Dairy-Free Vanilla Brownies

Dairy-Free Vanilla Brownies
  • PREP TIME
    10 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    30 mins
  • SERVING
    6 People
  • VIEWS
    10

Indulge in these decadent, dairy-free vanilla brownies, a delightful treat that doesn't compromise on flavor or texture. Crafted with the subtle nuttiness of barley flour and a hint of vanilla, these brownies are a symphony of simple pleasures. Customize with your favorite mix-ins for a truly unique dessert experience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    44 g
  • Cholesterol
    62 mg
  • Fiber
    3 g
  • Protein
    5 g
  • Saturated Fat
    2 g
  • Sodium
    478 mg
  • Sugar
    26 g
  • Fat
    11 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Preheat your oven to 400°F (200°C). Grease a small (8x8 inch) baking dish to prevent sticking. (5 minutes)

02

Step
3 mins

In a large bowl, whisk together the beaten eggs, vegetable oil, and vanilla extract until well combined. (3 minutes)

03

Step
2 mins

In a separate bowl, thoroughly mix the barley flour, sugar, baking powder, and salt. This ensures even distribution of the leavening agent. (2 minutes)

04

Step
5 mins

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough brownies. (5 minutes)

05

Step
1 mins

Pour the batter into the prepared baking dish, spreading it evenly. (1 minute)

06

Step
25 mins

Bake in the preheated oven for 20 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with moist crumbs attached. Begin checking for doneness at 20 minutes to avoid overbaking. (20-30 minutes)

07

Step
30 mins

Let the brownies cool completely in the baking dish before cutting into squares. This allows them to firm up and makes for cleaner slices. (30 minutes)

For an extra layer of flavor, consider adding 1/2 cup of dairy-free chocolate chips or chopped nuts to the batter.
Barley flour can sometimes be a bit dry. If your batter seems too thick, add a tablespoon or two of dairy-free milk (such as almond or oat milk) until it reaches a smooth, pourable consistency.
These brownies are best enjoyed within 2-3 days of baking. Store them in an airtight container at room temperature.

Lowell Schinner

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 3 Ratings)
Total Reviews: (4)
  • Tina Howell

    These brownies are surprisingly good! I was skeptical about using barley flour, but they turned out moist and delicious.

  • Kasey Mills

    I added some dairy-free dark chocolate chunks and a sprinkle of sea salt on top before baking. They were a huge hit!

  • Kip Boyer

    My kids loved these, and I feel good about them eating something a little healthier than traditional brownies.

  • Rosie Wuckert

    The recipe was easy to follow, and the brownies were ready in no time. Perfect for a quick dessert!

LEAVE A REVIEW

Please Rate