Healthy dairy free brownies baked without eggs and dairy, vegan and extra fudgy with a rich snappy chocolate coating.
Chocolate Coated Dairy Free Brownies
These healthy dairy free brownies are a wonderful treat, easy to make in one bowl, and full of whole food ingredients that are dairy-free, vegan and even gluten-free.
How To Make Brownies Dairy Free And Healthy?
It's easy. Instead of eggs, use flax seed or aquafaba, and instead of all purpose flour, use oat flour, which is an inexpensive flour that adds tons of protein, fiber and essential nutrients to your brownies.
The coating is also easy. Just melt your favorite chocolate chips and stir in some coconut oil for shine.
Before we dive into the recipe ingredients, I'd like to invite you to sign up for my free chocolate course. Five lessons hit your inbox with detail on how to create your own simple healthy chocolate desserts.
Okay, so back to the ingredients that make these brownies healthy. They are primarily:
1. Oat flour. Oat flour is surprisingly inexpensive at markets and online. It's also easy to make. Just blend rolled oats or quick-cooking oats and even steel-oats into a fine powder. One cup of oats yields ½ cup of flour.
The use of oat flour in any recipes boosts the nutritional value considerably. That's because oat flour is packed with protein and fiber, disease-fighting antioxidants, and essential minerals including manganese and phosphorus.
Oat flour is also terrific at supporting weight loss, because it helps fill you up, so you won't be eating more than you want.
Oat flour is naturally gluten-free but it can be processed in plants that process non-gluten-free products so be careful of the brands you choose - I typically use Bob's Red Mill but there are a few other brands that claim to be gluten-free too. You should probably call their customer service lines to check if GF is vital.
2. Flax seed - Flax seeds are high in fiber so great for digestion and studies show they have a positive impact on blood cholesterol.
I added flax seed here to replace eggs. Other egg replacers work in this recipe as well however. For instance, I've made these brownies with apple sauce and even aquafaba instead.
How to Replace Eggs in Dairy Free Brownies
These brownies are coated in chocolate, but you don't have to coat them. And if you don't, you'll want a paper-like crackle top that brownies with eggs have. Well, I have a trick so your dairy free brownies will also have that shiny crackle top.
Simply heat some water and dissolve the sugar in it before pouring it into the batter. Try it! It works beautifully. You can also see this trick in action in my Oreo Cookie Brownies.
Ingredients to Make Dairy Free Brownies
- oat flour - a super healthy flour that can be bought or made from rolled oats or use all purpose flour, just use less because oat flour is lighter.
- flax seed eggs or unsweetened apple sauce - either is a great egg replacer.
- organic cane sugar - I love Wholesome brand but any cane sugar will work.
- cocoa powder - you can use healthier cacao powder but if you want to stick to cocoa powder, be sure to use unsweetened.
- olive oil - or use avocado oil. Don't use an unhealthy vegetable oil or you'll lose the heart health aspect.
- chocolate chips - for the coating
- coconut oil - only a tablespoonful for the coating
Substitutions for Dairy Free Brownies
1. Oat flour can be swapped for all purpose flour just be sure to use less all purpose flour - I provide exact measurements for both flours in the recipe.
2. Flax seed eggs or apple sauce are fine for egg replacers.
3. Coconut sugar can be used instead of cane sugar, but you probably won't achieve the shine and the flavor will be more maple sugar-ish.
4. Cacao or cocoa powder can be used.
5. Olive oil or avocado oil can be used
How to Make Dairy Free Brownies
Step 1. Preheat oven to 350 F. Line an 8x8-inch baking pan with parchment paper.
Step 2. Stir together 2 tbsp ground flax seeds and 5 tbsp of water and set aside for 10 minutes to thicken.
Step 3. Add sugar and ½ cup of water to a sauce pan, simmer until all sugar is melted. Do not leave it alone or let it boil, and continuously stir. It should take about 5 minutes to melt all the sugar and render the water clearish.
Step 4. Throw the rest of the ingredients into the bowl and stir or hand-mix until just combined. Do not over mix or you will incorporate too much air and throw off the texture.
Step 5. Pour mixture into the baking pan, and bake for roughly 35-42 minute or until the top crackles.
Step 6. Melt the chocolate chips in a pyrex glass measuring cup in a microwave for 1 minute. Stir until all chips are melted. Add the tablespoon of coconut oil and stir until creamy. If the chips won't full melt, microwave for 15 second intervals, stirring in between until all is melted. Pour the chocolate in a bowl and lower each brownie until fully coated. Let the chocolate set for 20 minutes at room temperature, or chill in the refrigerator for 5 minutes.
How to Store Dairy Free Brownies
You can store them the same, coated or not. Just refrigerate for two weeks in a sealed container, or freeze for two months.
Other Brownies You Will Love
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Chocolate Coated Dairy Free Brownies
- Preheat oven to 350 F.
- Line an 8x8-inch baking pan with parchment paper over-hanging at least two sides.
- Stir together 2 tbsp ground flax seeds and 5 tbsp of water and set aside for 10 minutes to thicken.
- Add sugar and ½ cup of water to a sauce pan, simmer until all sugar is melted. Do not leave it alone or let it boil, and continuously stir. It should take about 5 minutes to melt all the sugar and render the water clearish.
- Throw the rest of the ingredients into the bowl and stir or hand-mix until just combined. Do not over mix or you will incorporate too much air and throw off the texture.
- Pour mixture into the baking pan, fold in the ½ cup chocolate chips, and bake for roughly 25-30 minutes or until the top crackles.
- Cool and lift the brownies out of the pan using the parchment paper as handles. Cut, and chill for 30 minutes in freezer or refrigerator before dipping into melted chocolate.
- Melt the chocolate chips in a pyrex glass measuring cup in a microwave for 1 minute. Stir until all chips are melted. Add the tablespoon of coconut oil and stir until creamy. If the chips won't full melt, microwave for 15 second intervals, stirring in between until all is melted.
- Pour the chocolate in a bowl and lower each cooled brownie until fully coated.
- Let the chocolate coated brownies set for 20 minutes at room temperature, or chill in the refrigerator for 5 minutes.
- Store them in an air-tight container in the refrigerator for a week or longer in the freezer.