Dairy Free Brownies

So brownies.. I feel like they're something you either absolutely love or are ambivalent toward - I tend to be ambivalent. I don't typically seek them out or prefer them, but there are times when I suddenly really crave them. And then there's team edge or team middle - I used to love the corners of a good, chewy brownie. Nowadays I find I prefer a good chewy edge with a portion of soft, fudgey middle.

A couple of weeks ago, over Independence Day Weekend, I found myself craving fudgey, chewy-edged, rich chocolatey brownies. Not too sweet, not too dark. I have tried a couple of recipes over the years, and was pretty sure I knew what I wanted. These whip up fast and are SO good!

They lasted for a bit, and then one night I crumbled up some of the slightly dry leftover brownies into a mason jar, added So Delicious Vanilla Bean Coconut Milk ice cream, allergen-free chocolate chips, and some of Costco's vanilla almond milk, mixed it up, stuck it back in the freezer for about 5-10 minutes, and then took a bite and HOLY GOODNESS. I almost cried because it was exactly what I needed and it tasted SOO amazing. It wasn't far off from regular ice cream!

Anyway, here is the amazing brownie recipe - a printable version, and also typed below. It's meant for a 9x13" pan cause.. you need it.

Please note: I use organic sugar, which is larger granules and doesn't dissolve as quickly. Therefore I add the sugar with the chocolate and vegan butter. However, before I made the switch to organic sugar I had also noticed that it doesn't dissolve well period in cooled liquid, and ends up staying grainy when you bake it. Idk why. If you use regular sugar, consider allowing your chocolate mixture to cool for 5-10 minutes before whisking it in. 

Here is a link to the printable recipe, and you can read on for the recipe as well. Enjoy!

Dairy Free Brownies

Preheat oven to 350˚

You will need:

4-qt saucepan  |  whisk  |  medium bowl  |  rubber spatula

9x13”baking pan  |  cooking spray

Ingredients:

• 1 C vegan butter, cut up*

• 6 oz (1 ½ bars) unsweetened baking chocolate, broken or coarsely chopped

• 1 ⅓ cup flour

• 1/2 tsp baking soda

• 2 C sugar

• 4 eggs

• 2 tsp vanilla extract
  

* I use Miyoko's European Style Cultured Vegan Butter

Directions:

1. Prepare your baking pan with cooking spray.

2. In the medium bowl, combine the dry ingredients. Set aside.

3. Add butter and chocolate to saucepan, melt and stir over low heat. As the butter and chocolate melt, gradually add the sugar, stirring well to combine. Continue to cook until mixture is smooth, about 10 minutes.

4. Allow mixture to cool slightly, 5-10 minutes.

5. Add eggs one at a time, beating with whisk to combine.

6. Mix in the vanilla. Add the dry ingredients, stir until smooth and combined.

7. **bake 30-45 min, depending on oven***

8. Cool and enjoy!