Veganbaking.net - The Hows and Whys of Vegan Baking
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Ultimate Vegan Brownies Mattie

Written by Mattie    
 
4.8 (135)
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I have tried many a vegan brownie recipe. All with their outlandish claims that their brownie is just like a non-vegan brownie and it's HEALTHY! Well, all of those versions with their black beans and zucchini tasted like CHALK. When I found this recipe, a part of my rejoiced. You really seem to know a lot about the science behind baking, so I decided to give brownies one last shot. Unfortunately, I was unable to find an organic vegan semi-sweet baking bar. Although you say that semi-sweet chips won't work, I took a chance and used Equal Exchange's semi-sweet chips (I called the company and they confirmed their chips are vegan and not processed in a facility with any dairy). THESE WERE FABULOUS. In fact, I am about to make them again. I used earth balance baking sticks my first time. I would like to make my own vegan butter but lecithin is not easy to come by so. Some day....
Rating 
 
5.0
Reviewed by Haley August 06, 2014

I have found the one!

I have tried many a vegan brownie recipe. All with their outlandish claims that their brownie is just like a non-vegan brownie and it's HEALTHY! Well, all of those versions with their black beans and zucchini tasted like CHALK. When I found this recipe, a part of my rejoiced. You really seem to know a lot about the science behind baking, so I decided to give brownies one last shot. Unfortunately, I was unable to find an organic vegan semi-sweet baking bar. Although you say that semi-sweet chips won't work, I took a chance and used Equal Exchange's semi-sweet chips (I called the company and they confirmed their chips are vegan and not processed in a facility with any dairy). THESE WERE FABULOUS. In fact, I am about to make them again. I used earth balance baking sticks my first time. I would like to make my own vegan butter but lecithin is not easy to come by so. Some day....

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I made these for the first time today. They taste fantastic! and are SUPER moist!! I changed up the recipe a little bit: I boiled coffee-flavored stout instead of water (to pour over the chocolate). I didn't have any stick margarine, just Earth Balance in the tub, so I took and chance and used that but also added a tablespoon of coconut oil just in case there wasn't enough fat. I didn't have espresso powder so I used instant coffee (it's all I had) and everything turned out great! :) :) :)
Rating 
 
5.0
kellyfever Reviewed by kellyfever July 19, 2014
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O.M.G.

I made these for the first time today. They taste fantastic! and are SUPER moist!! I changed up the recipe a little bit: I boiled coffee-flavored stout instead of water (to pour over the chocolate). I didn't have any stick margarine, just Earth Balance in the tub, so I took and chance and used that but also added a tablespoon of coconut oil just in case there wasn't enough fat. I didn't have espresso powder so I used instant coffee (it's all I had) and everything turned out great! :) :) :)

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So freaking good. My sister's cheese and meat loving boyfriend loves them! As does everyone who tries them. They are phenomenal brownies vegan or non-vegan. Just the best brownies ever. And simple to throw together!
Rating 
 
5.0
Reviewed by Sammy July 14, 2014

So freaking good. My sister's cheese and meat loving boyfriend loves them! As does everyone who tries them. They are phenomenal brownies vegan or non-vegan. Just the best brownies ever. And simple to throw together!

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DOUBLE THUMBS UP. world's best vegan brownies. amen.
Rating 
 
5.0
themjs Reviewed by themjs July 03, 2014
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DOUBLE THUMBS UP. world's best vegan brownies. amen.

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Best brownies ever. I added about 1/2 cup of soy milk and some desiccated coconut and they were PERFECT.

Has to be the best recipe I have ever tried. The basic mix works wonders and allows for small changes. Thank you so much :D
Reviewed by Krystel June 29, 2014

OMG

Best brownies ever. I added about 1/2 cup of soy milk and some desiccated coconut and they were PERFECT.

Has to be the best recipe I have ever tried. The basic mix works wonders and allows for small changes. Thank you so much :D

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I've made these 3 times now, and they are truly fantastic. I wrote up my last attempt at making them at http://chocoholicphilosopher.blogspot.com.au/2014/06/rich-chocolate-brownies-with-raspberries.html

I added frozen raspberries and choc chips instead of the walnuts, and they disappeared very quickly, served to mixed company of vegans, vegetarians and omnivores.
Rating 
 
5.0

Excellent with added raspberries

I've made these 3 times now, and they are truly fantastic. I wrote up my last attempt at making them at http://chocoholicphilosopher.blogspot.com.au/2014/06/rich-chocolate-brownies-with-raspberries.html

I added frozen raspberries and choc chips instead of the walnuts, and they disappeared very quickly, served to mixed company of vegans, vegetarians and omnivores.

