Fudgy Dairy Free Brownies
These fudgy and rich dairy free brownies are made without butter and have a dreamy crinkly top that makes the perfect brownie!
Ingredients
- ¾ cup Vegetable oil or canola oil
- 1 ½ cups Granulated sugar
- 1 teaspoon Vanilla extract
- 2 Eggs
- 1 Egg yolk
- ½ teaspoon Kosher salt
- ⅓ cup Cocoa powder
- ½ teaspoon Espresso powder
- 7.05 oz Dark chocolate or semisweet
- ¾ cups Flour
Instructions
- Preheat an oven to 180c (350f) and prep a parchment paper-lined 8 by 8-inch baking pan.
- In a large mixing bowl, add the wet ingredients: sugar, vegetable oil, eggs, egg yolk, salt, espresso powder, and vanilla extract, and sift the cocoa powder. Stir with a whisk until the mixture is combined.
- Add melted chocolate (melt it in the microwave or on a bain-marie) and mix well with a whisk.
- Add the flour and mix until just combined. You don’t want to develop the gluten in the flour. This step ensures you have fudgy and moist brownies and not dense and dry brownies.
- Pour the batter into a parchment paper-lined baking pan and bake in a 180c (350f) preheated oven for about 30 minutes or until the tops of the brownies are crinkly.
- Allow the brownies to cool for about 1 hour before slicing, so they won't crumble and fall apart. Slice and enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Use high-quality chocolate. The quality of chocolate directly impacts the flavor of your brownies. Opt for high-quality dark or semi-sweet chocolate to achieve a deep, rich taste.
- Don’t overmix batter. Once you’ve combined your wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough brownies due to gluten development in the flour.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Experiment with add-Ins. Customize your brownies by adding nuts, chocolate chips, or swirls of caramel or peanut butter into the batter for added texture and flavor.
- Use a metal brownie pan! Metal pans conduct heat more efficiently and evenly than glass or ceramic, ensuring uniform baking. They also cool down faster, reducing the risk of overbaking. Using a metal pan helps achieve a fudgy center with slightly crispy edges.
- Check doneness early. Brownies continue to cook after being removed from the oven due to residual heat in the pan. Start checking them a few minutes before the recommended baking time by inserting a toothpick into the center. It should come out with moist crumbs attached but not wet batter.
- Cool completely before cutting. Allow the brownies to cool completely in the pan before cutting them into squares. This helps them set properly and makes slicing easier.
- Line your pan with parchment paper. For easy removal and clean-up, line your baking pan with parchment paper or aluminum foil with an overhang on the sides.
Nutrition
Calories: 275kcalCarbohydrates: 30gProtein: 3gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 33mgSodium: 84mgPotassium: 133mgFiber: 2gSugar: 22gVitamin A: 51IUCalcium: 17mgIron: 2mg
Tried this recipe?Let us know how it was!