Vegan Lemon Brownies
Made with Let’s Do Organic Heavy Coconut Cream by @the_bananadiaries
These deliciously zesty and sweet vegan lemon brownies have the texture of a brownie but taste like a fudgy lemon blondie!
These soft & chewy lemon brownies are like a cross between a brownie, a blondie and a lemon bar!
They’re full of zest, while also being perfectly sweet and refreshing!
These lemon brownies are topped with an easy dairy free cream cheese frosting, but you can leave these fudgy vegan lemon brownies as is, or drizzle them with a simple glaze!
This recipe is made egg-free with a flax egg, we’ll mix Let’s Do Organic Heavy Coconut Cream and lemon juice together with the flaxseed until it coagulates for a egg-free sub!
Next melt white chocolate chips with vegan butter into a white chocolate fudge sauce. Next, rub the sugar with the lemon zest to release the lemon oils and make the lemon brownies more fragrant.
Finally, whisk in the remaining liquid ingredients until the sugar dissolves- key to getting that crinkly top, yes even on lemon blondies! Finally, we stir in the white chocolate fudge sauce and fold in the flour, cornstarch, and sea salt. (you can fold in extra white chips)
Finally, bake it! Once cooled, top with lemon cream cheese frosting!
Slice into bars and enjoy!
If you’re gluten-free you can use measure for measure gluten free flour!
What are you waiting for? Let’s get baking!
Ingredients
Vegan Lemon Brownies
- 1/2 cup (113 g) vegan butter or coconut oil, melted
- 6 ounces vegan white chocolate chips
- 1/3 cup (80 mL) aquafaba or soy milk, room temperature
- 1 1/4 cup (250 g) granulated sugar
- 2 tbsp ground flaxseed
- 1/4 cup (60 mL) Let’s Do Organic Heavy Coconut Cream
- 1/4 cup (60 mL) lemon juice
- Zest from 3 lemons
- 1 tsp vanilla extract
- 1/2 tsp lemon extract
- 2 cups (250 g) all-purpose flour or gluten free 1:1 baking flour
- 1 tbsp organic Let’s Do Organic Cornstarch
- 1/4 tsp sea salt
- Optional: additional 1/2 cup vegan white chocolate chips
Lemon Cream Cheese Frosting:
- 1/2 cup (113 g) vegan cream cheese
- 1 cup (140 g) sifted powdered sugar
- 1 tsp lemon extract
- 1 tsp vanilla extract
Instructions
-
- Prep: Preheat the oven to 350F, and line an 8×8 or 9×9 baking pan with parchment paper. Make the flaxseed “egg” by whisking together the ground flaxseed, coconut cream, and lemon juice in a small bowl. Set aside.
- Melt the chocolate: Heat the vegan butter until hot in the microwave, then stir in the vegan white chocolate chips until they melt. Set aside.
- Make the batter: In a large bowl, rub the sugar and lemon zest together to release the lemon oils. Then add in the aquafaba, flaxseed mixture, vanilla extract, and lemon extract. Whisk vigorously or use a hand mixer until the granulated sugar has dissolved into the liquid. Then add in the white chocolate mixture, and whisk just until combined.
- Fold in the dry ingredients: Add in the flour, cornstarch, and sea salt, and fold the dry ingredients into the lemon brownie batter just until mixed. Then fold an additional 1/2 cup of vegan white chocolate chips in if desired.
- Bake: Pour the batter into your prepared baking pan and bake. For a 9×9 pan, you’ll need about 30-32 minutes, for an 8×8 pan, you’ll need about 35-37 minutes. The toothpick should come out clean.
- Rest and cool: Allow the lemon brownies to cool in the pan for 30 minutes afterwards.
- Frost and enjoy! When the brownies are fully cool, you can frost! In a bowl, cream together the cream cheese, powdered sugar, lemon extract, and vanilla extract with a hand mixer. Spread the cream cheese frosting onto cooled brownies. Slice and serve!
Notes
For a gluten-free option, we recommend King Arthur Measure for Measure Baking Flour.