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bitten vegan lemon brownie

Soft & Chewy Vegan Lemon Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews
  • Author: Britt Berlin
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Rest and cool: Allow the lemon brownies to cool in the pan for 30 minutes afterwards.
  7. 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!