Craving a chocolate treat that's both delicious and dairy-free? Get ready to discover the ultimate small-batch brownie recipe that proves you don't need dairy to create mind-blowing chocolatey goodness! These brownies are so rich, so moist, and so incredibly easy to make that you'll wonder why you ever bought boxed mixes in the first place. Whether you're lactose intolerant, following a dairy-free diet, or simply looking for a quick chocolate fix, these brownies are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1/4 cup coconut oil
- 1/2 cup brown sugar
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1/2 cup flour
- 1/4 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a small 6x6 inch baking pan with parchment paper, ensuring the sides are covered for easy removal.
- Melt the coconut oil in a medium microwave-safe bowl, heating in 15-second intervals until completely liquid.
- Add brown sugar to the melted coconut oil and whisk thoroughly until the mixture becomes smooth and slightly glossy.
- Sift in cocoa powder and salt, stirring continuously to create a rich, dark mixture with no dry lumps.
- Incorporate vanilla extract, mixing until the ingredients are fully combined and the batter looks glossy and uniform.
- Gently fold in the flour, stirring just until no white streaks remain. Be careful not to overmix to keep the brownies tender.
- Sprinkle dairy-free chocolate chips evenly across the batter, folding them in gently.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula and smoothing the top.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from oven and let cool in the pan for 15 minutes before lifting out using the parchment paper.
- Cut into 4 equal squares and serve warm or at room temperature.
Tips
- Make sure your coconut oil is completely melted but not too hot when mixing with other ingredients.
- Don't overmix the batter - this can lead to tough, dense brownies. Mix just until ingredients are combined.
- Use high-quality cocoa powder for the most intense chocolate flavor.
- For extra richness, try toasting your dairy-free chocolate chips briefly before adding them to the batter.
- Check your brownies early - the toothpick test is crucial. A few moist crumbs are perfect; completely clean means they might be overdone.
- Let the brownies cool completely for cleaner cutting, but they're absolutely heavenly when served slightly warm!
- Store in an airtight container at room temperature for up to 3 days (if they last that long).
- For a fun variation, try adding a sprinkle of sea salt on top before baking for a gourmet touch.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 32g
Protein: 3g
Fat: 17g
Saturated Fat: 14g
Cholesterol: 0mg
