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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: 
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Recipe Category: 


Oh why oh why did I make these? Now I'm going to eat the whole pan. I made a few changes / customizations... I replaced about half the water with coffee (I had some leftover), added almond extract (I would not recommend this part - it was a little strong, but I was out of vanilla - next time I'll use that), swirled in some peanut butter to the mixed batter (yum), AND - I stole this from another vegan brownie recipe I did not have all the ingredients for - I topped the brownies with raw cashews mixed with some maple syrup before baking. Just the sweet fix I was looking for on my Friday evening. :)


Not to make this "one of those" reviews, but I made some subs, and this still turned out awesome. I had only 2/3c. of wheat flour, but the need for brownies was dire, and thus I subbed some brown rice flour, potato starch, and oat flour for the remainder. I admit I was worried; the batter did NOT taste very good, but I persisted! In the end, I had fantastic, chocolatey, kinda fudgy, kinda cakey brownies.

These were really, really good, and I think I'll try them with all gluten-free flours next time. Thanks for the great recipe!



mmmm, mmmm, mmmm! FUDGY heaven. i used cold strong coffee for the 1/3 cup of water. i never pass up an opportunity to marry chocolate and coffee together. i also added vegan chocolate chips. very easy and very good!


1 star :( .... I was a bit disappointed of this recipe after all the great reviews.  I followed the recipe almost exactly - only changes were using 1/2 wheat flour (cause I ran out of white) and adding a bit more water/oil (cause the mixture was way too dry - clumpy).  It didn't really spread into an 8x8 pan, but rose a little (maybe 1/2 inch) while cooking in the oven.  The taste is not amazing as the flour/flax flavor shines through more so than any chocolate taste.  I will not make this again and will continue searching for a good vegan brownie recipe.


These are the best vegan brownies I've had. They come out perfect!!! :)>>>


Okay, there is a BIG problem with this dough.... How do you get it into the pan? Because without eggs there is no need to worry about eating it raw and *swoon* omg good... ;)  It's just so hard to not eat it all on the way over to the pan.




I made these last week and took some to a kid's birthday party. I did a few things differently: added chocolate chips, baked them in 2 small (bread?) pans, and used egg replacer instead of flax seed (which was probably why my batter was more moist than everyone elses - it uses 1 tbs egg replacer and 3 tbs water).

I baked them for a couple minutes past 20, let them sit. They were kinda dry and stuck to the pan even though I oiled it well. Next time I'll try the flour thing and maybe cook them less. I want them to be chewy like everyone else's! Regardless, if you heat one up and top it with vanilla soy dream - mmmmmm! :d


I made these yummy brownies last night. They were a big hit. Slightly crisp on the outside and chewy inside.


  Really good, I should try adding chocolate chips next time


these are the first vegan brownies ive made and boy oh boy, i seriously would have eaten the whole pan if i hadn't brought them to a party. thank goodness for that, haha. i added some extra chocolate chips too  ;D my only complaint is that they were a bit crumbly and would hold together. not sure how to fix this..... other than that these are so so good.



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