• Preheat oven to 350° Prepare 8x8 baking pan by spritzing with cooking spray or oiling.

The Wet Ingredients

• Add vinegar to plant milk and let sit for about five minutes or until it starts to sour. It will begin to coagulate a little. Add in vanilla and set aside.
• If using coconut oil, melt and set aside. If using other oil, measure out and set aside.

The Dry Ingredients

• Add flour, sugar, cocoa powder, baking powder, salt, and cornstarch to a medium/large sized mixing bowl.
• Stir well so that all cocoa powder is broken up. Sift if necessary. I used a fine mesh strainer to sift. (See post above for photos and instructions.)
• Add soured milk mixture and oil to dry ingredients all at once. Mix by hand until all dry ingredients have been moistened. Do not overmix.
• Turn out into prepared pan and smooth the top.

Baking

• Set 8x8 pan on a larger baking sheet and put in oven. Bake for 27-32 minutes. My oven cooks this brownie recipe perfectly at 30 minutes.
• You will know the brownies are done when they are slightly firm to the touch in the middle. Do not overcook or they will be hard. They are undercooked if they are jiggly in the middle.
• Allow to thoroughly cool in pan on rack before frosting.

The Frosting

• While the brownies are baking and cooling, set the vegan butter on the counter to come to room temperature.
• Add the room temperature vegan butter, cocoa powder, powdered sugar, vanilla, and plant milk to a large mixing bowl. Beat with electric mixer until light and fluffy.
• When brownies have totally cooled, frost the tops. Cut into 12 pieces and serve.