Dairy Free Brownies
Dairy free brownies are rich, moist, and super chocolatey. They're topped with a smooth and creamy chocolate frosting, and so easy to make.
Servings: 16 brownies
Ingredients
For the Brownies:
- 1/3 cup vegetable oil coconut oil or dairy free butter will also work
- 1/2 cup almond milk
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 whole large egg
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
For the Frosting:
- 1 1/2 cup powdered sugar
- 2 Tablespoons coconut oil or dairy free butter at room temperature
- 1 Tablespoon unsweetened cocoa powder
- 2 Tablespoons almond milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350º F. Line an 8-inch square baking dish with parchment paper. If you don't have parchment paper, just grease the baking dish and dust with flour.
- In a large bowl mix together the oil, almond milk, and cocoa powder for the brownies.
- Add in the sugar, egg, and vanilla, and mix until well combined.
- Add the flour and salt. Mix until just combined
- Pour the brownie batter into the prepared pan and make sure it's spread evenly.
- Bake for 25-30 minutes, until a tester comes out mostly clean.
- Remove the brownies from the oven and allow to cool completely.
- While the brownies bake or cool, add all the frosting ingredients to a bowl and beat together until the frosting is the desired consistency. Adjust the sugar if the frosting isn't sweet enough, and add more almond milk if the frosting is too thick.
- When the brownies are cooled, frost them and enjoy.
Notes
- Store leftovers in an airtight container at room temperature for 4 days or in the fridge for 1 week.
- Leftovers can also be stored in two layers of airtight bags in the freezer for 3 months.
- To make the brownies vegan, replace the egg with a flax egg.
Nutrition
Serving: 1Servings | Calories: 190kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 14mg | Sodium: 77mg | Fiber: 1g | Sugar: 23g
