DAIRY FREE BROWNIES
Soft, delicious and wonderful dairy free brownies
Provided by leachsmythe
Time 35m
Yield Makes Brownies
Number Of Ingredients 7
Steps:
- Pre heat the oven to 180/160 fan
- Grease or line a 25cm square baking tin
- In a large glass, heat proof bowl place the chocolate and the margarine and set it over a pan of simmering water. Do not allow the bowl to touch the water.
- Stir until glossy and set aside
- In a bowl mix the cocoa, flour,sugar and almonds then pour into the chocolate mixture. This makes a very thick paste
- Whisk the eggs in a cup and add to the bowl. Mix well until smooth and silky
- Pour into the prepared tin and cook for 25 minutes. The top will look crusty yet the brownie beneath will still be quite soft.
- Allow to cool. Cut into slices and store in air tight container. Best eaten same day or next.
VEGAN BROWNIES
MMMMM...Vegan Brownies!!!! These are very gooey, which is a good thing in my book. However, if you want your brownies a little more solid you'll need to cook them longer than the recommended time. Great for people with egg or dairy allergies too!
Provided by SANDYWIFEY31S
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
- Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 39.2 g, Fat 14.3 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 169.4 mg, Sugar 25.1 g
EASY GLUTEN-FREE BROWNIES {DAIRY-FREE OPTION}
An easy recipe for Gluten-Free Brownies for the best homemade gluten-free brownies! Thick, chocolatey, and chewy. This gluten-free dessert recipe also has a dairy-free option.
Provided by Audrey from Mama Knows Gluten Free
Categories Dessert
Time 36m
Number Of Ingredients 9
Steps:
- Preheat oven to 350º F.
- Spray the 8x8 square baking pan with gluten-free non-stick cooking spray or line the baking pan with parchment paper and coat the bottom and sides with gluten-free nonstick cooking spray or butter.
- In a large bowl, add melted butter, pure vanilla extract, granulated sugar and brown sugar and mix until fully combined.
- Add in eggs one at a time and mix until fully combined.
- In a medium-sized bowl combine gluten-free flour, cocoa powder, baking soda and salt and whisk together.
- Slowly add the gluten-free flour mixture to the wet ingredients and mix until fully combined and smooth.
- Pour the brownie batter to 8x8 sized baking pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out just barely clean. The sides of the brownies with start to pull away from the pan. Please watch your brownies because all ovens are different.
- Remove brownies and allow to cool completely. Enjoy!
- Store leftovers in an air-tight container.
Nutrition Facts : ServingSize 1 brownie, Calories 264 kcal, Carbohydrate 38 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 63 mg, Sodium 301 mg, Fiber 2 g, Sugar 29 g
DAIRY FREE BROWNIES
I used to make a richer brownie, but I haven't made them since I developed these. I like them because they don't try too hard to be healthy, but are not too sickly-rich either. Just right, in fact! Note: Recently, I have been cutting back on the sugar. I am now usually using about 1 2/3 cups. I usually use at least part Sucanat (an unrefined organic sugar) as well.
Provided by Jenny Sanders
Categories Bar Cookie
Time 40m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Grease and flour a 9"x13" pan; or, better, line it with parchment paper.
- Sift together the flour, cocoa, sugar, baking powder and salt.
- Whisk together the oil, soy milk, vanilla, egg and brown rice syrup.
- Stir into the dry ingredients.
- Scrape into the pan.
- Bake for 25 minutes.
- Cool in the pan, cut into squares, and remove.
Nutrition Facts : Calories 143.3, Fat 5.4, SaturatedFat 0.9, Cholesterol 7.8, Sodium 46.6, Carbohydrate 24, Fiber 1.6, Sugar 17, Protein 1.9
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- Bake crunchy/snappy cookies with shortening. Butter isn't the only fat that makes perfect cookies, especially if you like crispy treats. Vegetable shortening (like Crisco) can be used to replace butter in most cookies — they'll spread a bit less and have a sandier mouthfeel (like shortbread; it's pleasant).
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- Look out for hidden sources of dairy. Beware of chips and chunks — most chocolate chips, cinnamon chips, and butterscotch chips contain dairy to impart a creamy texture.
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