Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
stack of vegan lemon brownies

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: 10
  • Cook Time: 30
  • Total Time: 40 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
  • 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
  • 23 tbsp fresh lemon juice

Instructions

  1. Prep: Preheat the oven to 350F, and line a 9×9 baking pan with parchment paper. 
  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 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
  4. 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.
  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 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!