These super fudgy vegan brownies are filled with antioxidants from the chocolate and use all-purpose flour, so they are perfect for your gluten-friendly diet. And they are extremely rich and taste great, which is what really matters when it comes to dessert!
I was actually hoping to make cupcakes the day that I made these brownies, but we were out of baking soda and I was in a time crunch, so brownies decorated like cupcakes it was! Also, the butterscotch buttercream adds another dimension of decadence. Topped off with a sprinkle of crushed rose petals seals the deal with elegance.
You can find butterscotch extract at craft stores, or order from Amazon. If you can’t find it or would prefer not to, you can leave it out or replace it with a different flavor extract. Alternatively, vanilla, almond, maple, or rum extract would be tasty!
- 1 cup chocolate chips, melted
- 3/4 cup non-dairy milk
- 2/3 cup canola oil
- 2 1/2 cups sugar
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 3 1/2 cups flour
- 1 1/4 cups cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup non-hydrogenated vegetable shortening
- 1/4 cup non-hydrogenated vegan margarine
- 2 cups powdered sugar
- 2-3 tablespoons non-dairy milk
- 1 teaspoon butterscotch extract
- Dried culinary rose buds or petals
- Preheat oven to 350°F, then line a 9×13-inch pan with parchment paper.
- Combine the melted chocolate, non-dairy milk, canola oil, and sugar in a large mixing bowl. Add the cornstarch and vanilla, and stir until completely mixed in.
- Sift the flour, cocoa powder, baking powder, and salt into a separate bowl. Gradually add the dry ingredients to the chocolate mixture, stirring after each addition. Keep stirring until the dough is just combined.
- Press dough into the prepared baking pan. Bake for 20-25 minutes, until the edges are beginning to crisp up and the center is firm. Let cool.
- Meanwhile, prepare the buttercream frosting. Combine the shortening and margarine in a stand mixer or large mixing bowl if using a hand mixer. Whip together the shortening and margarine until combined and fluffy. Gradually add the powdered sugar, mixing after each addition and scraping the sides of the bowl. Gradually add the non-dairy milk, using as much as needed. Add the butterscotch extract. Whip the frosting until light and fluffy, adding more powdered sugar or non-dairy milk if necessary, for 5-6 minutes.
- Spread or pipe the frosting on the brownies, then sprinkle crushed rose petals atop the frosting. Finally, cut and serve.