Soy-Free Homemade Brownies
Indulge in decadence with these Soy-Free Homemade Brownies, the perfect treat for anyone seeking a rich, chocolatey dessert free from soy-based ingredients. Crafted with pantry staples like unsalted butter, cocoa powder, and chopped dark chocolate, these brownies deliver a fudgy texture and bold chocolate flavor in every bite. Easy to make with a simple mix-and-bake process, this recipe takes just 15 minutes to prepare and 30 minutes to bake, yielding 12 irresistible servings. Ideal for those with dietary restrictions or anyone craving classic brownies with a homemade touch, they’re perfect for sharing at gatherings or savoring as an afternoon indulgence. Keywords: soy-free brownies, homemade brownies, chocolate dessert, fudgy brownies recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.75 cup unsalted butter
- 1.5 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 0.75 cup all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 0.5 teaspoon salt
- 0.5 teaspoon baking powder
- 0.5 cup chopped dark chocolate
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to help lift the brownies out after baking.
In a medium saucepan over low heat, melt 3/4 cup of unsalted butter, stirring occasionally until completely melted and smooth.
Remove the saucepan from the heat and stir in 1.5 cups of granulated sugar until well combined.
Once slightly cooled, add 2 teaspoons of vanilla extract and 3 large eggs, one at a time, mixing well after each addition.
In a separate bowl, whisk together 0.75 cup of all-purpose flour, 0.75 cup of unsweetened cocoa powder, 0.5 teaspoon of salt, and 0.5 teaspoon of baking powder.
Gently fold the dry ingredients into the wet mixture just until combined, being careful not to overmix.
Stir in 0.5 cup of chopped dark chocolate, ensuring it's fully incorporated into the batter.
Pour the brownie batter into the prepared pan, spreading it evenly with a spatula.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not raw batter.
Allow the brownies to cool in the pan for about 15 minutes, then lift them out using the parchment overhang. Transfer to a wire rack to cool completely before slicing into squares and serving.
Nutrition Facts
Calories |
3359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.6 g | 189% | |
| Saturated Fat | 82.2 g | 411% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1656 mg | 72% | |
| Total Carbohydrate | 552.8 g | 201% | |
| Dietary Fiber | 74.6 g | 266% | |
| Total Sugars | 358.6 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 392 mg | 30% | |
| Iron | 49.1 mg | 273% | |
| Potassium | 3680 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
