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Brownies

What you need: 

2 cups flour (I use enriched and whole wheat), divided
1 cup water
1 cup brown sugar
1 cup granulated sugar
1 teaspoon salt
1 teaspoon vanilla extract
3/4 cup baking cocoa
1/2 cup vegetable oil
1/2 teaspoon baking powder
1/2 cup chopped nuts, optional
1/2 cup vegan chocolate chips, optional

What you do: 

1. Preheat oven to 350 degrees F, and grease an 11x7" pan. Boil water and 1/2 cup of the flour over low heat, stirring constantly, until it reaches the consistency of a thin gluey paste. Remove from heat and let cool completely.
2. Mix vegan brown sugar, granulated sugar, salt, vanilla, cocoa and oil. Then add the flour and water mixture. Mix well.
3. Add the remaining 1 1/2 cups flour, baking powder, nuts, and chocolate chips.
4. Spread mixture into prepared pan. Bake for 25 minutes, or until a knife can be inserted and come out clean.
This was a really easy, and really tasty recipe. I gave some to my friends and they fell in love with them. They keep asking me to make more. I thought of maybe putting some chocolate frosting on them, but they were perfect without it. Enjoy.'

Preparation Time: 
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SO HOW'D IT GO?

These are THE BEST brownies-ever, vegan or non-vegan.  I've made some other vegan "brownie" recipes that either turned into chocolate cake or were ok, but a little too healthy tasting.  These are perfectly fudgy.  I've made them several times already and my husband tends to eat the whole pan within two days (well....I help a little  ;))

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these were really good right out of the oven but after they cooled off they got pretty dry. they still tasted pretty good but were drier and cakier than non-vegan brownies i've had in the past.

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ew :( tastes healthy.  maybe i did something wrong.  il'l try again...

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I'm so confused!  Everything I make at my mom's house never comes out right!  I've made this recipe twice before and they came out great!  Both times, the batter was a little bit dry and crumbly.  I had to press it into the pan but the brownies came out delicious and fudgy!  The water/flour mixture had the consistency and appearance of instant mashed potatoes from a box and was completely smooth (if you've made that in your pre-vegan days).  And it kept the consistency even when I took it off of the heat.  This time, the mixture was more like...liquidy goo.  The batter looked more like regular brownie batter but the taste was weird and the brownies came out more fluffy and cake like.  They ended up pretty bland tasting with a funny after taste.  All of the ingredients were the same so I don't know what could account for the difference.  Unless I'm only able to successfully cook in my own kitchen for some reason.  Has anyone encountered a similar problem or is it just me?

This doesn't help much, but I thought I'd mention that I can NEVER cook in any kitchen besides my own, and I have come to the following conclusions:

1) Even if the ingredients are basically the same, there may be differences in brand or age. For example, I cook and bake constantly, so there is high turnover of ingredients in my kitchen - nothing has a chance to get old. My mom, however, rarely cooks or bakes, so who knows HOW old her ingredients are! That could definitely affect the outcome. Also, if the ingredients are stored differently, that may affect it too. For example, I store my baking products in airtight containers and/or in the fridge to keep the fresh, but not everyone does that.

2) Ovens are temperamental and vary wildly. You probably get accustomed to the way your oven performs, without even realizing it. Any variation in the oven could really throw it off.

3) This one is a stretch, but I really do think it has an impact...Kitchen organization! Again, it is easy to get accustomed to one's own kitchen layout and organization (even if your kitchen is disorganized, there may be method to the madness, haha). This can make your cooking and baking more streamlined and efficient. If you're in a strange kitchen, it will probably take you longer to prep because of all the confusion. Time can be of the essence sometimes!

Anyway, those are my thoughts. :-)

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I'm so confused!  Everything I make at my mom's house never comes out right!  ......

Are you doing anything differently, aside form ingredients? Mixing too much or too little can alter the gluten content, and therefore how cake-like or chewy something is. Also, flour should be measured by weight, or else the amount your adding can change quite a bit(as it settles and compacts a lot) which can change things. I think also that the hardness of your water can change how your baked goods react a bit.

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I'm so confused!  Everything I make at my mom's house never comes out right!  I've made this recipe twice before and they came out great!  Both times, the batter was a little bit dry and crumbly.  I had to press it into the pan but the brownies came out delicious and fudgy!  The water/flour mixture had the consistency and appearance of instant mashed potatoes from a box and was completely smooth (if you've made that in your pre-vegan days).  And it kept the consistency even when I took it off of the heat.  This time, the mixture was more like...liquidy goo.  The batter looked more like regular brownie batter but the taste was weird and the brownies came out more fluffy and cake like.  They ended up pretty bland tasting with a funny after taste.  All of the ingredients were the same so I don't know what could account for the difference.  Unless I'm only able to successfully cook in my own kitchen for some reason.  Has anyone encountered a similar problem or is it just me?

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These are awesome!! I'm not sure if I did the flour boiling step right... I ended up whisking it really aggressively to de-lump it but it never actually reached a boil. Anyway, it made kind of a gravy-like consistency which I guess worked out! The only change I made was to substitute whole wheat flour. They came out great - just a little crispy around the edges, somewhere between cakey and chewy in the middles. This recipe is a keeper!

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No doubt, these brownies are awesome!  I spread them pretty thin because I didn't know if they would rise at all (they didn't).  So they came out really crunchy on the outside & moist on the inside.  My batch would be perfect with some soy icecream..mmmmmm..Anyway they are incredible & now I know not what to do next time.  And there will definitely be a next time.

Question?  Is the batter supposed to be dry & crumbly?  I actually had to knead it with my hands to get all the flour mixed in.   

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I've been on the search for a good, relatively healthy vegan brownie recipe for ages. These hit the spot. They were moist and fudgey, not cakey. I could have demolished the whole pan in one go if I had no self control. I definitely recommend these to anyone, vegan or not.

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These brownies are wonderful!  I was a little skeptical at first - because of the dough cooking and the batter looking like the strangest thing I have ever seen (and other vegan brownies tasting just...blegh) but they came out great!  I halved the recipe (because of my skepticism), used organic all purpose flour and baked it in a 9x9 dish for about half an hour.  I also mixed it with a wooden spoon for a long time until I thought everything was well incorporated.  They disappeared so fast I wished I had made more.  Even non vegan, seasoned bakers said they were unbelievable. Thanks for the great recipe!

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