My Grandson is allergic  to milk, not just lactose free. So  I started converting my dessert recipes to dairy free. Initially one of my dessert recipes was already dairy free.

Here are recipes that I have converted and tested.

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Alton Brown’s Cocoa Brownies

brownie, chocolate, desserts, gluten free

8 lg (1.75 oz) egg
2 cup sugar
2 cup brown sugar
16 oz dairy free unsalted butter; melted
2 1/2 cup cocoa
1 1/3 tablespoons vanilla
1 teaspoon kosher salt - - OR - - -
3/4 teaspoon salt

Preheat the oven to 300 degrees F. Butter and flour a 9 x 13 inch pan.

Note: 1 teaspon of Kosher salt = 3/4 Tsp of salt

You’ll start by beating eggs in a stand mixer fitted with a whisk attachment on medium speed until fluffy. (They should look ribbony and pale yellow.), it’s important that you whip the eggs for long enough to incorporate air into them so your brownies have some lift. You want the eggs to be light yellow in color and thick, so be patient.

Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 9x13 and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

Notes: Recipe courtesy Alton Brown

NYC Nutrition Analysis (per serving or yield unit): water=16.87 g; calories=315.8; protein=4.02 g; total fat=18.13 g; saturated fat=10.78 g; monounsaturated fat=5.44 g; polyunsaturated fat=0.92 g; trans fat=0.01 g; cholesterol=102.2 mg; carbohydrate=40.05 g; dietary fiber=3.31 g; total sugars=34.74 g; alcohol=0.24 g; ash=1.23 g; calcium=40.83 mg; phosphorus=103.8 mg; iron=1.68 mg; sodium=202.4 mg; potassium=189.7 mg; magnesium=48.8 mg; zinc=0.85 mg; copper=0.36 mg; manganese=0.36 mg; vitamin A=561.6 IU; vitamin E=0.62 mg AT; thiamin=0.01 mg; riboflavin=0.11 mg; niacin=0.24 mg; pantothenic acid=0.32 mg; vitamin B6=0.05 mg; folate=11.39 ug DFE; vitamin B12=0.18 ug; caffeine=20.6 mg; selenium=6.87 ug; vitamin K=1.6 ug; refuse=2.46%; blocks carb:prot:fat=4.1 : 0.6 : 6.0; net carbs (g)=36.7; %cal as carb:prot:fat=47:5:48; DietPoints=9.1 (complete analysis)

Contributor: Recipe courtesy Alton Brown

Yield: 16 servings

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Better-Than-Box Brownies

dairy free, desserts, brownie, chocolate

1/2 cup cocoa, dutch process
3/4 cup water; boiling
2 oz dairy free chocolate chips; finely chopped
4 tablespoon dairy free unsalted butter; melted
3/4 cup olive oil
2 lg (1.75 oz) egg
2 lg (17 gm) egg yolk
2 teaspoon vanilla
2 1/2 cup sugar
1 3/4 cup flour
3/4 teaspoon salt
1 cup dairy free semisweet chocolate chip

These homemade brownies have all of the great texture and flavor of box-mix brownies, without any of the processed ingredients.

1) Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

2) Whisk cocoa powder and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in the melted butter and oil (the mixture may look curdled at this point, that’s okay!). Add the eggs, yolks, and vanilla extract, and whisk until smooth and homogeneous. Whisk in the sugar until fully incorporated. Add the flour and salt and mix with a rubber spatula until combined. Fold in the chocolate chips.

3) Scrape batter into prepared pan and spread into an even layer. Bake until a toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer the pan to a wire rack and cool for 1½ hours. Using the foil overhang, lift the brownies from pan. Place the brownies on the wire rack and cool completely, about 1 additional hour. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.

Modified from: https://www.browneyedbaker.com/chewy-brownies/

These homemade brownies have all of the great texture and flavor of box-mix brownies, without any of the processed ingredients.

1) Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

2) Whisk cocoa powder and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in the melted butter and oil (the mixture may look curdled at this point, that’s okay!). Add the eggs, yolks, and vanilla extract, and whisk until smooth and homogeneous. Whisk in the sugar until fully incorporated. Add the flour and salt and mix with a rubber spatula until combined. Fold in the chocolate chips.

3) Scrape batter into prepared pan and spread into an even layer. Bake until a toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer the pan to a wire rack and cool for 1½ hours. Using the foil overhang, lift the brownies from pan. Place the brownies on the wire rack and cool completely, about 1 additional hour. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.

Modified from: https://www.browneyedbaker.com/chewy-brownies/

NYC Nutrition Analysis (per serving or yield unit): water=13.42 g; calories=253.8; protein=2.47 g; total fat=12.76 g; saturated fat=4.32 g; monounsaturated fat=6.88 g; polyunsaturated fat=1.06 g; cholesterol=35.84 mg; carbohydrate=35.3 g; dietary fiber=1.5 g; total sugars=26.34 g; alcohol=0.12 g; ash=0.53 g; calcium=12.14 mg; phosphorus=50.42 mg; iron=1.14 mg; sodium=81.74 mg; potassium=82.27 mg; magnesium=23.12 mg; zinc=0.44 mg; copper=0.16 mg; manganese=0.21 mg; vitamin A=101.9 IU; vitamin E=1.14 mg AT; thiamin=0.08 mg; riboflavin=0.09 mg; niacin=0.63 mg; pantothenic acid=0.16 mg; vitamin B6=0.02 mg; folate=32.47 ug DFE; vitamin B12=0.07 ug; caffeine=10.29 mg; selenium=5.98 ug; vitamin K=4.88 ug; refuse=0.77%; blocks carb:prot:fat=3.8 : 0.4 : 4.3; net carbs (g)=33.8; %cal as carb:prot:fat=53:4:43; DietPoints=7.2 (complete analysis)
Contributor: Recipe courtesy Alton Brown

Yield: 24 servings

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Chocolate Cherry Crisp

desserts, chocolate

2 can (21 oz) cherry pie filling
1 teaspoon almond extract
6 oz Dairy free hot fudge sauce
2 cup graham cracker crumbs; 12 crackers
1 stick dairy free unsalted butter
1 cup brown sugar

TEquipment

9x13 inch baking dish

Preheat oven to 350 f. Coat the inside of a bakng dish with non-stick cooking spray.

Scoop the cherry pie filling from cans into iinto a mixing bowl and gently stirr in the almond extract. Pour into the dish and spread it out to cover the bottom.

Slather on a layer of fudge sauce over the cherries.

Mix the Graham cracker cumbs, cinnamon, and brown sugar and still till thoroughly mixed and mix in the melted butter. Sprinkle on top of the cherry mixture and gently pat down

Bake for approximately 30 minutes or until golden brown

Allow to cool a few minutes before serving. The dessert is best served warm.

From David Shields

NYC Nutrition Analysis (per serving or yield unit): water=59.26 g; calories=387.5; protein=2.94 g; total fat=12.81 g; saturated fat=6.34 g; monounsaturated fat=2.63 g; polyunsaturated fat=1.96 g; trans fat=0.02 g; cholesterol=24.16 mg; carbohydrate=66.89 g; dietary fiber=2.24 g; total sugars=26.6 g; ash=0.78 g; calcium=52.78 mg; phosphorus=73.84 mg; iron=2.11 mg; sodium=192.1 mg; potassium=189.6 mg; magnesium=20.38 mg; zinc=0.37 mg; copper=0.13 mg; manganese=0.45 mg; vitamin A=353.2 IU; vitamin E=0.71 mg AT; thiamin=0.1 mg; riboflavin=0.12 mg; niacin=1.54 mg; pantothenic acid=0.21 mg; vitamin B6=0.09 mg; folate=48.61 ug DFE; vitamin B12=0.01 ug; vitamin C=2.88 mg; selenium=2.59 ug; vitamin K=5.2 ug; refuse=0.%; blocks carb:prot:fat=7.2 : 0.4 : 4.3; net carbs (g)=64.6; %cal as carb:prot:fat=68:3:29; DietPoints=10.6 (complete analysis)

Yield: 15 servings

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Crockpot Cinnamon Apples

dairy free, desserts, fruits, apple, crockpot

2 cup sugar
1 teaspoon ginger
2 teaspoon cinnamon
1/2 teaspoon nutmeg
6 tablespoon flour
6 tablespoon tea; strong
2 tablespoon lemon juice
8 lg (5.3 oz) apple; sliced, peeled, cored

In slow cooker, stir together the sliced apples, and the rest of the ingrediants.

