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Anonymous
Member since December 1969
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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: 
Servings: 
12-16
Recipe Category: 

SO HOW'D IT GO?

The batter that didn't make it into the pan is delicious.  ;)

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:D These were honestly amazing. Definitely the best vegan brownies I've ever had. I did have some trouble when I tried to double the recipe (which you need to do because these will go FAST) though—they were much cakier. Has anyone had any success doubling it?

I double it all the time and they don't seem cakey at all to me.  I add a cup of chocolate chips which helps their gooey deliciousness.  I also use non-dairy milk instead of water.  Maybe that will help.

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:D These were honestly amazing. Definitely the best vegan brownies I've ever had. I did have some trouble when I tried to double the recipe (which you need to do because these will go FAST) though—they were much cakier. Has anyone had any success doubling it?

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I tried these for the first time last night. 

1. I was really excited by how quick and easy they were.  I had all the ingredients on hand.
2. I followed the directions exactly.  I used all the correct amounts and didn't add or substitute anything.
3. The batter was more than dough. It was more than thick.  It was like salt water taffy sitting in sand.  I had a thick hard blob and about a third of my dry ingredients were still dry.  NOTE: It wasn't until today that I read the suggestions to make a "flax egg" before adding the flax.  I just added the flax with the dry.  I kept checking the recipe, checking the mixture.  I was sure I'd missed something.
So:  I added 1/4 cp water.  That was enough to wet the rest of the ingredients and allow me to mix it all together.
4.  The "batter" was fabulous.  Yay for vegans not having to worry about uncooked batter!  I licked the spoon and the bowl.  AWESOME!
5. The batter still had a texture a bit like silly putty, so I smashed it into the pan. and spread it with a spatula.  I used a silicon 9X9 pan that I sprayed with PAM.
6. After 20 minutes I took them out.  (Again, not worried about uncooked ingredients)  They were still wiggly in the middle and soft, but as "regular" brownies tend to firm up over time, I wasn't worried. I cut a piece from the edge.  It didn't stick to the pan at all.  It was moist and chewy/ gooey (In a good way).  I was disappointed with the flavor.  It was a little "cakey" and I could taste the flax.  I figured "Oh well, it is better than nothing and they are REALLY EASY".
7. This afternoon I was reading all the other reviews saying that they were better cold.  I like brownies hot so I was skeptical.  OH MY GOSH!  They are so much better now.  Still fell apart in my hand, but dessert shouldn't be clean.

YAY!  Seriously easy, inexpensive, GOOD vegan brownies!  It's a miracle. :)>>>

Aww YAY!!! So glad you liked them!!! They are very different to make then regular brownies, but they're pretty darn good and simple!  :>

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I tried these for the first time last night. 

1. I was really excited by how quick and easy they were.  I had all the ingredients on hand.
2. I followed the directions exactly.  I used all the correct amounts and didn't add or substitute anything.
3. The batter was more than dough. It was more than thick.  It was like salt water taffy sitting in sand.  I had a thick hard blob and about a third of my dry ingredients were still dry.  NOTE: It wasn't until today that I read the suggestions to make a "flax egg" before adding the flax.  I just added the flax with the dry.  I kept checking the recipe, checking the mixture.  I was sure I'd missed something.
So:  I added 1/4 cp water.  That was enough to wet the rest of the ingredients and allow me to mix it all together.
4.  The "batter" was fabulous.  Yay for vegans not having to worry about uncooked batter!  I licked the spoon and the bowl.  AWESOME!
5. The batter still had a texture a bit like silly putty, so I smashed it into the pan. and spread it with a spatula.  I used a silicon 9X9 pan that I sprayed with PAM.
6. After 20 minutes I took them out.  (Again, not worried about uncooked ingredients)  They were still wiggly in the middle and soft, but as "regular" brownies tend to firm up over time, I wasn't worried. I cut a piece from the edge.  It didn't stick to the pan at all.  It was moist and chewy/ gooey (In a good way).  I was disappointed with the flavor.  It was a little "cakey" and I could taste the flax.  I figured "Oh well, it is better than nothing and they are REALLY EASY".
7. This afternoon I was reading all the other reviews saying that they were better cold.  I like brownies hot so I was skeptical.  OH MY GOSH!  They are so much better now.  Still fell apart in my hand, but dessert shouldn't be clean.

YAY!  Seriously easy, inexpensive, GOOD vegan brownies!  It's a miracle. :)>>>

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Yeah, I followed the recipe fairly closely and "dough", not "batter", seems to be the right word. Still, pressing it into a pan and baking for 20 or so minutes yielded brownies all the same.

The only changes I made were to use whole wheat pastry flour for half the flour, whole cane sugar for 1/4 of the sugar, and to add a dash of vanilla, cinnamon, and jam. Also, I found it easier to mix the dry ingredients (including sugar and flax seeds) before adding the wet ingredients.

Straight out of the oven and even after cooling to room temperature, while they weren't bad, I couldn't really see why people were making such a fuss over them. They seemed a bit too fluffy for one thing, and I wasn't sure if they were quite chocolaty enough. However, after several hours in the fridge, they have settled into an excellent fudgy-yet-not-overly-gooey texture and, though it may just be my imagination, even the chocolate flavor seems to stand out better.

I do have a vague memory of vegan brownies that I ate several years ago which might have been even better, but these are definitely yummy.

Incidentally, I used an 8x8 inch pan but didn't press the dough fully to the edges so I ended up with maybe 8x6 inches worth of brownies. Heeding the warnings, I greased and dusted the pan with flour, which prevented any sticking problems.

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I don't know if I'm just dumb or what, I can't see how I made the same recipe as everyone else. I followed the directions with the exception of using hazelnut milk instead of water. I had to use more than suggested because the dough would not even get entirely wetted. The consistancy is terrible, not brownie like at all... as for the flavor, way too sweet and not chocolatey enough. Pretty much everything about this was wrong, I don't understand why everyone else has had success.

The batter is weird.  It's more of a dough than a batter.  It will work out if you keep working at it.  I add the dry ingredients first.  Then I add the wet ingredients with a teaspoon of vanilla extract.   It seems like it will be too dry, but I keep mixing the dough until it all gets moist, without adding any extra liquid.  Then I spread the thick dough into a Pam-sprayed pan and they turn out great.

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I don't know if I'm just dumb or what, I can't see how I made the same recipe as everyone else. I followed the directions with the exception of using hazelnut milk instead of water. I had to use more than suggested because the dough would not even get entirely wetted. The consistancy is terrible, not brownie like at all... as for the flavor, way too sweet and not chocolatey enough. Pretty much everything about this was wrong, I don't understand why everyone else has had success.

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Wow! These are absolutely delicious. Made these last night for my family (only been vegan for 2 weeks) and we all loved them, especially our 2 children of 6 and 8.
Only thing I changed was to use brown sugar.

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I made these with oat flour, 3/4 cup of sugar, vanilla coconut milk instead of water, and applesauce instead of oil. i also added some ground almonds and chocolate chips. The texture was just a little off from the oat flour, but they taste great. Good recipe!

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