On my first try, the frosting was too thick, and the faces weren't smooth.
I added a bit more soymilk to get a smoother frosting.
Adapted from Vegetarian Times
Brownies (from Vegan Cookies Invade Your Cookie Jar)
- 3 ounces firm silken tofu, like Moi-Nu (1/4 of the package)
- 1/4 cup nondairy milk
- 1/3 cup canola oil
- 1 cup sugar
- 2 teaspoons vanilla
- 1 cup flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Frosting & Decoration
- 2 Tbs. vegan margarine, softened
- 2 cups confectioners’ sugar
- 1 1/2 Tbs. soymilk
- 1 1/2 tsp. mint extract
- 1–2 drops green food coloring
- Tube of black gel frosting
- Preheat oven to 325F. Line an 8X8 brownie pan with parchment paper; it should cover the bottom and curve up and cover the sides.
- Puree the tofu, nondairy milk, and oil in a blender of food processor until smooth and fluffy. Use a spatula to scrape down the sides to make sure you get everything.
- Transfer the tofu mixture to a mixing bowl. Use a fork to vigorously mix in the sugar. Add vanilla.
- Sift in the flower, cocoa powder, cornstarch, baking powder, and salt. Use a spatula to fold and mix batter until smooth. Transfer the batter to a the pan and smooth out the top.
- Bake for 30 to 32 minutes, remove the pan from the oven, and let cool for at least 15 minutes before slicing.
- Once cool, trim edges and cut into 12 rectangles. Trim corners off 1 short side of each rectangle to create chins.
- To make frosting: Beat margarine and 1/3 cup confectioners’ sugar in bowl. Stir in soymilk, mint extract, and food coloring. Beat in remaining confectioners’ sugar.
- To make decoration: Mix some of the frosting with black tube frosting. If you can find pre-made black frosting in a thin enough tube, go for it. Mine wasn't thin enough to draw small lines, so I mixed it with the regular frosting, filled a pastry bag, and piped it on using the smallest decorating tip I had.
- Spread green frosting on cooled brownies. Draw faces with black frosting.