Cook on low for 4 hours or high for 2 hours, stirring once during cooking.

Serve warm.

NYC Nutrition Analysis (per serving or yield unit): water=144.4 g; calories=296.8; protein=1.07 g; total fat=0.38 g; saturated fat=0.1 g; monounsaturated fat=0.02 g; polyunsaturated fat=0.1 g; carbohydrate=76.21 g; dietary fiber=4.2 g; total sugars=65.61 g; ash=0.37 g; calcium=17.79 mg; phosphorus=24.4 mg; iron=0.58 mg; sodium=3.51 mg; potassium=182.7 mg; magnesium=10.53 mg; zinc=0.14 mg; copper=0.06 mg; manganese=0.31 mg; vitamin A=84.5 IU; vitamin E=0.3 mg AT; thiamin=0.07 mg; riboflavin=0.08 mg; niacin=0.52 mg; pantothenic acid=0.12 mg; vitamin B6=0.07 mg; folate=22.65 ug DFE; vitamin C=7.48 mg; caffeine=2.32 mg; selenium=2.44 ug; vitamin K=3.53 ug; refuse=6.75%; blocks carb:prot:fat=8.0 : 0.2 : 0.1; net carbs (g)=72.; %cal as carb:prot:fat=98:1:1; DietPoints=8.1 (complete analysis)

From David Shields

Yield: 8 servings

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Dairy Free Apple Crisp

dairy free, desserts, fruits, apple

2 cup sugar
1 teaspoon ginger
2 teaspoon cinnamon
1/2 teaspoon nutmeg
6 tablespoon flour
6 tablespoon tea; strong
2 tablespoon lemon juice
8 lg (5.3 oz) apple; sliced, peeled, cored
---- Topping ----
2 cup graham cracker crumbs; 12 crackers
1 cup dairy free unsalted butter
1 teaspoon cinnamon
1 cup brown sugar

In slow cooker, stir together the sliced apples, and the rest of the ingrediants.

Cook on low for 4 hours or high for 2 hours, stirring once during cooking.

Serve warm.

NYC Nutrition Analysis (per serving or yield unit): water=60.77 g; calories=344; protein=2.12 g; total fat=11.87 g; saturated fat=6.16 g; monounsaturated fat=3.26 g; polyunsaturated fat=1.66 g; trans fat=0.01 g; cholesterol=24.4 mg; carbohydrate=59.76 g; dietary fiber=2.55 g; total sugars=42.81 g; ash=0.6 g; calcium=38.49 mg; phosphorus=56.78 mg; iron=1.22 mg; sodium=114.3 mg; potassium=131.2 mg; magnesium=14.97 mg; zinc=0.3 mg; copper=0.07 mg; manganese=0.4 mg; vitamin A=318.3 IU; vitamin E=0.74 mg AT; thiamin=0.09 mg; riboflavin=0.11 mg; niacin=1.28 mg; pantothenic acid=0.18 mg; vitamin B6=0.07 mg; folate=43.11 ug DFE; vitamin B12=0.02 ug; vitamin C=3 mg; caffeine=0.93 mg; selenium=2.72 ug; vitamin K=5.63 ug; refuse=4.45%; blocks carb:prot:fat=6.4 : 0.3 : 4.0; ECC=57.2; %cal as carb:prot:fat=67:2:30; DietPoints=9.5 (complete analysis)

From David Shields

Yield: 20 servings

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Dairy Free Chocolate Ganache

dairy free, desserts, chocolate, frosting, icing

12 oz dairy free chocolate chips
1 can (13.5 oz) coconut milk (canned); full fat

For an 8" square pan:

Put the coconut milk in a 1 quart microwave safe container and barely bring to a boil in a microwave (about 1 minutes). Pour in the chocolate chips and let rest for 5 minutes then whisk vigorously until smooth.

