One Bowl Parve Brownies (Dairy-Free)
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 two separate bowls for your wet and dry ingredients. They all go in one bowl. I’ve been tweaking this recipe for years, and this one is a huge crowd pleaser every time!
Chocolate: Hershey’s cocoa powder is the best option for these brownies. You can use baking chocolate. 60% dark or higher is all you need. If you prefer to use white chocolate, go ahead! Just remove about 1/4 of the sugar intake since white chocolate is sweeter and richer than cocoa powder and dark chocolate.
Fats: With my dairy-free desserts, I almost always use either vegetable oil or canola oil, depending on what I have in my pantry at the time. I’ve never used margarine in this recipe because it’s not something I like to keep in my house. But feel free to use that instead of oil. I use oil because growing up in a kosher household, I would usually make dairy-free desserts. My mom would also like to keep things pretty healthy, and an unsaturated fat such as vegetable oil is healthier than a saturated one like margarine.
Sugar: I add two different kinds of sugar: white and light brown. This is 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.
How to make them?
Preheat your oven to 350ºF and grease your baking pan. Grab a large bowl and a whisk. Add your sugars and oil to the bowl. Whisk until combined. Next, add the eggs and vanilla, and continue whisking. Try not to overmix. Lastly, add in your flour, cocoa powder, and coffee grounds. Mix until combined, and your batter should look like a chocolate pancake batter. Adding coffee grounds will not make your brownies taste like coffee. It will enhance the chocolatey flavor, but you can omit that if you don’t keep coffee in the house.
Add the batter to your grease baking pan. Add some crushed walnuts on top and bake for 25-30 minutes or until a toothpick comes out from the center clean.
Tip: Add parchment paper to your greased pan. It will make it super easy to take the brownies out of your pan after baking. And clean-up is a cinch!
To make these brownies gluten-free simply switch out regular all-purpose flour for gluten-free flour. Make sure it’s a 1-to-1 baking flour like this one.
Cover the brownies and store them at room temperature for one week or in the fridge for two weeks. If you’re storing them in the fridge, heat the brownies in the microwave for about 20 seconds to recreate the warm gooeyness of the brownie. You can also make these in advance and store them in an airtight container in the freezer for up to six months.
One Bowl Parve Brownies (Dairy-Free)
- ½ cup vegetable oil
- 1 cup light brown sugar lightly packed
- ¾ cup white sugar
- 4 large eggs
- 2 tsp vanilla extract
- ½ cup all-purpose flour
- ½ cup cocoa powder
- 1 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 large bowl, add in the flour, cocoa powder, and sugars. Whisk until combined.
- Add oil, eggs, coffee, and vanilla. 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.
- 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 using margarine, 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 margarine, melt it with the chocolate.