Sugar Free Dairy Free Brownies

These Sugar Free Dairy Free Brownies are fudgy and dark like Midnight Velvet Ganache.

Made with melted coconut oil and bloomed Dutch cocoa, these brownies are mouthwatering good with a silky texture with a gush of molten chocolate in every bite.

Why this recipe works.

These brownies have no added sugar and no added dairy, making them perfect for anyone wanting to avoid sugar and enjoy a vegan brownie.

Here is what else you will like about this recipe.

• The dark 'midnight' color that makes these brownies stand out from the usual brownie.
• Using Coconut Oil rather than butter allows these brownies to have a silky melt-in-your- mouth texture rather than a dry 'cakey' texture.
• These brownies are surprisingly simple to make despite the unique process used to make them with.
• Unlike other brownies that have no added dairy or sugar in them, these brownies are amazingly delicious!

Have you tried my recipe for Sugar Free Flour Free Chocolate Cake?

Made with plenty of chocolate and no added sugar or flour, that cake is topped with a chocolate ganache. Both this recipe for Sugar Free and Dairy Free Brownies and that are cipe for Sugar Free Flour Free Cake, are great tasting chocolate desserts made with no added sugar.

Sugar Free Dairy-Free Chocolate Chips are used in this recipe to help create that fudgy flavor and texture. You can find Sugar Free, Dairy-Free Chocolate Chips here.

Ingredients Needed.

• Flour Regular all purpose flour.
• Dutch Cocoa Powder Not to be confused with regular unsweetened cocoa powder.
• Baking Powder Just a small amount is needed in these brownies to keep them fudgy.
• Cornstarch Used to keep these brownies chewy rather than crumbly as there are no added eggs in this recipe.
• Salt Just a small amount is needed to help bring out the flavor of the chocolate.
• Coconut Oil. Your coconut oil should be melted.
• Water. The water should be warm for the best bloom and for a smooth blending with the sugar alternatives.
• Brown Sugar Alternative Select a brown sugar alternative that measures like regular brown sugar and that can also be baked with.
  Swerve Brown or Lakanto Golden could work.
• White Granulated Sugar Alternative Use a sugar alternative that measures like sugar and that can also be baked with.
• Sugar Free Dairy Free Chocolate Chips Help to reinforce that fudgy texture and chocolate flavor.
• Optional- Vanilla Extract for a flavor balance.

Step-by-Step Instructions for Homemade Vegan Brownies

• Prep Time 15 minutes .
• Bake Time 25-30 minutes .
• Servings 16 brownies .
• How to serve : Serve these brownies for a chocolate 'molten' effect or chilled for more of a "Fudge"Experience.
• Notes: You will need a large and a medium mixing bowl, whisks, rubber spatula, and a 8x8" square baking pan for this recipe.

1. Prepare Preheat your oven to 350°F. Also, prep your baking pan for nonstick. Parchment paper that overhangs the sides of the pan can work well in this recipe.
2. Dry Ingredients In a medium bowl, use whisk to combine together the flour, Dutch cocoa, cornstarch, baking powder, and salt.
3. Combine. In a large mixing bowl, use a clean whisk to mix to whisk together the melted oil, warm water, and both sugar alternatives until very smooth (this can take a couple of minutes due to the nature of sugar alternatives). Then whisk in the dry ingredients from the first bowl until just combined, taking care to not overmix.
4. Chocolate Chips Lastly, use a rubber spatula or similar item to fold in your chocolate chips.
5. Transfer Evenly spread the batter in your prepared baking pan, evenly spreading it out. The batter will be thick and glossy.
6. Bake Bake the brownies for 25–30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Cool Allow the brownies to fully cool before removing them from the pan and serving.

Tips for making the best fudgy brownie.

Refined coconut oil will have a less noticeable coconut flavor when compared to unrefined oil. You can use either in this recipe, it just depends on your taste preference.

More helpful tips for you.

1. When prepping your pan for nonstick keep in mind that the brownie batter will be more moist and 'oily' than the usual brownie batter. Lining the pan with parchment paper will make it easy to lift the brownies out of the pan to cut and serve and will also make for an easier clean up.
2. Make sure your water is very warm when blending with with the coconut oil. If the water is not warm enough it can cause the mixture to solidify rather than blend smoothly.
3. Do not overbake these brownies! They are done baking when your toothpick in the center comes out with a few moist crumbs attached. If the toothpick comes out clean, your brownies will most likely be too dry once they fully cool.
4. Allow the brownies to cool completely in the pan. Sugar free, dairy free brownies need time to fully set. If you slice them while warm, they might be a bit messy (though still delicious)

FAQ

• Can I use regular Cocoa Powder instead of Dutch-Process? While you could do the swap, keep in mind that the flavor and color that makes these brownies so special will change significantly. Regular cocoa is more acidic and lighter in color. Without the Dutch-process, your brownies will be lighter brown and have a sharper, slightly fruity tang rather than that smooth, Oreo-like "Midnight" chocolate flavor.
  
• Why is there no egg or egg replacer?
  We are actually using cornstarch and warm water to create a slurry that binds the flour and cocoa together. Because these are "fudgie" style brownies, we do not need the lift or fluffiness that eggs usually provide.
  
• My batter looks really oily/separated. What happened?
  This usually happens if the water was not warm enough or the sugar alternatives were not whisked long enough. Give it a very vigorous whisk for 30 seconds. If it’s still separated, add 1 tablespoon of extra flour to see if changes.
  
• Are these brownies Keto-friendly?
  

  These brownies are very low in sugar, but they contain All-Purpose Flour and Cornstarch, which are high in carbohydrates. To make them truly Keto, you would need to swap the flour for Almond Flour and the cornstarch for Xanthan Gum. I have not tried this swap with this recipe.

• What is the best kind of sugar alternative to use with this recipe. Make sure that you are usual sugar alternatives that measure like sugar and that can also be baked with. For the best moisture and texture, consider using a baking blend such as erythritol + allulose as these can help prevent dryness and that cooling aftertaste that is common. Allulose can be good for a "sticky" fudgy result.

Variations.

• Drop dollops of Sugar Free Caramel Sauce onto the brownie batter once it is in the pan. Use a knife to swirl it through.
• Give these brownies a nutty flavor and crunch by folding in ½ cup of toasted walnuts or pecans. to the batter.
• Take your brownies up a notch by swapping out the ½ cup of warm water for ½ cup of hot, strong-brewed espresso (or decaf). Add 1 tablespoon of instant espresso powder to the dry ingredients. This will bring out the chocolate flavor even more!

How to store sugar free vegan brownies.

Once your brownies have fully cooled and set they should be stored in an airtight container. When properly stored, they should keep for up to four days at room temperature or refrigerated for up to a week. When storing the brownies in layers, make sure that you place a piece of parchment or wax paper between the layers to keep them separated. Also, adding a small piece of bread to the container will help the brownies stay soft. You can also freeze individual brownies in for up to a few months.

You may also be interested in these brownie recipes made without sugar.

• Sugar Free Chewy Brownie Cookies
• The Best Sugar Free Chocolate Brownies
• No Added Sugar No Bake Brownies
• Sugar Free Chocolate Chip Brownies
• Sugar Free Brookies (cookie brownies)
• Sugar Free Buckeye Style Brownies