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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: 


I followed the recipe to a T, then added chocolate chips and cranberries, as well as a little water because the batter was so thick.
They turned out pretty delicious, a bit too sugary for me, but suuuuper fudgey, almost like they were fudge not brownies, which is yummy, but not what I was looking or hoping for. The consistency was that of a really squishy oily bar cookie when they were cooled.


Very good...I thought they tasted better the day after, but they're very delicious.
I used applesauce instead of oil and they turned out awesome.


chocolate is chocolate!


This was pretty good =) I like the skinny bitch brownies better though :P you can deffidently taste that there good for you  :)>>>


These were wonderful! Whenever I ate my first piece at the edge I was disappointed because the texture seemed cakey (I'm a pretty horrible baker and it seems like kind of vegan goodie I try to make ends up cakey), but once I got past the edge--oh my goodness! Fudge meets brownie they have a baby and this was it.  :)>>>


mmmmm, these were great! I'm gonna try them again, My pan was much to big and they are very thin, and I don't think I quite got the consistency right....But it is the closest thing to brownies I've ever gotten in my vegan baking career, their delicious and super gooey, thanks for a great recipe!!!!

A thousand million stars!


I made a batch of these, doing the low-fat dieter's version substituting 1/4 cup of unsweetened applesauce for the canola oil. All in all, very successful!

- used a 8x8" Pyrex baking dish, sprayed with cooking spray and dusted with a bit of flour. No problems with sticking.
- mixed the flax seed with 3 tbsp water in a separate bowl then added it to the wet ingredients (as Allychristine suggested).
- I had an extreme version of the dry-batter problem others have reported; the wet ingredients didn't seem to be enough even to moisten the dry ones completely! Ended up adding about another 1/3 cup water to get a consistency of batter that could be poured instead of, say, troweled.
- With the extra water in, had to lengthen cooking time to 1/2 hour, and it could have stood a few minutes longer, probably.
- The brownies ended up kind of cakey and rose further than I'd expected; I may have put in a bit too much baking powder plus I hear that applesauce subbed for oil can have that effect. In any case, I didn't mind the texture and they tasted fine. A little bland and fruity but not at all bad.

Great recipe!


I'm not sure why, but I followed the directions exactly only adding pecans and the mix was dry. I added 1/8 applesauce and 3 tablespoons of soymilk and they looked better. It's in the oven now so we will see how they turn out.


I think i am obsessed with this recipe!! I have made it  probably more than i should have with tons of addition combos. But today.... i added lots of dark chocolate chips a dash of lemon extract and the rind of one lemon. :)>>> :)>>>


These are good and totally satisfied my chocolate craving just now.  I added chocolate chips inside and also on top.  I used slightly more water than called for because the batter seemed so thick but mine came out more cake-y than gooey so maybe that is why.  But they are totally good and I know my husband and daughter will love them when they get home tonight.  They actually held up so much better than any brownie I ever made from a box, those always seem to stick and fall apart on me!



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