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Anonymous
Member since December 1969
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Chewy Gooey Brownies!

What you need: 

1 cup unbleached, all-purpose flour
1 cup white granulated sugar
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/2 cup water
1/2 cup oil
1/2 cup walnuts or pecans, chopped

What you do: 

1. Preheat oven to 350 degrees F. In a mixing bowl, mix together the dry ingredients (flour, sugar, cocoa powder, baking powder, and salt).
2. In another bowl, mix the wet ingredients (water, oil, and vanilla). Add the dry mixture into the wet mixture and stir until just combined. Stir in the nuts.
3. Spread batter into an 8" or 9" square baking pan. Bake for 15 to 20 minutes, but keep checking for preferred doneness after 10 minutes - just eyeball it until it's as gooey or chewy as you like!
Source of recipe: These are seriously the most amazing brownies I've ever eaten!!! They're chewy but still gooey! Waaay better than regular brownies I used to make in my un-veggie days! Hope you love them!

Preparation Time: 
5 minutes
Cooking Time: 
Servings: 
9
Recipe Category: 

SO HOW'D IT GO?

Oh my God...I made these and they were unbelievable! I have been looking for a great vegan brownie recipe, and I found this simple, delicious recipe. It was very rich, and next time I may use less sugar. I added chocolate chips instead of nuts (I hate nuts in my baking) and they were gone in no time!

Easily the best vegan brownies I have ever eaten!

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yum!

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So did you try it with agave?  If so, how did it come out?  I have a friend with diabetes and he said he uses agave.
Thanks,
Cheryl

Really Great brownies. But like most people they were crumbly... not crumbly in a dry and overcooked way, as they were moist and gooey, just crumbly and couldn't serve them in 'slices'. I'm going to try agave and the egg replacer

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MMMMM. these brownies are delish

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These were super oily.
I made 2 batches, half in mini muffin cups and the paper cups are just coated in oil. Eek.
I think they'll still taste good. But the oiliness is just a downer.

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Really Great brownies. But like most people they were crumbly... not crumbly in a dry and overcooked way, as they were moist and gooey, just crumbly and couldn't serve them in 'slices'. I'm going to try agave and the egg replacer

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I've made this twice now, and both time, delicious. Only issue was that it ended up staying in the oven A LOT longer than 15 minutes. It might be the oven(I bake at my fiance's house and he has an oldish oven), but I followed the recipe almost exactly(just didn't use nuts), and they ended up being in the oven for about 30 minutes before the middle was not batter-like.
I'm also thinking next time I make them, I'll do the applesauce substitution someone else suggested; just looking at the batter, they looked a little oily.
Either way, a great recipe to build off of. Ingredients I always have, super tasty, and easy to make.  ;)b

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I substituted 1/4 applesauce for 1/4 of the oil. They came out pretty cakey and crumbly, but I don't think that the applesauce was the problem. There was some goo, but not the gooeyness I was expecting! Not as good as non-vegan versions, but not any worse than any of the (dozens!) vegan recipes I have tried.

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This is the brownie of my dreams :)>>>  I cut the sugar back a little bit and omitted the nuts.  Pure heaven.

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These were amazing!!! After trying two other vegan brownie recipes this recipe is by far the best. Thank you for the recipe!

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