These are without a doubt the best brownies I've ever had in my life... vegan or not. To change it up a little I made them with a rocky road topping. Just before they're done in the oven, top with chopped nuts and mini vegan marshmallows. When cool, drizzle melted chocolate on top. Will definitely be adding this recipe to my favorites!

I just made these and did a nutritional analysis. If you split this recipe into 16 servings, it's about 161 delicious calories per brownie. I already ate two!! :) Thx for recipe!!

I used carob powder instead of espresso powder, so my 2 year old could eat them.
These are great!

Today is the best day ever. After going through countless vegan brownie recipes and being let down every time, this one hits the bullseye. My search is over! Thank you, Mattie, for sharing your talent with the rest of us.

I didn't have espresso powder or vegan butter, replaced them with fresh ground coffee beans and canola oil. I didn't use flax seed - I find that chick pea flour makes a much better egg replacer. I added some hot chili powder also. The only problem I had was with the texture, they were kind of cakey, I cooked them too long, next time I'll cut the cooking time by 10 minutes or so.
The end result was delicious, they barely had a chance to cool before being mostly consumed.

Wow! I cannot begin to express enough thanks for this recipe! They were so chocolatey and SO very, very good. Although I am more vegetarian than vegan, my daughter-in-law is vegan so I wanted to prepare several recipes at Christmas that she could eat. Everyone loved these! I did substitute pecans for walnuts simply because I prefer them. Otherwise followed instructions exactly. Yum! Thank you, thank you, thank you!

Mattie, you're a vegan brownie genius! I've been trying to find a recipe that would replicate the chewy brownies we used to love as non-vegans, and this is exactly it. I used Earth Balance (one stick), the Good Life vegan chocolate chips and regular instant coffee (not espresso). I only let them sit in the pan for about 20-30 minutes (you were kidding about the hour, right? :->), then put them in the refrigerator to let them cool thoroughly, since we loved our chewy brownies cold. They're completely and utterly amazing! I thought they were fun to make too; I loved seeing how thick the batter got, and had never used parchment paper that way before. It was great -- no scratching my pan trying to use a spatula.

I have been eyeing this recipe for a while, but finally made it on Christmas Day. I made a few small substitutions. For example, I rarely use all-purpose flour. Instead, I used a mixture of oat flour and white whole wheat. I do not like nuts in brownies, so I added almost 1/2 cup of chocolate chips.

I had one 'issue.' I used vegan semi-sweet chocolate chips and they did not melt entirely once the boiling water was added. I added additional water, but still the chocolate did not melt completely. Finally, I was concerned that I was adding too much water, so I put the bowl in the microwave to melt the chocolate.

I am a bit of a 'brownie snob,' but I was very happy with these brownies. Thank goodness since the recipe is somewhat complicated. This was my 3rd vegan brownie recipe attempt and the most successful. Thanks Mattie!

These are fantastic. Rich and fudgey. I immediately wanted more. Since becoming vegan, I had been disappointed by brownies. Passed the 3 year old test easily. I used black cocoa powder instead of espresso. Making another batch now. Thanks!

Just made these and they turned out so well! I only had 99% dark chocolate, didn't add extra sugar and probably only put about half a tsp of instant coffee but they still turned out to be amazing. Can't wait to bring these to a holiday party I'm attending tonight...I'm the only vegan!

WOW! I made these for a friend who's a Vegan and they are incredible! So delicious, even for non-vegans. They have same consistency and very similar taste to real brownies. AMAZING!!

I just had to add thanks for saying when you could and could not use an electric mixer, I would've done all of it in the electric mixer if not for your warning!

Hi Mattie,

I was converting amounts to make your recipe in 3 glass pans that are 8x6, and I accidentally added nearly twice as much applesauce + baking powder to substitute for your flax, assuming you were trying to replace 2 eggs? (I just forgot I was out of flax). The conversion is supposed to be 1/4c applesauce + 1tsp baking powder per egg. But my batter was still extremely thick even with all the (unintentionally) extra applesauce - I had to push it into the pans with my hands. The parchment paper made it so easy to get out of the pans anyway!

Half my chocolate was a 100% dark bar that we had in the cupboard, and I didn't increase the sugar. But my vegan chocolate chips were pretty sweet even though they say they are semisweet (Enjoy life brand). I also used coffee instead of water, but I didn't boil it, I just got it hot (didn't want a burned-coffee taste). I ended up with a few lumps of imperfectly melted dark chocolate this way though, I figured they were ok but next time I might try to mix the chocolate/coffee over a pot of hot water on the stove. I also increased the vanilla by a 1/3rd, used 1/3rd demerara sugar that I had (the rest was white) and unbleached white flour (maybe that's the same as all-purpose?). I also used Earth Balance sticks, using maybe 1/4 extra because someone else mentioned it seemed to need more for EB sticks.

To convert metal pan recipes for glass I had read that you are supposed to do the same time, at 25 degrees cooler. I ended up doing 25 degrees cooler (325) for just 30-31 minutes instead of 35. I was really worried I undercooked them but when they cooled they were gooey like I wanted, and they didn't seem undercooked to me.

I loved them, (I made one pan with walnuts and it was my favorite). My non-vegan husband loved them and he thought they were so good he brought some in to his work "to show off."

Sorry for the long review but I was helped by people's substitution tips in their reviews so I thought I should add mine!

Thanks again for the awesome recipe!!!

I've made these brownies twice: once with the flax egg and once without (by mistake). I actually preferred the brownies without the flax, and I think removing it would make the recipe more accessible to people who don't keep special ingredients in their kitchen.

Thanks for sharing this recipe! I found it over at Neverhomemaker. These are the best vegan brownies i've tried to date. Just took them to a potluck and got raves. I did think they were a bit crumbly though, so i think i'm going to try them next time with an extra "egg" (which is normally dangerous). W'ell see! They'll be good either way! Thanks again!