Description
These deliciously zesty and sweet eggless lemon brownies have the texture of a brownie but taste like a fudgy lemon blondie! Topped with a dairy free cream cheese icing, you won’t believe these lemon brownies are vegan!
Ingredients
Scale
Vegan Lemon Brownies:
- 1/2 cup (113 g) vegan butter or coconut oil, melted
- 6 ounces vegan white chocolate chips
- 1/3 cup (80 mL) aquafaba or soy milk, room temperature
- 1 1/4 cup (250 g) granulated sugar
- 1/2 cup (100 g) dairy free yogurt
- Zest from 2 lemons
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 3/4 cups (220 g) all-purpose flour or gluten free 1:1 baking flour
- Optional: additional 1/2 cup vegan white chocolate chips
Lemon Glaze:
- 1 cup (150 g) organic powdered sugar, sifted
- 2-3 tbsp fresh lemon juice
Instructions
- Prep: Preheat the oven to 350F, and line a 9×9 baking pan with parchment paper.
- Melt the chocolate: Heat the vegan butter until hot in the microwave, then stir in the vegan white chocolate chips until they melt. Set aside.
- Make the batter: In a large bowl, rub the sugar and lemon zest together to release the lemon oils. Then add in the aquafaba and mix with a hand mixer on high speed until the sugar is dissolved, about 3 minutes. Then add in the dairy free yogurt, vanilla extract, and sea salt. Mix again until combined.. Then pour in the white chocolate mixture, and mix until combined
- Mix in the flour: Add in the flour, and mix on the lowest speed until the flour is combined into the batter. You can fold an additional 1/2 cup of vegan white chocolate chips in if desired.
- Bake: Pour the batter into your prepared baking pan and bake. For a 9×9 pan, you’ll need about 30-32 minutes, for an 8×8 pan, you’ll need about 35-37 minutes. The toothpick should come out clean.
- Rest and cool: Allow the lemon brownies to cool in the pan for 30 minutes afterwards.
- Frost and enjoy! When the brownies are fully cool, you can glaze! In a bowl, whisk together the powdered sugar and lemon juice. Drizzle and spread onto the cooled brownies. Slice and serve!
Notes
Gluten free: I recommend King Arthur Measure for Measure baking flour. It’s the best!