I’ve been trying to cut back on my dairy-consumption for the past few weeks. I used to have to be very strictly gluten and dairy (and egg!) free several years ago but after some tests, I was able to let eggs come back in, and dairy kinda creeped back at the same time (mmmm… cheese!).
This is a great recipe to sneak in a little treat but still keep it gluten and dairy free. And because this recipe doesn’t call for any flour alternatives (no rice flour), there’s no worry about that grainy gluten-free by-product that you find with some gluten-free recipes.
- 3 eggs
- 1 cup sugar
- 1 cup cocoa powder
- 1/4 cup canola oil
- 1/2 teaspoon salt
- Preheat oven to 350 degrees.
- In a large bowl, whisk up eggs and add in sugar. Mix till eggs and sugar are a little frothy.
- Stir in cocoa powder, canola oil and salt.
- Mix till all the ingredients are fully combined.
- Pour into a prepared 8 x 8 baking pan. I like to line mine with parchment and a little cooking spray.
- Bake for 30 minutes until the centre is firm to the touch.
- Let cool for 30 minutes and then remove from pan to let set-up for as long as you are able to wait. These won't rise much as cakey-brownies but will give you a dense, moist brownie.
Not all almond milks taste the same!
Almond Breeze has a few different options in their line, including unsweetened, original and vanilla. My favourite is a toss up between the original and the vanilla. I find the unsweetened just a little too thin for my taste. For this recipe I used vanilla (and then drank a glass of vanilla almond milk alongside my brownie when it was done – yum!!).
- 1 cup shortening
- 4 cups icing sugar
- 1/4 cup cocoa powder
- 1 tablespoon instant coffee or cold espresso/strong coffee
- 1/4 cup almond milk (possibly more to achieve consistency)
- 1 teaspoon vanilla
- 1 teaspoon salt
- In the bowl of a stand mixer, combine shortening and salt. Mix on medium speed until shortening is light and fluffy.
- Add in icing sugar and cocoa powder one cup at a time on slow/low speed.
- At this point the icing will be very thick. Add in coffee, almond milk and vanilla. Mix on medium speed till light and fluffy. If needed, add additional almond milk 1 tablespoon at time till the desired consistency is reached. Icing should be very spreadable.
- Spread onto cooled brownie. Let set up in the fridge for a hour (it'll be worth it)!
- If you wish, you can exclude the coffee/mocha from this recipe. But I encourage you to include it - it just gives your icing a little extra kick!