Veganbaking.net - The Hows and Whys of Vegan Baking
Veganbaking.net - The Hows and Whys of Vegan Baking
  

Ultimate Vegan Brownies Mattie

Written by Mattie    
 
4.8 (141)
44
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These brownies are the best that I have ever tasted and I'm not even vegan! I left out the espresso powder because I didn't have any and they were still delicious. This recipe is my go-to recipe for brownies from now on.
Rating 
 
5.0
tye28 Reviewed by tye28 December 06, 2014
Top 500 Reviewer  -   View all my reviews (1)

Best of the Best

These brownies are the best that I have ever tasted and I'm not even vegan! I left out the espresso powder because I didn't have any and they were still delicious. This recipe is my go-to recipe for brownies from now on.

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These were just delicious!!
Just don't take them out of the baking pan until cooled, when I tried they started to break apart.
I set mine outside in 40 degree weather and they cooled fine.
Thank you!
Rating 
 
5.0
Reviewed by DianaK November 02, 2014

WOW! DELICIOUS

These were just delicious!!
Just don't take them out of the baking pan until cooled, when I tried they started to break apart.
I set mine outside in 40 degree weather and they cooled fine.
Thank you!

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mouth-watering, easy, just perfect !! (i was told to reduce the sugar quantity next time, so I'll try it with only 1 cup of sugar). Thanks for sharing !
Rating 
 
5.0
Reviewed by Nena October 15, 2014

mouth-watering, easy, just perfect !! (i was told to reduce the sugar quantity next time, so I'll try it with only 1 cup of sugar). Thanks for sharing !

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when will i learn that as someone from northern-europe i should add much, MUCH less sugar than the american recipes require... just one bite made me feel sick, but i'm still excited to make them again using 1/2 cup of sugar instead of 1 1/2 and i'm sure that this is going to be my favorite vegan brownie recipe.
Reviewed by Anna-Liisa October 10, 2014

when will i learn that as someone from northern-europe i should add much, MUCH less sugar than the american recipes require... just one bite made me feel sick, but i'm still excited to make them again using 1/2 cup of sugar instead of 1 1/2 and i'm sure that this is going to be my favorite vegan brownie recipe.

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"perfect" is exactely what these brownies are!
Rating 
 
5.0
Reviewed by Bergo October 09, 2014

"perfect" is exactely what these brownies are!

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i figured i can't title EVERY review "holy crap." but really mattie. really. these are so delicious. and i could not think of a better way to use my vegan butter.
Rating 
 
5.0
verveine Reviewed by verveine September 24, 2014
Top 50 Reviewer  -   View all my reviews (5)

i am so happy.

i figured i can't title EVERY review "holy crap." but really mattie. really. these are so delicious. and i could not think of a better way to use my vegan butter.

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Thank you for this recipe - we love the taste and texture of these brownies. I think the walnuts compliment them very well. I also appreciate that they can be frozen – there are only 2 of us in our household and we like to enjoy them slowly.

However, I have experienced one problem - my brownies tend to collapse during cooling. The edges around the side of the tin stay high, while all the rest collapses. I thought that this might be because I am in the UK and used what is known as “plain flour” here. In the UK we don’t have all-purpose flour – just plain flour (typically used for cakes and biscuits/cookies) and strong flour (used for bread). From my experience, plain flour generally has a protein content of 9.5-10.5%, while the protein content of strong tends to be 12-13%. I suspect that my plain flour might be a little lower in gluten than all-purpose flour, so I hope to remedy this problem by trying to find flour with a protein content of 11-11.5%. Alternatively, I have considered blending my usual plain flour with some strong flour to achieve that total protein content. What do you think - do you think gluten content is the answer to this problem?

Also, I was wondering whether it might be possible to substitute the vegan butter/stick margarine with vegetable shortening? I am having difficulty sourcing non-hydrogenated stick margarine over here and am not quite prepared to take the plunge making vegan butter. However, we do have a hydrogenated oil-free shortening called Trex. The instructions for substituting butter with Trex are to use 20% less, so perhaps I could use 16g water in addition to 64g Trex to make up for the lack of water?

Many thanks.
Rating 
 
5.0
chelseabun Reviewed by chelseabun September 16, 2014
Top 500 Reviewer  -   View all my reviews (1)

Delicious, but advice needed for UK bakers

Thank you for this recipe - we love the taste and texture of these brownies. I think the walnuts compliment them very well. I also appreciate that they can be frozen – there are only 2 of us in our household and we like to enjoy them slowly.

However, I have experienced one problem - my brownies tend to collapse during cooling. The edges around the side of the tin stay high, while all the rest collapses. I thought that this might be because I am in the UK and used what is known as “plain flour” here. In the UK we don’t have all-purpose flour – just plain flour (typically used for cakes and biscuits/cookies) and strong flour (used for bread). From my experience, plain flour generally has a protein content of 9.5-10.5%, while the protein content of strong tends to be 12-13%. I suspect that my plain flour might be a little lower in gluten than all-purpose flour, so I hope to remedy this problem by trying to find flour with a protein content of 11-11.5%. Alternatively, I have considered blending my usual plain flour with some strong flour to achieve that total protein content. What do you think - do you think gluten content is the answer to this problem?

Also, I was wondering whether it might be possible to substitute the vegan butter/stick margarine with vegetable shortening? I am having difficulty sourcing non-hydrogenated stick margarine over here and am not quite prepared to take the plunge making vegan butter. However, we do have a hydrogenated oil-free shortening called Trex. The instructions for substituting butter with Trex are to use 20% less, so perhaps I could use 16g water in addition to 64g Trex to make up for the lack of water?

Many thanks.

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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
Top 100 Reviewer  -   View all my reviews (1)

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
Top 50 Reviewer  -   View all my reviews (2)

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
Top 500 Reviewer  -   View all my reviews (1)

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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