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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: 


These tasted perfect with chocolate chips added. I had to cook them for quite a bit because i doubled the recipe and didnt change the pan size. They were nice with berries on the side


*edit* from post above.

Do NOT use ALL xylitol. I forgot too much can make you cramp and get...ahem...diarrhea.  My bad.


I  :)>>> these brownies. I used all xylitol and added more water than called was too dry. I tried 1X w/ water and 1x with soymilk, both were great. I slightly overcooked the 1st batch and so the next time I cooked 20 min for the the second batch. 


gross! these turned out horrible! i'm not sure what i did wrong, but i think i  should have sifter the flour, they were gooey, but not in a good way, they were like, doughy :P


I was a little suspect of the batter, which seemed a little dry and not like brownie batter at all. I had to forcibly press it into the corners of the baking dish because it was so solid.

While these tasted great, they were gooey to the point of being liquid in the center and never did set up. I might bake them for an additional 10 minutes next time. However, adding chocolate chips made them taste amazing!


So, I made these a second night because when I tried to take my first batch of brownies out of the pan the next day, they were completely stuck.  All I could do was scrape off the tops.  Last night I decided to double the recipe with the same substitutions I made for the first batch, but this time I added the baking powder back in, which helped them raise and form into brownies quite a bit.  I baked these in a 9x13 nonstick pan, and they did not stick that night or the next day.  These brownies are a keeper!


These brownies were excellent!

My substitutions included organic turbinado sugar, whole wheat flour, Ener-G egg replacer (1 1/2 tsp to 2 Tbsp water), skipped the baking powder, used Silk French Vanilla soy creamer instead of water, and added vegan carob chips and vanilla extract.  The batter came out to the perfect brownie-like consistency.  I used Earth Balance to grease an 8x8 glass baking dish, and then I sprinkled some cocoa powder over that to prevent the brownies from sticking.  I baked for about 26 minutes, and they didn't look done, but I wanted them to be gooey and not overbaked.  They were definitely gooey!  I had to spoon them out of the baking dish because they still stuck, so they are not pretty, but they are so fudgy and tasty!  I'm not sure that I baked them long enough, but there's no harm in an underdone vegan brownie!


;)b  Ooey gooey chewy, these were great lastnight and this morning. I added raisins, chocolate chips and pecans. They went over great and will definitely be made again. Love <3


Wow. These were totally amazing. Here's my substitutions, should it help anyone:

almond milk instead of water,
two Ener-G "eggs" instead of ground flax seeds,
evaporated cane juice for the sugar,
and I also went half and half on the flour, like I always do.

I added chocolate chips and vanilla to the mix as well. Amazing!

They do not taste vegan AT ALL. A lot of the desert recipes on this site are distinctly vegan, but I would have never known with these brownies if I hadn't made them myself.

5 stars! I'll definitely make these again and again. =)


Thank you!



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