Words can not describe the deliciousness of this recipe! If you’re dairyfree you may think chocolate is gone forever. Well this recipe is sure to make you do a happy dance! Not only are the brownies dairyfree, they’re also free of all of the extra chemicals that come along with boxed or store bought brownies.
This recipe is so easy and delicious, you will never buy a mix again.
- 4 ounce 100% Cocoa Baking Bar (We used Ghirardelli, found in the baking aisle)
- 16 tablespoons dairyfree butter. (we used Earth Balance Olive Oil)
- 1/2 cup all purpose flour
- 1 tablespoon vanilla extract
- 3 eggs
- 1 1/2 cup sugar
Break chocolate bar into pieces and add dairyfree butter to metal or glass mixing bowl.
Heat pot of water to simmer, put mixing bowl with butter and chocolate inside pot.
Stir often and heat until liquid.Take mixture out of water (with pot holder) and let cool for 3 minutes.
You may need to remind the chef that this recipe only calls for the inside of the egg, shells are not necessary. It’s also very important to keep an eye on all 3 eggs. Turn your back for a second and they could end up as finger paint. After all 3 eggs are added, add vanilla to the chocolate, and slowly stir in flour.
The Chef thinks it’s very important to make sure all of the egg is out of the shell.
Pour mixture into a greased 9 in pan (round or square). Bake for 30-35 minutes at 350. When timer goes off stick a fork or toothpick in the middle. Fork/toothpick will have a little fudgy brownie on it when finished. Enjoy!