I was so psyched about making vegan baked goods tonight until I realized that I’m out of apple sauce. My last few attempts at using arrowroot powder as an egg substitute have resulted in smoke alarm “incidents”. Arrowroot powder is a great egg substitute for certain recipes but it doesn’t always work when you just sub it in to “veganize” a conventional recipe. So, anyway, I just used eggs.
Almond Brownies with Pumpkin Spice Frosting INGREDIENTS (Brownies)
1 cup unsweetened cocoa powder
1/2 cup melted butter (I used Earth Balance vegan butter)
1.5 cups white sugar
1/4 teaspoon salt
1 cup all-purpose flour
2 teaspoons almond extract
2 cups powdered sugar
5 tbsp pumpkin pie spice non-dairy creamer
5 tbsp butter (I used Earth Balance vegan butter)
1 splash almond milk
1 pinch ground cinnamon
1 pinch ground ginger
1 pinch ground cardamom
1 pinch ground garam masala (not sure what this particular blend is composed of)
Preheat oven to 300 degrees F (150 degrees C).
Combine the cocoa, melted butter, sugar, eggs, salt , flour and almond extract. Mix until well combined. It should be very thick and sticky.
Spread mixture into small, square greased pan. Bake for 30 minutes.
Frosting: Way too sweet and totally unnecessary. Next time, I would use unsweetened soy milk in place of the sugary coffee creamer.