Trust us, this dairy-free brownie recipe is so good, your friends and family won't even realize what's missing.
Few things are as satisfying as a warm, gooey brownie, especially when it’s topped with a big scoop of vanilla ice cream. But when you have to follow a dairy-free diet, brownies can feel like they’re always out of reach.
Luckily, we dug into our recipe vault and found a dairy-free brownie recipe that’s just as gooey and delicious as regular brownies. Plus, it comes together in a snap, so it’s as quick and easy as the boxed stuff. Keep reading to get the step-by-step instructions.
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Preheat your oven to 350° and grease a 13×9 baking pan with a dairy-free non-stick spray (Baking Pam is a good option). Avoid using a glass baking pan, if you can, as they hold in a lot of heat. While this trait is great for dishes like lasagna, it can cause brownies to burn. Be sure to know these other times when you should use metal pans over glass.
Step 2: Mix the Batter
In a large bowl, mix the sugar, flour, baking cocoa and salt until completely combined.
Next, beat the eggs, oil and vanilla extract to the dry ingredients with a hand mixer or whisk until they’re mixed and there are no lumps remaining.
Test Kitchen Tip: If you want your brownies to mix even easier, sift the dry ingredients once or twice. This will aerate the ingredients, combining them better and getting rid of any clumps.
Step 3: Bake
Once your batter is mixed, transfer the greased 13×9 and sprinkle dairy-free chocolate chips on top. Pop it in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
Test Kitchen Tip: If you prefer a fudgier brownie, take them out a few minutes early. Just check that they’ve reached 160° for food safety.
Step 4: Cool and Cut
Remove the finished brownies from the oven and places them on a wire rack in the pan to cool. When they’ve cooled completely, slice and serve with a big scoop of dairy-free ice cream!
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