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Vegan Baking Contest – Second Place - Strawberry Cream Brownies

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These amazing brownies were made by Barb Weber. The recipe is long, but it’s worth it.


Ingredients

For the Brownie Base

  • 4 tablespoons ground flaxseed

  • ½ cup water

  • 10 tablespoons (1 stick + 2 tablespoons) dairy-free butter or margarine

  • 1½ cups granulated sugar (or caster sugar, if available)

  • 1¼ cups unsweetened cocoa powder

  • 1 teaspoon baking powder

  • 1⅔ cups self-rising flour

    • (or substitute with 1⅔ cups all-purpose flour + 2¼ teaspoons baking powder + ¼ teaspoon salt)

  • 1 teaspoon strawberry flavoring

For the Strawberry Compote

  • ¾ cup frozen strawberries

  • 3 tablespoons granulated sugar

  • 2 tablespoons cornstarch

  • 1 tablespoon water

For the Strawberry Fondant Filling

  • 4 cups powdered sugar, sifted

  • 3½ tablespoons dairy-free butter, softened

  • 1 teaspoon vanilla bean paste or extract

  • 2 tablespoons hot water

For the Chocolate Topping

  • 5.3 oz (about ¾ cup) dairy-free chocolate, chopped

  • 1 teaspoon sunflower oil (or any neutral oil)

Instructions

Brownie Base

  1. Preheat oven to 350°F (180ºC fan). Line a 9 x 9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.

  2. Make flax eggs: Mix the ground flaxseed with ½ cup water in a small bowl. Stir well and let it sit for about 10 minutes to thicken.

  3. In a large mixing bowl, cream together the butter, sugar, and thickened flax eggs until light in color.

  4. Add in the cocoa powder, baking powder, self-rising flour, and strawberry flavoring. Mix until a thick brownie batter forms.

  5. Spoon the batter into the prepared pan and spread it evenly. Use the back of a spoon or an offset spatula to smooth the top.

  6. Bake in the center of the oven for 20–25 minutes, or until the top is set.

  7. Remove and let the brownie base cool completely in the pan.

Strawberry Compote

  1. In a medium saucepan, combine frozen strawberries, sugar, cornstarch, and water.

  2. Cook over medium heat, stirring frequently, until the mixture thickens and becomes jammy.

  3. Remove from heat and let cool to room temperature.

Strawberry Fondant Filling

  1. In a bowl, beat together the powdered sugar, softened butter, and vanilla until well mixed.

  2. Gradually add hot water, a little at a time, until a thick but spreadable consistency is achieved.

  3. Spread the fondant evenly over the cooled brownie base.

  4. Chill in the fridge for at least 30 minutes, or until the fondant firms up slightly.

Chocolate Topping

  1. Melt the chocolate with the oil in a heatproof bowl set over a pan of simmering water (double boiler) or gently in the microwave in 20-second bursts, stirring in between.

  2. Pour the melted chocolate over the chilled fondant layer and spread evenly.

  3. Refrigerate until the chocolate is fully set, about 1 hour.

To Serve

  • Once fully chilled and set, use the parchment overhang to lift the brownie slab from the pan.

  • Slice into bars with a sharp knife. For clean cuts, warm the knife under hot water and wipe between slices.