Allergy-Friendly Chocolate Brownies

Kelly Rudnicki, photograph by Andrew McCaul


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Makes 16 servings

Dairy-free cooking spray

½ cup non-hydrogenated dairy-free shortening

1 cup granulated sugar

½ cup silken tofu (approximately half of a 12-ounce package)

1 teaspoon vanilla

⅔ cup unbleached all-purpose flour

½ cup unsweetened cocoa

½ teaspoon baking powder

¼ teaspoon salt

½ cup dairy-free mini chocolate chips

¼ cup confectioners’ sugar, for dusting

Silken tofu and non-hydrogenated, dairy-free shortening stand in for the usual eggs and butter in these allergy-friendly brownies. But don’t worry—they’re just as decadent and delicious as their traditionally-made counterparts!


1. Preheat oven to 350° and spray an 8-inch-square baking dish with dairy- free baking or cooking spray.

2. In the bowl of a stand mixer fitted with the paddle attachment combine shortening, sugar, tofu, and vanilla thoroughly. In a separate bowl combine flour, cocoa, baking powder, and salt with a wire whisk. Add to the shortening mixture and mix until just combined. Fold in chocolate chips with a rubber spatula.

3. Spread batter into prepared baking pan and bake 30 minutes or until cake tester comes out clean. Cool completely and dust with confectioners’ sugar before cutting into squares.

Per Serving:

Calories: 191

Carbohydrates: 25 g

Fat: 11 g

Protein: 3 g

Fiber: 2 g

Active Time: 10 minutes

Total Time: 40 minutes