Description
Festive and fun Carrot-Shaped Vegan Easter Brownies that are rich, fudgy, and perfect for spring celebrations. Decorated with orange frosting and green tops, they’re a hit with kids and adults alike!
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/2 cup melted coconut oil
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1/2 cup vegan chocolate chips (optional)
- 1 cup vegan orange frosting
- Fresh parsley or green licorice for carrot tops
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
- Add applesauce, melted coconut oil, non-dairy milk, and vanilla extract. Stir until just combined.
- Fold in vegan chocolate chips if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let the brownies cool completely before cutting.
- Once cooled, cut brownies into triangles to resemble carrot shapes.
- Frost the top of each triangle with orange frosting.
- Insert parsley sprigs or green licorice at the top of each triangle to resemble carrot tops.
Notes
- Let brownies cool fully before decorating to avoid melting the frosting.
- Store leftovers in an airtight container for up to 4 days.
- You can use any vegan frosting and tint it orange with food coloring if needed.
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg