Fudgy Vegan Brownies

Prep Time 25 Minutes

Cook Time 30 Minutes

Calories per seving 166

Fat 7g

Cholesterol 0mg

Sodium 0mg

Carbohydrates 28g

Fiber 4g

Sugar 18g

Protein 2g

Prune Purée
1 bag (8 oz) of Sunsweet ® D’Noir™ Prunes ½ cup water
Brownie Batter Dry Ingredients
¾ cup cocoa powder
½ cup flour (all-purpose, whole wheat, oat flour, or gluten-free all purpose)
¾-1 cup coconut sugar, to taste
Brownie Batter Wet Ingredients
½ tsp salt
2 Tbsp coconut oil, melted and room temperature
⅓ cup prune purée (see above)
½ cup applesauce
Coconut Oil Frosting
2 Tbsp coconut oil, solid
½ cup powdered sugar
2-3 Tbsp almond milk, or milk of choice ½ tsp vanilla extract
2-3 Tbsp cocoa powder
1 Tbsp prune purée (see above)
Topping
½ cup chopped walnuts

Preheat oven to 350ºF (175ºC).

To make the prune purée, blend Sunsweet ® D’Noir™ Prunes and water together in a food processor for 3-5 minutes, until extremely smooth.
Line an 8x8-inch baking pan with foil. Spray with cooking spray.

In one bowl, whisk together the dry brownie batter ingredients. In another bowl, whisk together the wet brownie batter ingredients.

Add the dry brownie batter ingredients into the wet and stir to combine. It will seem dry at first but will turn into a fudgy batter! Do not over-mix.

Spread mixture into the prepared pan. Bake for 30-35 minutes, or until set.

While the brownies bake, make your frosting. Use a hand mixer to cream the coconut oil in a bowl.

Add remaining frosting ingredients and mix until smooth.

Adjust consistency using powdered sugar to thicken and milk to thin. You don’t want any clumps of oil or sugar—it should be thick and creamy!

When the brownies are done, remove from the oven and allow to cool to the touch. Use the foil lining to remove the brownies from the pan.

Frost with your coconut oil frosting and top with chopped walnuts, if desired.

Cut into squares and enjoy! Lasts 3-5 days in the fridge.