I didn’t know if dairy-free chocolate brownies would taste okay, but I made them today and they were rather good.
The dairy item in a ‘normal’ brownie is butter, I replaced the butter with a vegan spread called Nuttelex – which is just emulsified olive oil.
75g plain flour
half a teaspoon of baking powder
a quarter of a teaspoon of salt
160g fine dark chocolate (I used Lindt 70% which is dark enough to be classed as vegan and dairy free)
200g Nuttelex or other non-dairy spread
4 eggs (or equivalent egg replacer if vegan)
220g brown sugar (this is half the amount that the original recipe recommended!)
1 teaspoon of vanilla essence
- Line a 8 inch (20cm) square cake tin with baking parchment and heat the oven up to 170 deg C.
- Melt the chocolate and spread in a double boiler or a glass bowl over a saucepan of gently simmering water – don’t let the water touch the bottom of the bowl.
- Meanwhile whisk up the eggs, sugar and vanilla in another bowl until foamy and creamy.
- Mix the flour, salt and baking powder together in a separate bowl.
- When the chocolate and spread has melted, leave it to cool for a while (but don’t let it go hard) about 5 minutes.
- Stir the chocolate mixture into the whisked eggs and mix well. Use a spatula to scrape all ofthe chocolatey mix out – don’t waste a drop.
- Now fold in the flour/salt/baking powder gently until it is all combined.
- Pour the mixture into the baking tin and bake for approx 35-40 minutes. When done it should be crispy on top, but gooey in the middle although a skewer should come out clean.
Mmmmm – serve warm with a nice cup of tea.
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