Print

Vegan Butterbeer Brownies

If you want to have an overload of amazingness in your mouth, you have to make these Vegan Butterbeer Brownies. Harry would be jealous. 

Ingredients

Butterbeer Drizzle

  • 1 cup brown sugar
  • tspn vanilla
  • ¾ tspn salt
  • ½ cup coconut cream so chill a can of coconut milk overnight, then scoop the thick stuff out--drain the water away

Brownies

  • 1 3/4 cup flour
  • 1 cup granulated sugar
  • 2 tspn vanilla
  • 1 tspn white vinegar
  • 1/3 cup oil
  • 1 cup water
  • 1 tspn baking soda
  • 1/2 tspn salt
  • 1 cup vegan chocolate chips

Instructions

Butterbeer Drizzle

  1. Place the coconut sugar, salt and vanilla in a pot over high heat.
  2. Add the coconut cream and stir.
  3. Stir for a long, long time until the caramel is all soft and smooooth.
  4. Separate in half--refrigerating one portion.

Brownies

  1. Preheat oven to 350 degrees.
  2. Grease your 9x12 baking dish. Set aside.
  3. Mix all the dry ingredients together in a medium bowl except for the chocolate chips.
  4. Mix all the wet ingredients together in another medium bowl.
  5. Mix dry ingredients into wet ingredients in 1/3 cup increments. Or, if you’re impatient, like me, just dump everything together.
  6. Blend until batter is smooth.
  7. Place chocolate chips in a small bowl and microwave in 10-second increments, stirring every 10 seconds, until the chocolate is completely melted and smooth.
  8. Add melted chocolate chips--and the un-refrigerated half of the butterbeer drizzle to the batter and stir until mixed thoroughly.
  9. Pour the batter into the baking dish.
  10. Place in the oven for 15-20 minutes or until a toothpick comes out clean, or you just don’t have the patience to wait any longer.
  11. Immediately pour the remaining butterbeer drizzle over the top in sticky, long pours.
  12. Allow to cool to the touch, then cut in squares and garnish with Butterbeer Ice Cream.