Decadent Red Velvet Brownies with Vanilla Frosting
Ingredients
Red Velvet Brownies
- 2 tbsp ground flaxseed
- 6 tbsp cold water
- 1/2 cup vegan margarine
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 2 tsp vanilla extract
- 1 tsp vegan red food coloring
- 1 cup dark chocolate
- 1 cup plain flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tbsp cocoa powder
Frosting
- 2 tsp vanilla extract
- 1/2 cup vegan margarine
- 1 cup icing sugar
- 3 tbsp soya milk
Preparation
Preheat the oven to 180°C (350°F) and line a small square baking tin with parchment paper.
In a small bowl, mix the ground flaxseed with water and let it sit for a few minutes to form a gel.
Gently melt the dark chocolate in a bowl placed over a small pan of simmering water. Once melted, remove from heat and set aside.
In a separate bowl, combine the vegan margarine, light brown sugar, white sugar, and vanilla extract. Beat until the mixture is smooth and creamy using a stand mixer, hand mixer, or a wooden spoon.
Add the melted chocolate, flaxseed gel, vegan red food coloring, and mix well until smooth.
Sift in the plain flour, salt, baking powder, and cocoa powder. Mix briefly until no more lumps of flour are visible.
Pour the batter into the prepared baking tin and bake for approximately 30 minutes, until the top is firm and the brownie is starting to pull away from the sides of the tin. Allow the brownie to cool.
For the frosting, beat the vegan margarine, icing sugar, and vanilla extract in a bowl until light and fluffy.
Gradually add the soya milk, one tablespoon at a time, until the frosting reaches a smooth and creamy consistency. You might not need all of the milk.
Spread the frosting on top of the cooled brownie and then cut it into squares for serving.