Vegan Brownies With Chocolate Buttercream Frosting

11 Feb

What a hypocritical title! Take a perfectly innocent yet moist and delicious vegan brownie and slather it in a fluffy, buttery frosting. Alone, these brownies are good, but they are not as dense are regular brownies. The recipe only uses very little sugar, but the chocolate flavour shines through. Nice gooey texture, too. Of course, these were adapted from Chocolate Covered Katie.

half brownies, half frosting

I tossed in some peanut butter chips, but I think some toasted walnuts would be gorgeous in these. Whatever floats your boat!

Vegan Brownies with Chocolate Buttercream Frosting


  • 1.5 oz tofu
  • 2 tsp vanilla
  • 1/3 cup applesauce
  • 3 tbsp oil
  • 2 tsp soymilk
  • 1/2 cup sugar
  • 1/4 cup cocoa powder
  • 1/4 tsp baking soda
  • 1/2 cup flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 3/4 cup peanut butter chips
  • 1 3/4 cup confectioners sugar
  • 1/2 cup butter
  • 2 tsp vanilla
  • 1/4 cup cocoa powder
  • 1/4 cup melted semisweet chocolate
  • 1/4 tsp salt
  • 1 tbsp milk or soymilk
Set oven to 325 degrees.
In a blender, blend tofu, applesauce, oil, vanilla, and soymilk until smooth. Set aside.

In a large bowl, mix flour, cocoa powder, salt, baking powder and soda, and sugar. Pour in wet mix and beat well until combined. Mix in peanut butter chips. Pour into a greased 4×6 baking pan.

Cake? Brownie? Who cares!

Bake for 18 minutes, then set aside and cool for ten minutes. While making frosting, keep brownies in fridge or freezer to cool.

For frosting, beat room-temperature butter for 3-4 minutes until fluffy. Add in vanilla and melted chocolate. Set aside. Combine cocoa powder, sugar, and salt. Pour into wet mix and beat until fluffy. If needed, pour in tbsp milk to desired consistency.

Spread frosting over cooled brownies and enjoy!

Happy Baking!


I ate three of these today. Oops.


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