The Fudgiest Dairy-Free Brownies

After my son was born, we quickly found out that he does not tolerate dairy well. As someone with a huge sweet tooth, not being able to eat most homemade desserts has been difficult. However, I have discovered some dairy-free options that I love. You can’t even tell that this recipe doesn’t contain dairy! I served this recipe at my last family get together and it was a hit. I also made a video on how to make these brownies!

Make sure to use dairy-free chocolate chips. Many grocery stores now carry them. I use the ones from Enjoy Life. I use a 9×13 inch pan to bake the brownies. You can use different sized pans, but the bake time will have to be adjusted. You want to line the pan with parchment paper, and cover all parts of the sides that the brownies touch. This will make it easier to get the brownies out of the pan.

Assembly

Start by preheating your oven to 350 degrees Fahrenheit. In a large bowl combine oil, light brown sugar, and granulated sugar. Mix until smooth. The coconut oil should be melted. But make sure it isn’t too hot, or you might cook the eggs!

Add your four eggs, and beat for at least two minutes. This is an essential step to making the brownies fudgy, with a cracked top. I prefer to use an electric mixer for this. Room temperature eggs are best, but sometimes I forget to let them come to room temperature!

Add your flour and unsweetened cocoa powder to the mix. Mix until just combined, but don’t overmix! Fold in your chocolate chips with a spatula. Bake for 19-22 minutes at 350 degrees Fahrenheit. Don’t wait for a toothpick to come out clear. These will typically seem underbaked, but will smell done.

Let your brownies cool completely before serving. This will keep them from falling apart when you cut them. Let me know what you think of this brownie recipe!

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