Dairy-free Brownies (VIDEO)
Ooey gooey on the inside, crinkly on the top, and easy peasy to make, these 8-ingredient Dairy-Free Brownies can be made in under an hour! With oil used in place of butter, these decadent bars of fudgy goodness have perfectly chewy edges, a super moist middle, and lots of intense chocolate flavor!
- Prep time
- 25 min
- Cook time
- 25 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150 g Chocolate
- 120 g Oil
- 3 Eggs (room temperature)
- 150 g Granulated sugar
- 150 g Brown sugar
- 45 g Cocoa powder (unsweetened Dutch processed)
- 120 g All purpose
- ½ teaspoon salt
Instructions
- 1
Pre-heat oven to 180 C / 356 F ( no fan)
- 2
Take a 7 inch /18 cm square brownie pan, brush the inside of the cake pan with a tiny bit of oil then use parchment paper on the bottom and side as well. Set it aside
- 3
Melt chocolate in a bowl over simmering water over medium heat
- 4
In another bowl whip together the eggs, oil, and sugar with the help of an Electric hand mixer until pale, for about 5-7 minutes
- 5
Pour the melted chocolate into the egg-sugar mixture, and combine with a Rubber spatula. Do not use a mixer at this point
- 6
Sift in flour, salt, and cocoa powder and fold the mixture together. Do not overmix
- 7
Pour the batter into the prepared 7 inch /18 cm square brownie pan
- 8
Smooth the top with an Offset spatula
- 9
Bake for 25-30 minutes at 180 C / 356 F ( no fan). The brownie is ready when the edge looks baked and the middle looks slightly gooey but not raw. Do not over-bake! The brownie will further set as it cools
- 10
Let the brownie cool in the 7 inch /18 cm square brownie pan then carefully cut
- 11
Store at room temperature or in the fridge for 2-3 days