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Anonymous
Member since December 1969
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Vegan Brownies

What you need: 

1/4 cup canola oil
1/3 cup water
1 cup organic sugar
1 cup organic unbleached flour
1 tablespoon ground flax seed
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt

What you do: 

1. Preheat oven to 350 degrees F. Mix wet ingredients in large bowl, then dump in all the dry. Don't over mix.
2. Bake for about 20-25 minutes.
They're supposed to look gooey! You can even add your favorite vegan chocolate chips, add coconut, or nuts!
These are so good and normal tasting my meat-eating family couldn’t tell the difference!!!

Preparation Time: 
Cooking Time: 
Servings: 
12-16
Recipe Category: 

SO HOW'D IT GO?

I just made these out of boredom and I was surprised by how good they were. I followed the recipe exactly, and the measurements seemed right on. This is my first ever vegan brownie experience, and I loved it. The only thing I'll change next time is use a smaller pan. I used a 8x8 inch pan, and they came out a little too flat. Other than that they were lovely!

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These were cakey and delicious.  My modifications were:

whole wheat flour instead of white flour
1 tsp of vanilla extract
I used soy milk instead of water, and added an extra large splash of soymilk to the batter (it felt way too thick with only 1/3 of a cup)
I sprinkled chocolate chips on top.

Yum. :)>>>

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I wasn't overly impressed with these.  They tasted kind of low fat and slightly tv-dinnerish. My freinds and roomates however ate them up real quick like so maybe its just me.

I didn't have flax seed so I blended up some silkin tofu with the oil to acount for the egg substitute.

It sounds like the tofu was an issue, because these definitely don't taste low fat! You should try them again with flax and water, or Ener-G.

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I wasn't overly impressed with these.  They tasted kind of low fat and slightly tv-dinnerish. My freinds and roomates however ate them up real quick like so maybe its just me.

I didn't have flax seed so I blended up some silkin tofu with the oil to acount for the egg substitute.

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These brownies tasted amazing, but they stuck like glue to my pan!  They are also a lot thinner than I was expecting.  I used an 8x8 and the brownies were definitely less than a half inch thick.  I may try doubling the recipe in the same pan and seeing how that goes.  Thank you though, they hit the spot-crumbles and all!!

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Wow!  I just made these incredible brownies.  I had one of them and immediately took them to my husband at work in fear that I would devour the entire pan!  Sooooo good.  I added choc. chips and just a bit more water.  Outstanding.

Reiynne :)>>>

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Really good!  Mixed in maybe an ounce of melted 70% chocolate and baked for 30 minutes.

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What a yummy, gooey recipe.  I added 1 TB of instant espresso powder since I used it in another brownie recipe and it made the flavor very strong.  Mine fit into an 8X8 square pan nicely.  They do need time to cool off a bit to get the texture right.

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Okay. I have tried eight completely different brownie recipes, one of which was the "top rated" one on this site, and none have had nearly as good of a taste as these ones, as per the suggestions of a few of the reviewers. Absolutely DELICIOUS ;D I can't even articulate my satisfaction. Here are my alterations (thank you to those who were brave and tried most of them first):

1 T ground flaxseed + 3 T water
1/3 soy milk INSTEAD of water
NO baking powder
1/2 tsp almond extract
1/2 C vegan chocolate chips, melted w/ 1 T water
1/8 tsp cinnamon
vegetable oil in place of canola

I mixed the oil and sugar together, then added the flax mix, then added the melted chocolate chips to the wet portion.

My one disclaimer is that these don't hold perfectly together. They're really fudgy and wonderful, but they don't have perfect form. I didn't want to use EnerG replacer because that has made my brownies taste pasty in the past, so I'm very open to suggestions on how to make them bind a little better and avoid that weird consistency.

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They're great! I like that you don't have to pre-mix the "egg" (yeah yeah, I'm lazy), and also that the ingredients are things I always have on hand; chocolate chips are hard to keep on hand in this house, but I always have cocoa/carob, canola oil, etc. And they're great! I doubled the recipe and made it in a 13x9 Pyrex pan. It didn't look like there would be enough batter, but they did just fine and rose nicely. 5/5 for a very tasty and idiot-proof recipe.

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