Dairy-Free Brownies
User Reviews
5
Dairy-Free Brownies
Description
This Dairy-Free Brownies recipe uses a flaxseed mixture combined with soy milk and vanilla as a binding agent in place of eggs, blending with sugar, flour, cocoa powder, salt, baking powder, and canola oil for a smooth batter. The batter spreads into a lined pan and is topped with vegan chocolate chips before baking at 350 degrees Fahrenheit.
Baking for 45 minutes develops a fudgy texture, especially after cooling fully and optionally refrigerating for several hours to firm up. The brownies are rich and moist with a slightly dense crumb typical of fudgy brownies.
These brownies are a plant-based alternative that can satisfy chocolate cravings without dairy. They are best sliced after fully cooling to maintain clean edges and texture.
Testing doneness with a toothpick helps avoid under or overbaking, aiming for slight moistness without raw batter. Refrigeration after baking enhances firmness and richness.
Ingredients
- ¼ cup ground flaxseed meal
- ½ cup soy milk any variety, plus 2 tablespoons
- 1 tablespoon vanilla extract
- 2 cups granulated sugar
- 1 cup all-purpose flour
- 1 cup cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup canola oil plus 1 tablespoon
- ¼ cup semi-sweet chocolate chips for topping, vegan
Instructions
- Preheat the oven to 350 degrees F. Line a 9 x 9-inch baking pan with parchment paper.
- In a small bowl, mix together the ground flaxseed meal, soy milk, and vanilla extract. Set aside for at least 10 minutes to allow the mixture to thicken.
- In a large bowl, combine the sugar, flour, cocoa powder, salt, and baking powder and whisk until well mixed.
- Add the flaxseed meal mixture and canola oil to the dry ingredients and mix just until combined. Do not overmix.
- Spoon the thick brownie batter into the prepared baking dish. Sprinkle the top evenly with the vegan chocolate chips.
- Bake for 45 minutes. Allow to cool fully in the pan. For the fudgiest texture, refrigerate overnight or for at least 4 hours before slicing and serving.
Notes
- Wait until the brownies are completely cool before cutting to avoid crumbling; warm brownies are fragile.
- Refrigerate cooled brownies for 1-2 hours to enhance the fudgy, dense texture.
- Check doneness with a toothpick: a few moist crumbs are ideal, but uncooked batter means more bake time is needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15brownies
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 73mg | 3% |
| Potassium | 131mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 31IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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