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When my son was first diagnosed with egg and milk allergies, I remember trying a few allergy-friendly brownie recipes that turned out to be complete disasters.
Then the boys both outgrew their egg allergies as toddlers, and I started doing Duncan Hines boxed brownies with egg. Glory!
Unfortunately, that convenience was short-lived because soon after, my oldest kiddo had an allergic reaction to cashew, and we now avoid all nuts. That includes box mixes from plants that handle the allergen.
So it was back to the drawing board to find a good homemade recipe that actually works. And I finally found one!
Speed Bump Kitchen has a tasty milk-free and egg-free brownie recipe. But since I’m addicted to flax eggs, I add one for good measure. It helps keep the brownies from crumbling.
Eat these plain, with a side of dairy-free ice cream, or top them with allergy-friendly icing and dairy-free Oreos! Check all labels, of course.
For convenience, you can have the dry ingredients pre-mixed and stored in plastic bags to conveniently have on hand in a pinch.
Or check out these amazing allergy-friendly boxed brownies that tastes like THE REAL THING. (affiliate link)
Dairy-Free & Egg-Free Brownies
1 cup flour
1/3 cup sugar
1/3 cup cocoa powder
1/3 cup Enjoy Life Chips (affiliate)
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup water
1/3 cup coconut or canola oil
1 Tb ground flax mixed with 3 Tb warm water
Preheat oven to 350 degrees.
Grease a square baking dish with dairy-free butter or coconut oil.
Mix the ground flax and water. Let sit five minutes.
Whisk together the dry ingredients.
Add wet ingredients: water, oil, and flax mixture to the dry ingredients.
Mix just until moistened.
Pat batter into greased square baking dish and bake for 20 minutes or until a toothpick comes out clean. Don’t over-bake.