Dairy and egg-free chocolate brownies

Dairy and egg-free chocolate brownies recipe

17 ratings

These chocolate brownies are perfect for those with multiple allergies. Made without any dairy or egg, but still packed with all the same soft and gooey goodness – ideal for an afternoon treat. See method

  • Serves 12
  • 15 mins to prepare and 25 mins to cook, 20 mins to cool
  • 205 calories / serving


  • 50g walnut pieces, roughly chopped
  • 150g self-raising flour
  • 125g (4oz) caster sugar
  • pinch of salt
  • 100g (3 1/2oz) dairy-free chocolate buttons
  • 100g (3 1/2oz) dairy-free sunflower margarine
  • 100ml soya milk
  • 1/2 tsp lemon juice

Each serving contains

  • Energy

  • Fat

    11g 15%
  • Saturates

    3g 15%
  • Sugars

    15g 17%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 25.9g Protein 2.9g Fibre 1g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Use a little dairy-free margarine to grease the sides and bottom of a 20cm x 20cm (8in x 8in) brownie tin.
  2. In a bowl, mix the chopped nuts, flour, sugar and salt. Break the chocolate into pieces and place in a saucepan with the margarine. Melt over a low heat, stirring occasionally. Stir in the soya milk and lemon juice until everything is well combined.
  3. Now tip the chocolate mix into the bowl with the dry ingredients. Mix for about 10 seconds, then pour the mixture into the brownie tin.
  4. Use a spatula to spread the mixture evenly. Bake for 20-25 minutes. Leave to cool in the tin, then cut into 12 pieces.

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