Dairy free brownies are super easy, super delicious and super chewy/fudgy/delicious. I saw the original recipe by Ramona’s Cuisine and just knew I could easily make her recipe into a dairy free brownie recipe. I have made these brownies twice now and they are seriously addictive. Rich in flavour, sweet but not over powering and the perfect amount of bite from the walnuts is what sold me on this dairy free brownies recipe.
Read on to discover it for yourself. If there is a tree nut allergy then just omit them or add in something else like chocolate chunks, dried fruit or maybe even marshmallows? There are so many possibilities so don’t be afraid to make it your own recipe. Enjoy and save a piece for me!
Dairy Free Brownies Recipe
180 g vegan margarine
275 g white sugar
115 g cacao powder, this is not the same as chocolate powder!
1 pinch salt
2 pinch nutmeg powder
100 g all purpose flour
3 eggs, at room temperature
125 g walnuts, roasted and roughly chopped
Add the margarine to a sauce pan and melt on medium high heat while stirring constantly. Once fully melted turn off the heat and let sit for 2 minutes.
In a deep bowl sift together all the dry ingredients. Pour in the melted margarine and mix to combine. Add in the eggs one at a time. Once the mixture is fully combined fold in the walnuts. I fold in the walnuts last to avoid any dry bits being stuck between the walnut creases.
Pour the mix into a 27×18 cm oven proof dish. You can either line the dish with parchment paper or grease it with margarine. Bake at 170c in the middle of a pre heated oven for 35 minutes. Depending on your oven you may want to check at 30 minutes if the skewer comes out clean or not (a couple of crumbs are fine … raw dough is not). Once done let cool on a wire rack and then cup into about 20 squares. I keep mine in a tin and they will last a week in a cool dry place. Of course you can also keep them in the fridge just make sure they will not dry out by keeping them in a airtight container.