This dairy-free chocolate brownies recipe is super easy to make. It’s an ideal recipe for when you don’t have much time to spend in the kitchen but feel like having some chocolatey treats.
It also makes one of the chewy brownies that doesn’t taste way too sweet or too chocolatey.
And what’s more, the recipe is perfect for a traybake that it yields more pieces of sweet treats for everybody in the family to enjoy.
Cakey, chewy, or fudgy brownies?
Just like the name says, a cakey brownie has a cake-like texture. It’s a bit spongy because the recipe normally uses some raising agents e.g. baking soda, etc.
And a chewy brownie is the one with a chewy texture and the recipe doesn’t use any raising agents. BUT, you have to cook the batter at the right timing. If you undercook, the brownie will be soft and gooey that its texture will be more like a fudge. Thus, it’s called a fudgy brownie.
The first time I tried chocolate brownies many decades ago, I didn’t realize that they were not “real brownies”.
In hindsight, they were just simply chocolate cake traybakes.
Mind you, the internet didn’t quite exist at that time. We didn’t have free and fast information flowing at our fingertips to check whether those brownies were authentic. Duh.
Anyway, now I know that there are so many versions of chocolate brownies. Depending on how you like them, you can either have a cakey brownie, a chewy brownie, or a fudgy brownie.
Why dairy free?
This dairy free chocolate brownies recipe is the one you want to try because you can’t use butter in for your brownies.
And the reason may vary. Some of us may have a dairy intolerance, or some of us simply don’t have butter ready in the pantry/ kitchen.
Whichever reason you have, these brownies will satisfy your chocolate cravings in no time.
Simple ingredients for dairy free chocolate brownies
There are hundreds of chocolate brownie recipes you can find on the internet, from books, TV, etc.
Over the years, I’ve tried so many chocolate brownie recipes myself. Some I quite love the taste like Jamie Oliver’s brownies or like this recipe from BBC. But they’re either hassle in the methods, or they use many ingredients that I don’t always have in my pantry.
Some other recipes can be easier to make, but they taste either too sweet for my liking, or too chocolatey for my kids’ taste buds.
So, after tweaking and trying, I’ve come up with this super-easy-to-make recipe that uses 7 simple ingredients to make dairy free chocolate brownies. And they are plain flour/ all-purpose flour, sugar, cocoa powder, eggs, oil, vanilla extract and salt.
Apart from cocoa powder and vanilla extract, I think the rest of the ingredients are pretty basic. They are food items that many of us will almost always have in our pantry/ kitchen.
When it comes to oil, you can choose any neutral oil that you like. I have tried mild olive oil (the one for cooking and baking), canola oil, sunflower oil and rapeseed oil.
How to make dairy free chocolate brownies
This recipe makes a crusty on the top and chewy in the inside brownie with the right level of sweetness.
And just like my other recipes, this dairy-free chocolate brownie recipe doesn’t take much time to make. It literally takes 10 minutes of preparation and 40 minutes of baking.
Ten minutes is all you need to work on this recipe. And 40 minutes to bake (depending on the oven).
So, if you want to have these brownies for your after-dinner, you can quickly mix the ingredients before you start cooking your dinner. Pour the batter in a tin, and leave it to bake while you get on preparing your main course. By the time you finish cooking, your dessert aka brownies will be ready too.
Firstly, you get your baking tray ready. Grease and flour the side of your tray and line the bottom with greaseproof paper. And put all the flour, cocoa powder and salt in a mixing bowl.
Secondly, beat the eggs and the sugar just until all the sugar dissolves. Then stir the oil in until all is well mixed. You can use a hand whisk, a handheld mixer or a handheld blender.
Thirdly, pour the egg mixture into the flour mix and add the vanilla extract in. Stir well until you get a nice smooth thick batter. Your batter will be so thick that it’s kind of gooey. But that’s okay. If you use chocolate chips, you can add them now. Put the batter in the prepared tin/ tray and using a spatula you can press and spread the batter to cover the tin/ traybake.
Bake at gas 4/ 350°F/ 180°C for about 40-50 minutes until the surface is solid to touch but you can feel it slightly soft on the inside.
Thank you for reading the post. I hope you are now interested to try the recipe. When you do, will you share with me your views on the recipe in the comments below (leave a reply)? I will really appreciate it. And please feel free to share this post with your loved ones.
Follow me on Instagram and Pinterest @soyummyrecipesbydevy to sneak peek at what’s cooking in my kitchen.
Before you go, don’t forget to check my other sweet recipes that you may love:
- My versatile recipe of sponge cake that can be made in different flavors.
- Scrumptious Indonesian Snow White butter cookies/ Kue Putri Salju recipe.
- Apple and raspberry crumble that is not too naughty and quite healthy.
- Vanilla velvet cake that is best for any celebration cake.
- Chocolate mousse pudding with Aquafaba.
- A quick chocolate mousse with two ingredients only.
- Agar-agar milk pudding with condensed milk and raspberry.
- No-bake milk custard pie with evaporated milk.
- Chocolate chip cookies with coconut oil and muscovado sugar.
- Apple cupcakes with cream cheese frosting.
Thank you and all the best.