How to Make Fudgy Dairy Free Brownies

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How to Make Fudgy Dairy Free Brownies

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Who needs butter when you can have thick, chewy, and fudgy dairy free brownies with crisp edges? Using oil has the added benefit of keeping them moist longer (not that they'll last long!), and these brownies are even freezer-friendly.

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– Granulated sugar – Light brown sugar – Eggs – Canola oil – Vanilla extract – Cocoa powder – All-purpose flour – Baking powder – Salt – Instant espresso powder (optional) – Dark chocolate

Recipe Ingredients

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Preheat oven to 350 degrees F. Spray a 8"x8" metal baking pan with non-stick cooking spray, then line it with parchment paper. Set aside.

Recipe Instructions

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Into a separate medium bowl, add granulated sugar, brown sugar, and eggs. Using an electric hand-held mixer, mix on medium speed until thick and foamy, about 5 minutes. Pour in canola oil and vanilla extract and mix for an additional minute.

Recipe Instructions

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In a medium bowl, whisk together the cocoa powder, flour, baking powder, salt, and espresso powder. Set aside.

Recipe Instructions

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Whisk the dry ingredients and chopped chocolate into the wet ingredients, just until the dry ingredients have been incorporated. Don't overmix!

Recipe Instructions

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Pour the brownie batter into your prepared pan, sprinkle with a large pinch of sea salt (if using), and bake for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Recipe Instructions

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Let brownies cool in the pan for 30 minutes, then place in the fridge for another 30 minutes for easy cutting and super fudgy brownies. Run a knife around the edge to loosen the brownies from the pan, then pull on parchment to lift out of pan.

Recipe Instructions

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I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind! Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!

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