This is my go-to recipe whenever I get a chocolate craving. The brownies are rich and fudgy, and no one can tell they are dairy free because they are topped with a smooth and creamy ganache frosting. This is a recipe that has evolved over time; a friend gave me a good brownie recipe several years ago and I adapted it to make it dairy free (I have added the substitutions below if you want to make the brownies with dairy products). It is important to use a good quality cocoa powder. My favorite brand is Callebaut and I buy it in 5 lb. bags from a local restaurant supply store so I always have plenty on hand. Easter is just a little over a month away and, since chocolate is always a part of the celebration, try making these brownies. They keep for several days in the refrigerator and freeze well.
My Favorite Brownies (Dairy-free)
1 c. dairy-free unsalted margarine (I use Saffola) or butter
2 c. sugar
1 c. cocoa powder (Callebaut)
1/4 tsp. kosher salt
4 large eggs
2 tsp. vanilla extract
3/4 c. flour (use a little less flour if making these with butter)
1/2 tsp. baking powder
3 c. semisweet chocolate chips (I use Guittard)
1 c. vanilla rice milk (or 3/4 c. heavy cream)
1 tsp. vanilla
Preheat oven to 350 degrees. Grease a 9×13 pan, then line it with a sheet of parchment paper. In a 3-quart saucepan melt margarine, then add sugar on medium heat until sugar is melted (it should take 3-5 minutes). Add salt and cocoa powder and whisk until you get a thick rather sludgy chocolate mixture. Pour the chocolate mixture into a mixing bowl. Add eggs and vanilla and whisk 1-2 minutes until smooth. Sift flour and baking powder together and whisk into wet ingredients. Mix until smooth. Pour into prepared pan. Bake for 25-28 minutes until set in the middle, rotating the pan half way through baking. Cool brownies on rack for 20 minutes. While the brownies are cooling make the ganache. In a 3-quart saucepan combine chocolate and rice milk. Heat on medium until chocolate begins to melt (this will take about 4 minutes), then whisk until smooth. The mixture will seem fairly thin. That is okay; it will thicken as it cools. Remove ganache from heat and add vanilla. Let sit 10-15 minutes to thicken slightly. Spread over brownies. Chill for several hours to allow ganache to thicken. Makes 30 brownies.