Dairy Free Brownie (Nut, Egg Free & AIP Brownie Option)
User Reviews
5
Dairy Free Brownie (Nut, Egg Free & AIP Brownie Option)
Description
The recipe combines a grain- and nut-free flour blend with coconut sugar and salt, mixed thoroughly before adding vanilla and eggs. Separately, dairy-free chocolate chips and coconut oil are melted and then incorporated to create a smooth, chocolatey batter. The batter is poured into an 8x8 baking dish and baked at 350°F for about 30 minutes. Once cooled, it produces brownies that are rich, moist, and free from dairy and nuts.
Variations include an AIP-friendly version that replaces eggs with gelatin and uses pumpkin puree and non-dairy milks, as well as an eggless alternative adjusting the amounts of gelatin and pumpkin puree accordingly. The recipe notes recommend specific brands of dairy-free chocolate chips, such as Hu or Enjoy Life, for optimal texture and taste. It advises substituting ingredients thoughtfully to maintain nut- and dairy-free status while preserving brownie qualities.
This recipe suits those needing allergy-sensitive baked goods or dairy-free desserts, offering a fudgy treat that meets specific dietary restrictions. The use of gelatin in alternatives aids texture, and the use of coconut sugar provides a natural sweetness. The instructions emphasize melting chocolate with oil and stirring gently for best results.
Ingredients
- 1 cup flour blend Beth Blends brand; nut, cassava, grain free blend
- 1 cup coconut sugar
- pinch salt
- 1 teaspoon vanilla extract
- 2 egg
- 1 cup chocolate chips Dairy Free (Hu or Enjoy Life, see notes for details)
- 1/2 cup coconut oil
Instructions
- Preheat oven to 350 degrees.
- Combine all the dry ingredients into a large mixing bowl.
- Add the vanilla and eggs to the bowl. Combine then set aside.
- In a small bowl, add the chocolate chips and coconut oil. Place in the microwave for about 30 seconds, stir and then microwave for another 30 seconds then stir again.
- Pour the chocolate into the large mixing bowl and stir to combine.
- Pour the brownie batter into an 8x8 baking dish.
- Place into the oven for about 30 minutes. Then remove and let cool completely before serving.
Notes
- The AIP version requires nut-free flour blend, gelatin, carob, pumpkin purée, coconut milk, and coconut oil; combine dry and wet ingredients before baking.
- For eggless brownies, adjust gelatin, flour blend, pumpkin purée proportions; mix dry and wet ingredients; melt chocolate separately then combine.
- Hu and Enjoy Life brands of dairy-free chocolate chips recommended for flavor and suitability; Hu uses coconut sugar, Enjoy Life is nut free.
- You may substitute coconut sugar with maple sugar and coconut milk with tigernut milk for nut-free versions.
- Beth Blends flour is self-rising and nut-free; tigernut flour comes from a tuber and is not a nut.
- The egg-free method skips gelatin egg; add gelatin into dry mix for simplicity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 219kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 1g | 2% |
| Fat | 13g | 20% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 30mg | 10% |
| Sodium | 153mg | 6% |
| Potassium | 19mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 40IU | 1% |
| Calcium | 10mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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