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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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These brownies are so amazing!!! I use dark chocolate cocoa powder instead of regular. I also frost them with dark chocolate frosting and sprinkle with crushed almonds!! So decadent!


These are so good.

My husband and I don't currently have any saucepans OR frying pans, so all cooking we've been doing for the past month or so has been in the oven (we just moved and are still transitioning). That being said, I had to leave out the flour + water thickening step!

I halved the recipe, used the same amount of water and flour and everything, and the cooking time was significantly longer (35-40 minutes). Could be my oven, could be just because of the missing step, or maybe both. I used white whole wheat flour, raw turbinado sugar, and I also added two tablespoons or so of ground flaxseed and about 1/2 cup of dark chocolate chips. 

SO GOOD. Thank you for the great recipe! :)


I did it and I´m very happy with the resulting brownies, they were soft, chewy, have a cakelike texture and are not sugary or anything, I added the chips and walnuts. Thanks for the recipe, I will make them again. I´m so glad I found this recipe, I love making delicious eats to share with others and the best thing of all, they´re vegan!


Taste is excellent, but I agree with a few who posted that you should mix the flour and water together COLD and THEN heat them to prevent lumps.


AWESOME!!!!!!! I used an 8x8 pan and baked until the toothpick came out clean.  They are perfect :3


These brownies were delicious!! I ended up cooking them a bit too long so they were chewy (especially the edge/corner pieces) but still freaking awesome! :)


I forgot until I was browsing through the recipes today that I got this brownie recipe from here and have been making these brownies for years now. They are so amazing! My favorite brownie recipe. Everyone that has tried this recipe has loved it.

I usually just add less brown sugar so they aren't too sweet (about 3/4 cup), add less salt (about 3/4 tsp), use all white flour and make a vegan chocolate cream cheese frosting to put on top. So yummy!


Wow... yummy.  One of the (sillier) reasons I'm vegan, is

1. Nothing is considered "gross" when it is raw (which in itself could be an very deep and psychological foray into food in and of itself)

2. You can eat the batter.

And the batter is ... omg... just awesome.  

The brownies even made my totally non-vegan/vegetarian step son come down with a sappy grin on his face.

A total hit even in my Hawaiian, spam-eating household.   ;D



When I got to the batter stage, I thought there was no way I was going to pull this recipe off.  I heated up the water and THEN added the flour, which made it an awful, lump-ridden consistency.  When I mixed it in with the cocoa goo and added the extra flour, there was no batter to be seen, and in its place, some greasy dough ball of doom.  I flopped it into a 9x9 baking dish, and tried to force it into the corners, but I was dealing with some terrible elasticity.  At this point, nearing absolute defeat, I threw it into the oven and thought, 'well, it can't get much worse than this!'

45 minutes later, a pan of SERIOUSLY bitchin' brownies came out.

Due to the excess oil, they were SIZZLING.  I might try to cut that down next time.  But, maybe not, as the corners are actually crispy, and I had no idea that anything could be so delicious.

Holy mackeral.  I am on cloud nine.

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Following the recipe except for one minor detail (I ended up having to use half melted-margarine/half vegetable oil because I did not have enough oil in the pantry), these brownies turned out fantastic! In the future, I will probably add some sort of topping (such as chopped nuts, dark chocolate chips, or coconut shreds) to make them even more delicious, however add-ins are not necessary. These brownies turned out extremely moist and thick. It seems that the brownies are more flavorful the more you allow them to cool off, and would go great alongside a vegan frozen dessert or fresh fruit!

Thank you very much for this recipe! This was my first time making brownies from scratch, and I am not let down.




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