When I learned that dairy was one of the main reasons why I always felt sick after eating, I decided to stop eating dairy completely and switch to non dairy and almond milk for when I needed dairy.
I am undiagnosed and waiting on a Dr visit. but I can tell a huge difference between how I feel after eating dairy and when I don’t.
I had no idea how much food I would be giving up by going not dairy and mostly gluten free. I love sweets, anything chocolate and dessert, but I always feel sick and neasueas after eating dessert. I don’t eat my favorite ice cream and brownies and I feel fine.
So it’s been a while since I’ve had brownies let alone made them for the family, when I used to make them several times a month. So you can imagine how hard it was to not eat the brownies my teen made for the family when she really wanted to try a box of reeses brownies.
That was finally the push I needed to look for something that was dairy free. This brownie recipe is good, I can’t say it’s amazing yet because it takes time to adjust your taste buds to food that your not used to.
So eventually this will be amazing to me, but I’m here for all the dairy free sweets.
Dairy Free Brownies
Prep Time:20min
Cook Time:25min
Cool:30min
Total Time:1hour hr 15min
Ingredients
- 3/4 c. refined coconut oil or canola oil
- 3/4 c. granulated sugar
- 1/2 c. brown sugar – packed
- 1 teaspoon vanilla extract
- 2 large eggs + 1 yolk
- 2/3 c. cocoa powder – sifted
- 1/2 c. all-purpose flour
- 1/2 tsp. coarse sea salt
- 1/4 tsp. baking powder
- 1/4 tsp. espresso powder – optional
- 1/2 c. coarsely chopped dairy-free chocolate (see note below) or dairy-free chocolate chips
Instructions
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8×8″ metal baking pan with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, add the wet ingredients: oil, sugars, and vanilla. Mix on medium speed until combined, about 1 minute.
Add the eggs and yolk one at a time, mixing after each addition. Then, mix for 30 seconds.
Let the mixture rest for 3 minutes, then repeat by mixing for 30 seconds. Repeat two more times.
In a medium mixing bowl, whisk together the dry ingredients: cocoa powder, flour, salt, baking powder, and espresso powder (optional).
Slowly add the dry ingredients along with the chopped chocolate. Continue mixing until no white streaks remain, about 30 seconds.
Pour the batter into the prepared pan and bake in the oven for 25-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Remove from the oven and allow to cool in the pan for 30 minutes before slicing and serving.
NOTES
I havr been using Ghirardelli dairy free chcocllate chipsnlately or enjoy life, and great value dark chcolate seems to be fine for me. But you can also use a bar of your favorite dairy-free chocolate.
You can store these Dairy Free Brownies in an airtight container at room temperature for 3-4 days, or in the fridge for 1 week. For longer storage, you can freeze them for up to 2 months. Wrap the brownies in plastic wrap and then place them in a freezer-safe bag or airtight container. To reheat, simply thaw at room temperature if frozen, and if desired, warm them in the microwave to your preferred taste.
