My posts on this site, of late, have been very few and far between. For this, I can only apologise; work, projects and life in general got the better of my kitchen endeavours. Thankfully, things have calmed down, and I’m back on the baking trail!
What better to break a baking fast with than Red Velvet, but this time, in brownie style?
When you’re snaffling for a sweet treat but you don’t want something massive, these brownies are perfect. A little sweet, a little chocolately and with a little bit of PB on top, these take all the best things about red velvet cake and push it into a thin brownie.
I used beet juice to colour my brownies, but you can use vegan red food colouring if you prefer!
(Makes 12 brownies)
1 cup plain flour
1/2 cup brown sugar
1/8 cup cocoa powder
1/2 tea baking powder
pinch of salt
1/3 cup coconut oil
1/4 cup soy milk
1/4 beet juice OR some good red food colouring – enough to get the colour you want
For the frosting:
1/3 cup vegan margarine
3/4 cup icing sugar
1/3 cup peanut butter
Preheat oven to 180 degrees
In a large mixing bowl, stir together the flour, sugar, cocoa, baking powder and salt
In a separate bowl, stir together coconut oil, soy milk and beet juice or food colouring
Mix the wet ingredients into the dry and stir until smooth
Pour into a greased 8 x 8-inch baking tray, drop onto the counter a few times to get rid of any bubbles, and place into the oven
Cook for 15-20 minutes, or until a fork comes out clean
Allow to cool
While cooling, cream together the vegan margarine and icing sugar until smooth
Add in the peanut butter and mix thoroughly
Spread the frosting onto the cooled brownies and place in the fridge to cool
Cut into 12 brownies and enjoy with a glass of almond milk or a milky chai!
These are a devilish little treat, perfect for around 3 or 4pm when life just gets a bit much! Enjoy!