For the brownies:
- Vegan egg replacer equivalent of 2 eggs
- 1/2 cup vegan butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
For the frosting:
- 3 tablespoons vegan butter softened
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon vegan honey
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
- 1 tablespoon water
Preheat the oven to 350°F. Line an 8x8" baking pan with parchment paper.
Prepare the vegan egg replacer according to package directions and set aside.
Into a medium saucepan over medium heat, add the butter. When the butter is melted, remove from heat and stir in the granulated sugar, egg replacer, 1 teaspoon vanilla extract.
Add 1/3 cup cocoa powder, flour, baking powder, and salt. Stir well to incorporate.
Pour the entire mixture into the prepared pan, spreading to evenly cover the surface of the pan.
Bake for 30 minutes.
While the brownies are baking, prepare the frosting:
In a small mixing bowl, use a hand mixer to combine the remaining 3 tablespoons softened butter, 3 tablespoons cocoa powder, honey, 1 teaspoon vanilla extract, and confectioners sugar. The mixture will be crumbly. Add the water and continue mixing until consistency is smooth. Set aside.
When the brownies are done, set the pan on a cooling rack and carefully pour the prepared frosting over the hot brownies. Use a spatula to spread the frosting across the surface of the brownies.
Allow the brownies to cool completely then refrigerate until ready to serve.
Calories: 284kcal | Carbohydrates: 46g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 190mg | Potassium: 89mg | Fiber: 2g | Sugar: 37g | Vitamin A: 658IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg