Description
Festive and fun Carrot-Shaped Vegan Easter Brownies made with rich chocolate flavor and decorated with orange-colored frosting and green sprigs to resemble carrots. Perfect for springtime celebrations.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsweetened applesauce
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/4 cup non-dairy milk
- 1/2 cup vegan chocolate chips
- 1/2 cup vegan butter (for frosting)
- 2 cups powdered sugar (for frosting)
- 2 tbsp non-dairy milk (for frosting)
- 1 tsp vanilla extract (for frosting)
- Orange food coloring
- Green edible sprigs or mint leaves (for decoration)
Instructions
- Preheat the oven to 350°F (175°C) and line a brownie pan with parchment paper.
- In a large bowl, mix the flour, sugar, cocoa powder, baking powder, and salt.
- Add the applesauce, vegetable oil, vanilla extract, and non-dairy milk. Stir until combined.
- Fold in the vegan chocolate chips.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25–30 minutes, or until a toothpick comes out mostly clean.
- Let the brownies cool completely before cutting them into triangle ‘carrot’ shapes.
- In a separate bowl, beat vegan butter until creamy. Gradually add powdered sugar, non-dairy milk, and vanilla, mixing until smooth.
- Add orange food coloring to the frosting and mix until evenly colored.
- Frost the triangle brownies with the orange frosting and place green sprigs or mint leaves at the wide end to resemble carrot tops.
Notes
- Use a sharp knife or a triangle cookie cutter for clean carrot shapes.
- Chill brownies before frosting for best results.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 18g
- Sodium: 105mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg