Homemade Vegan Rainbow Chip Brownies

Alyssa Atkinson

An easy, fudgy, homemade rainbow chip brownies recipe packed with flavor.

Prep Time 20

Cook Time 20

Total Time 40

Course Dessert

Cuisine American

Servings 9 brownies

Calories 180 kcal

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

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!