Brownies for My Brownie

So when I look at the consumption of milk in my household there’s only one area that beats out our use of milk in baked goods.  That place would be direct consumption of liquid milk by my children.  They were constantly drinking the stuff; begging for it, in fact.  The total usage of liquid milk from our household was only rivaled by professional milk production factories.  My children drank so much milk, you’d have thought we were auditioning daily for a “got milk” commercial.

So it was with great sadness that the thought first crossed my mind that we would have to give up desserts that had milk in them (being that it was the second greatest usage of milk in our house).  To say that my family likes dessert is an understatement of absolutely epic proportions.  Obviously, the lack of viable “milky” desserts was something that was going to have to be rectified.  That’s why you’re seeing so many desserts on this blog.  After all, what do they say... life’s short, so eat dessert first?

So, with that out of the way... let’s make some brownies.

Brownies, hold the milk
I checked a book out of the library recently called the Allergy-free Cookbook.  Lots of haughty recipes and some that are right up my alley.  This one hit my alley square in the face and said, “let’s dance.”  So, obviously, I made it.

Other than being just a tiny bit too dry (which I can alleviate next time with some applesauce, which I think I’ll try), these brownies were absolutely delicious.  Not too crunchy, just undone enough to retain that fudgy quality that makes brownies so ridiculously amazing in the first place, but not so moist that you can’t get it off your teeth and have to have a professional cleaning after dessert is over.

So, here’s our modified recipe:

3/4c flour
1/4c milk-free cocoa powder
1 Tbsp vanilla extract
a good pinch of salt
10 oz bag of milk-free semi-sweet chocolate chips (we used Enjoy Life dairy free chocolate chips, they were awesome)
3/4c soft light brown sugar
2 Tbps water
1 tsp baking powder
2 large eggs (beaten)

a large whisk
medium-sized mixing bowl
a pan of your choice (we used a 9”x9”)

So you take the brown sugar, a scant cup (3.5 oz) of the chocolate chips, the vanilla extract and water and heat them over low heat, stirring occasionally, to create a lovely chocolate sauce.  This is going to provide the liquid base for your brownies.

While that is beginning, go ahead and sift your flour, cocoa powder, salt and baking powder together into a separate bowl.  After your sauce is created pour it over your dry ingredients and add the two eggs.  Mix until smooth.  Add in the remainder of the 10oz bag of chocolate chips to the batter and pour into your prepared baking pan.  Bake at 350° for 20 minutes or until your brownies leave just a slight chocolate mark on a toothpick in the center.


Let cool for 15 minutes and serve.  As a topping, you could make a quick and easy non-dairy whipped cream or go super simple and just add some powdered sugar.  


Long recipe short... these brownies are wonderful and if you like chocolate, this is a great way to go without the dairy.  


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