A failsafe recipe for delicious Dairy-free Gooey Chocolate Brownies. These brownies have the perfect mix of a crispy, crackly top, goey center and chocolate chunks throughout. This is my favourite brownie recipe to date, and what’s more, they are dairy, nut and gluten free!
Types of Brownie
Brownies are generally defined as a square chocolate-based treat. They can come in a variety of forms and may be either fudgy or caky depending on the density. I much prefer a gooey-fudgy brownie as opposed to a cakey brownie and this recipe nails just that.
The trick to creating a gooey and chewie brownie is to slightly undercook the brownies so they don’t dry out in the middle.
Brownies with more flour in their recipe will be more like a cake and brownies with less flour to fat will be gooey and fudgy.
Every oven will be slightly different so I would recommend to take the cooking time as a guide and see what time works best for your oven.
I find that fudgier cake recipes work well with gluten-free flour as it doesn’t dry it out. Another of my favourite gluten-free bakes is my Sticky Toffee Pudding Recipe
This recipe is great because it is a 1 pan recipe. No need for using 2 bowls and creating mess!
These brownies get stickier the more they cool. I would take them out of the baking tin soon after they come out of the oven. Use greaseproof paper to ensure the brownies don’t stick.
Freeze these brownies or enjoy them for around 5 days – if they last that long! They can be enjoyed cold but I find they taste great reheated in the oven or microwave for a warm brownie dessert!
These Dairy-free Gooey Chocolate brownies are similar to the Oreo Brownie recipe I posted, only without the Oreos.
Dairy-free Gooey Chocolate Brownies
- 140 g Stork Original Baking Block
- 300 Granulated sugar
- 75 g Cocoa powder
- 1/4 tsp Salt
- 2 Large eggs
- 2 tsp Vanilla Extract
- 60 g Plain flour (Swap for Gluten-free)
- Preheat the oven to 180C/Gas Mark 4 and line a baking tin with greaseproof paper.
- Melt the butter with the cocoa powder, sugar and salt in a pan over a low heat until melted.
- Add the eggs and vanilla and mix well. Mix in the flour until fully combined and fold in the chocolate chunks.
- Pour the batter into the baking tin and place into the oven.
- Bake in the oven for about 30 to 35 minutes or until a knife comes out clean.
- Leave to cool for 5-10 minutes before lifting the greaseproof paper out of the tin and onto a cooling rack.
- Leave to cool before cutting into squares, or enjoy them warm!