Today I was going to make an easy recipe for Valentine’s Day. A no bake treat or a quick cupcake sounded good. But, as I was scanning through my recipe files my sweetie leaned over my shoulder, peered at the computer screen, and said, “Yum, brownies.” So, today I have brownies. Not just any brownies for my favorite sweets tester. As a nod to the holiday I made brownies slathered in strawberry frosting because Cupid’s day often demands strawberries and chocolate.
The vegan brownie recipe my love ogled had peanut butter as an ingredient. He doesn’t do well with peanuts, so I used almond butter instead. You can choose any nut butter, but keep in mind that the amount of salt used in the brownies can change due to the salt content of your nut butter. I also added aquafaba to help give the brownies more rise that can be lost at high altitude. And, I added strawberry extract to ramp up the strawberry-ness. If you don’t have it, you can add more vanilla extract.
A search on Food Network offered me a recipe for the perfect frosting. To veganize it I used vegan margarine and shortening in place of butter, in addition to substituting the milk with a non-dairy variety. I also halved the recipe as it was plenty for one tray of brownies. The marriage of strawberries and chocolate is sublime, and these brownies are sure to be a hit with your Valentine.
Almond Butter Brownies with Strawberry Frosting adapted from My Quiet Kitchen and Food Network
Almond Butter Brownies
1 cup plus 2 TBS old-fashioned rolled oats
1/2 cup raw cacao powder
1 scant tsp baking soda
1/2 cup dark brown sugar
1/8 tsp cardamom
1/8 tsp salt
3/4 cup unsalted almond butter
1/2 cup plus 2 TBS unsweetened almond milk, or other non-dairy milk
1/4 cup maple syrup
1.75 tsp vanilla extract
1/4 tsp strawberry extract
1 TBS aquafaba (bean water)
1/2 cup mini vegan chocolate chip
Preheat oven to 350F. Line an 8 x 8” baking pan with parchment paper. Process the oats in a food processor until there are only a few little pieces. Add the cacao powder, baking soda, brown sugar, cardamom, and salt. Pulse to combine. Transfer the dry mixture to a bowl. To the now empty food processor add the almond butter, non-dairy milk, maple syrup, vanilla extract, strawberry extract, and aquafaba. Process until smooth. Add the dry mixture to the food processor and pulse until all is combined. Fold in the mini chocolate chips, then spread the batter into the prepared pan.
Bake for 29-32 minutes. The brownies are done when a toothpick inserted into the center (but not into a chocolate chip) comes out with a few crumbs. Remove the pan from the oven and let cool on a wire rack for 10 minutes. Using the parchment paper excess, remove the brownies from the pan and place on a wire rack to fully cool. Once completely cooled, spread the brownies with strawberry frosting (recipe below) and cut into squares.
2 TBS vegan margarine, at room temperature
2 TBS shortening
2 cups powdered sugar, sifted
2 TBS non-dairy milk, at room temperature
1/2 tsp vanilla extract
1 TBS strawberry all-fruit spread
In the bowl of a stand mixer, beat the margarine and shortening until there are no lumps. Add half of the powdered sugar, along with the non-dairy milk and vanilla, and beat until smooth and creamy. Add the remaining powdered sugar and the strawberry fruit spread, and beat until smooth.
Until next time, happy baking!