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
- 2 tbsp ground flaxseed
- 1/4 cup (60 mL) coconut cream
- 1/4 cup (60 mL) lemon juice
- Zest from 3 lemons
- 1 tsp vanilla extract
- 1/2 tsp lemon extract
- 2 cups (250 g) all-purpose flour or gluten free 1:1 baking flour
- 1 tbsp organic cornstarch
- 1/4 tsp sea salt
- Optional: additional 1/2 cup vegan white chocolate chips
Lemon Cream Cheese Frosting:
- 1/2 cup (113 g) vegan cream cheese
- 1 cup (140 g) sifted powdered sugar
- 1 tsp lemon extract
- 1 tsp vanilla extract
Instructions
- Prep: Preheat the oven to 350F, and line an 8×8 or 9×9 baking pan with parchment paper. Make the flaxseed “egg” by whisking together the ground flaxseed, coconut cream, and lemon juice in a small bowl. Set aside.
- 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, flaxseed mixture, vanilla extract, and lemon extract. Whisk vigorously or use a hand mixer until the granulated sugar has dissolved into the liquid. Then add in the white chocolate mixture, and whisk just until combined.
- Fold in the dry ingredients: Add in the flour, cornstarch, and sea salt, and fold the dry ingredients into the lemon brownie batter just until mixed. Then 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 frost! In a bowl, cream together the cream cheese, powdered sugar, lemon extract, and vanilla extract with a hand mixer. Spread the cream cheese frosting onto cooled brownies. Slice and serve!
Notes
Gluten free: I recommend King Arthur Measure for Measure baking flour. It’s the best!