What makes these vegan brownies fudgy?

The combination of cocoa powder, coconut oil, and the precise baking time of 20-25 minutes helps create a dense, fudgy texture in these brownies.

How does the chocolate fudge frosting get so thick?

The frosting achieves its thick, rich consistency by cooking all ingredients together in a saucepan over medium heat, whisking until it thickens and slightly bubbles, then continuing to whisk on low heat for several minutes.

Can I use a different type of flour for the brownies?

While the recipe calls for whole wheat flour, you can substitute all-purpose flour for a slightly lighter texture. A 1:1 gluten-free baking blend might also work, but the final texture may vary.

Why is apple cider vinegar included in the brownie batter?

Apple cider vinegar reacts with the baking soda in the recipe, creating a leavening effect that helps the brownies rise and contributes to their tender crumb without using eggs.

What's the best way to store these frosted cocoa brownies?

Store cooled and frosted brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze them in a single layer before transferring to a freezer-safe container.

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Cocoa Brownies With Chocolate Fudge Frosting
[Vegan]

Name: Cocoa Brownies With Chocolate Fudge Frosting [Vegan]
Cook time: 25 min
Yield: 12
Ingredients: 1 cup granulated sugar; 1 teaspoon baking soda; 1 teaspoon vanilla extract; 1/3 cup coconut oil, melted; 1 teaspoon apple cider vinegar; 3/4 cup whole wheat flour; 7 tablespoons cocoa powder; Pinch of salt; 3/4 cup non-dairy milk; 1/3 cup cocoa powder; 1/2 cup water; 1/4 cup maple syrup; 1 tablespoon granulated sugar; 1 tablespoon powdered sugar; 1 tablespoon coconut oil; Pinch of salt

AT By: Abby Thompson

Author Bio

Abby Thompson is the recipe developer, photographer, and baker behind The Frosted Vegan. I love... Read More

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A square of rich, dark vegan cocoa brownie topped with a thick layer of glossy chocolate fudge frosting, served on a plate.

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Chocolate

Cocoa Brownies With Chocolate Fudge Frosting [Vegan]

195

Dairy Free

Brownies. They seem so boring and normal and aren’t there a billion brownie recipes out there already? So, it was time to find my own perfect brownie recipe, without butter or eggs. Impossible? No way! Behold!

Ingredients You Need for Cocoa Brownies With Chocolate Fudge Frosting [Vegan]

For the Brownies:

1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon vanilla extract
1/3 cup coconut oil, melted
1 teaspoon apple cider vinegar
3/4 cup whole wheat flour
7 tablespoons cocoa powder
Pinch of salt
3/4 cup non-dairy milk

For the Frosting:

1/3 cup cocoa powder
1/2 cup water
1/4 cup maple syrup
1 tablespoon granulated sugar
1 tablespoon powdered sugar
1 tablespoon coconut oil
Pinch of salt

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How to Prepare Cocoa Brownies With Chocolate Fudge Frosting [Vegan]

To Make the Brownies:

Preheat oven to 350°F, grease an 8x8-inch pan and set aside.
In a medium bowl, beat together the granulated sugar, baking soda, vanilla, and coconut oil. After all is incorporated, add the apple cider vinegar, flour, cocoa powder, salt and milk. Beat until mixture is smooth and pourable. If the batter is too thick, add another tablespoon or so of milk and beat again.
Pour batter into the pan and bake for 20-25 minutes, or until the top springs back when lightly touched. Set aside to cool before frosting.

To Make the Frosting:

Combine all ingredients in a small saucepan over medium heat. Whisk together while mixture starts to thicken and slightly bubble, this should take about 4-5 minutes. Reduce heat to low and continue whisking for another 2-3 minutes, or until frosting is thick. Let cool slightly before frosting brownies.

Notes

Frosting adapted from Fran Costigan

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.