Chocolate Brownie Pastry

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This Chocolate Brownie Pastry is an easy recipe that combines two absolute bakery favorites into one incredible dairy-free dessert.

This chocolate brownie pastry is a delicious, melt-in-your-mouth dessert.

The prep is simple and requires little effort. It uses basic pantry ingredients and is budget-friendly. Just flaky pastry dough wrapped around rich, fudgy chocolate brownie batter.

But it looks like it came from a bakery!

It's a terrific dessert for guests or to bring along to potlucks with friends. And since it's made without butter or milk, it's perfect for people who are avoiding dairy.

Have it as is, serve it with a scoop of your favorite ice cream, or enjoy it alongside your morning coffee. It also makes a wonderful, comforting treat at the end of a long, busy day.

And if you want to make it with dairy, just use pastry dough that isn't dairy-free.

You can make this dessert flat or give it a rounder shape. For a rounder result, the brownie batter needs to be thicker. Add a little more flour at a time until it reaches the desired consistency.

When it comes out of the oven, simply sprinkle it with powdered sugar and drizzle with the chocolate topping shown in the recipe.

How to prep your chocolate brownie pastry for baking

What is needed to make this dairy-free brownie pastry?

dairy-free puff pastry dough
powdered (confectioner's) sugar
all-purpose flour
cup cocoa powder
white granulated sugar
salt
oil
eggs
vanilla extract (or good imitation)
non-dairy milk substitute, such as neutral-flavored oat milk, optional for topping

Frequently Asked Questions (FAQs)

Can I make this chocolate brownie pastry with regular pastry dough?

Yes! If you don't need the dessert to be dairy-free, you can use regular pastry dough, including dough made with butter. The brownie filling can stay the same.

What kind of store-bought pastry dough is dairy-free?

Some store-bought pastry doughs are made with vegetable oil or shortening rather than butter, but ingredients vary by brand and product. Always check the package label to make sure the dough doesn't contain milk, butter, or other dairy ingredients.

Can I make chocolate brownie pastry ahead of time?

You can prepare the pastry ahead of time and keep it covered in the refrigerator until you're ready to bake. For the best texture, bake it close to serving time.

How do I store leftover chocolate brownie pastry?

Store leftover pastry in an airtight container at room temperature for up to 2 days. You can also refrigerate it for up to 5 days, although the pastry may lose some of its crispness.

Can I freeze chocolate brownie pastry?

Yes. Let the baked pastry cool completely, then wrap it tightly and place it in a freezer-safe container or bag. Freeze for up to 2 to 3 months. Thaw at room temperature before reheating.

How do I reheat chocolate brownie pastry?

For the best texture, reheat individual portions in a conventional oven or toaster oven at 350°F for about 5 to 7 minutes. This helps restore some of the pastry's crispness. Avoid the microwave if you want to keep the pastry flaky.

How do I serve chocolate brownie pastry?

You can serve it as is, dusted with powdered sugar and drizzled with chocolate topping. It's also delicious with a scoop of your favorite ice cream or alongside a cup of coffee.

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Yield: 8 slices

Chocolate Brownie Pastry

5.0 Stars (6 Reviews)

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Delicious and easy brownie-filled pastry, dairy-free.

Prep Time 10 minutes

Cook Time 40 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

• 1 sheet dairy-free puff pastry dough (approximately 1 pound, rolled out to around ⅛" thick or so—mine comes out to approximately 16" x 10")
• ¼ cup powdered (confectioner's) sugar

Filling

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• ¾ cup flour
• ¾ cup cocoa powder
• 1 cup sugar
• ½ teaspoon salt
• ⅓ - ½ cup oil *
• 2 eggs
• 2 teaspoons vanilla extract (imitation is fine)

Chocolate topping (if desired)

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• 1 cup powdered (confectioner's) sugar
• 2 tablespoons cocoa powder
• 2-3 tablespoons water or non-dairy milk substitute, such as oat milk*

Instructions

The Pastry

1. In a bowl, mix the flour, cocoa powder, sugar and salt.
1. Add oil, eggs, and vanilla extract and mix well.
2. Spread or roll out pastry dough.
3. Place the filling along the middle of the length of the dough so it is approximately 2-3 inches wide, starting an inch or two from one of the shorter edges.
4. There should be approximately 12" of filling with an inch or two on the other side as well (if your filling isn't thick enough, it will seep out the sides, so to prevent this the dough should extend beyond the filling). **
5. Fold the long edges of the dough over the filling and overlap.
6. Gently flip the dough over on to a lined or greased baking sheet.
7. Place in a oven that has been preheated to 350°F and bake for 30 - 40 minutes until the dough has become a light golden brown.
8. Remove from oven.
9. Sprinkle powdered sugar over the top.

The chocolate topping

1. Mix powdered sugar, cocoa.
2. Add 2 tablespoons of liquid and mix well. Add up to one more tablespoon of liquid only if needed to be able to drizzle (if you add too much liquid, add a little more powdered sugar to compensate).
3. Drizzle on top of strudel as desired.

Notes

* Add only ⅓ cup oil for a thicker filling.
** If a little bit of the filling seeps out the ends while baking, you can leave or cut off.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 513Total Fat: 6gSaturated Fat: 1gUnsaturated Fat: 5gCholesterol: 47mgSodium: 164mgCarbohydrates: 106gFiber: 6gSugar: 71gProtein: 10g

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