Vegan Triple Fudge Brownies

Hello, princess. You ready to dirty it up with the big boys? You ready to kick dainty little cupcakes in the crack and show ’em who’s boss?

Well, then.

Do I have a pan of brownies for you.

These brownies. The ones you see up there, obvs.

They ain’t for the light hearted. They ain’t for the pansy-faced cake pop lover. They ain’t for the people who think being vegan is lame.

They is for you.

Because you is smart enough to know that vegan means triple chocolate brownies. With a kick of liqueur in the frosting.

I said maybe.

You is smart enough to know that maybe means ohhhhmyyygawwwwlly jean. Right? Right.

Vegan baking in my house was on fi–yah this weekend after my daughter begged me to make chocolate chip cookies and we decided to attempt a crazy experiment. We pureed garbanzo beans with a titch of soy milk then popped it in the batter in place of le egg.



Ohhhhmyyyyygaawwwwlly jean. Guys!

Those cookies were fancraze amaze. So we decided to try the trick in a plate of brownies. With vegan chocolate chunks. With vegan frosting.

And, heaven have mercy. The results.

The results.

Ohhhhhhmyyyyygawwwwwwlly jean. The results.

These ain’t for the faint of heart. But, oh princess sugar pop. They ARE for you.


Vegan Triple Fudge Brownies


For the Brownies:
1 cup coconut oil, melted
3/4 cup vegan sugar or brown sugar
1/2 cup brown rice syrup
1/2 cup pure maple syrup
1 tablespoon good vanilla
1 cup garbanzo beans, pureed with 3-4 tablespoons soy milk
3/4 cup cocoa powder
1/2 teaspoon baking soda
2 teaspooons baking powder
1 2/3 cups whole wheat pastry flour
1/3 cup soymilk, bourbon, whiskey, or rum
1 (10 ounce) bag vegan chocolate chunk chocolate chips

For the frostings:
1/2 cup Earth Balance buttery spread
2/3 cup cocoa powder
1 pound organic powdered sugar
1 tablespoon good vanilla
1/4-1/3 cup soy milk, bourbon, whiskey, or rum


Preheat oven to 350 degrees.

In an electric mixer, beat together the coconut oil, brown sugar, brown rice syrup, maple syrup, vanilla, and garbanzo bean puree. Add in the cocoa powder, baking soda, baking powder, and flour. Mix until well combined, then add the soy milk (or, if you want a kick, add in your favorite liqueur) and mix until well combined.

Spread batter into a 9x13 baking dish, sprayed with nonstick cooking spray. Bake in preheated oven for 35-40 minutes. Allow to cool completely before frosting.

To make frosting: place the butter, cocoa powder, and powdered sugar in a stand mixer. Begin beating on low with the whisk attachment, adding just enough soy milk (or liqueur) to make the frosting spreadable. Do not over beat. Spread on your cooled brownies, serve and enjoy!