Homemade Vegan Rainbow Chip Brownies
An easy, fudgy, homemade rainbow chip brownies recipe packed with flavor. These brownies have a beautiful array of colors and a delicious crunch!
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Homemade Vegan Rainbow Chip Brownies
Good morning everyone! Today I am bringing you a recipe that I made for my dad for his birthday last weekend. This recipe is chocolatey, fudgy, and decadent. It is the perfect frosted chocolate rainbow chip brownies recipe. My version of fudgy chocolate brownies is completely vegan and packed with nutrients.
Like many of you, I definitely ate my fair share of brownies as a kid. When I was younger, my mom would occasionally pack a brownie in my school lunch as an extra special treat. I often preferred fudgy brownies over cakey ones. Of course, my favorite brownies also had a sweet layer of chocolate frosting on top, and that is what I tried to replicate with these vegan rainbow chip brownies.
Nowadays, I enjoy my vegan brownies with a cold glass of almond milk. I don’t know about you guys, but I cannot have a chocolate dessert without a glass of non-dairy milk on the side. Many things have changed over the years, but one remains the same – I love ending my night with something sweet. These fudgy chocolate brownies hit the spot every time.
Anyway, enough on that. Let’s go ahead and go through the list of ingredients you’ll need to make these vegan fudgy rainbow chip brownies a smashing success!
Homemade Vegan Rainbow Chip Brownies – Base Ingredients
- Cocoa Powder – The first ingredient you will need for this recipe is the cocoa powder. This ingredient adds rich chocolate flavor to your brownies. I used Hershey’s special dark cocoa powder, but you can use whichever kind you have on hand or prefer.
- Chocolate Protein Powder – The next ingredient you will need for this recipe is the vegan chocolate protein powder. This ingredient adds sweetness and even more chocolate flavor to your brownies. So, make sure to choose a protein powder that you actually like the taste of. I used the Orgain Simple vegan protein powder in the chocolate peanut butter cup flavor.
- Coconut Sugar – The coconut sugar adds sweetness to these fudgy chocolate brownies.
- Chocolate Chips – The chocolate chips add even more rich chocolate flavor to the base of the brownies.
- Canned Pumpkin – The canned pumpkin adds a ton of moisture to your brownies. It helps them achieve that super fudgy texture that we’re going for. But don’t worry, they don’t overpower the rich chocolate flavor and sweetness of the brownies.
- Creamy Peanut Butter – This ingredient adds creaminess, richness, and flavor to the brownies.
- Non-Dairy Milk – The non-dairy milk adds creaminess and moisture to your brownie batter. I used unsweetened vanilla almond milk, but you can use whichever kind you have on hand or prefer.
- Pure Maple Syrup – The pure maple syrup adds a ton of sweetness, flavor, and stickiness to your brownies. It is the perfect liquid sweetener to use in this vegan brownie recipe.
Homemade Rainbow Chip Brownies – Frosting Ingredients
- Pitted Medjool Dates – The pitted dates are the first essential ingredient you’ll need for the chocolate frosting. This ingredient adds sweetness and flavor to the frosting. You’ll want to soak your dates for at least 10 minutes before processing them with the other ingredients so that they will blend more easily.
- Cocoa Powder – The cocoa powder adds chocolatey goodness to the frosting, and a little bit goes a long way. Again, I used the Hershey’s special dark cocoa powder.
- Melted Coconut Oil – This ingredient adds richness to the frosting. In addition to that, it will help the frosting solidify.
- Non-Dairy Milk – The non-dairy milk adds moisture and creaminess to the chocolate frosting so that it achieves the perfect consistency. I used unsweetened vanilla almond milk, but you can use whichever kind you have on hand or prefer.
- Sprinkles – The sprinkles add color, sweetness, and a nice crunch to your brownies. They will be added on top of the brownies after you’ve cooled and frosted them. If you want your brownies to achieve a similar look to mine, you’ll need rainbow chip crunch sprinkles. If you don’t have any on hand, you can easily sub some other rainbow sprinkle you have on hand.
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Homemade Vegan Rainbow Chip Brownies
Ingredients
Brownies
- 1/4 cup cocoa powder
- 2 tbsp coconut sugar
- 3 tbsp chocolate chips
- 2 tbsp chocolate protein powder (I used Orgain Simple in the chocolate peanut butter cup flavor)
- 1 cup canned pumpkin
- 1/4 cup + 2 tbsp creamy peanut butter
- 3 tbsp non-dairy milk (I used unsweetened vanilla almond milk)
- 1 tbsp pure maple syrup
Chocolate Frosting
- 4 pitted medjool dates
- 1 tbsp cocoa powder
- 2 tbsp non-dairy milk (I used unsweetened vanilla almond milk)
- 1/2 tbsp melted coconut oil (measure after melting)
- 1 tbsp rainbow chip crunch sprinkles
Instructions
- Preheat the oven to 350° F.
- Add all brownie ingredients, except the chocolate chips, to a high speed food processor.
- Process for a minute or two until a smooth consistency is achieved.
- Gently fold in the chocolate chips.
- Pour the brownie batter into a lined or greased rectangular pan.
- Smooth the batter evenly throughout the pan.
- Bake the brownies for about 20 minutes, or until a toothpick inserted comes out clean.
- Let the brownies cool completely. While the brownies are cooling, you can make the chocolate frosting.
- Soak the dates in warm water for at least 10 minutes to soften.
- Once the dates are soft, add them to a high speed food processor with all of the other frosting ingredients.
- Process the frosting for a few minutes until nice and smooth.
- Once the brownies are completely cool, spread the frosting on top in an even layer.
- Add the rainbow chip crunch sprinkes.
- Refrigerate the brownies for at least 30 minutes to firm up and solidify.
- Cut the brownies into nine squares of equal size.
- Dig in and enjoy!
Notes
I hope you all enjoy this simple and delicious fudgy homemade brownies recipe. The flavors combine perfectly to achieve a rich chocolate flavor and ultra fudgy texture. These brownies are the perfect little treat to end the night with. Anyway, that’s it for this blog post. As per usual, I will be back with more content very soon.
-Alyssa 🙂
