Fudgy Dairy-Free Brownies
Dense, chocolatey dairy-free brownies with a crackly top — simple to make and utterly moreish.
These fudgy dairy-free brownies keep things simple and ridiculously satisfying — no butter or cream, just dark dairy-free chocolate, a bit of dairy-free spread and eggs for structure. They have that glossy, crackly top and a soft, gooey centre that makes putting the oven on absolutely worthwhile.
Make them for an afternoon bake, a picnic with friends or when you need a reliable tray of chocolate to disappear within hours. They freeze well, so double up if you like having emergency brownies on hand.
Ingredients
- 200 g dark dairy-free chocolate — reserve 50 g chopped before melting; melt the remaining 150 g
- 100 g dairy-free spread
- 200 g caster sugar
- 3 large eggs
- 75 g plain flour
- 50 g unsweetened cocoa powder
- 0 ml fine sea salt
- 5 ml baking powder
- 5 ml vanilla extract
- flaky sea salt — for sprinkling after baking
Equipment
- 20 cm square baking tin
- parchment paper
- heatproof bowl for bain-marie
- saucepan for simmering water
- wire rack
Instructions
Preheat the oven to 180°C fan/200°C conventional. Line a 20 cm square baking tin with parchment paper, leaving a little overhang to lift the brownies out later.
Chop 50 g of the dark dairy-free chocolate finely and set aside for folding into the batter later.
Place the remaining 150 g dark dairy-free chocolate and the dairy-free spread in a heatproof bowl. Set the bowl over a saucepan of gently simmering water (bain-marie) on the hob and stir until almost completely melted, then remove from the heat and stir until smooth.
In a large mixing bowl, whisk the large eggs, caster sugar and vanilla extract together until the mixture is glossy, slightly thickened and pale — about 2–3 minutes by hand or 1–2 minutes with a hand whisk.
Pour the melted chocolate and spread into the egg mixture in a steady stream, stirring constantly until combined.
Sift together the plain flour, unsweetened cocoa powder and baking powder, then fold the dry mix and the fine sea salt into the chocolate-egg mixture until just combined. Avoid overmixing.
Fold in the reserved chopped dark dairy-free chocolate so there are chunks throughout the batter. Scrape the batter into the prepared tin and smooth the top.
Bake in the preheated oven for 22–25 minutes. The top should be set with a shiny crackly crust but the centre still slightly soft — a skewer inserted into the centre should come out with a few moist crumbs.
Remove from the oven and immediately sprinkle a little flaky sea salt over the warm surface if using. Leave the brownies to cool completely in the tin for 60 minutes.
Use the parchment overhang to lift the slab from the tin, transfer to a board and cut into 12 squares. Serve at room temperature.
Tips
- When melting chocolate over a bain-marie, keep the water at a gentle simmer — too hot and steam can condense into the bowl and seize the chocolate.
- Whisk the eggs and sugar until noticeably pale and glossy; it’s the secret to the shiny crust on top of the brownies.
- Use a skewer to test doneness: it should come out with moist crumbs rather than clean — that keeps the middle fudgy.
- Cool the brownies fully in the tin; trying to cut while hot will make them fall apart. Lift out with the parchment overhang for neat slices.
- To serve warm, reheat individual squares for 10–15 seconds in a microwave or for 4–5 minutes at 160°C fan/180°C conventional in the oven.
Substitutions
large eggs → 3 flax eggs (3 tbsp ground flaxseed mixed with 9 tbsp water, chilled 10 minutes)
Noticeably differentplain flour → gluten-free plain flour blend, 1:1 by weight
Stays closecaster sugar → soft brown sugar, same weight (200 g) — gives a slightly deeper, toffee note
Stays closedairy-free spread → neutral vegetable oil, 80 ml
Stays close
Nutrition
Per serving · estimated
- 279
- Calories
- 4 g
- Protein
- 30 g
- Carbs
- 16 g
- Fat
- 2 g
- Fibre
- 24 g
- Sugar
- 120 mg
- Sodium
FAQ
Can I make these vegan?
Replace the eggs with aquafaba (whip 90 ml aquafaba to soft peaks) or use a high-quality egg replacer; texture will be slightly different but still chocolatey. Use the flax option for an easy swap but expect a denser crumb.
How should I store them?
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual squares in a sealed bag for up to 2 months; defrost at room temperature.
Can I make the batter ahead?
You can make the batter and keep it chilled in the tin for a few hours before baking, but give it a short 10-minute rest at room temperature before putting it in the oven for even baking.
Why didn’t my brownies get a glossy top?
Glossy tops need well-whisked eggs and sugar and not overbaking. Make sure you whisk the eggs and sugar until pale and glossy and remove the tray while the centre is still slightly moist.
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