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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: 
Recipe Category: 


Was out of unsweetened cocoa powder, so I used 1/2 c Ghirardelli sweetened baking powder + 3/4 c sugar.
Mixed the flaxseed with 3 tbsp water before mixing into batter (instructions didn't specify, but you're always supposed to, right?)
Added 1/8 tsp vanilla and 1/2 c chocolate chips.
Had to add another 1/8 c water to get the batter brownie-like.

way too cakey.  They weren't the ideal fudgy, gooey brownies at all, and they didn't get the crust on top.  I don't know if it was because of my substitutions- I am probably going to try them again, following the recipe. 


I've made these many times, and they were always a little "off" to me.  But they were good enough for when I needed a brownie fix.  They just weren't sweet enough, so this is how I altered the recipe (they turned out AMAZING!):

Instead of flax oil, I used a single EnerG egg replacer
Instead of 1cup sugar, I used 1/2 cup sugar, 1/2 cup brown sugar, and 1tbsp maple syrup
I added chocolate chips.

AMAZING!!!  With these changes, they taste JUST like "regular" brownies!


I thought the texture of these brownies was PERFECT!  Exactly how mom used to make!  I only put 3/4 the sugar but they are stlil sweet and right between fudgey and cakey.  Also added mini chocolate chips.

Thank you!


this recipe is a big fat dud.  seriously, what "brownies" are you guys eating? can't be these.  and it can't be me because i used all of the required ingredients and the proper measurements, cooked it for the recommended time (well, i tried, but i had to cook these longer because they weren't done at 25  minutes) and i tried this recipe THREE times.

1st time - they came out hard as a rock.  so the second time i didn't cook them as long (they weren't even close to being done at 20 minutes)

2nd time - came out like cake. i added a bit of egg replacer and applesauce so maybe that's why...

3rd time - still came out cakey. the only modifications i made were adding a bit of applesauce and extra water/oil because all 3 times

the "batter" is like friggin DOUGH. like roll it into a ball, dough.  no batter to speak of.

all 3 times i threw in some chocolate chips.

can someone give me a BROWNIE recipe please?

i had a stellllllllar brownie recipe last year but it can't be found now.  really, amazing. fudgy, chocolatey chewy but not overly so and not cakey or dry whatsoever.


These turned out pretty well, but are crumbly. I'm not sure why, but the one major alteration I made was subsituting the ground flax seed for "egg replacer" because I didn't have ground flax seed. Perhaps that caused them to dry out a bit I did throw a few whole flax seeds in for the health benefits though, and I tossed in a 1/4 cup of choco chips just for a small flavor boost.


These were pretty good. I brought them to a picnic and my friends ate the entire pan in under fifteen minutes. The general consensus was that they were good. :) I liked my piece straight out of the oven! Also, this was the first brownie recipe I've ever made (I'm not much of a chocolate person, but the friend's vote were for brownies) and this is a very simple recipe.


They fell apart but still taste alright. I subbed coffee in for the water. I like how they're not overly sweet.


Yum! I made these with chocolate chunks and they were very chocolatey and thick! Very fast and easy to make!


I've got it! I think I know why a couple people have had too thick/dry batter! It calls for flax seed but no water to mix it with. Basically, all you need to add one egg replacer for one batch. So, that's 1 tbs flax+ 3 tbs water or 1.5 tsp Ener-G egg + 2 tbs water. I'm going to post a picture of my batter..just for reference.

This still isn't enough liquid. 20-30% hydration is not NEARLY enough for brownies. I ended up with more than half a cup of water, and close to half a cup of oil, making a slightly-less-than-50% hydration. The batter was still a bit thicker than brownies should be (I'm thinking 75% is probably ideal). There is no way this recipe will yield a batter instead of a sort of gooey dough, even accounting for the prepared flax egg.
But we'll see how they are when they come out of the oven.

Yes, the batter is thick...but if you follow the recipe the way it should be you'll see that the brownies  come out really well! If you don't want it to crumble, add a tablespoon or two of corn syrup.


But we'll see how they are when they come out of the oven.

The edges cooked pretty fast, but I let them cool after 25 minutes in the oven and then discovered that everything half an inch from the pan edges was liquid. Back in the oven another 15-20 minutes, they look a little better. Hopefully they will cool to something at least semi-solid, or I will be SO FRUSTRATED that I will have to eat them ALL and make tons of coffee.
I forgot I stopped making brownies because they are a pain. At least even disastrous brownies are delicious mistakes.



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