Dairy Free Brownies – rich and fudgy brownies that are dairy free and perfect for football season!
Are you a sports fan? I enjoy watching football, if it is the team I care about. Aside from that I don’t need to watch it. College basketball is fun to watch. Baseball has to be in person for me to enjoy it. But for some reason, my husband and son are sports addicts. They want to watch just about everything, or at the very least read about it, so they know the stats and can talk about all of it. Sometimes I just have to leave the room and do my own thing, because they could talk for hours! Anyone in your life like that?
Football season is in full swing! College has been going on for a couple weeks, and the NFL is under way as well. As you can guess, my family is kind of obsessed with football, so it is on more nights a week that I can count in our house. And one thing that always goes with football is snacks!!! Today I am teaming up with Silk to bring you dairy free tailgating food, that is perfect for Monday night football watching. And if you know me at all, you know that I don’t show up to any get together without dessert. So making over fudgy brownies into a dairy free version was immediately what popped into my head.
Fudgy brownies are my ultimate weakness. They are my all time favorite dessert, and I enjoy them in just about any way shape or form. So why not play around with them, and then dress them up for football?! You would NEVER know these dairy free brownies have anything special about them. They taste just like a rich and chocolatey brownies. You can go about removing the dairy a couple ways. You can sub coconut oil for any butter, which definitely gives you fudgy, but also can give you a slight coconut flavor. The other way is to use a butter alternative. It is up to you how you want to go, they both work equally well. Trust me, you will not be disappointed!
Head on over to the Silk Sideline the Meat Website for more recipe ideas and your chance at a great giveaway!
- 1/3 cup vegetable oil
- 1/2 cup Silk almond milk
- 1/2 cup cocoa powder
- 1 cup sugar
- 1 egg
- 1/2 tsp vanilla
- 3/4 cup flour
- 1/2 tsp salt
- 2 Tbls coconut oil or dairy free butter , at room temperature
- 1 Tbls cocoa powder
- 3 Tbls Silk almond milk
- 1/2 tsp vanilla
- 1 cup powdered sugar
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Preheat oven to 350 degrees. Line an 8 inch baking dish with foil Set aside.
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In a large bowl mix together oil, almond milk and cocoa powder until smooth. Add in sugar, egg, and vanilla. Mix until well combined. Add in flour and salt. Pour into prepared pan.
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Bake for 25-30 minutes, until a tester comes out mostly clean.
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Remove from the oven and allow to cool completely before frosting.
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To make the frosting mix all of the ingredients together until desired consistency. Adjust the sugar or almond milk as necessary.
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Frost cooled brownies.
I used candied sugar to decorate. You can also pipe a little white frosting (omit cocoa powder) as the football "laces" if desired
This conversation is sponsored by Silk. The opinions and text are all mine.
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Tara says
Yes, I am for sure a sports fan and I adore your Dairy Free Brownies. I loved that you used the Almond Milk and those little footballs are the best!
Gina says
I still have a little Silk- so I will definitely be baking these. YUM!
Joey says
How did they turn out?
Martha @ A Family Feast says
How adorable! We have a family member on a dairy-free diet for medical reasons and we’re always looking for sweet treats he can enjoy! Definitely trying this recipe for our next party!
Renee@Renee's Kitchen Adventures says
I have a real weakness for sweets and these brownies sure do look great! I love Silk alternative milk products! They are a staple in my house. I bet the new chocolate silk almond milk would be amazing in this recipe!!
Dairy-Free-Diet.com says
Erin, this brownies looks BEAUTIFUL and VERY TASTY!! I love that it uses only a few ingredients. Definitely trying this soon!
Anna says
Made these last night and they were delicious, but I did have a few issues. I didn’t have any vegetable oil, so I used melted Earth Balance in the batter–I think it must bake differently (being solid at room temperature is a clue…) because it stuck to the aluminum foil! I ended up having to flip the whole pan over in order to get them out without serving bits of foil. For the frosting, I felt like it was too liquid, so I added almost a cup of extra powdered sugar and it was still runny and wouldn’t stay on the brownies like in the picture. I used coconut oil for the frosting and had a really hard time getting it to mix properly, so perhaps that was the cause? Anyway, they taste AMAZING and I will definitely try again, this time with a greased pan, veggie oil in the batter, and margarine in the frosting. Thanks for the reccipe!