Ingredients
For the Brownie:
- 1 cup All purpose flour
- ½ cup Unsweetened Cocoa Powder
- ¾ cup Sugar
- 1 tsp Baking Soda
- ¼ tsp Salt
- ⅓ cup Canola/ Vegetable Oil
- 1 cup Non-dairy milk (almond, oat or soy)
- 1 tsp Apple Cider or white wine vinegar
- ½ tsp Espresso powder (Instant coffee powder can also be used)
- ½ tsp Pure Vanilla extract
- ¼ cup Walnuts, chopped
For the Chocolate Frosting:
- 2 tbsp Unsalted butter
- 3 tbsp Unsweetened Cocoa powder
- ¾ cup Confectioners Sugar/ Powdered Sugar, sifted
- 1 tbsp Milk
- ¼ tsp Vanilla extract
Instructions
Make Brownies:
- Preheat oven to 350°F. Grease a 8″ square baking pan or line it with parchment with a little hanging over the edges, so it is easy to the brownies out of the pan.
- In a measuring bowl, combine milk with vinegar and set aside for a few minutes to curdle.
- In a mixing bowl, sift all purpose flour, baking soda, cocoa powder, espresso powder and salt. Add the sugar and mix well to combine.
- Add oil and vanilla to the milk mixture and mix well.
- Add the wet ingredients to the dry ingredients and combine until there are no more streaks of flour left. Gently stir in the chopped walnuts.
- Pour the batter into the prepared baking pan and bake for 25~30 minutes or until a cake tester inserted into the center comes out with just a few crumbs.
- Let the brownies cool in the pan completely before cutting into squares. Store in an airtight container in the fridge for up to 5 days.
Make Chocolate Frosting:
- Melt butter. Stir in cocoa powder. Add confectioners sugar and milk, beat into spreading consistency. Stir in Vanilla.
Notes
Non-Vegan option: Use 1 cup of buttermilk instead of Milk+Vinegar mixture.
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