Dairy Free Brownies
by: claire cary
These dairy free brownies are rich, fudgy and so easy to make. They're made with coconut oil instead of butter, cocoa powder and chocolate chips and have beautiful crackly tops!
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16
Ingredients
Wet
- 1 ½ cups chocolate chips divided
- ¾ cup refined coconut oil
- 2 eggs
- ½ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla
Dry
- ½ cup + 2 tablespoons (gluten free) all purpose flour can sub regular
- 3 tablespoons cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line an 8x8 inch baking pan with parchment paper and set aside.
- In a small bowl, add 1 cup of the chocolate chips with the coconut oil and microwave in 30 second increments, stirring between each until fully melted.
- Meanwhile, add the eggs and both sugars to a bowl and beat with an electric mixer for 1 minute.
- Beat in the vanilla and melted chocolate.
- Add in the dry ingredients and mix until a smooth batter forms.
- Fold in the remaining 1/2 cup of chocolate chips.
- Transfer to the prepared pan and spread the top smooth.
- Bake for 28-32 minutes or until a toothpick comes out clean. Bake for longer for more well done brownies, or less time for more fudgy.
- Let cool completely, then slice into squares and enjoy!
Notes
I have not tested this recipe without eggs, so for best results I do not recommend making any swaps. Instead, you can try my vegan and gluten free brownies!
Serving: 1brownie / Calories: 203kcal / Carbohydrates: 25g / Protein: 2g / Fat: 15g / Saturated Fat: 8g / Fiber: 1g / Sugar: 17g
