Imagine sinking your teeth into the most rich, fudgy chocolate brownies you've ever tasted - without a drop of dairy! These incredible dairy-free brownies are about to change your dessert game forever. Perfect for those with lactose intolerance, dairy allergies, or anyone seeking a healthier chocolate treat, this recipe proves that cutting out dairy doesn't mean compromising on flavor or texture. Get ready to indulge in a brownie experience that's so sinfully delicious, you won't believe it's dairy-free!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 brownies
Ingredients
- 1 cup almond butter
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, ensuring the paper hangs over the edges for easy removal.
- In a large mixing bowl, combine the almond butter, melted coconut oil, maple syrup, and vanilla extract. Whisk thoroughly until the mixture is smooth and well incorporated.
- Sift the cocoa powder, baking soda, and salt into the wet ingredients. Stir gently until a consistent chocolate batter forms, making sure no dry pockets remain.
- Pour the brownie batter into the prepared baking pan, using a spatula to spread it evenly and smooth the top.
- Place the pan in the preheated oven and bake for 22-25 minutes. The brownies are done when the edges start to pull away slightly from the pan and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and let the brownies cool completely in the pan for about 30 minutes. The brownies will continue to set as they cool.
- Use the parchment paper edges to lift the brownies out of the pan, then cut into 16 equal squares.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- • Use room temperature ingredients for smoother mixing • Don't overmix the batter - this can make brownies tough • For extra richness, add a handful of dairy-free chocolate chips to the batter • Check brownies early - ovens can vary, and you want them fudgy, not dry • Let brownies cool completely for the best texture and easiest cutting • Use a sharp knife and wipe it clean between cuts for neat squares • For an extra indulgent touch, dust with powdered sugar or drizzle with dairy-free chocolate sauce
Nutrition Facts
Calories: 180kcal
Carbohydrates: 9g
Protein: 4g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 0mg
