You are here

Member since April 2003
0
4.276595

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: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

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! :)

0 likes

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!

0 likes

When it says fudgy, they mean fudgy! It was almost too fudgy!

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.

The big setback with this recipe was the flour paste. The brownies sometimes tasted floury/pasta like. Next time I think we will try mixing cocoa powder into the flour paste as it cooks to elimate the floury taste and mix it more evenly, and maybe using less flour. It was recipe that required alot of strength in mixing thoroughly to eliminate lumps and flour clumps. Also, we didn't know what to expect for the brownies while we mixed it because the flour paste seemed like an interesting addition as well as the batter looked really dry. We had to add a little extra water and oil (the 2 Tbsp stated above). The prune puree was a nice addition as well as the additional cocoa to enhance the chocolate flavor and add more nutritional value.

Overall, this is a great recipe to have, but we have to work on making it better. Next time we should cook the brownies a little longer. Also, should try using walnuts and regular dark chocolate chips versus almonds and mint chocolate. Another great enhancement is to freeze the gooey brownies and eat it more like cookie dough fudge! Will try again to tweek it to our likings.

0 likes

Great recipe! I baked these brownies for the first time today and it worked out wonderful, very tasty!

xo!

0 likes

Lord have mercy, these are so good. I've tried to veganize at least 4 or 5 brownie recipes only to end up with an oily mess. I've also tried other vegan recipes that while chocolatey did not replicate a good brownie texture (including the flakey top)--but this one does. I included both chocolate chips and walnuts. I should have let it cook about 5 minutes longer since the middle was particularly gooey. Amazing.

0 likes

These are by far the yummiest brownies I've ever made!  Dense, fudgey, chocolatey goodness.  I brought them to a birtday party and my friends quickly devoured them with lots of ooh's and ah's. 

0 likes

this brownie recipe was amazing. for the longest time i have not had brownies (perhaps a year or two), and recently in march i became vegan in honor of my birthday. it had a nice, delicate, hearty chocolate taste which could not be paralleled by any other recipe ive come across thus far. i added some tablespoons of soymilk to even out my mixing by hand, and these turned out wonderfully.

0 likes

I made these for my boyfriend's birthday yesterday and they were sooooooooooo good. a little too sweet though (we used store-bought icing). It was perfect without the icing.

0 likes

I added both the choc chips & walnuts, then iced them with melted chocolate & walnuts..... decadent & delicious!

0 likes

I made these this morning before work and just now got to taste them! Its SOOO HARD to not eat more than one, but they are for mother's day tomorrow :) SOO delicious. Cakey and fluffy and fudgey and moist all at the same time like a perfect brownie should be!! I made it at 150% in a slightly larger pan, they came out real thick. I greased and floured the pan too.. And I was out of vanilla extract so I used a tiny drop of what was left & then used almond extract as a sub. I had to use a splash extra water also because I overcooked the flour mixture a tad, but it came out lovely. I skipped the extra chocolate & nuts and just put a few squirts of chocolate syrup in at the last minute before baking. Oh, and they were in the oven for about 40-45 minutes, but then again I did make more than the recipe said to. I knew they were done when the knife came out mostly clean but the top was becoming flaky. Now THAT was a sight for sore eyes!  :D Flaky-on-the-top fudgey-on-the-inside brownies are the best!

This is going to be my brownie recipe for the rest of my life. It was THAT GOOD.

0 likes

Pages

Log in or register to post comments