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.
- 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
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.