For an 9" x 13"pan:

Double ingredients and heat the whipping cream for 2 minutes. ** Exported from Now You're Cooking!  v6.02 **
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Fudge Brownies

dairy free, desserts, brownie, chocolate, fudge

4 oz dairy free semisweet chocolate chip
6 tablespoon dairy free unsalted butter
2 cup sugar
3 lg (1.75 oz) egg
1 teaspoon vanilla
1 cup flour
2 package (3.9 oz) chocolate instant pudding
2.5 cup coconut milk
1 package (8 oz) dairy free whipped topping; thawed

Heat oven to 350°F.

Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour until blended. Spread onto bottom of 13x9-inch pan sprayed with cooking spray.

Bake 30 min. or until toothpick inserted in center comes out clean. Cool completely.

Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in half the COOL WHIP. Spoon over brownie; top with remaining COOL WHIP. Refrigerate 2 hours.

From: Fudge Brownie Recipe https://www.myfoodandfamily.com/recipe/148381/fudge-brownie-recipe

NYC Nutrition Analysis (per serving or yield unit): water=53.07 g; calories=312.4; protein=4.47 g; total fat=10.79 g; saturated fat=6.31 g; monounsaturated fat=3.27 g; polyunsaturated fat=0.6 g; cholesterol=56.28 mg; carbohydrate=51.25 g; dietary fiber=1.13 g; total sugars=39.38 g; alcohol=0.09 g; ash=1.28 g; calcium=72.76 mg; phosphorus=96.08 mg; iron=1.02 mg; sodium=280.9 mg; potassium=162.6 mg; magnesium=24 mg; zinc=0.59 mg; copper=0.12 mg; manganese=0.17 mg; vitamin A=289.1 IU; vitamin E=0.3 mg AT; thiamin=0.09 mg; riboflavin=0.17 mg; niacin=0.57 mg; pantothenic acid=0.35 mg; vitamin B6=0.05 mg; folate=30.83 ug DFE; vitamin B12=0.27 ug; vitamin C=0.57 mg; caffeine=5.36 mg; selenium=7.31 ug; vitamin K=1.18 ug; refuse=0.92%; blocks carb:prot:fat=5.6 : 0.6 : 3.6; net carbs (g)=50.1; %cal as carb:prot:fat=64:6:30; DietPoints=8.7 (complete analysis)

Yield: 16 servings

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Graham Cracker Crust Peach Crisp

dairy free, desserts, brownie, chocolate, fudge

2 cup graham cracker crumbs; 12 crackers
1 cup brown sugar
1/2 teaspoon Cinnamon
1 stick dairy free unsalted butter
- - - - - Filler - - - -
8 lg (175 gm) peaches. yellow; pitted,sliced
1/2 cup sugar
1/2 cup brown sugar
2 teaspoon Cinnamon
1 teaspoon nutmeg
1 tablespoon lemon juice
1/2 teaspoon almond extract
2 tablespoon corn starch
1/4 teaspoon Salt

Preheat oven to 350º F.

Crush the graham cracker into fine crumbs. Stir in the cinnamon and then the 1 stick of melted butter and set aside.

In a large mixing bowl add the melted butter, peaches, sugars, cinnamon, nutmeg, lemon juice, almond liqueur or almond extract, cornstarch and salt, tossing until well mixed.

Pour the filler into a 9" x 13" baking pan and then sprinkle on the topping.

Bake for 45 - 50 minutes till golden brown.

Serve with a scoop of vanilla ice cream.

Tip: if you have very ripe peaches, use less sugar in the filling.

