Description
Chewy, rich, and completely dairy-free, these brownie squares deliver that nostalgic chocolate flavor in a simple, satisfying bake, no eggs or stress required.
Ingredients
- 1 cup all-purpose flour (or gluten-free blend)
- ¾ cup unsweetened cocoa powder
- 1 ¼ cups organic cane sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- ¾ cup unsweetened almond milk (or oat milk)
- ½ cup neutral oil (such as avocado or sunflower oil)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- ½ cup dairy-free dark chocolate chips or chunks
- Optional: ¼ cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine almond milk, oil, vinegar, and vanilla extract. Stir until smooth.
- Pour wet mixture into dry ingredients and mix until just combined. Fold in chocolate chips and optional nuts.
- Spread batter evenly in prepared pan. Bake for 28–32 minutes, until a toothpick comes out with a few moist crumbs.
- Cool completely in pan. Lift out using parchment overhang and slice into 16 squares.
Notes
Use high-quality cocoa for deeper flavor. Don’t overbake—brownies will set as they cool. Chill slightly before slicing for clean edges.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American