Fudgy Vegan Brownies Recipe

Preheat oven to 350ºF (175ºC).

To make the prune purée, blend Sunsweet ® D’Noir™ Prunes and water together in a food processor for 3-5 minutes, until extremely smooth.
Line an 8x8-inch baking pan with foil. Spray with cooking spray.

In one bowl, whisk together the dry brownie batter ingredients. In another bowl, whisk together the wet brownie batter ingredients.

Add the dry brownie batter ingredients into the wet and stir to combine. It will seem dry at first but will turn into a fudgy batter! Do not over-mix.

Spread mixture into the prepared pan. Bake for 30-35 minutes, or until set.

While the brownies bake, make your frosting. Use a hand mixer to cream the coconut oil in a bowl.

Add remaining frosting ingredients and mix until smooth.

Adjust consistency using powdered sugar to thicken and milk to thin. You don’t want any clumps of oil or sugar—it should be thick and creamy!

When the brownies are done, remove from the oven and allow to cool to the touch. Use the foil lining to remove the brownies from the pan.

Frost with your coconut oil frosting and top with chopped walnuts, if desired.

Cut into squares and enjoy! Lasts 3-5 days in the fridge.