Source for the original filler: Drop Biscuit Peach Cobbler by Carla Hall (http://abc.go.com/shows/the-chew/recipes/drop-biscuit-peach-cobbler-carla-hall) modified by David Shields

NYC Nutrition Analysis (per serving or yield unit): water=86.77 g; calories=342.3; protein=3.1 g; total fat=9.79 g; saturated fat=4.38 g; monounsaturated fat=2.65 g; polyunsaturated fat=2.02 g; trans fat=0.02 g; cholesterol=16.2 mg; carbohydrate=63.2 g; dietary fiber=2.75 g; total sugars=43.77 g; ash=1.16 g; calcium=55.03 mg; phosphorus=80.95 mg; iron=1.64 mg; sodium=190.8 mg; potassium=266.2 mg; magnesium=23.98 mg; zinc=0.49 mg; copper=0.13 mg; manganese=0.48 mg; vitamin A=494.6 IU; vitamin E=1.37 mg AT; thiamin=0.11 mg; riboflavin=0.13 mg; niacin=2.19 mg; pantothenic acid=0.32 mg; vitamin B6=0.08 mg; folate=49.43 ug DFE; vitamin B12=0.01 ug; vitamin C=6.57 mg; selenium=2.51 ug; vitamin K=7.6 ug; refuse=2.28%; blocks carb:prot:fat=6.7 : 0.4 : 3.3; net carbs (g)=60.4; %cal as carb:prot:fat=72:4:25; DietPoints=9.4 (complete analysis)

Yield: 15 servings

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Pumpkin Pie Crunch

dairy free, desserts, pumpkin

1 can (16 oz) pumpkin
1 can (12 oz) coconut milk
3 lg (1.75 oz) egg
1 1/2 cup brown sugar
1/2 teaspoon salt
1 box (19 oz) yellow cake mix
1 cup nuts; chopped
1 cup dairy free unsalted butter; melted

Mix the pumpkin, evaporated milk, eggs, brown sugar, and salt and pour into a greased 9" x 13" baking pan. Sprinkle the box of yellow cake mix over the batter. Sprinkle the nuts on top of the cake mix and drizzle with the melted margarine. Bake 50 - 55 minutes in an oven preheated to 350°F.

Serve with Cool Whip or vanilla ice cream.
Mix the pumpkin, evaporated milk, eggs, brown sugar, and salt and pour into a greased 9" x 13" baking pan. Sprinkle the box of yellow cake mix over the batter. Sprinkle the nuts on top of the cake mix and drizzle with the melted margarine. Bake 50 - 55 minutes in an oven preheated to 350°F.

Serve with Cool Whip or vanilla ice cream.

NYC Nutrition Analysis (per serving or yield unit): water=71.14 g; calories=564.5; protein=8.86 g; total fat=29.02 g; saturated fat=6.45 g; monounsaturated fat=13.91 g; polyunsaturated fat=7.38 g; trans fat=2.82 g; cholesterol=54.36 mg; carbohydrate=70.37 g; dietary fiber=1.54 g; total sugars=48.19 g; ash=2.88 g; calcium=175.1 mg; phosphorus=260.1 mg; iron=2.04 mg; sodium=682.9 mg; potassium=385.6 mg; magnesium=40.35 mg; zinc=1.03 mg; copper=0.24 mg; manganese=0.43 mg; vitamin A=4073 IU; vitamin E=3.59 mg AT; thiamin=0.25 mg; riboflavin=0.3 mg; niacin=2.96 mg; pantothenic acid=0.84 mg; vitamin B6=0.12 mg; folate=120.6 ug DFE; vitamin B12=0.2 ug; vitamin C=3.98 mg; selenium=6.86 ug; vitamin K=19.17 ug; refuse=7.04%; blocks carb:prot:fat=7.6 : 1.3 : 9.7; ECC=68.8; %cal as carb:prot:fat=49:6:45; DietPoints=13.5 (complete analysis)

Notes: Both Crisco and General Mills claim this recipe.

