Set aside.1½ cups all-purpose flour (180g), ¼ teaspoon salt, 1 teaspoon baking powder
- Place the hot coffee, oil, sugar, and cocoa powder in a medium saucepan over medium heat. Whisk until the sugar dissolves and the cocoa powder is well incorporated, about 2 minutes. Make sure it's hot, but not boiling.¾ cup hot black coffee (or hot water) (200ml), ¼ cup light vegetable oil (60ml), ½ cup unsweetened cocoa powder (60g), 1 cup granulated sugar (200g)
- Take the saucepan off the heat and whisk in the vanilla and the chopped chocolate. Whisk the mixture until the chocolate is melted completely. If not, put it back on the stove on medium heat and whisk until it melts.1 teaspoon vanilla, 125g (4.4oz) dark, bittersweet, or semisweet chocolate, finely chopped
- Pour it into the flour mixture and whisk until everything is thoroughly combined.
- Fold in the chopped chocolate and walnuts.1 cup walnuts, roughly chopped (100g 3.5oz), 28g (1oz) dark, bittersweet, or semisweet chocolate, finely chopped (or substitute with an equal amount of chocolate chips)
- Transfer the batter to the prepared pan and spread the mixture evenly.
- Bake for about 15-20 minutes, until a toothpick inserted in the middle comes out with a few moist crumbs on it. Don't overbake. The longer you bake them, the drier, they'll be.
- Let the brownies cool in the pan COMPLETELY, at least 45 minutes. Then use the overhanging parchment paper to lift them out of the pan and onto a cutting board.
- Slice and enjoy!
Notes
Tips for Perfect Dairy Free Brownies
- Bloom the cocoa powder: Mix cocoa with hot coffee or water for a richer chocolate flavor.
- Dissolve the sugar: Combine sugar with warm wet ingredients for shiny tops and fudgy texture.
- Avoid overmixing: Stir batter just until combined to prevent tough brownies.
- Cool completely: Let brownies cool in the pan before cutting so they don't crumble.
- Use high-quality chocolate: It makes a different for delicious, rich, brownies.
- Weigh the ingredients: Use a digital scale for consistent results.
- Don’t overbake: Check the brownies early to avoid overbaking them so they won't get dry or crumbly.
- Line your pan with parchment: Leave overhang for easy removal without breaking.
