Sweets, Vegan Food
November 16, 2018
These fudgey brownies are every bit as decadent and chocolatey as their non-vegan counterpart. They have a smooth and creamy chocolate frosting on top, but you could also leave that out and serve with a scoop of vanilla ice-cream!
♡ PS: for more easy and delicious vegan recipes, check out my cookbook
Liv B’s Vegan on a Budget! Print
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These fudgey brownies are so decadent they will satisfy any chocolate lover. You’ll never be able to tell they are vegan (and gluten-free)!
3/4 cup all-purpose flour
1 cup buckwheat flour (for gluten-free option, use 1 3/4 cups buckwheat flour and omit the all-purpose)
1/2 cup cocoa powder
1 tsp baking soda
1 1/2 cups sugar
3/4 cup vegetable oil or melted coconut oil
1/2 cup non-dairy milk
1 tsp vanilla extract
1 tbsp egg replacer or chia seeds + 3 tbsp water
1/3 cup chocolate chips (dairy-free optional)
1 tbsp vegan butter, softened 2-3 tbsp cocoa powder
1 tsp vanilla extract
1 tsp almond milk
1 cup powdered sugar (you may need more or less, add an extra 2 tbsp at a time until you get the consistency you prefer).
Preheat oven to 375 F.
Mix together egg replacer and water. Set aside.
Whisk together flour, cocoa powder and baking soda.
In a separate mixing bowl, combine sugar, oil, non-dairy milk, vanilla and egg replacer. Add dry mixture to the wet and stir to form a batter.
Pour into an 8×8 parchment-lined baking tray and bake for 28 minutes. Remove from oven and allow to cool completely before icing.
Meanwhile, using a hand mixer, mix all frosting ingredients (add the powdered sugar a bit at a time until smooth and combined). Spread over the brownies once cooled, then slice and enjoy!
Prep Time: 10 minutes Cook Time: 28 minutes
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