Vegan "buttermilk" Brownies
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
25 brownies
ingredients
-
BROWNIES
- 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
-
FROSTING
- 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
- Heat oven to 375. Grease a 9x13" baking pan.
- 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.
- 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.
- 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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Reviews
-
Ok, updated for health, but not for the vegan as they have milk in them and vegans don't use eggs, milk, sour cream, cheese etc. I suppose they could sub a soy milk for the actual milk but as long as they have the real milk in the recipe, they can't possibly be called "vegan." Maybe I am being too picky, but true vegans won't touch eggs or dairy products.
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I've been a vegetarian since my mid-teens, although I didn't get into cooking until I went to college and faced the struggle of staying healthy on campus. I love Asian dishes and trying new things with tofu and other vegetarian staples. I don't bake often, but when I do, I bake vegan, because vegan pastries are soooo moist and delicious!