CCAC’s Culinary Arts Program‘s Lene Pietrusza’s Vegan Brownies deliver rich, chocolatey flavor without dairy or eggs. Flaxseed, aquafaba, and coffee create a fudgy texture, while peppermint adds a festive touch. Topped with fluffy icing, chocolate bark, and crushed candy canes, these brownies make a cheerful plant-based holiday dessert.
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Vegan Brownies
Description
Topped with fluffy icing, chocolate bark, and crushed candy canes, these brownies make a cheerful plant-based holiday dessert.
Ingredients
Scale
FOR THE BROWNIES:
- 2 tbsp ground flaxseed mixed with 1/2 cup coffee
- 150 g granulated sugar
- 100 g brown sugar
- 80 ml aquafaba
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1/4 tsp salt
- 1/2 cup vegan butter
- 6 ounces vegan semi-sweet chocolate chips
- 50 g Dutch-processed cocoa powder
- 400 g pastry flour
- 200 g bread flour (you can also just use 600 g all-purpose flour)
- 1/2 cup of chocolate chips or chopped chocolate bar
FOR THE ICING:
- 1 cup room temperature vegan butter
- 3/4 cup cocoa powder
- 3 1/2 cups powdered sugar
- 2 tsp pure vanilla extract
- 1/2 tsp peppermint extract
- 3 tbsp unsweetened soy milk
FOR THE BARK:
- 1 bag vegan white chocolate chips
- 1 bag dark chocolate chips
- Candy canes
Instructions
FOR THE BROWNIES:
- Whisk hot coffee and flaxseed together, set aside to cool and thicken.
- Dissolve sugars in the aquafaba with the extracts, salt and flax mixture.
- Melt the vegan butter and then add the chocolate chips and cocoa powder, mix until the chips are completely melted.
- Add the chocolate mixture to the aquafaba mixture and then whisk in the flour. Fold in the chocolate chips and any additional toppings.
- Bake at 350 degrees for 20-30 minutes, or until the sides are set.
FOR THE ICING:
- Whip ingredients together until light and fluffy.
FOR THE BARK:
- Melt dark chocolate, spread onto a piece of parchment paper.
- Freeze until firm, repeat with white chocolate, but before freezing; add crushed candy canes.
Recipe by Lene Pietrusza
Photography by Laura Petrilla
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