Having a dairy free kid is hard. In fact its a right fudging ball ache. It’s pricey and its time consuming. But its unavoidable so as a parent I must find ways around it. Explaining to a 2 year old that he is dairy free isn’t easy, especially considering its something he ‘grew in too.’ If you saw Lincoln at a year old drinking his full fat milk whilst munching on a block a cheese that he had more that likely just finished dunking in his yoghurt you wouldn’t believe that he is now dairy free- see my other post for the low down on that curve ball.
But with the baking bug hitting me hard I decided that I wanted to create a treat that we could all enjoy. Rather than hiding in the kitchen shovelling cheesecake in whilst he’s not looking knowing he would only beg for some.
After easter and the abundance of dairy free chocolate eggs we received (Thank you to everyone that bought him one it actually made easter time bearable.) I wanted to utilise this chocolate rather than just breaking it up and giving him a few pieces every now and then. After searching the internet and Pinterest I mixed and matched a couple recipes. So many use coconut oil as a direct replacement for butter luckily we have dairy free butter and I hate coconut!
250g Dairy free butter
250g Dairy free chocolate
65g Plain flour
60g Cocoa powder
1 eggs yolk
250g caster sugar
2 tsp vanilla extract
good pinch of salt
Chocolate chips are optional I used about 75g
These are best cooked low and slow.. kind of like pulled pork. Preheat the oven to 150c if you’ve got a fan oven like mine, or adjust accordingly.
Line a tin with greaseproof paper.
Im a cheat and used the microwave for this bit, melt together the butter and chocolate in 30 second blasts, make sure to stir well so the butter and chocolate are properly combined! Once melted put to one side to cool slightly.
In a separate bowl mix together your eggs, egg yolk, sugar, vanilla and salt. Until its just combined. DONT OVER DO IT! now pour the chocolate and butter mixture in with the egg mixture and combine it all together.
Now add your flour and cocoa powder and chocolate chips if your having any and combine, again don’t over do it, this should ensure a lovely fudgey brownie! Pour all the brownie mix in to the tin and bake for about an hour, maybe a little less as long as you’ve got a nice crackle on the top and nothings burnt you should be all good.
So with these brownies I cut mine waaaay too soon. Many recipes told me to wait 10 minutes and cut while they are still warm. DONT DO IT its a trap! Mine literally turn to mush, really fudgey gorgeous tasting mush! it could have something to do with the butter not being as strong as your usual baking butter but I would let it cool in the tin then put them in the fridge overnight and cut them once they have chilled right down cut them up. Admittedly brownies taste soooo good fresh out the oven but if you want to use these in portions thats going to be the best way to do it.
We’ve actually frozen half of ours for future use which totally can be done!
Hopefully this recipe will be a great treat for all you dairy free people. I know we loved them and were not dairy free!