You are here

Member since April 2003


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: 
Cooking Time: 
Recipe Category: 


First off, i want to say that these brownies had the best texture of any vegan brownie recipe I have ever tried. The only real problem I had with then is that they tasted too strongly of flour, so I substituted the flour in the flour-water mixture with 1/4 cup cornstarch and they turned out perfect. Thanks for sharing this recipe.


I know there are a million replies up already about how good these brownies are, but LORDY, they are good! I put in 1/3 cups OF OIL INSTEAD OF 1/2 CUPS and added about 1.5ish tbsp of soy milk and it is still fabulous. I bet you could even lessen the oil evenmore. These are great!


i made these with 'very vanilla silk' soymilk, to make em a little richer, they came out great. i didnt have frosting so i covered them with vegan marshmallow fluff. they came out really good, but i'll definitely try them with chocolate chips next time. i made them for my boyfriend and he ate the whole pan minus two. they are cakey and kindof taste like the cake from chocolate hostess cupcakes.

overall id definitely make these again but definitely add chips or frosting, cause theyre not too sweet on their own. great recipe!!


Just your basic yummy brownie recipe! Really easy.  I was skeptical about the whole flour and water paste thing, but it works great :)


I love these! My boyfriend, who is very skeptical of vegan food and also a great brownie lover, couldn't stop eating them. I made them without the chocolate chips, but I'll add them another time to try it out.  :)


These were so good! I made a couple of minor changes...I didn't have brown sugar so I used regular sugar + 1 1/2 tablespoons of molasses. And I cut down on the sugar a little--1 1/2 cups total instead of 2--I didn't miss it, so I may try to get down to 1 cup next time.


Really, really good.  Added choco chips and baked until an inserted knife came out clean--about five minutes longer than suggested.  Dusted with powdered sugar and served with homemade pumpkin-cinnamon sorbet to fancy it up a smidge.

I'm glad to have found this recipe.  It turned out well.  I dig a denser brownie but this was fluffy and fudgy at the same time.  There's a slight flour-y smell/taste that I noticed but my roomie didn't.  Will use coffee instead of water to see if that makes a difference next time.  As for it sticking to the pan, I line the pan with aluminum foil and then grease that.  When cool enough, I lift the whole thing out, cut it, and then arrange back into the pan sans foil; I reuse the foil to cover the pan.  A bit anal-retentive, I suppose, but it works to eliminate mess and stuck on baked yumminess.  I figure it'll be a better chance of more brownies getting into my mouth instead of left on the pan this way!


these brownies are delicious. whenever my non-vegan friends want to make me something, i always send them this recipe, as it also takes no special ingredients. my only complaints: it takes my oven double the time to cook them, and they always stick to the pan no matter how thickly i oil it. nevertheless, they are well worth cooking. thank you!


I had never made brownies myself, either vegan or not until last week.  I needed some cake-type thing to take to work on my birthday and so thought I would try these.

Wowee they were fab!! No-one at work realised they were vegan (which I always take to be a good thing!) and when I told people they were shocked.

(I even had to have brownies for breakfast on my birthday coz they were so yummy, oops!)

I am now looking forward to making them again - just need to find an excuse to make them! :)


My sister and I made these, and we did some minor modifications:
1 cup spelt flour for the paste, 1 cup white whole wheat flour to be added later.
1/2 cup brown sugar Splenda (instead of 1 cup brown sugar), and 1 Tbsn Splenda sugar (instead of regular sugar)
1/2 tsp salt
1 1/4 cup cocoa powder instead of 3/4
1/4 cup plus 2 Tbsp vegetable oil
1/4 cup pitted prunes (pureed with 1/8 cup water) as a substitute for 1/2 of the oil
1/3 cup chopped almonds
1/3 cup Dagoba Mint Dark Chocolate, chopped coarsely
Baked in 275 degrees F oven (our oven is off and gets too hot) for 15 minutes.

Hi again,

Just wanted to let everyone know that with our modifications we calculated the nutrition facts for one brownie, if it makes about 25 brownies:

115 calories

5.6 g fat

2.5 g protein

3.2 g fiber

5.3 g sugar

Pretty good!



Log in or register to post comments