We have a lot of friends on a variety of restrictive diets right now, and as someone who loves to entertain, I wanted to make sure I had a treat that everyone could eat. But first and foremost, it had to be something everyone would actually want to eat.
I began scheming up a super fudgy, no-frills brownie that could be gluten-free, egg-free, and dairy-free — and still leave us all reaching for more. Mission accomplished.
Coconut Oil Instead of Butter
First, I like using coconut oil when baking with chocolate because the flavors compliment each other so well, but you could use any oil you’d like here: a neutral-flavored oil like canola or safflower oil would be just fine. The coconut oil, however, isn’t terribly pronounced.
“Flax Eggs” as an Egg Replacer
Second, a “flax egg” gives you the benefit of eggs in baked goods—acting as an emulsifier and…