Easy Dairy-Free Chocolate Fudge Brownies Recipe is a simple recipe for moist, chocolate-fudgy brownies without being overly sweet. Made with oil-no milk, butter, or margarine.
Easy Dairy-Free Chocolate Fudge Brownies are rich in cocoa flavor and not overly sweet, making them perfect for adding a sweet topping like frosting, ganache, or powdered sugar.
This recipe uses oil, so it's made without butter or margarine.
They're customizable, so feel free to fold in dairy-free chocolate chips or chopped walnuts for an extra layer of texture and rich flavor.
They are perfect alongside coffee or a cold drink and make a terrific dessert or snack anytime-bring them to a summer picnic or a backyard barbeque, have them on a cold day wrapped in a blanket, or bring them to a potluck with friends.
And cocoa powder has nutritional benefits!
Want to try other brownie recipes?
Try:
Dairy-Free Chewy Brownies
Dairy-Free Chewy Fudge Brownies Recipe
Frequently Asked Questions (FAQs) for dairy-free chocolate fudge brownies
Can I freeze these dairy-free brownies?
Yes, these brownies freeze exceptionally well. Wrap individual squares tightly in plastic wrap and place them in a freezer-safe container or bag for up to three months. Thaw them at room temperature for a couple of hours before serving.
Why did my brownies turn out cakey instead of fudgy?
Cakiness usually results from over-mixing the batter after adding the flour, which develops excess gluten, or from baking the brownies for too long. For a dense, fudge-like texture, mix the dry ingredients just until combined and pull them out of the oven while the center is still slightly gooey.
Can I substitute vegetable oil with olive oil?
You can use olive oil, but keep in mind that extra virgin olive oil will impart a noticeable, fruity, or peppery flavor to your brownies. If you prefer a neutral taste, stick to standard vegetable oil, canola oil, or melted refined coconut oil.
Will using coconut oil add a coconutty taste to the brownies?
If you use unrefined (virgin) coconut oil, it will impart a distinct coconut flavor and aroma to your brownies. To keep the flavor purely chocolate, use refined coconut oil, which goes through a process to remove the coconut taste and smell while maintaining the same baking properties.
Can I make these brownies without eggs?
This specific recipe relies on eggs to provide structure and chewiness in the absence of dairy fats. Substituting them requires a dedicated egg-free binding agent like a flax egg or commercial replacer, which will alter the final texture.
How do I store leftover dairy-free brownies?
Store your brownies in an airtight container at room temperature for up to 3 days, or keep them in the refrigerator for up to a week to maintain their moisture and rich fudge texture.
Frequently Asked Questions (FAQs) for baking:
Why do recipes have salt in the ingredients of baked goods?
Even though salt tends to make foods, well, salty, it actually plays other roles in baking as well.
For example, the right amount of salt balances flavors in baked goods; it can bring out the sweetness of sugar and, at the same time, prevent them from tasting overly sweet. It also can help dull the bitterness of cocoa.
Salt prevents baked goods from tasting bland, while it balances the richness of the fats. It also helps develop flavor in yeast breads and works with proteins to strengthen gluten and make it more elastic.
Salt also slows down yeast fermentation because it prevents the yeast from eating up the sugars too quickly, which otherwise would cause the dough to rise too fast and then ultimately collapse, causing bread to come out flat instead of fluffy.
Salt helps baked goods stay a little fresher for a little longer and helps delay mold from growing on them.
What is the difference between white granulated sugar and brown sugar?
The short answer is that while white granulated sugar is just pure sweetness, brown sugar is white sugar with molasses mixed into it.
Here is how that change affects your baking:
- White sugar is neutrally sweet. Brown sugar tastes like rich caramel or toffee.
- White sugar makes things crisp and light. Brown sugar traps moisture, making baked goods (like brownies) dense, soft, and extra chewy.
- Brown sugar is dark and wet; white sugar is dry and clear.
Tip: If a recipe calls for brown sugar and you're completely out, you can make your own by thoroughly mixing a tablespoon of molasses into a cup of regular white granulated sugar, and that will give you light-brown sugar. If you want dark brown sugar, you need to mix in more molasses.
What is the difference between baking soda and baking powder?
Baking soda and baking powder are both synthetic leavens that help baked goods rise, but there is a difference between them.
Baking soda is pure sodium bicarbonate, which needs another ingredient that is acidic in order to be activated. When the baking soda touches the acid, it creates a carbon dioxide gas, which helps the baked good rise. Baking soda is between 3 and 4 times stronger than baking powder, and if too much baking soda is used, your baked good will end up with a metallic flavor.
