Dairy and Egg-Free Chocolate Brownies Recipe

Dairy and Egg-Free Chocolate Brownies Recipe

These allergy-friendly chocolate brownies are the perfect treat for kids. This recipe is sure to come in handy for any parent getting to grips with catering for a food intolerance.

Prep time: 15 minutes

Cook time: 25 minutes

Servings: 12 people

Preparation

Preheat the oven to gas 4, 180°C, fan 160°C.

Use a little dairy-free margarine to grease the sides and bottom of a 20cm x 20cm brownie tin. 

In a bowl, mix the chopped nuts, flour, sugar and salt.

Break the chocolate into pieces and place in a saucepan with the margarine. Melt over a low heat, stirring occasionally.

Stir in the soya milk and lemon juice until everything is well combined.

Now tip the chocolate mix into the bowl with the dry ingredients.

Mix for about 10 seconds, then pour the mixture into the brownie tin.

Use a spatula to spread the mixture evenly. Bake for 20-25 minutes.

Leave to cool in the tin, then cut into 12 pieces.

If you’re cooking with a nut allergy in mind, follow the instructions above but leave out the walnuts.

For the perfect side order why not try some dairy free ice-cream. 

If you are looking to make this dish gluten free, simply replace the self raising flour with a gluten free flour (also self raising if possible). 

Ingredients

1/2 tsp lemon juice
400ml soya milk
100g dairy-free chocolate buttons
100g dairy-free sunflower margarine
Pinch of salt
50g walnut pieces, roughly chopped
125g caster sugar
150g self-raising flour (use gluten free flour, to make this dish gluten free)

Ingredients

1/2 tsp lemon juice
400ml soya milk
100g dairy-free chocolate buttons
100g dairy-free sunflower margarine
Pinch of salt
50g walnut pieces, roughly chopped
125g caster sugar
150g self-raising flour (use gluten free flour, to make this dish gluten free)

Preparation

Preheat the oven to gas 4, 180°C, fan 160°C.

Use a little dairy-free margarine to grease the sides and bottom of a 20cm x 20cm brownie tin. 

In a bowl, mix the chopped nuts, flour, sugar and salt.

Break the chocolate into pieces and place in a saucepan with the margarine. Melt over a low heat, stirring occasionally.

Stir in the soya milk and lemon juice until everything is well combined.

Now tip the chocolate mix into the bowl with the dry ingredients.

Mix for about 10 seconds, then pour the mixture into the brownie tin.

Use a spatula to spread the mixture evenly. Bake for 20-25 minutes.

Leave to cool in the tin, then cut into 12 pieces.

If you’re cooking with a nut allergy in mind, follow the instructions above but leave out the walnuts.

For the perfect side order why not try some dairy free ice-cream. 

If you are looking to make this dish gluten free, simply replace the self raising flour with a gluten free flour (also self raising if possible).