Long-time readers of my blog will know I have an enduring love affair with chocolate. I have it every day, and enjoy all kinds and in all forms. If you’re looking for some dairy chocolate indulgence, try these wicked chocolate brownies and these white chocolate blondies. But recently I’ve had to find substitutes for sweets containing dairy. Eliminating dairy from my diet for the sake of my unsettled baby (more on that later) has been somewhat of a challenge. Luckily I have found a substitute for chocolate ice cream. The “over the moo” dairy-free chocolate ice-cream (made with coconut milk) is truly divine. And then there’s the Lindt day 70% chocolate, which is completely dairy-free. I trawled the internet for dairy-free desserts recently (all that chocolate around at Easter made me ch0c-envious) and found a few relatively simply, dairy-free chocolate brownie recipes. I combined a few different recipes based on the ingredients I had in my pantry. The result is this deliciously divine dairy-free chocolate brownie recipe. They are also gluten-free.
Trust me when I say these brownies are out of this world. My advice is to eat them when they’re warm and gooey, straight from the oven. You will thank me for it.
Dairy-free chocolate brownies
- 1 cup (125 grams) buckwheat flour
- 3/4 cup (86 grams) cocoa powder, sifted if lumpy (Dutch cocoa is the best for a richer flavour)
- 1/4 teaspoon salt
- 3/4 cup coconut oil, melted and cooled slightly
- 1 1/2 cups (300 grams) granulated sugar, raw sugar, or golden caster sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
- 1 cup chocolate chips or chunks (use dairy-free chocolate chips, or Lindt 70% dark chocolate and cut into chunks). Reserve a few choc chips for the top of the brownies.
- Preheat the oven to 175 °C. Grease and line a 20cmx20cm pan with baking paper.
- In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
- In a large mixing bowl, stir together the coconut oil, sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined.
- Add the dry mixture to the wet and stir until just mixed.
- Fold in 3/4 cup chocolate chips.
- Pour the batter into the prepared pan and sprinkle the remaining 1/4 cup chocolate chips on top, if desired.
- Bake for 15-20 minutes. The brownies will continue to bake in the pan and will firm up as they cool.
- Store at room temperature for 3-5 days. Though they are best eaten warm from the oven. If you have any left after a few days, microwave briefly to make them gooey and serve with ice-cream. Yum!!!