Vegan buttermilk Brownies |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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My grandma's to-die-for recipe gets updated to accommodate the vegan. These moist, cake-like brownies are topped with a stiff, buttercream-like frosting and are absolutely irresistible! Ingredients:
1 cup all-purpose flour |
1 cup sugar |
2 1/2 teaspoons unsweetened cocoa |
1/2 cup water |
1 1/4 cups applesauce |
1/2 teaspoon baking soda |
1/4 cup soymilk, with |
3/4 teaspoon vinegar, added to soy milk |
1/8 cup cocoa |
1/4 cup soymilk, with |
1/2 teaspoon vinegar, added |
1/2 cup earth balance butter substitute |
2 1/4 cups powdered sugar |
1/2 teaspoon vanilla |
Directions:
1. Heat oven to 375. Grease a 9x13 baking pan.
2. In a large bowl, combine flour, sugar and cocoa and mix well. In small saucepan, combine water and applesauce and bring to a boil. Add to flour mixture and beat at low speed just until blended; continue beating at high speed until smooth.
3. Add baking soda and soy milk-vinegar to flour mixture and blend well. Pour into greased pan and bake at 375 for 15 minutes or until a toothpick inserted in the middle comes out clean. Be careful not to overbake.
4. To make frosting: In large saucepan, combine cocoa, milk-vinegar, and butter substitute. Bring to a boil over medium heat, then remove from heat and add powdered sugar and vanilla. Mix well, and spread over warm brownies. Allow to cool before cutting into bars and serving.
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