Dairy-Free Brownies

I developed this recipe for those who want dairy-free brownies that taste every bit as scrumptious as those that are a butter-based. The secret to their magical texture is coconut oil mixed with melted chocolate, plus well-beaten eggs. It yields a brownie that is fudgy when cold, but almost mousse-like at room temperature. It's like eating a coconut-chocolate candy bar, but without the dry texture of shredded coconut. Roasted , roughly chopped almonds would be a good addition, if you want to push it more into the candy-bar realm. Use only premium brands of chocolate and Dutch-processed cocoa powder, such as Lindt, Theo, Vosges, Callebaut, or Valrhona.

1 cup (4.25 oz.) bleached all-purpose flour

¼ cup (1 oz.) cake flour

2 tablespoons (½ oz.) alkalized cocoa powder, unsweetened

¼ teaspoon baking powder

1/8 teaspoon salt

1 cup (8 oz.) coconut oil

4 ounces 70% to 85% cacao chocolate (use a premium brand such as the ones I mentioned above)

4 large eggs, at room temperature

2 cups (14 oz.) granulated sugar

1 ½ teaspoons vanilla extract

 Optional: About 3 to 4 ounces of toasted almonds, roughly chopped

Preheat the oven to 325 degrees. Grease a 9 x 9 inch square pan. Line it with parchment paper, and grease again.

Whisk together the flours, cocoa powder, baking powder, and salt. Set aside.

Melt the coconut oil together with the semi-sweet chocolate over a very low flame or in 15-second bursts in the microwave. Stir often. Don't let it get too hot or the chocolate will scorch.

In a mixing bowl, beat the eggs for about 2 minutes. Gradually add the sugar and keep beating for another minute or two. If you are using a hand-held mixer (rather than a stand mixture), it may take longer. The eggs should become thick and smooth. Turn off the machine and add the vanilla extract and half of the coconut-oil-chocolate mixture. Beat for 30 seconds, then turn off the machine and add the rest of the coconut-chocolate mixture. Scrape the sides and bottom, making sure all the chocolate is mixed in.

Sift the flour over the batter and mix just until the flour disappears, scraping down the sides as needed. Stir in the optional almonds. Transfer the batter to the prepared pan, and smooth the top with a spatula.

Bake for about 35 minutes, or until the brownies are set. They are set when a toothpick inserted halfway between the side of the pan and the middle comes out clean. If the batter in the very center of the pan is still jiggly, no problem; it will firm as it cools. Cool on a rack for 3 hours. Refrigerate for 1 hour. Cut into squares. Served cold, the brownies are firmer and fudgy. Served at room temperature, they are softer, like a barely-firm mousse.

Store in the refrigerator, or freeze for longer storage.