Here is my homemade dairy free brownies recipe. I’ve made these for many years and they are a favorite of many. Homemade brownies can be deceptively tricky to master, especially if you bake with coconut oil, but it is so worth the effort! Having sweet treats that everyone in my family can enjoy is important to me. When I came up with this recipe, I never wanted to make them with butter again. Some recipes just aren’t the same without dairy, but I believe this one is better.
Ingredients:
- 1/2 cup unsweetened cocoa
- 1/2 cup of all-purpose flour
- 1/4 tsp. of baking powder
- 1/4 tsp. salt
- 1/2 cup of naturally refined coconut oil
- 1 cup of sugar (raw if you’d like)
- 2 large eggs
- 1 tsp. vanilla extract
Directions:
1. Preheat oven to 350 degrees.
2. Grease a 9 inch square baking pan (larger pans can be used, but brownies will be thinner and you may need to reduce the baking time a little.)
3. Next, combine cocoa, flour, baking powder and salt in a medium sized bowl and set aside.
4. Melt coconut oil just until liquid (it may already be liquid, depending on room temperature). Add sugar to oil and stir well.
5. Then add eggs and vanilla to oil and stir again.
6. Add oil mixture to dry ingredients and stir just until everything is combined and batter is moist.
FYI: Coconut oil will become solid again when it cools, so it may be difficult to stir. This is normal, it will soften again in the oven.
6. Lastly, pour batter into pan and bake for 22-24 minutes. (Do not overbake.) Remove from edges when edges appear slightly crisp, but middle will still be a touch gooey. Makes about 12-16 brownies.
*These are great by themselves, but we sometimes like to top with vanilla ice cream and drizzle chocolate syrup or hot fudge on top. Once in a great while, I also like to add some chopped walnuts to the batter for my husband and I who don’t have allergies to nuts.
Happy Baking!!
*Need more dairy free dessert ideas?
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