Dairy-free brownies are the perfect solution for those who love a chocolatey treat but can't have milk or butter.
Our dairy-free brownies are a delicious twist on a classic chocolate brownie recipe, using dates and pecan nuts to replace some of the more classic ingredients. These brownies have a much smoother texture and crunchy finish. You can always add your own additions like blueberries for a fruity twist or dairy-free white chocolate for a little something extra. And however you make them, be sure to serve with a delicious dollop of dairy-free ice cream.
Ingredients
- 150g (5oz) good-quality (70% cocoa solids) dark chocolate
- 150g (5oz) dairy-free spread
- 2 medium eggs
- 175g (6oz) caster sugar
- 90g (3oz) gluten-free plain flour
- 60g (2oz) dates, chopped
- 100g (3½ oz) pecan nuts, chopped
- 18cm (7in) shallow square cake tin, lined with baking parchment
WEIGHT CONVERTER
Method
- Set the oven to moderate, gas 4 or 180°C. Break the chocolate into squares and melt in a bowl in the microwave or over a pan of simmering water. Beat in the dairy-free spread.
- In another bowl, whisk the eggs and sugar until light and foamy. Stir in the chocolate mixture then the flour, dates and pecans.
- Pour the mixture into the tin and level the top. Bake for 30-35 mins until just set in the middle.
- Cool in the tin for 10 mins, then remove from the tin and place on a wire rack. Cut into 16 small squares.
Top tips for making dairy-free brownies:
You can also make these brownies gluten-free if you prefer by taking out the plain flour and replacing it with gluten-free flour.
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