Owner's reply

So honored that you wrote about them Lucy! I'm thrilled that they worked out for you. The raspberry addition sounds amazing!

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My family and I are new to being vegan (less than 2 weeks). I made these tonight and I have to say the texture is amazing! My comparison is the Barefoot Contessa's Outrageous Brownies, which are the absolute gold standard in my book. My only issue, other than feeling like 35 minutes of baking was maybe 5 minutes too long, is the slight off taste the brownies have. They taste like... I'm guessing it's flax, a kind of seedy almost rancid taste. It's like the way wood polish or teak oil smells. I bought whole golden flax seeds in bulk this afternoon and ground my 2T right before I used them. I'm wondering if I might get rid of that taste by using the egg replacer EnerG. Will that affect the perfect brownie texture (chewy on the inside, crispy on the edges)?
Rating 
 
4.0
EmmaPeel Reviewed by EmmaPeel June 16, 2014
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Terrific Texture, Slight Off Taste

My family and I are new to being vegan (less than 2 weeks). I made these tonight and I have to say the texture is amazing! My comparison is the Barefoot Contessa's Outrageous Brownies, which are the absolute gold standard in my book. My only issue, other than feeling like 35 minutes of baking was maybe 5 minutes too long, is the slight off taste the brownies have. They taste like... I'm guessing it's flax, a kind of seedy almost rancid taste. It's like the way wood polish or teak oil smells. I bought whole golden flax seeds in bulk this afternoon and ground my 2T right before I used them. I'm wondering if I might get rid of that taste by using the egg replacer EnerG. Will that affect the perfect brownie texture (chewy on the inside, crispy on the edges)?

Owner's reply

Thanks for the feedback on the brownies EmmaPeel! Regarding the baking time, I just performed some additional tests on the recipe and updated the recipe to call for a reduced baking time of 25 minutes. Thanks to other helpful commenters, the original 35 minute baking dime was a little too long.

Regarding the flax taste, I believe your flax seeds may have been too old. Fresh flax seeds don't have a rancid taste. Flax seed is extremely perishable so if they're stored at room temperature for any more than a couple months they can develop linseed oil flavors as the oils rapidly oxidize. All it takes is a few months between coming off the plant and being used in your kitchen for them to become rancid. I recommend looking into another source of whole golden flax seeds to get around this issue in the future. Good luck!

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I can't wait to try it! Where do you get Vegan Butter from? Would Olive Oil with Himalayan Rock Salt work too? I might call my margerine company, and see if their margarine is Vegan. And I don't know where to get Semi-Sweet Chocolate from (that doesn't maybe contain a trace of milk), so I might just use my Sweet Williams (Vegan) Chocolate Chips, Which don't contain any traces of milk or other ingredient. By the way, in New Zealand's supermarket, I found something called, "EggSub", which is egg-free (hopefully Vegan). If it turns out to be Vegan, should I use it? I think it has tapioca flour in it. Or should I just look at my Organic Store for some Golden Flaxseed?
Rating 
 
5.0

Sounds Good, I Want To Try It

I can't wait to try it! Where do you get Vegan Butter from? Would Olive Oil with Himalayan Rock Salt work too? I might call my margerine company, and see if their margarine is Vegan. And I don't know where to get Semi-Sweet Chocolate from (that doesn't maybe contain a trace of milk), so I might just use my Sweet Williams (Vegan) Chocolate Chips, Which don't contain any traces of milk or other ingredient. By the way, in New Zealand's supermarket, I found something called, "EggSub", which is egg-free (hopefully Vegan). If it turns out to be Vegan, should I use it? I think it has tapioca flour in it. Or should I just look at my Organic Store for some Golden Flaxseed?

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everyone loves these brownies. they are so chewy and delicious. one comment is that i baked two at once. yes. two! one with walnuts and one without. the one i baked in a glass pan baked perfectly at the temp/time above. the one in the teflon pan burnt slightly. do you know if you can freeze these once you bake them? thanks so much!
Rating 
 
5.0
Reviewed by ayo June 03, 2014

amazing

everyone loves these brownies. they are so chewy and delicious. one comment is that i baked two at once. yes. two! one with walnuts and one without. the one i baked in a glass pan baked perfectly at the temp/time above. the one in the teflon pan burnt slightly. do you know if you can freeze these once you bake them? thanks so much!

