Dairy-Free Spring Brownies Recipe

🕒 Ready in 45 minutes
(15 minutes prep · 25 minutes bake · 5 minutes decorating)

Looking for a delicious, fuss-free spring activity for the kids? These Dairy-Free Spring Brownies are just the thing! Rich, chocolatey, and topped with colourful dairy-free chocolate beans arranged like flowers, they’re a treat for both eyes and taste buds. Perfect for parties, playdates, or a weekend bake with little helpers.

Ingredients

For the brownies:

• 160g dairy-free spread

• 200g light brown soft sugar

• 50g caster sugar

• 130g plain flour

• 60g cocoa powder

• ¼ tsp baking powder

• A pinch of salt

• 3 large eggs

• 1 tsp vanilla extract

For the topping:

• 100g dairy-free dark chocolate

• 45g dairy-free spread

• 60g icing sugar

• 75g dairy-free chocolate beans or candies (e.g. dairy-free Smarties-style)

Method

1. Preheat & Prep
   Preheat the oven to 180°C (160°C fan)/gas 4. Grease and line a 20cm square tin with baking paper.

2. Make the Batter
   In a saucepan, melt the dairy-free spread. Remove from heat. In a large mixing bowl, whisk together the melted spread, brown sugar, and caster sugar. Add eggs and vanilla extract, then whisk until smooth.

3. Add Dry Ingredients
   Sift in flour, cocoa powder, baking powder and salt. Fold until just combined. Spoon the mixture into your prepared tin and spread it evenly.

4. Bake
   Bake for 20–25 minutes, until set. Leave to cool completely in the tin.

5. Make the Topping
   Melt the chocolate and dairy-free spread in a heatproof bowl over a pan of gently simmering water. Once melted, remove from the heat and whisk in the icing sugar.

6. Decorate
   Spread the chocolate topping over the cooled brownies. While it’s still soft, press colourful chocolate beans into flower shapes for a fun spring design.

 

🍽️ Serving Suggestions

Slice into squares and enjoy with a glass of oat milk or a cup of tea. Perfect for lunchboxes, bake sales, or spring garden parties.

 

📦 Storage Tips

Store in an airtight container for up to 4 days. They also freeze beautifully for up to 1 month—just skip the topping and add fresh once defrosted.

🔄 Easy Variations

• Swap chocolate beans for mini marshmallows or mini eggs (check they’re dairy-free!).

• Add a handful of dairy-free chocolate chips to the batter for extra indulgence.

• Try with a spoonful of orange zest for a chocolate-orange twist.

 

❓ FAQs

Can I make this gluten-free too?
Yes! Simply swap the plain flour for your favourite 1:1 gluten-free blend.

What can I use instead of eggs?
You can use 3 tbsp of aquafaba (chickpea brine) per egg or a commercial egg replacer.

My topping split—what happened?
It’s likely it got too hot. Try melting over gentler heat and whisking icing sugar in off the heat.

 

💡 Tip

Want perfect flower shapes? Use a centre colour and surround with 5-6 matching colours. Let the kids take charge—messy is fun!

 

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