Dairy Free Soy Free Brownies (MSPI Friendly)

These brownies are so chewy and fudgey you'll never miss the dairy or soy!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Cool Time 30

Total Time 1 5

Servings brownies

Calories 137kcal

Author Meghan

Preheat oven to 350°F. Grease a 9 x 9-inch baking pan.
In a medium bowl, mix together the oil, sugar and vanilla. Beat in the eggs.
½ cup Canola oil, 1 cup sugar, 1 teaspoon vanilla extract, 2 eggs
In a separate bowl, combine flour, cocoa, baking powder and salt; gradually stir into the egg mixture until well blended. Note, if you prefer more salt in baked goods, you can increase the salt to ½ teaspoon.
½ cup all purpose flour, ⅓ cup unsweetened cocoa powder, ¼ teaspoon baking powder, ¼ teaspoon salt
Spread the batter evenly into the prepared pan. Bake for 20 - 25 minutes, or until the brownies begin to pull away from the edges of the pan.
Let cool completely on a wire rack then place in refrigerator to cool down even more. The brownies are best when they've had time to cool and develop their flavor.

Source: Adapted from MSPI Mama, originally adapted from AllRecipes.com

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