Owner's reply

So glad the brownies worked out ayo! Feel free to freeze them by sealing them in a gallon freezer bag after they're cooled and cut. I usually always freeze them because it keeps me from eating too many at once!

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This are actually the best vegan brownies I have ever made. The only things I changed were using brown sugar, baking powder (was out of baking soda,) no walnuts, and using coffee instead of water. The consistency is perfect, and they taste amazing. Oh! I also baked them on the top rack for only 22 minutes, and the texture was ideal. Thanks for the recipe!
Rating 
 
5.0
dresdendoll Reviewed by dresdendoll May 20, 2014
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Actually the Best

This are actually the best vegan brownies I have ever made. The only things I changed were using brown sugar, baking powder (was out of baking soda,) no walnuts, and using coffee instead of water. The consistency is perfect, and they taste amazing. Oh! I also baked them on the top rack for only 22 minutes, and the texture was ideal. Thanks for the recipe!

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I made an account here just so I could leave a review on these! They are A-MAZING! So easy to make and I don't think anybody would be able to tell these are vegan without being told.
I've always loved brownies but hated to make them, due to the double boiling to melt the chocolate in almost all recipes (just a pet peeve of mine.) So the fact that this recipe didn't require that is a huge bonus! I baked for about 25 mins as other users suggested and they are perfect!

Thank you so much!
Rating 
 
5.0
MlS Reviewed by MlS May 09, 2014
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Best Brownies Ever!

I made an account here just so I could leave a review on these! They are A-MAZING! So easy to make and I don't think anybody would be able to tell these are vegan without being told.
I've always loved brownies but hated to make them, due to the double boiling to melt the chocolate in almost all recipes (just a pet peeve of mine.) So the fact that this recipe didn't require that is a huge bonus! I baked for about 25 mins as other users suggested and they are perfect!

Thank you so much!

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I really do think that there's a typo in the recipe, or else the OP's oven runs very cool--I baked mine for 27 minutes and they were a little dry. I think 25 minutes is probably perfect in a regular oven; at any rate, start checking at 22 minutes or so, and these will be perfect. I made these yesterday and they're the best vegan brownies I've ever had, hands down. Used a little more than 1/4C strong hot coffee instead of the boiling water and espresso powder and replaced some margarine with coconut oil because I ran out (this may have affected the texture but I usually have good results with coconut oil). Thanks a lot for the recipe. They'll get made again!
Rating 
 
4.0
Reviewed by bpick May 06, 2014

Good, but I do think the baking time is off

I really do think that there's a typo in the recipe, or else the OP's oven runs very cool--I baked mine for 27 minutes and they were a little dry. I think 25 minutes is probably perfect in a regular oven; at any rate, start checking at 22 minutes or so, and these will be perfect. I made these yesterday and they're the best vegan brownies I've ever had, hands down. Used a little more than 1/4C strong hot coffee instead of the boiling water and espresso powder and replaced some margarine with coconut oil because I ran out (this may have affected the texture but I usually have good results with coconut oil). Thanks a lot for the recipe. They'll get made again!

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Yum yum yum yum yum yum yum yum!!
Rating 
 
5.0
Reviewed by Susamaphone May 03, 2014

Yum yum yum yum yum yum yum yum!!

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I would like to know if its ok to use pre-grounded brown flax?

Thanks!
Reviewed by monica April 03, 2014

I would like to know if its ok to use pre-grounded brown flax?

Thanks!

Owner's reply

Hi Monica! I don't recommend buying pre-ground flax seeds because it's almost always oxidized, which is not only unhealthy, but can make your desserts taste like linseed oil (linseed oil is actually oxidized flax oil). If you absolutely had to use it though, it might work in a pinch. Good luck!

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Hi there! I really want to bake these but I want to reduce the sugar down to 1 cup, How much more water do I need to add to balance the moisture?
Devaki30 Reviewed by Devaki30 April 02, 2014
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Less Sugar-How Much Water?

Hi there! I really want to bake these but I want to reduce the sugar down to 1 cup, How much more water do I need to add to balance the moisture?

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