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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?

I apologize because normally I really don't like when people rate recipes they have not even tried yet. "This looks great" with 5 stars is just not helpful, my friends! :)

However, I'm making an exception for this one because the only reason I didn't get to try them is because they dissappeared so quickly. I think that means they were good. =) I was the only true vegan in the room, and I didn't even get a crumb. If they didn't know I made them, they never would have guessed they were vegan.

I also had some sticking issues, but it was not too bad - sprayed a 8x8 pan, but did not flour. Next time I'll flour too. I also put some toasted/chopped pecans on top before baking. I would def recommend doubling this recipe, but still baking them in the 8x8 pan, so they're fatter. I can't wait to make this again, and this time I'll be taking the FIRST one!

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These were sooo Yummy! I usually keep something sweet on hand to appease the masses. These were a big hit. I even got thanks for not making vegan "this time" hahah ( the masses in my home are omni)

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I'd like to try these, but I'm a bit confused....if I use egg replacer, do I add 3 T. of water and still add the 1/3 c. of water in the instructions? Thanks for any help.

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I doubled the recipe to fit a 9x13 in. pan and added a cup of choc. chips and 2 tsp. of vanilla extract.  They were fudgy without a hint of cakiness just like I like 'em.  I can't believe I finally found a vegan brownie that is actually fudgy and not cakey.  I've tried many a vegan cakey brownie trying to pass themselves off as fudgy, but these are the real deal.

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Wow.  Really - wow.  The batter was really thick like cookie dough and I was worried :o - but I didn't want to alter the recipe.  I should have made it in a 8 x 8 pan - but grabbed the 1st thing I saw (13 x 9).  This recipe is really forgiving.  The brownies came out excellent.  This is the first time I've made homemade brownies and they were great.  I doubled back and checked out past comments - apparently there needed to be extra water for the ground flax seed.  No matter - excellent, excellent, excellent. :)>>>

O.K.  I'm back.  I've eaten the whole pan of brownies.  Someone save me from myself. :o

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Wow.  Really - wow.  The batter was really thick like cookie dough and I was worried :o - but I didn't want to alter the recipe.  I should have made it in a 8 x 8 pan - but grabbed the 1st thing I saw (13 x 9).  This recipe is really forgiving.  The brownies came out excellent.  This is the first time I've made homemade brownies and they were great.  I doubled back and checked out past comments - apparently there needed to be extra water for the ground flax seed.  No matter - excellent, excellent, excellent. :)>>>

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Was out of unsweetened cocoa powder, so I used 1/2 c Ghirardelli sweetened baking powder + 3/4 c sugar.
Mixed the flaxseed with 3 tbsp water before mixing into batter (instructions didn't specify, but you're always supposed to, right?)
Added 1/8 tsp vanilla and 1/2 c chocolate chips.
Had to add another 1/8 c water to get the batter brownie-like.

Result:
way too cakey.  They weren't the ideal fudgy, gooey brownies at all, and they didn't get the crust on top.  I don't know if it was because of my substitutions- I am probably going to try them again, following the recipe. 

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I've made these many times, and they were always a little "off" to me.  But they were good enough for when I needed a brownie fix.  They just weren't sweet enough, so this is how I altered the recipe (they turned out AMAZING!):

Instead of flax oil, I used a single EnerG egg replacer
Instead of 1cup sugar, I used 1/2 cup sugar, 1/2 cup brown sugar, and 1tbsp maple syrup
I added chocolate chips.

AMAZING!!!  With these changes, they taste JUST like "regular" brownies!

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I thought the texture of these brownies was PERFECT!  Exactly how mom used to make!  I only put 3/4 the sugar but they are stlil sweet and right between fudgey and cakey.  Also added mini chocolate chips.

Thank you!

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this recipe is a big fat dud.  seriously, what "brownies" are you guys eating? can't be these.  and it can't be me because i used all of the required ingredients and the proper measurements, cooked it for the recommended time (well, i tried, but i had to cook these longer because they weren't done at 25  minutes) and i tried this recipe THREE times.

1st time - they came out hard as a rock.  so the second time i didn't cook them as long (they weren't even close to being done at 20 minutes)

2nd time - came out like cake. i added a bit of egg replacer and applesauce so maybe that's why...

3rd time - still came out cakey. the only modifications i made were adding a bit of applesauce and extra water/oil because all 3 times

the "batter" is like friggin DOUGH. like roll it into a ball, dough.  no batter to speak of.

all 3 times i threw in some chocolate chips.

can someone give me a BROWNIE recipe please?

i had a stellllllllar brownie recipe last year but it can't be found now.  really, amazing. fudgy, chocolatey chewy but not overly so and not cakey or dry whatsoever.

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