Baking powder is baking soda that is already mixed with an acid and a stabilizer and will be activated by moisture and heat. Nowadays, baking powder is called double-acting because it activates twice-once when it gets wet (when you mix the ingredients together) and again when it heats in the oven.
Replacing one with the other can be tricky, and it's not recommended. However, if you have no choice, then do solid research for substituting one for the other for the baked good you are preparing so you don't ruin it.
What do eggs do in baking?
Eggs are made up of two parts: the whites and the yolks (the yellow).
Egg whites are made up of protein that sets when heated and helps baked goods hold their structure. The yolks are made up of fats and vitamins and help ingredients bond.
Eggs also help baked goods rise as well as keep them moist.
It is important to have the right amount of eggs when baking, because if there are too many eggs in a recipe, this can cause a rubbery, dense texture, and if there are too few eggs, this can cause a crumbly, dry texture.
The different parts of the egg will provide different textures to baked goods; using the entire egg in baking will provide moisture and help the baked good rise evenly, using extra yolks will create richer, denser textures, and extra whites will add fluffiness but may create a drier texture.
What is the difference in using oil vs. butter or margarine?
Both margarine and butter are solid fats at room temperature, and both contain more saturated fats than oil.
While margarine and butter will change from a solid to a liquid when heated, they will change back to solids when cooled again. Oil stays liquid at all temperatures. Oil also coats flour better in the preparation process before baking.
Butter "creams" better than margarine, but one cannot cream oil at all.
When converting a recipe from butter or margarine to oil, the general conversion rate is 1 to ¾ (although if you are doing more than one batch, you might need to reduce the oil because I have found that baked goods come out oily in this case).
And when converting from oil to margarine or butter, typically the ratio is 1 to 1¼.
What is the difference between real vanilla extract and imitation vanilla?
Real vanilla is made from soaking vanilla beans in alcohol, imitation vanilla is synthetic, and real vanilla costs quite a bit more than imitation. Whether or not there will be a taste difference in your baking depends on the baked good, so do some research before you decide.
I personally always use the imitation as long as I have a really good brand because it's not worth it to me to spend the extra money.
Suggestions for baking equipment
- a stand mixer, which I use mostly for dough and sometimes for whipping
- a hand mixer (for things that aren't dough, and I don't want to mix manually)
- a kitchen scale
- different sizes and shapes of baking pans, including loaf pans
- mixing bowls (or just large bowls-I have plastic, glass, and metal)
- cookie sheets
- pie dishes
- dry measuring cups
- liquid measuring cups
- measuring spoons
- whisks
- rubber spatulas (really good for when you don't want to leave anything in the bowl)
- rolling pins
- a baking mat for rolling out dough
- baking strips
- a good supply of baking (or parchment) paper (also round for layer cakes)
In addition to the equipment, baking ingredients suggestions
- flour
- white granulated sugar
- brown sugar (light/dark-I usually keep dark)
- confectioners' sugar (powdered sugar)
- salt
- baking powder
- baking soda
- cocoa powder
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cloves
- baking chocolate
- chocolate chips
- instant dry yeast
- vanilla and/or vanilla sugar
- cooking oil/cooking spray
- margarine or butter
- eggs
- honey
- instant coffee
- various extracts (real or imitation)
I also make sure that I have the following on hand to be able to make a variety of fillings, frostings, and toppings:
- whipping cream
- powdered pudding mix
- powdered sugar
- a good chocolate spread
Then, there is the following to make last-minute quick desserts:
- packaged pie dough or ready-made pie crusts
- puff pastry dough
Lastly, it's not a bad idea to keep fun toppings, such as chopped walnuts, raisins, and the oh-so-important container of sprinkles.If you like this recipe, try this one!
If you like this recipe, try these!
Prefer vanilla? Try blondies!
Easy Dairy-Free Chocolate Fudge Brownies Recipe
Chocolatey melt-in-your-mouth chewy brownies without milk
Ingredients
- 1 cup all purpose flour
- 1 cup cocoa powder
- 2 cups white granulated sugar
- ½ teaspoon salt
- 4 eggs
- ½ cup oil
- 1 tablespoon vanilla
Instructions
- Whisk flour, cocoa, sugar, and salt together in a bowl.
- Add oil and vanilla flavoring and mix well.
- Add walnuts (if desired) and mix well.
- Pour into an 8" x 8" square pan that is lined with baking paper or greased well.
- Place in an oven that has been preheated to 350°F.
- Bake for approximately 35-40 minutes or until a toothpick comes out clean and the top is just firm all over.
- Let cool and cut into squares.
Notes
* any kind of vanilla flavoring (real/imitation) that has a strong vanilla flavor.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 228Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 47mgSodium: 84mgCarbohydrates: 34gFiber: 1gSugar: 25gProtein: 3g
