Who’s ready for dessert?
Now, when I say dessert, I mean these gluten free, dairy free, vegan brownies!
Doesn’t sound too appealing??
Well, let me clarify by saying I am not vegan and I personally don’t have any food allergies. But I can assure you these brownies are delicious, no matter what ingredients you think you’re missing out on.
And if you’ve been reading for any length of time, you know I’m not one to pass on desserts. Like, EVER. (Although, as of right now I am still going strong on my sugar detox diet. If you want to read all about how I cut the sugar out of my life you can read all about it here).
The only time I usually will pass on desserts is if they’re vegan. I’m not wasting my precious calories on that BS! Usually, it’s because they use that substitute vegan cream that I can’t stand and I highly dislike the aftertaste it so generously provides.
But, these brownies are different. They are chocolaty and fudgy, and the only reason this recipe is vegan is because it doesn’t contain eggs. (But I’ve also provided 2 alternate recipes below if you feel like you want to add non-vegan ingredients).
I made these for a birthday party where the guest of honor had a dairy allergy, so I really didn’t have a choice, but any other day I would have opted for the traditional non-vegan recipe.
So, let’s get started, shall we?
Gluten Free, Dairy Free, Vegan Brownies
What You’ll Need:
- Pamela’s Chocolate Brownie Mix
- 1/2 cup coconut oil
- 1/3 cup water
- Optional: Chopped Nuts, Powdered Sugar, Berries for garnish
Directions
Pre-heat oven to 350° and lightly grease an 8×8 or 9×9 pan.
Pour Pamela’s Chocolate Brownie Mix into a bowl and add the coconut oil and water. If you opted to include chopped nuts, add them now. Stir with a fork until completely mixed. The batter will be thick, but that’s OK.
Side note: Don’t you hate when the recipe states the batter should be “thick,” but then doesn’t show you a picture of what it should look like? Like, exactly how thick should it be? Pancake batter thick? Cream cheese frosting thick? This is why I included several pictures of exactly what the batter should look like!
Once the batter is mixed pour it into the greased pan and press it down to the edges with your fork until it’s flat and even.
Now, although the directions on the box say to bake for 19 minutes, I thought they looked too raw when I checked on them. I actually baked mine for 25 minutes, then checked on them again. Depending upon how cooked you like your brownies, you could take them out at 25 mins, or pop them back in for another 5 minutes.
Allow them to cool completely before cutting them into squares. When they’re cool, dust them with the powdered sugar and garnish with berries, if desired.
And that’s it! These were a big hit at the party and were actually just as delicious (if not better!) than the very expensive non-dairy birthday cake that was the centerpiece of the dessert table.
So, if you have anyone in your life with a dairy or gluten intolerance, these are a great dessert option!
Pamela’s also makes an amazing chocolate cake mix, vanilla cake mix, pancake mix, and sugar cookie mix that are equally as delicious.
And for the Non-Vegan recipe and a bonus Oil-Free/Low Fat recipe:
Non-Vegan:
Use the following ingredients instead of the above ingredients:
- ½ cup oil
- 1 egg, large
- ¼ cup water
- Follow directions as above
Oil-Free Option:
- ¼ cup water
- ½ cup applesauce (in place of oil)
- 1 egg, large
- Follow mixing directions as above
- Makes a great low-fat option!
Pamela’s website also offers tons of different flavored brownie options like S’mores Brownie Bars, Double Mint Brownies, and Rocky Road Brownies.
If you end up making any of these versions, please let me know how they turn out. I love hearing feedback from my readers! 🙂
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