These frosted brownies are deceptively decadent with a thick chocolate frosting made from milk. I topped mine with rainbow sprinkles. This melt-in-your-mouth brownie is gluten free, dairy free, and vegan.
Very lightly grease the parchment paper with coconut oil.
Make the 2 flax eggs by mixing 5 tablespoon of water with 2 tablespoon of ground flax seeds and set aside for at least 10 minutes.
Make brownies
Add both the unsweetened chocolate and butter to a microwave-safe mixing bowl or a larger pyrex measuring cup and microwave for 30 seconds. Microwave for an additional 15 seconds if need be.
Add in the sugars, and mix until dissolved.
Add in the eggs and vanilla, and mix until dissolved.
Add in the flour baking powder and salt, and mix until combined.
Fold in the semi sweet chocolate chips.
Pour batter into a loaf pan and bake for 25 to 35 minutes or until a tester comes out clean.
Allow the brownies to cool completely before frosting.
Make Frosting
Add the chocolate chips to a pyrex measuring cup.
Warm the coconut milk in the microwave for 60 seconds. Pour the milk over the chocolate chips and stir until all are melted. If need be, microwave the mixture again for 30 seconds. Stir in the vanilla and salt. Pour over cooled and baked brownie layer.
Freeze for 1 hour (or more) before slicing into 8 squares.
Store in the refrigerator for two weeks. Or freeze indefinitely.
Notes
*Make sure the unsweetened chocolate bar is 100% cacao**Use coconut sugar to keep it refined sugar free