Vegan "buttermilk" Brownies Recipe #379943
My grandma's to-die-for recipe gets updated to accommodate the health-conscious and the vegan. These moist, cake-like brownies are topped with a stiff, buttercream-like frosting and are -absolutely- irresistible!
40 min | 20 min prep
25 brownies
- 1 cup wheat flour
- 1 cup sugar
- 1 tablespoon cocoa
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/2 teaspoon baking soda
- 1/3 cup soymilk, with
- 1 teaspoon vinegar, added
- 1/3 cup applesauce, with
- 1/2 mashed banana, added
- 1/8 cup cocoa
- 1/4 cup soymilk, with
- 1/2 teaspoon vinegar, added
- 1/4 cup vegetable oil
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 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 oil and bring to a boil. Add to flour and beat at low speed until blended; continue beating at high speed until smooth.
- Add baking soda, milk-vinegar and applesauce-banana 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.
- In large saucepan, combine cocoa, milk-vinegar, and oil. 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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5 stars