Yield: 12 servings

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Salted Brownie Cookies

cookies, dairy free, desserts, chocolate

6 oz dairy free chocolate chips; chopped
3 tablespoon dairy free unsalted butter
1/2 cup brown sugar
1/3 cup sugar
2 lg (1.75 oz) egg; room temperature
1 1/2 cup flour
1/4 cup cocca powder
1 teaspoon baking powder
1/2 teaspoon salt
flakey sea salt; for sprinkling

Preheat your oven to 350 F (180 C). Line two baking sheets with parchment paper.

In a medium bowl combine the flour, cocoa powder, salt and baking powder. Set aside.

In a heatproof bowl over a small pan of simmering water, melt together the chocolate and butter. Once melted, remove from the heat.

Using a hand mixer with the whisk attachment, whisk both sugars and the eggs on medium-high speed for 6-7 minutes or until tripled in volume.

Gently fold the chocolate mixture into the egg mixture until just incorporated.

Fold in the flour mixture using a spatula until just incorporated and no flour clumps remain. The batter will be very sticky.

Use a large (3 tablespoon) cookie scoop to transfer the batter to the lined baking sheets. Space them at least 1 inch apart as they will spread during baking.

Bake the cookies for 10 minutes.

Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Sprinkle with flaky salt.

NOTES:

When scooping the cookie dough, 1/3 cup equals 5.333... tablespoons, measure 1/3 cup and divide in half.

You can even Try a few different add-ins like white chocolate chips, dried cranberries, or even a favorite variety of nuts! (pecans, walnuts etc)

These brownie cookies will retain the shape of the dropped batter so if you prefer a flatter cookie, press down slightly before placing in the oven.

From: Incredible Recipes https://myincrediblerecipes.com/salted-brownie-cookies/

NYC Nutrition Analysis (per serving or yield unit): water=9.95 g; calories=253.9; protein=3.89 g; total fat=10.09 g; saturated fat=5.67 g; monounsaturated fat=3.03 g; polyunsaturated fat=0.55 g; trans fat=0.02 g; cholesterol=42.81 mg; carbohydrate=37.16 g; dietary fiber=1.7 g; total sugars=21.51 g; ash=1.07 g; calcium=51.12 mg; phosphorus=86.97 mg; iron=2.05 mg; sodium=168 mg; potassium=132.8 mg; magnesium=33.14 mg; zinc=0.65 mg; copper=0.23 mg; manganese=0.33 mg; vitamin A=153.2 IU; vitamin E=0.29 mg AT; thiamin=0.14 mg; riboflavin=0.14 mg; niacin=1.16 mg; pantothenic acid=0.28 mg; vitamin B6=0.03 mg; folate=54.06 ug DFE; vitamin B12=0.11 ug; caffeine=13.3 mg; selenium=10.04 ug; vitamin K=1.46 ug; refuse=1.74%; blocks carb:prot:fat=3.9 : 0.6 : 3.4; net carbs (g)=35.5; %cal as carb:prot:fat=58:6:36; DietPoints=6.8 (complete analysis)

Yield: 11 cookies

The Best Brownies

dairy free, desserts, brownie, chocolate

10 oz dairy free unsalted butter
8 oz dairy free semisweet chocolate chip; roughly chopped
3/4 cup cocoa powder; divided
1 tablespoon espresso powder
2 cup sugar
1/2 cup brown sugar
2 teaspoon vanilla
2 teaspoon kosher salt
6 lg (1.75 oz) egg
1 cup flour
flaky sea salt; for sprinkling

Position a rack in the middle of the oven and preheat to 350°F (180°C). Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.

Note: use 8 oz good-quality semisweet chocolate, or bittersweet chocolate, 60-70% cacao, roughly chopped

Note 2: 2 Teaspon of Kosher salt = 1.6 table salt

Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.

Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.

Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter. With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.

Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.

Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.

Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.

Set the brownies on a cooling rack and cool completely in the pan. Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.

