Dairy, Egg and Nut Free Fudge Brownie Pie

I loved going to Baker’s Square as a little girl, middle school-er, high school-er, college grad and new mom. I even remember going to Baker’s Square when it was still named Poppin Fresh Pies. But even now, 30 years later and five kids, I am still obsessed with Bakers Square.  I love the diner ambiance; the easy listening tunes in the background, the no BS waitress who gets your food in a flash, even the old fashioned teapots they put on the table filled with good old fashioned Lipton tea.

Like many of you, our family doesn’t go out to Baker’s Square to get our free pie on Wednesdays because of John’s allergies. I only go when I am taking my non FA 10-year-old daughter for a Girls Only night out (our house is obviously ruled by too many boys:) Chloe loves it as much, if not more than me. She flips through the pie chart and reads every single line describing the deliciousness of each pie. Me? I have become fixed on only one type of pie lately; the Fudge Brownie Pie. But it has dairy, eggs and OMG nuts. Lots of them.

I couldn’t stop thinking about this pie, so I decided I had to recreate it at home. John and the boys just had to know what magic this pie holds. Lucky for me, it is so easy to make that you could literally throw it together on a weeknight as a special treat, or better yet, for company coming for dinner. I do have three rules when making this pie:

1. Serve Warm

2. Serve with dairy free ice cream

3. Serve with either a Chocolate Drizzle or Strawberry Puree Drizzle

These three rules are a must, or else the pie won’t be as special as the one served in Baker’s Square. Enjoy and Happy Baking!!


1/2 c. dairy free margarine (I use Fleischman’s)

3/4 c. granulated sugar

1/2 c. silken tofu

1 1/4 tsp. good quality vanilla extract

2/3 c. unbleached all purpose flour

1/2 c. cocoa

1/2 tsp. baking powder

1/2 tsp. salt

2/3 c. dairy free chocolate chips (Divvies or Enjoy Life) plus. an additional 1/2 c. chips melted in microwave (30 secs to 1 minute) for Chocolate Drizzle

Preheat oven to 350 degrees and spray a 9-inch glass Pyrex pie plate with dairy free baking spray.

In the bowl of a mixer fitted with a paddle attachment combine the dairy free margarine and sugar until light and fluffy. Add the tofu and vanilla extract and mix well.

In a separate medium bowl, combine the flour, cocoa, baking powder and salt with a wire whisk. Add to margarine mixture and combine well. Stir in 2/3 c. dairy free chocolate chips with a rubber spatula and transfer batter to prepared pie plate. Bake about 25 minutes or until toothpick comes out just clean ( a few crumbs attached to toothpick is best, and will ensure a moist pie).

Cool slightly, or make ahead and rewarm slices in microwave. Serve each slice with a small rounded scoop of dairy free ice cream and a generous drizzle of chocolate sauce.

45 Responses

  1. Pingback: Tweets that mention Food Allergy Mama » Blog Archive » Dairy, Egg and Nut Free Fudge Brownie Pie -- Topsy.com

  2. Looks delicious… I grew up in the Chicago area. I remember my Mom collecting the empty Poppin Fresh pie plates. Then you would return them to the store in exchange for a free pie!! ahhh…the good ol’ days!!!

  3. …I am wondering the same about a tofu substitute. I’d love to make these but my son can’t have soy.

  4. Looks terrific! Any ideas where you can find silken tofu? I looked in every grocery store around and when I asked, I got puzzled looks from the people who worked there. 🙂

  5. Silken tofu is often found on the shelf (not refrigerated) in the asian food section of the grocery store.

    I am so excited to make this pie – It looks delicious!!! Would love a tofu substitute as well if it’s possible.

    • poker chick…you are so darn sweet! i usually think my pictures are so so, so it’s SOOOO nice to hear you like the photos!!

  6. Looks amazing as always, cannot wait to try it! My son LOVES your recipes that we get to make together. And Thanks again, for the Diary, Egg and Nut Free Recipes they are a blessing in this home, with my baby coming into solid foods also with these allergies- Thanks!

  7. Hi ladies…..not sure if this will work, but to those looking for a tofu substitute…..what about Greek yogurt? I know it doesn’t help those with a dairy allergy, but it might help some. I haven’t tried it, but my husband actually made the suggestion because he doesn’t like the taste of tofu. It’s thick enough (I think) and just might do the job. I’ll try it this weekend and let you all know how I make out! 🙂

  8. I would love Kelly’s take on a substitute for soy in this recipe, too, as my boys are soy allergic as well as dairy and egg allergic. Coconut milk has worked well in a few of her recipes as a soy substitute for me, but not all.

