Brownies végétaliens sans gluten pour les fêtes

Instructions

1. Preheat oven to 350 F. and line an 8x8 baking dish with parchment paper.
2. In a medium bowl or stand mixer add all the wet brownie ingredients and mix with an electric mixer until smooth (1-2 minutes).
3. Add in all dry ingredients except chocolate morsels (sift in cacao powder if desired). Mix until a thick batter forms then gently fold in chocolate morsels.
4. Transfer to baking dish and bake at 350 F. for 18-23 min or until a toothpick comes out with a little fudginess (mine were perfect after 20 minutes).
5. Let cool in the pan for 2 minutes then remove parchment paper with brownies and place on cooling rack. Let cool completely.
6. Optional: While the brownies cool, make the white chocolate cream cheese frosting by melting the white chocolate chips in a microwave-safe bowl for 20 seconds at a time and stirring in between until melted (be very careful not to overheat them or they will get clumpy and burn). You can alternately use a double boiler to melt the white chocolate. Once melted, add the softened vegan cream cheese and vegan whipped cream. Beat with an electric mixer until very smooth.
7. Frost the brownies and add optional sprinkles or crushed peppermint. Enjoy! Store in an airtight container in the refrigerator for up to 4 days. If the brownies aren’t frosted you can keep them stored at room temperature in an airtight container for up to 7 days.

Notes:

Recipe credit: Claire Woodhouse @secretlyhealthyhome