Vegan Christmas Tree Brownies
Try these Vegan Christmas Tree Brownies and make a festive holiday dessert without artificial colors! These easy Christmas Tree Brownies are so good, you won't even know that they are vegan!
Equipment
- Digital Food Scale
- Heatproof Mixing Bowl
- Hand Mixer
- 8-inch Cake Pan
- Parchment Paper Cake Rounds
- Piping Bags
- Ateco Tip #864
- Ateco Tip #846
- Ateco Tip #898
- AtecipTip #804
Ingredients
Brownies
- ½ cup canola oil
- 226 grams light brown sugar (packed)
- 57 grams Dutch cocoa powder
- 57 grams dark chocolate (chopped)
- ¼ cup coconut milk
- ½ cup boiling water
- 191 grams all purpose flour
- ½ teaspoon ground vanilla bean
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
Frosting
- 226 grams vegetable shortening (softened)
- 454 grams powdered sugar (sifted)
- 2 to 3 tablespoons water
For the Pink
- ⅛ teaspoon Suncore Foods Organic Pink Pitaya
For the Green
- ¼ teaspoon Suncore Foods Organic Green Matcha Powder
For the Blue
- ⅛ teaspoon Suncore Foods Butterfly Pea Blue
- ⅛ teaspoon Suncore Foods Organic Green Matcha Powder
Toppings
- Vegan natural rainbow sprinkles
- India Tree Nature’s Colors Blue Sugar
- India Tree Nature’s Colors Peppermint Crunch (or crushed candy canes)
- India Tree Nature’s Colors Snowflake Sprinkles
- ColorKitchen Foods Nonpareils
Instructions
- Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper.
- To make the brownies: In a large mixing bowl, add the canola oil, brown sugar, cocoa powder, dark chocolate, coconut milk, and boiling water.
- Mix on low until combined, and there are no chunks of chocolate, and you have a smooth consistency.
- Add in the flour, baking powder, salt, and vanilla bean. Mix on low until combined, do not over mix.
- Transfer to the prepared pan and spread evenly.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, powdered sugar, and water. Mix on low until combined, and then speed the mixer up to high and mix for 2 to 3 minutes or until light and fluffy.
- Divide the frosting into four separate bowls.
- To make the pink: Add in ⅛ teaspoon of the pink dye and stir to combine completely. Transfer to a piping bag with Ateco tip #864.
- To make the green: Add in a ¼ teaspoon of the green dye and stir to combine completely. Transfer to a piping bag with Ateco tip #846
- To make the blue: Add in ⅛ teaspoon of the green dye and ⅛ teaspoon of the blue dye and stir to combine completely. Transfer to a piping bag with Ateco tip #898.
- Add the white frosting into a piping bag with Ateco tip #804.
- Cut the brownies into 8 triangles.
- In a zig zag motion, starting at the top of the brownie triangle, pipe a zigzag with frosting going all the way down. You will use this same motion for the white, green, and blue, they will just look different because of the tips.
- For the pink trees, pipe dollops of frosting all the way down the triangle.
- On the pink trees, add blue sugar and snowflake sprinkles.
- On the white trees, add the rainbow sprinkles.
- On the green trees, add the nonpareils.
- On the blue trees, add the peppermint crunch.
- Store in an airtight container for up to 5 days.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- You can use another kind of oil if you are avoiding seed oils, feel free to use avocado or EVOO.
- The boiling water is what is going to melt the chocolate, so try to pour it over the dark chocolate directly which will help this melted chocolate meld into the brownie batter.
- You can use vegan butter or shortening for the frosting. And if you are not vegan you can also use regular butter if you prefer.
- You don't have to color the frosting different colors, you can just do all green or all white if you prefer.
- Sprinkles are optional, feel free to leave off if you prefer.
- You can also use crushed up candy canes as a topper.
- Make sure to store brownies in an airtight container so they stay moist.
- Gluten Free — Replace the all purpose flour with 191 grams (scant 1 ¼ cups) gluten free flour blend.
- High Altitude — Bake at 350°F for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Nutrition
Calories: 862kcalCarbohydrates: 110gProtein: 5gFat: 48gSaturated Fat: 12gPolyunsaturated Fat: 12gMonounsaturated Fat: 22gTrans Fat: 4gCholesterol: 0.2mgSodium: 187mgPotassium: 239mgFiber: 4gSugar: 85gVitamin A: 3IUVitamin C: 0.1mgCalcium: 58mgIron: 3mg
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