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
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 of the 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.