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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?

I am changing my review a bit. I just made these again, doubling the recipe because we loved them so much last time. Well, this time they turned out cakey...not like how I like my brownies to be. I realized that when I made these the first time, I had forgotten the baking powder. This time, with the baking powder, they were not fudgey at all. I think I will still make these again, but intentionally either leaving out the baking powder or greatly reducing it.

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When I made these the batter did come out a little thick so I added a splash of chocolate soy milk per one of the previous reviewers suggestions. I also added vegan chocolate chips and chopped walnuts.  They didn't stick to the pan, but they were more cakey than I would have liked.  I think next time I will use all soy milk and no water and bake a little less than the suggested time -- could just be my oven causing the difference.  They did have a crispy top and looked great!

soymilk tends to make things more cakey than less, in my experience.

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Can I say...best brownies ever.  :w00t!: Vegan or not. Fudgey, gooey, nice flakey crust....everything a brownie should be. This is my go to recipe now. It is also so so easy!! There was another recipe I used to make on here that I thought was good but it involves mixing flour and liquid on the stove and all that and this one puts that one to shame! Yum!!!

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I followed everything to an exact 'T' except I used "milled flax seed" instead of "ground flax seed". Could that be the reason my brownies didn't come out quite right?

It must be! They are fudgy brownies though..so it was either the flax seed, or just different brownie interpretations!  :)

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I made these for the men my husband my husband works with and they came out really fudge-like instead of brownie-esque.

I followed everything to an exact 'T' except I used "milled flax seed" instead of "ground flax seed". Could that be the reason my brownies didn't come out quite right?

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This recipe made me and my family very very happy, and feeling very full of chocolatey goodness - mmmm -thank you  ^-^ five stars from me, and no issues with batter consistancy (I did use egg replacer version though)

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These are SINFULLY good! I do not know how I am going to resist eating the whole pan.

Don't!

:howdy: hoopyd!!

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These are SINFULLY good! I do not know how I am going to resist eating the whole pan.

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I have read the reviews and am very exited about these brownies being chewy! I have them in the oven right now. I followed the recipe except that I  used enerG egg replacer instead of flax. I also dissolved my sugar before adding the rest of the dry ingredients and my batter was perfect. I'm not sure how the final product will be but the batter was good! My daughter and I both loved it.

Schmoopy ~ you can try lightly dusting flour on the pan after you oil it.

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When I made these the batter did come out a little thick so I added a splash of chocolate soy milk per one of the previous reviewers suggestions. I also added vegan chocolate chips and chopped walnuts.  They didn't stick to the pan, but they were more cakey than I would have liked.  I think next time I will use all soy milk and no water and bake a little less than the suggested time -- could just be my oven causing the difference.  They did have a crispy top and looked great!

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