Thanks

Bravo, Mattie, for sharing with us this superlative brownie recipe! Your recipe produces the most luscious, rich, dense, moist, chewy brownies ever! I'm recently vegan by necessity (due to diverticulitis) and have been bemoaning the need to give up my beloved pies, cakes, cookies, waffles, and most of all -- brownies. I assumed that I was doomed to a future of ersatz, non-buttery, artificial tasting baked goods -- until I made your vegan butter last week. That butter was so wonderful that I used it all within a week on my whole-grain toast, rice pilaf, pasta, roasted potatoes, and morning oatmeal. (For three days my husband thought I was pulling his leg and was actually using an imported European butter from Whole Foods!) So then I began searching Mattie's recipes for brownies -- after all, any person who can make vegan butter taste so superbly buttery probably has a very good brownie recipe. Mattie did not disappoint me. Earlier today I made this recipe (following it exactly, except for the substitution of 1 t. almond extract in place of the instant espresso), and while the brownies were cooling, I whipped up Mattie's creamy chocolate frosting. One hour later, the brownies were consumed and heavenly bliss was achieved! Thank you so much for this extraordinary recipe, Mattie! I foresee many, many years of baking and enjoying a variety of luscious pastries, cakes, pies, cookies, and brownies. I intend to try Mattie's pie crust next, and I've no doubt it will be as excellent as his butter and brownie recipes. Yes, there is indeed life after dairy butter! Thank you again, Mattie!

I woke up this morning, my parents having made a pan of box brownies. A new vegan I was CRAVING some chocolate, and I found this recipe. HOLY COW. So much better than the box brownies I've grown up on. Much more chocolatey taste. Only question, seeing as there is a lack of milk or eggs, is drying out going to be a problem? Should I freeze these if I'm going to eat them over time?

AWESOME! Thank you for a WONDERFUL recipe. I cannot wait to try with your Vegan Butter recipe vs earth balace which is what I had on hand.

I was pretty nervous when I put these in the oven since the dough was so insanely thick (I actually had to knead the flour in and mash it into the pan), and as it baked, the top looked all lumpy and weird, nothing like the pictures. Not sure if that's because I used Earth Balance buttery stick and subbed chia for flax. Despite that, I thought the texture and consistency on the brownies turned out to be very good; I baked them exactly 35 min, and they were dense and fudgy, and had that nice sugary crust on top.

However, the flavor just wasn't quite right. I think they're either not chocolate-y enough or not sweet enough, even though 1 1/2 cups seems like a LOT of sugar to me, esp for an 8x8 pan. If I ever try this recipe again, I will probably double or triple the amount of dark chocolate.

These brownies DID get that crusty delicious top that most vegan brownies are missing, however they were still cake-y :( I usually don't follow recipes exactly but, knowing how temperamental brownies can be, I was very precise, and still fell short in my opinion. Yummy, but not the same density that I was hoping for.

This was absolutely the best brownies ever. We followed the recipe as outlined and the outcome was as awesome in flavor and texture as the ingredients. This recipe is so delicious. It is a keeper in our recipe book. We truly appreciate your sharing of talents.

Umm... These brownies are quite a trouble to me. They tasted delicious and had intensive chocolate flavor but the consistency was just wrong. They came out very dry and crumbly although I've been baking them 10 minutes shorter than the recipe suggests. And preparing them was a disaster- everything was dry and hard to mix together. I think these brownies need more liquid or something, I don't know... I'll keep experimenting with the recipe and hopefully find the perfect vegan brownies to make :)

Horrible recipe! Brownies were dense and rock hard around the edges. Will NOT be making this recipe ever again!

They were very good, but kind of a pain to make.

These were pretty good. Not as chocolatey as I prefer them though. I give it 4 due to the texture, density and the crust on top. Crust is must when it comes to my favorite brownie. Again...the need for more cocoa powder is necessary so I'll modify that next time I make these.

I am not vegan, and these are the best brownies i've ever tasted (from a chocoholic)! Replacements I made b/c of lack of ingredients:
-can't use margerine/ replacements due to allergies, used coconut oil instead... AMAZING difference (coconut oil is like vegetable shortening at room temp)
-no vegan chocolate so used couple tablespoons dark chocolate instead
- no all purpose flour, used whole wheat flour (much more flavor)
-also doubled recipe
Thanks for the work! We all enjoyed the benefits :-)

These went over well with the dinner crowd, but I still feel like I haven't found the perfect vegan brownie recipe. These came close, but didn't quite make it. I followed the recipe exactly and used Earth Balance sticks rather than the Regular Vegan Butter. I am planning to try these out again with the Regular Vegan Butter.

I made these for vegan colleagues, and they were a hit with both vegans and non-vegans. For gluten-allergy friends, I used soy flour instead of regular. I also added bittersweet chips. Other than that, I followed the recipe exact. Brownies came out wonderfully, great texture and taste.

I have been wanting to make these brownies for a long time, but put it off because I was focusing on healthy desserts. Well, I had a craving and a 1 oz. bar of Valrhona chocolate, so I went for it. As it turns out, I was about 1/3 cup short on sugar, so I substituted some coconut palm sugar. I also used used 3 tablespoons of carob in place of some of the cocoa powder, because I'm not supposed to have much chocolate. Even with these changes, the brownies came out fantastic! I baked them for about 32 minutes and their texture was great, but I think next time I will bake them for 25-30 minutes, so they stay a little moister on hot summer days. Thanks again for posting this recipe. I'm looking forward to making your vegan butter recipe. I just have to get some molds.