For those who are lactose intolerant or keep kosher and prefer to have parve desserts, even those who aren’t, you will not miss the dairy in these seriously gooey and fudgy brownies! What’s even better is that you don’t need a separate bowl for your wet and dry ingredients, this all goes in one bowl.
You can easily transform these brownies to make them dairy, but honestly, you won’t need to. I’ve been tweaking this recipe for years and this one is a huge crowd pleaser every time! Let’s start with chocolate. I use Hershey’s cocoa powder, but sometimes when I want them a little richer, I like to switch it up with Dutch cocoa powder. You can also use baking chocolate. 60% dark or higher is all you need for these brownies because there is already a lot of sugar in here.
Let’s move onto the fat. I use either vegetable or canola oil, depending on what I have in my pantry at the time. But feel free to use margarine, or if all you have is butter, use that! I like to use oil because growing up my family kept a kosher household, which means I would usually be making dairy-free desserts. My mom would also like to keep things pretty healthy, and an unsaturated fat such as oil is much healthier than a saturated one like margarine or butter.
I prefer to add two different kinds of sugar because the white sugar gives you the classic brownie taste, and the light brown sugar adds a little more of a rich flavor from the molasses. You might be wondering why we’re only adding half a cup of flour and no baking powder or soda, that’s because this isn’t a chocolate cake. You want your brownies to be dense and chocolatey, not spongey. If you add baking soda, baking powder, or more flour, then you’ll end up with a chocolate cake.
Lastly, let’s get into flavoring. I prefer to add a little spiced rum instead of the classic vanilla extract. I feel like it adds an extra kick of flavor. Also adding some coffee grounds enhances the coffee flavoring, but feel free to skip that step.
One Bowl Parve Brownies (Dairy-Free)
- Rubber spatula
- 1/2 cup all-purpose flour,
- 1/2 cup cocoa powder
- 1 cup light brown sugar lightly packed
- 3/4 cup white sugar
- 4 large eggs
- 2 tsp spiced rum (sub vanilla extract)
- 2 tsp coffee grounds (optional)
- 1/2 cup crushed walnuts (optional)
- Preheat oven to 350°F.
- Grease your baking pan and line it with parchment paper. Lining it with parchment paper helps the brownies come out of the pan with no fuss or mess.
- In a medium or large size bowl, add in the flour, cocoa powder, and sugars. Whisk until combined.
- Add oil, eggs, coffee, and rum. Mix until all the ingredients are incorporated.
- Pour the batter into a 9-inch square or round pan and sprinkle the crushed walnuts over top.
- Bake for 25-30 minutes. You will know the brownies are ready when you add a toothpick to the center and it comes out clean.
- Allow the brownies to cool for 10 minutes before touching them. Remove the brownies from the pan, slice them up, and enjoy them warm.
- Cover them and store them at room temperature for 1 one week or in the fridge for 2 weeks. If storing them in the fridge, heat the brownies on a microwave-safe dish for 20 seconds. You can also freeze them for up to 3 months.
If you have whole walnuts in your pantry, put them in a ziplock bag, and crush them using a rolling pin or some other heavy object you have on hand. You can use a food processor, but you have more control using a ziplock bag. You don’t want a fine crumb, you want some texture in your walnuts.
If you’re looking for a richer, more decadent brownie, use Dutch cocoa powder.
If you’re using margarine or butter, be sure to melt it in the microwave at 15-second intervals and let it cool down to room temperature before mixing in.
If you’re using baking chocolate instead of cocoa powder, melt the chocolate on a double boiler (a bowl over a pot of simmering water) or in the microwave. If using butter/margarine, melt it with the chocolate.