From: Vaughn Vreeland, Susan Vu & Claire King Tasty Team, https://tasty.co/recipe/ultimate-brownies#tips

NYC Nutrition Analysis (per serving or yield unit): water=12.61 g; calories=262.4; protein=3.21 g; total fat=14.22 g; saturated fat=8.37 g; monounsaturated fat=4.27 g; polyunsaturated fat=0.73 g; trans fat=0.01 g; cholesterol=72.2 mg; carbohydrate=32.5 g; dietary fiber=1.82 g; total sugars=25.6 g; alcohol=0.12 g; ash=1.01 g; calcium=23.52 mg; phosphorus=73.17 mg; iron=1.64 mg; sodium=217 mg; potassium=127.1 mg; magnesium=31.1 mg; zinc=0.59 mg; copper=0.23 mg; manganese=0.28 mg; vitamin A=366.8 IU; vitamin E=0.46 mg AT; thiamin=0.05 mg; riboflavin=0.1 mg; niacin=0.46 mg; pantothenic acid=0.27 mg; vitamin B6=0.03 mg; folate=22.25 ug DFE; vitamin B12=0.15 ug; caffeine=10.62 mg; selenium=6.56 ug; vitamin K=1.7 ug; refuse=2.34%; blocks carb:prot:fat=3.4 : 0.5 : 4.7; ECC=30.7; %cal as carb:prot:fat=48:5:47; DietPoints=7.3 (complete analysis)

Yield: 24 brownies

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The Best Fudgy Brownies Ever

dairy free, desserts, brownie, chocolate

8 oz dairy free chocolate chips; chopped
3/4 cup dairy free unsalted butter; melted
1 1/4 cup sugar
2 lg (1.75 oz) egg
2 teaspoon vanilla
3/4 cup flour
1/4 cup cocoa
1 teaspoon salt

1. Preheat oven to 350°F/180°C. Line an 8-inch (20 cm) square baking dish with parchment paper.

2. Chop the chocolate into chunks. Melt half, then save the other half for later.

3. Mix the butter and the sugar, then beat in the eggs and vanilla for 1-2 minutes until the mixture has become fluffy and light in color.

4. Whisk in the reserved melted chocolate (make sure the chocolate is not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt.

5. Fold the dry ingredients into the wet ingredients, being careful not to over mix as this will cause the brownies to be more cake-like in texture.

6. Fold in the chocolate chunks, then transfer the batter into a parchment paper-lined square baking dish.

7. Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.

8. Slice, then serve with a nice cold glass of milk!

NOTE #1: For those wondering, you'd use actual bars of chocolate, such as Ghiradelli or another good quality brand. Since the recipe already calls for cocoa powder (which is unsweetened, and will serve as the chocolate base flavor for the brownie, once mixed with sugar), then you'd want this chocolate, which is going to ooze from the brownies, to be sweetened, even just a little. If you like super-dark, use that. A semi-sweet or milk chocolate bar would be fine too. But don't use baking chocolate squares, which are unsweetened. Get regular chocolate bars and chop them up.

NOTE #2: for the butter, 3/4 cup of butter = 1 1/2 sticks of butter.

Also if you are using SALTED butter add only 1/4 tsp of salt.

RECIPE FROM: www.tasty.co

https://tasty.co/recipe/the-best-fudgy-brownies

NYC Nutrition Analysis (per serving or yield unit): water=7.79 g; calories=249.5; protein=2.46 g; total fat=14.03 g; saturated fat=8.38 g; monounsaturated fat=4.18 g; polyunsaturated fat=0.63 g; trans fat=0.02 g; cholesterol=46.94 mg; carbohydrate=29.49 g; dietary fiber=1.68 g; total sugars=22.27 g; alcohol=0.18 g; ash=0.8 g; calcium=17.01 mg; phosphorus=61.39 mg; iron=1.73 mg; sodium=159.2 mg; potassium=119.5 mg; magnesium=30.56 mg; zinc=0.52 mg; copper=0.22 mg; manganese=0.3 mg; vitamin A=306.3 IU; vitamin E=0.39 mg AT; thiamin=0.05 mg; riboflavin=0.07 mg; niacin=0.49 mg; pantothenic acid=0.18 mg; vitamin B6=0.02 mg; folate=20.71 ug DFE; vitamin B12=0.11 ug; caffeine=9.75 mg; selenium=4.78 ug; vitamin K=1.95 ug; refuse=1.36%; blocks carb:prot:fat=3.1 : 0.4 : 4.7; ECC=27.8; %cal as carb:prot:fat=46:4:50; DietPoints=6.9 (complete analysis)

