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Anonymous
Member since December 1969

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?

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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This recipe is a keeper!!  I have made this recipe about 5 times and each time my family (who is quite honest about my vegan kitchen creations) greatly enjoyed it.  I appreciate the brownie type texture and appearance.  And, the taste is very, very, very, yummy.

I have made a few alterations and have found the ones below worked best for us:

I used carob powder in lieu of chocolate (for health benefits)
I used walnuts (for health and flavor)
I used both flaxseed and energy egg replacer ( The egg replacer helps the brownie hold quite well.  I add flaxseed (i combine about 1 tbsp of ground flax seed with 6 tbs of water, heat while stirring (I use a whisk) continuously until an egg like consistency) for health benefits)
I used whole wheat flour (for health and consistency ... the flour is heavier and helps with the texture quite well)
I added 1/4 c of nut butter (for flavor with the carob... I used natural peanut butter but I'm sure you could try almond butter or such)
I added 1 tbsp of vanilla flavoring (for flavor)
I added at least 1/2 c (or more) Water  (Until batter is well moist)
I baked the brownie on 350 deg for 30-40 min.

Results: a moist, chewy centered, crunchy crust like, flavorful brownie, ... oh yeah!

One day I would like to also add carob chips.

Bon Appetit!

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These were alright. They definately needed chocolate chips. The batter is lacking something flavor wise. I was  an idiot and used olive oil instead of canola, so that flavoring is sticking out! They baked very well, and when they are finally cooled i'll throw some frosting on them to bring out the chocolate more. I would attempt these again with chocolate chips. Also i used egg replacer instead of flax seed.

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Winner indeed! My non-vegan roommate said it was one of the best things she'd ever eaten!!!  ;)b My only issue is that they crumble apart so easily and thus wouldn't present well if I was to, say, take them to a party. Any thoughts on how to get them to bind together better? Regardless, they are chocolatey deliciousness! :-)

Are you using oil or applesauce? I think they seem to work better when I use ener-g egg instead of flax. Also, are you adding water to make an egg sub. when you use flax? And..let them cool completely..and grease your pan well enough.  :)

I used oil for the fat, but I actually used applesauce as the egg sub. It's my go-to egg replacement and has never caused problems before, but maybe that was the issue in this case! Next time I'll use Ener-G. I did grease the pan a TON because I saw the previous comments about them sticking...maybe I'll also dust it with flour or cocoa. Thanks!! :-)

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Winner indeed! My non-vegan roommate said it was one of the best things she'd ever eaten!!!  ;)b My only issue is that they crumble apart so easily and thus wouldn't present well if I was to, say, take them to a party. Any thoughts on how to get them to bind together better? Regardless, they are chocolatey deliciousness! :-)

Are you using oil or applesauce? I think they seem to work better when I use ener-g egg instead of flax. Also, are you adding water to make an egg sub. when you use flax? And..let them cool completely..and grease your pan well enough.  :)

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Winner indeed! My non-vegan roommate said it was one of the best things she'd ever eaten!!!  ;)b My only issue is that they crumble apart so easily and thus wouldn't present well if I was to, say, take them to a party. Any thoughts on how to get them to bind together better? Regardless, they are chocolatey deliciousness! :-)

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My goodness, these are fabulous! I had to use sweetened cocoa powder (actually, Endagered Species hot cocoa mix, which is just superfine sugar and cocoa powder), so I put in more of the cocoa and only 3/4 cup of sugar. I used half whole wheat and half regular flour. I had to bake them in a teflon bread pan because I don't own a brownie pan yet. I baked them for 25 minutes, and they turned out perfectly. Just the right mix of gooey and cakey, they have a nice crispy top, and the edges are chewy but not crunchy. I forgot how good brownies taste!

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