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February 23, 2006

Fudge Brownies with Creamy "Butter" Icing

Satisfy your sweet tooth with these luscious iced brownies.

Andrea Cimino

Serves 8 people

For the Fudge Brownies:

1 1/3 cups sugar
1 cup unsweetened apple sauce
2 tablespoons water
2 teaspoons vanilla extract
1 1/3 cups all purpose flour
1/2 teaspoon baking powder
3/4 cups unsweetened cocoa powder
1/4 teaspoon salt
1 cup dairy-free chocolate chips

For the Creamy "Butter" Icing:

1/3 cup soy margarine
1/4 teaspoon salt
1 teaspoon vanilla extract
3 1/2 cups (1 pound) powdered sugar
3 tablespoons soymilk

Preheat oven to 350°F.

Brownies: In a large bowl, mix together the first four ingredients, sugar through vanilla extract. Set aside.

In a separate bowl, whisk together the next four ingredients, flour through salt. Stir in the sugar mixture and combine well. Then add the chocolate chips.

Pour into a lightly oiled 8-inch square baking pan and bake for 45 minutes or until an inserted toothpick comes out fairly clean. Set aside to cool before frosting.

Frosting: In a large bowl, add the soy margarine, salt, and vanilla. Beat until light and fluffy. Gradually add in the powdered sugar, continuing to beat the frosting. Then add the soymilk, beating until smooth. If desired, beat in more soymilk for a smoother, more spreadable consistency. 

Baking time and temperature may vary slightly depending on oven type and altitude.

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