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Mocha Brownies (eggless, nut-free, and dairy-free)

There are a lot of frustrating things to deal with when you have severe food allergies (Epipens, allergist appointments, etc.) but one of the most frustrating things to deal with is going out somewhere, seeing something absolutely delicious, and realizing that you cannot eat it. I wish for a day that I can go out to a local coffee spot, see a delicious pastry, and get to eat it. Until then, I will be making my delicious mocha brownies and sharing the recipe with anyone else missing out!

My amazing mom is actually the person that helped adapt this recipe to make it allergy-friendly for my brother and me. A few years ago, Starbucks had a mocha brownie out that looked absolutely amazing, but of course, with their allergy warnings and issues, I cannot eat anything there. So my loving, sweet mom tried to work on a recipe that could allow me to enjoy this unattainable Starbucks mocha brownie.

The brownies can be made with or without chocolate chips (I sprinkle 1/3 cup of chocolate chips on top of the batter before I put the pan in the oven).

My husband has made these for me and served them with powdered sugar sprinkled on top and blueberries. Raspberries also make a delicious topping on the brownies!

Mocha Brownies
(eggless, nut-free, and dairy-free)






1 1/2 cups sugar

1/2 cup unsweetened cocoa

2 tsp. vanilla

1/2 tsp. salt

1/2 cup soy milk

1 1/2 cups flour

2 tsp. baking powder

1/2 cup coffee

1/2 cup vegetable oil

1/3 cup chocolate chips

Optional toppings: Raspberries, powdered sugar, blueberries



Preheat oven to 350 degrees.


Mix together dry ingredients.


Mix wet ingredients and combine with dry ingredients.


Pour in greased brownie pan.


Bake for 20-30 minutes. Enjoy!

I’m Caitlin! An allergic mama :) I’m raising two boys while continuing to navigate life with anaphylaxis. I’m excited to share recipes, reviews, and helpful hints with you!

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