A dairy-free recipe does feel slightly off-brand for someone whose solution to most problems involves butter or cheese. Unfortunately for some of you — including a few close friends and my partner — dairy is simply not your friend, and the regret that follows a dairy-fuelled indulgence (it actually doesn’t take much) is apparently “not worth it”. Personally, I disagree, but I do empathise as food shouldn’t be painful.
And honestly, why should dairy-free people miss out on one of the easiest and most indulgent things to make? Brownies should belong to everyone.
Now granted, I still prefer the butter version, it’s just better (sorry to all of you non-dairy folks). But this version is still absolutely worthy. If what you want is a dark, rich, deeply chocolatey treat this still gets the job done surprisingly well. And I served these up to fans of my gluten free brownies which are loaded with butter and received no complaints.
I also thought gluten-free baking was difficult until I started experimenting with dairy-free desserts. This is another level entirely to get right without it tasting weird and it trying to be something its not.
The chocolate matters heavily here to cover for the lack of butter. A high cocoa-content dark chocolate is essential because it becomes the primary flavour driver. I use Lindt 70%, provided it’s the dairy-free version available where you are. Personally, I prefer naturally dark chocolate with high cocoa solids over specifically branded vegan chocolate, which can sometimes taste waxy or overly sweet.
Whichever chocolate you choose, it needs to be high quality and have depth of flavour that holds its own because I want something strong enough to completely cover the taste of the Nuttelex.
The things I do for friends (and my partner)!
Worth Making?
- Yes — if you like brownies that have a deep dark chocolate flavour profile
- Yes — if you need a dairy-free dessert that still tastes good and for the most part, like its supposed to
- Yes — if your ideal brownie sits somewhere between fudgy dessert and chocolate truffle
- Skip it — if you prefer light cakey brownies over dense rich ones
- Skip it — if you only have low quality chocolate because the chocolate holds up the brownie
- Skip it — if you’re expecting the dairy-free version to outperform the usual butter version because even I have limits to my optimism
- Skip it – if you have no dietary reason or other compelling reason to bake dairy free
Dairy Free Brownies
Ingredients
- 200 grams 200g dairy-free dark chocolate (around 70%)
- 160 grams Nuttelex or similar plant based butter alternative
- 150 grams sugar
- 70 grams brown sugar
- 3 eggs
- 40 grams tahini paste
- 95 grams plain flour
- 30 grams cocoa powder
- 1 shot espresso
- 1/2 tsp salt
Instructions
- Preheat oven to 170 C.
- Line 20 cm baking tin with parchment paper.
- Melt chocolate and nuttelex in microwave or in a bowl over a simmering pot of water until melted and smooth. Let cool to room temperature
- Whisk in eggs and tahini until combined
- Whisk in flour, cocoa, espresso and salt until combined
- Pour batter into prepared pan and bake in oven for 20-30 minutes until just set.
- Let cool and cut brownies into squares. It makes 12 large brownies or 16 to 20 smaller ones.
Make it your own way
- Swirl through a mixture of peanut butter and a little icing sugar before baking if you want a stronger peanut butter flavour and soft caramel-like pockets through the brownie
- Add flaky sea salt over the top before baking to sharpen the dark chocolate flavour
- Stir through chopped dark chocolate and/or chopped toasted pecans or walnuts for even more texture and richness
- Add a pinch of cinnamon or chilli if you like chocolate desserts with a little warmth
- Add raspberries for a tart edge – either in the mix or serve with fresh berries
- Keep them in the fridge and eat cold if you prefer dense almost truffle-like brownies over warm gooey ones
- Serve slightly warm with dairy-free cream to elevate from snack to plated dessert
