I have avoided making vegan brownies for months now. No, for years. I’ve just been so scared of them. I have no idea why. I was the same way about cookies for a long time, too. I just thought that I’d burn them or they’d be too dry or too bland or too this or too that, and so instead of experimenting, I avoided them completely.
Last weekend I faced a fear. I made brownies. When I saw this cherry frosting on top of chocolate brownies from Cafe Terra, I knew that it was time to suck it up, preheat the oven and embrace this rich, dense dessert. I used a brownie recipe from Oh She Glows because I knew that Angela would never lead me down a dry brownie path. And, of course, they were super delicious and incredibly easy to make. The frosting is so good and would be delicious on a million other things. Honestly, about a quarter of the frosting never even saw a brownie because it went straight from the spoon to my mouth.
- 1 1/2 tablespoon ground flax
- 3 tablespoons water
- 3/4 cup all-purpose flour
- 1 cup almonds, ground (or 1 1/2 cups almond flour)
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/4 cup + 2 tablespoons Earth Balance Natural Buttery Spread or other non-dairy butter substitute
- 1/2 cup + 1/4 cup vegan semi-sweet chocolate chips, divided
- 1 1/4 cups vegan refined sugar
- 1/4 cup + 2 tbsp vanilla almond milk
- 1 teaspoon vanilla extract
- 4 cups vegan confectioners’ sugar
- 1/2 cup Earth Balance Natural Buttery Spread, softened
- 1 tablespoon almond milk
- 2 tablespoons of maraschino cherry juice
- 1/2 cup chopped maraschino cherries
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Preheat your oven to 350 degrees Fahrenheit and line an 8×8″ baking pan with parchment paper and grease all sides (I used Earth Balance).
In a small bowl, stir together the flax seed and water. Set aside.
I only had blueberry flax on hand, that’s why mine is purple.
If you are grinding your own almonds, pour them into a food processor or blender and blend away. Be careful not to blend for too long or your almonds will transform into almond butter.
Whisk together the ground almonds (or almond flour), cocoa powder, sea salt and baking soda.
In a small bowl, microwave the Earth Balance and 1/2 cup of the chocolate chips until melted.
Stir in the flax mixture, refined sugar, almond milk and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until fully combined. The batter will be very thick and dry, but don’t freak out. This is a good thing.
Fold in the remaining 1/4 cup of chocolate chips and spread the batter into the baking pan. I recommend using your fingers to evenly distribute the batter.
Bake for 30-35 minutes or until a toothpick can be inserted and removed cleanly.
Once the brownies are done, allow them to cool completely. This is going to take some time. I put mine by the window and they cooled in about an hour.
Make the frosting by combining all ingredients in a large bowl and mixing on low-medium speed.
Then stuff your face. Follow with face planting.