  9. Pingback: Allergy Free Fudge | Cybele Pascal Allergen-Free Cuisine

  10. This looks great!! We just found out about my daughter’s allergies to eggs and nuts…and possibly more to follow…she is only 1. I was so excited when I found your cookbook and your blog. Thank you!

  11. Okay ladies……good news for those looking for a soy substitute (and for those NOT allergic to dairy)…..Greek yogurt works!!! I used 1/2 cup of Chobani plain yogurt with 1 Tablespoon of applesauce and it worked great!! Yummmy…..Happy Baking!

    • First of all, THANK YOU ladies for holding the fort and giving your substitution feedback while I’ve been sups busy! LOVE it!!!! Love the yogurt substitution too!! You girls ROCK!!!

  12. we are eating this now – SO yummy! somehow my chocolate drizzle didn’t work though – hmmmm? honestly doesn’t even need it though- my girls are thanking you! and me too!

  13. I have a son with dairy egg peanut and wheat gluten allergy. What are people substituting for the all purpose flour. Its great to see some meals my son would actually eat on your website.

    • Hi Rhonda, most people can substitute with their favorite all purpose gluten free flour blend, but I personally like the one I have listed under my RECIPES SECTION titled VEGAN/GLUTEN FREE PUMPKIN BREAD…I believe in November 2010. Either should work fine.

  14. Leah-did you substitute with coconut milk? You said you were eating it-wondered if the substitution worked.

  15. I recently made your brownie recipe on parchment paper on a pizza stone. It was great! It is a brownie pizza that can then have toppings added (icing, mini choc chips, bananas, etc). My daughter loved this!

  16. I made this for my birthday and everyone LOVED it. I could even manage making this with the help of my two year old and a newborn in my arm. Thank you!

  17. Yummy. I made this tonight and everyone
    loved it!!! We could eat the whole thing tonight
    so easily. My dairy egg and nut allergic
    teenager loved. I just need to find a safe
    chocolate syrup for him. Highly

    • awesome!!!! don’t worry about finding a safe chocolate syrup mary…just melt some allergen free (like enjoy life) chocolate chips in microwave and drizzle over pie. yum!!

  18. My son is allergic to eggs and peanuts and we avoid tree nuts as well. Making ice cream is too much work so we do not do it that often. Do you make your own ice cream or is there a certain brand that you buy?

  19. We used unsweetened applesauce instead of tofu and it was delicious! And drizzled some hershey’s syrup on the top!

  20. Kelly,
    This is SOOOOOO amazing! And incredibly simple to make- bonus! I am going to come back to this recipe time and again. I just made it for the first time tonight and I already can’t wait to eat the leftovers tomorrow after dinner!
    Thanks for another winning recipe!
    Jen Z

  21. I am very new to baking but since we found out that our four year old is allergic to milk, eggs, peanuts, tree nuts and soy I have been trying to bake a lot more so that he doesn’t feel left out in preschool when they have parties and stuff, if I were to use the unsweetened applesauce in this recipe how much would I use?

  22. Hi Kelly, I noticed that you mentioned that you use Fleischmans, but I thought that it contains whey. I use Earth Balance, but don’t really like the taste of it. Is there a different brand of Fleischmans? Thank you for your help! Bought your cookbook and love it!

  23. Hi Nichole,
    We use Willow Run margarine in all of Kelly’s recipes and it works really well. It has become the go-to butter substitute in our home. Kelly, thank you so much for your recipes. I almost cried with relief /happiness when I found your book last year. It brings some more normalcy and inclusiveness into the lives of my two milk/egg/nut allergic daughters.

  24. Tried this with the applesauce to replace the tofu. The brownie never firmed up. Have a great tasting brownie batter that I can spoon o
    ut. Any suggestions?

  25. I haven’t tried this recipe, but for those who are looking for an egg-free, dairy-free, and possibly soy free (depends on brownie mix brand), pick up a box of Duncan Hines or Trader Joe’s brownie mix. Prepare as directed, accept leave the eggs out and increase the water by a couple of table spoons or so (if you like your brownies more cake like, add a bit more water to the mix. If you like them more chewy/gooey, just add a little extra water). In a separate bowl, combine a tsp of baking powder and 2 tsp of vinegar (white or apple). It will bubble up – stir to incorporate, and add to brownie mix. Stir until fully incorporated. Bake according to package directions (if you like more cake like, add a few minutes extra to the baking time. Alternatively, if you like them more gooey, bake them for the minimum amount of time listed).

    Both myself and my fiance are allergic to eggs. He’s allergic to milk and I’m lactose intolerant. You can imagine how intoxicated with joy we were when we ate these for the first time! We looked at each other and our eyes opened wide. No words were needed to express our brownie-induced happiness!