Yield: 16 servings

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Triple Chocolate Poke Cake

cakes, dairy free, desserts, chocolate

- - - Cake - - -
1 3/4 cup flour
1 3/4 cup sugar
3/4 cup cocoa
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cream of tartar
2 lg (1.75 oz) egg
1 cup coffee; cooled
1/3 cup coconut milk
1/2 cup vegetable oil
1 teaspoon vanilla
- - - Filling - - -
1 can (14 oz) sweetened condensed coconut milk
1 cup dairy free semisweet chocolate chip
- - - Frosting - - -
1/2 cup dairy free unsalted butter; room temperature
2/3 cup cocoa
1 teaspoon vanilla
3 cup powdered sugar

NOTE: the cream of tarter and coconut milk is a substitute for butter milk.

Spray 9 x 13-inch pan with non-stick cooking spray. Set aside.

Preheat oven to 350º.

In a large mixing bowl or bowl of a stand mixer, combine flour, sugar, cocoa, salt, baking soda, baking powder and cream of tarter.

In a large Pyrex measuring cup or medium mixing bowl, whisk together eggs, coffee, buttermilk, vegetable oil, and vanilla.

Add the liquids to the dry ingredients and beat for a couple of minutes, scraping down the sides as needed. Pour cake batter into prepared pan and bake for 30-40 minutes (mine took 35 minutes) or until a toothpick inserted into the center comes out clean.

When the cake is almost done baking, in a microwave-safe bowl, microwave the sweetened condensed milk and chocolate chips for 1-2 minutes, stopping and stirring a couple of times, until the mixture is smooth and the chocolate chips are melted.

When the cake is done, let cool on a wire rack for about 5 minutes. Then take a wooden spoon and using the handle end, poke rows of holes across the cake. Pour warm filling mixture over the holes, nudging the filling as needed to fill the spaces. Cool to room temperature before frosting.

To make the frosting, beat together butter and cocoa. Add vanilla and mix well. Then alternate adding milk and powdered sugar till all is incorporated and the mixture is smooth. Frost cake.

Modfied from: Triple Chocolate Poke Cake https://www.thatskinnychickcanbake.com/triple-chocolate-poke-cake/#mv-creation-92-jtr

NYC Nutrition Analysis (per serving or yield unit): water=61.86 g; calories=575.6; protein=5.76 g; total fat=25.99 g; saturated fat=13.62 g; monounsaturated fat=8.54 g; polyunsaturated fat=2.69 g; trans fat=0.03 g; cholesterol=41.53 mg; carbohydrate=89.21 g; dietary fiber=4.24 g; total sugars=70.99 g; ash=1.99 g; calcium=83.64 mg; phosphorus=165.9 mg; iron=3.39 mg; sodium=276.2 mg; potassium=301 mg; magnesium=75.3 mg; zinc=1.21 mg; copper=0.5 mg; manganese=0.77 mg; vitamin A=232.5 IU; vitamin E=1.58 mg AT; thiamin=0.15 mg; riboflavin=0.19 mg; niacin=1.37 mg; pantothenic acid=0.34 mg; vitamin B6=0.05 mg; folate=56.65 ug DFE; vitamin B12=0.11 ug; vitamin C=0.58 mg; caffeine=32.52 mg; selenium=9.88 ug; vitamin K=6.7 ug; refuse=0.43%; blocks carb:prot:fat=9.4 : 0.8 : 8.7; net carbs (g)=85.; %cal as carb:prot:fat=58:4:38; DietPoints=16.6 (complete analysis)

Yield: 15 servings

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