Dairy free brownies

12 08 2013

I am on a dairy and soy free diet because Santiago has milk allergies, this has put me on the fast lane to weight loss, but also on a tight spot for indulging. Since we cook most everything from scratch it has been not too hard to come up with ways to replace dairy, but the lack of milk in my baked goods has made them somewhat dry and not as rich and unctuous, not so satisfying. That is until I decided I wanted brownies for my husband’s birthday, and since I do not have a lot of time or patience lately, I decided for a very simple recipe. My recipe uses coconut oil, whole wheat and, as usual, less sugar than regular recipes.


You will need:
Nonstick vegetable oil spray
1/2 cup coconut oil, melted
1/2 cup sugar
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1/3 cup whole wheat flour

Preheat oven to 325°. Line an 8×8″ baking dish with foil. Coat foil with nonstick spray.
Whisk coconut oil, sugar, cocoa, and salt in a medium bowl to combine. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until combined. Scrape batter into prepared pan; smooth top.
Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.
These were very thick and chocolatey. If you use whole wheat flour you will get a drier end product than your usual brownie, so if you want it more fudgey bake for a little less time.
We loved them! I baked two sets to share, but never got to! Ignacio just devoured them in no time!



4 responses

12 08 2013

Great recipe. I think I will try it soon. I love brownies but the recipe i have has lots of butter, sugar and chocolate. However, you may want to try for next time to use black sugar (se dice así el azúcar negra?) because it adds extra moisture to the brownies.

13 08 2013

They call it “Brown sugar” but I was running short 🙂 so I didn’t have enough, I will try next time! I am glad you like the recipe, I always aim to lower the sugar content. Please, let me know if you like it when you try, they are more on the dark chocolate side of the spectrum, but they are good! 🙂

14 08 2013

I will make them today but I will replace the coconut oil with corn oil or olive oil (I usually make cupcakes with olive oil and it tastes very nice). My neighbour is on a dairy, white sugar and white flour diet, so I will bake them for her so she can try something sweet.

14 08 2013

Coconut oil is solid at RT, so it replaces butter well, as opposed to olive oil, but if they work for you I would like to hear about it!
For a recipe like you want, replace white flour for whole wheat here https://sensiblygreen.wordpress.com/2012/10/25/halloween-pumpkin-muffins/

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