⅓ cup vegetable oil
½ cup granulated sugar
½ cup light brown sugar
2 large eggs, room temperature
½ cup LACTAID® Sour Cream
1 teaspoon vanilla extract
¾ cup unsweetened cocoa powder (Dutch-processed is great for a darker color)
½ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup dairy-free vanilla frosting
18 candy eyes
Other Tools:Plastic bag
- 1.
Preheat your oven to 350 degrees F. Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides to act as "handles" for easy removal.
- 2.
In a stand mixer, fitted with the whisk attachment, whisk together the granulated sugar, light brown sugar, and vegetable oil until the mixture is well combined and smooth.
- 3.
Add the eggs one at a time, whisking vigorously after each addition until fully incorporated. Whisk in the LACTAID® Sour Creamand vanilla extract until the mixture is smooth and glossy.
- 4.
In a separate, smaller bowl, whisk together the cocoa powder, flour, baking soda, and salt.
- 5.
Gently fold the dry ingredient mixture into the wet ingredient mixture using a spatula. Mix until just combined. A few streaks of flour are okay, but be careful not to overmix, as this can make the brownies tough.
- 6.
Pour the batter into your prepared baking pan and spread it evenly. Bake for 35-40 minutes. To check for doneness, a toothpick inserted into the center should come out with moist crumbs attached, but not with wet batter. The brownies will look a little soft in the middle, which is exactly what you want for a fudgy texture.
- 7.
Let the brownies cool completely in the pan on a wire rack before lifting them out to cut into 9 pieces.
- 8.
To frost, spoon the vanilla frosting into a plastic bag. Snip a very small piece off one of the bottom corners of the bag.
- 9.
Squeeze the bag gently to pipe thin, random lines of frosting across the top of each brownie. Crisscross the lines to look like mummy bandages, making sure to leave a small space for the eyes.
- 10.
While the frosting is still soft, press two candy eyes into the small space on each brownie. The frosting will hold them in place.
Serving Size
1 brownie
Amount Per Serving
Nutrient | Amount |
|---|---|
Calories | 363 |
Total Fat | 9g |
Saturated Fat | 3g |
Cholestrol | 70mg |
Sodium | 269mg |
Total Carbohydrate | 69g |
Dietary Fiber | 3g |
Total Sugars | 53g |
Protein | 5g |
Calcium | 45mg |
Related Recipes
Keep exploring our recipe hub for more lactose-free recipes you can make using LACTAID® products. If we don't make it, we'll show you how to substitute a similar ingredient in your favorite recipe! Check out our simple conversion chart to help you swap traditional dairy ingredients for LACTAID® products.
