Fudgy Dairy Free Brownie Recipe
This is the ultimate fudgy dairy free brownie recipe, engineered for a dense, gooey, and intensely chocolatey result. One bowl, no mixer, no dairy!
Equipment
- 8x8 inch (20x20 cm) baking pan (metal is best)
- Parchment paper
- One large, microwave-safe mixing bowl
- A whisk.
- A rubber spatula
Ingredients
- 1/2 cup 120ml Neutral Oil (Vegetable, Canola)
- 4 oz 113g Dairy-Free Dark Chocolate (bar or chips)
- 1 1/4 cups 250g Granulated Sugar
- 2 large Eggs
- 1 tsp Vanilla Extract
- 3/4 cup 75g All-Purpose Flour
- 1/2 cup 50g Unsweetened Cocoa Powder
- 1/2 tsp Salt
- 1/2 cup 85g Dairy-Free Chocolate Chips (Optional)
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line an 8x8 metal pan with parchment paper, leaving "handles" on the sides.
- Melt: In a large, microwave-safe bowl, melt the oil and 4oz of chocolate in 30-second bursts, stirring until smooth.
- Whisk (The Crinkly Top Secret): Whisk the sugar into the chocolate mixture. Add the eggs and vanilla and whisk vigorously for 1 full minute until the batter is thick, glossy, and smooth.
- Fold (Don't Overmix!): Sift the flour, cocoa powder, and salt over the bowl. Use a spatula to fold the dry ingredients in until just combined. Stop when you see the last streaks of flour.
- Bake (The Fudgy Test): Fold in the optional chocolate chips. Pour the batter into the prepared pan. Bake for 30-35 minutes. A toothpick inserted in the center should come out with moist, fudgy crumbs, not clean.
- Cool: Let the brownies cool completely in the pan (at least 1-2 hours) before lifting them out and cutting them. This allows the fudgy center to set.
Notes
Vegan Option: Replace the 2 eggs with 2 "flax eggs" (2 tbsp ground flaxseed + 6 tbsp water, sit for 10 mins).
Gluten-Free Option: Use an equal amount of a 1-to-1 Gluten-Free flour blend.
The "Underbake" is Key: Do not overbake! The brownies set as they cool.