Double Chocolate Brownies (non-dairy)

I love to cook, but as I have stated many time before I am sadly not much of a baker. I leave that up to my very talented sister Donna, the girl whips up the most delicious cookies, mandel bread, cinnamon buns, cakes…you name it!

However just last week my husband came home with some fun presents from Williams Sonoma, one of them being an awesome metal brownie pan. It was so heavy and substantial, I can only imagine that Ina Garten and other fabulous chefs use this exact pan…I was inspired! I researched some brownie recipes made my own little tweaks and batched up my very own double chocolate non-dairy decadent brownies. They have a great crunch on the outside and are so rich, chocolate-y and chewy on the inside. I used an 8inch square brownie pan, which really made each piece nice and thick.  Just in time for the weekend, because I think a little chocolate splurge is in order…TGIF!!




Beauty Bonus:

Cocoa contains flavanols (fights anti-aging) that helps vascular tissues to relax which improves blood vessel function and also gives a glow to the skin. Cocoa is effective in treating skin damages, dark spots, acne and other skin problems. It even has anti-cancer properties that can help to prevent skin cancer

Double Chocolate Brownies (non-dairy)


  • 8 Tbs. (1 stick) unsalted organic vegan butter
  • 6 oz. Unsweetened Chocolate, finely chopped (I used Trader Joes non-dairy chocolate chips)
  • 3/4 Cup Organic Turbanado Sugar or Cane sugar
  • 1/3 Cup Organic Light Brown Sugar
  • Pinch of salt
  • 2 Eggs, at room temperature
  • 1 1/2 Tsp. Vanilla Extract
  • 3/4 Cup Flour, sifted
  • ¾ Teaspoon Baking Powder


Preheat an oven to 350°F. Lightly grease an 8-inch square-baking dish.

Melt chocolate pieces and organic vegan butter in the microwave, stirring every 30 seconds until it resembles a thick sauce, or in a double boiler.

In a separate bowl mix all dry ingredients, flour, baking powder,  and salt. In another bow wish together wet ingredients, sugar, eggs and vanilla. Add chocolate sauce mixture to wet ingredients until combined. Once combines add dry ingredients and whisk together until combined

Pour the batter into the prepared dish and spread evenly. Bake until a toothpick inserted into the center of the brownies comes out almost completely clean, about 35-40 minutes. Do not over bake. Transfer the pan to a wire rack and let cool completely. Cut into 2 1/2-inch squares.  Dust with organic powder sugar or serve with soy ice cream.



About Mimi Dakar Berry
I am a beauty exec by day, but come nights and weekends I AM A FOODIE! My obsession of cooking shows, magazines and books has led me to the

4 Responses to Double Chocolate Brownies (non-dairy)

  1. donna says:

    Thanks for the shout out Sis! I am definitely adding these to my repertoire! The beauty bonus sounds so enticing – does the cocoa still help as much when it’s mixed in with that margarine and sugar (even though it’s vegan!)?? XO

  2. Debbie says:

    Why does it say to add the cocoa powder because it isnt mentioned in the ingredients?!

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