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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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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.


I hope that this reply posts correctly - it is my FIRST time posting here and I can't seem to figure it out - DOH!  ANYway... I made these brownies today and they are still warm in the pan - they are absolutely delicious!  Being allergic to wheat & dairy it's always a nice treat to find a recipe that I can actually eat (especially chocolate!).  I had to use my wheat-free flour and was wondering how they would come out.  Well, (as I take another bite to even out the row) lets just say that I hope there is some left in the pan when my hubby gets home! ;D  Thanks for this awesome treat!


Wow, I feel like a total dolt that I am the only one who seems to have messed these up somehow.  I am sure that it's a great recipe, considering all the reviews!  Usually my oven takes about 5-10 mins. longer than a recipe suggests to bake anything completely; but I had these suckers in for a total of 60 minutes and while the fork comes out clean, they're still really "fudgey' in the centre.  I am hoping they at least harden up a bit once they're cooled.  I am guessing that where I went wrong was probably not thickening the flour & water mixture enough.  Anyone have a similar problem? I will certainly give these another try and let the flour thicken more, and also maybe cook them in an 13x9 pan instead.


I. LOVE. THESE. BROWNIES!!!  :D I've missed brownies SO MUCH, I cannot emphasize how much this recipe means to me. ;) My mother and sister adores them aswell. I started making it with coffee instead of water lately, but I don't think it makes much of a difference. Anywho, YUM!


deeeeeelish exactly as written.

thanks for the recipe!


Two thumbs up. Nothing like brownies as Easter dessert.


Whoa, these taste as though there are actually egg yolks in this is dense and slightly fudgy. To give it  a chocolate pow, I melted some dark chocolate in the flour and water mixture and it was good. Not the easiest recipe, as you have to cook the flour but it is worth the effort.


Well, for the first time in over 2 years I've actually eaten some REAL brownies.

These were absolutely perfect.  Perfectly cooked, chewy--but not as in raw, uncooked--and cakey at the same time.  And the flavor was great too. 

Not too oily like some of the other posters have mentioned. 

I tried to follow the recipe exactly, but I did have a few issues--I don't know if this affected the outcome, but here goes.

I let the flour mixture cook too long.  It was about the thickness of really softened Earth Balance before I realized what had happened.  When I mixed all the ingredients together it was too thick to incorporate all the flour so I had to add another splash (about 1.5 T) more water.

I added about 3/4 c of toasted pecans and 3/4 c of vegan chocolate chips--but no icing.

I split the batter btwn two pans.  Didn't realize it made a big pan of brownies, so I don't really know how this altered the cooking time.

I did have to cook this longer--approximately 45 minutes total.  But I did not overcook it.  They came out beautifully.  Also, I used only white flour--no 1/2 whole wheat as others have done--I mean it is dessert.

This is my new brownie recipe.  Now I'm going to write it on an index card and put it in my recipe box.

Try these.  They're great!


:) These are the BEST brownies EVER!  :)
I will never make another brownie recipe! Cakey AND gooey! But not too much of either! MMm!!  :)
I used carob chips and 1 tsp. baking powder (just cuz I picked up the wrong measuring spoon :D)


This recipe is very good.  I made a mistake, doing too many things at once, and put two cups of water instead of one. :'(  When I realized my mistake I took the oil out of the recipe and they turned out fine and FAT Free :) 



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