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

Written by Mattie    
 
4.8 (140)
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Just made these YUMMY brownies. I used half coffee and half water to replace the instant espresso. I also added a half tsp. of baking powder for a little rise. I used canola oil, 6 TBSP. Baked in 30 mins, Puuurrrfectly. Thanks for sharing.
Rating 
 
5.0
Reviewed by Susan November 07, 2011

YUM!

Just made these YUMMY brownies. I used half coffee and half water to replace the instant espresso. I also added a half tsp. of baking powder for a little rise. I used canola oil, 6 TBSP. Baked in 30 mins, Puuurrrfectly. Thanks for sharing.

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These brownies came out wonderful. I didn't have instant espresso, so I substituted 1/4 t. almond extract. I checked them after 25 min and the middle still seemed soft, but I took them out anyway because of other posters' comments. I'm glad I took them out early because they cooled off to a perfect chewy texture. Sooooo yummy!
Rating 
 
5.0
Reviewed by Betty November 07, 2011

Awesome Brownies

These brownies came out wonderful. I didn't have instant espresso, so I substituted 1/4 t. almond extract. I checked them after 25 min and the middle still seemed soft, but I took them out anyway because of other posters' comments. I'm glad I took them out early because they cooled off to a perfect chewy texture. Sooooo yummy!

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WOW, oh wow. I used an entire stick of Earth Balance and used half a bag of vegan chocolate chips, no coffee. I added 1/2 tsp of baking powder because I only have a 9x13 pan, and wanted some rise. I also used 2 tsp of vanilla instead of 1.5.The dough was stiff and I absolutely had to press the dough into the pan. I thought I made a huge mistake, baked it for 20 min., and my goodness, they came out PERFECT. Crusty on top, soft cake with enough "fudgy-ness" to them. I will never use another recipe again! Thank you so much for this!
Rating 
 
5.0
Reviewed by Arlyn October 23, 2011

BEST VEGAN BROWNIES EVER!!

WOW, oh wow. I used an entire stick of Earth Balance and used half a bag of vegan chocolate chips, no coffee. I added 1/2 tsp of baking powder because I only have a 9x13 pan, and wanted some rise. I also used 2 tsp of vanilla instead of 1.5.The dough was stiff and I absolutely had to press the dough into the pan. I thought I made a huge mistake, baked it for 20 min., and my goodness, they came out PERFECT. Crusty on top, soft cake with enough "fudgy-ness" to them. I will never use another recipe again! Thank you so much for this!

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So I followed the recipe exact with two exceptions 1) I don't use hydrogenated fats so I used earth balance instead, 7 tbs instead of 6, I think I'll use 8 next time as they weren't as fudgy/gooey as I like but I fully believe that is because I should have baked them for 25 instead of the 30 only because I don't use margarine and the water in the E.B. baked off too much.2) i used instant coffee, 2 teaspoons, divine! other than that I will play around with this recipe. I love it!
Rating 
 
5.0
Reviewed by Cheesecake Goddess October 14, 2011

awesome!

So I followed the recipe exact with two exceptions 1) I don't use hydrogenated fats so I used earth balance instead, 7 tbs instead of 6, I think I'll use 8 next time as they weren't as fudgy/gooey as I like but I fully believe that is because I should have baked them for 25 instead of the 30 only because I don't use margarine and the water in the E.B. baked off too much.2) i used instant coffee, 2 teaspoons, divine! other than that I will play around with this recipe. I love it!

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These were great. I made them to bring into work on Vegan Baking Day and they were mistaken for catered brownies. I did bake them for 5 minutes less and substituted kahlua for the espresso powder and water. These are now my go-to brownie recipe.
Rating 
 
5.0
Reviewed by Alysia October 03, 2011

FAntastic

These were great. I made them to bring into work on Vegan Baking Day and they were mistaken for catered brownies. I did bake them for 5 minutes less and substituted kahlua for the espresso powder and water. These are now my go-to brownie recipe.

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wow - these are the best brownies i've ever made.
fantastic.
i didn't have any parchment paper - so i just greased my brownie pan. i would also recommend a little less baking time - if you like a gooey-er brownie.
i topped mine with chocolate chips before baking too.

also - i didn't have espresso powder - so i just used strong coffee in place of the hot water. worked fine.
Rating 
 
5.0
Reviewed by adamswifeamanda September 28, 2011

wow - these are the best brownies i've ever made.
fantastic.
i didn't have any parchment paper - so i just greased my brownie pan. i would also recommend a little less baking time - if you like a gooey-er brownie.
i topped mine with chocolate chips before baking too.

also - i didn't have espresso powder - so i just used strong coffee in place of the hot water. worked fine.

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Best brownies I've ever had. I'm a vegetarian, not vegan but I just love vegan desserts. I made them with coconut oil instead of margarine, added more cocoa and 50/50 raw sugar and agave syrup. I also made a double batch as I just knew I will like them a lot. Mine dont have that delicious looking crust on top and I think I baked them for too long thinking that the brownies will get the crust eventually. Next time I will bake them shorter and will definitely play around with this decadent recipe! Thank you!
Rating 
 
5.0
Reviewed by kate September 13, 2011

Delicious!

Best brownies I've ever had. I'm a vegetarian, not vegan but I just love vegan desserts. I made them with coconut oil instead of margarine, added more cocoa and 50/50 raw sugar and agave syrup. I also made a double batch as I just knew I will like them a lot. Mine dont have that delicious looking crust on top and I think I baked them for too long thinking that the brownies will get the crust eventually. Next time I will bake them shorter and will definitely play around with this decadent recipe! Thank you!

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These were absolutely decadent! Neither my husband nor I am vegan, but we strive for health, diversity, and joy in our cooking and eating. These hit each mark. I used all whole wheat pastry flour and we don't use margarine so I used canola oil. I added the walnuts and additional chopped, very dark, vegan chocolate. I baked at 350 for 30 minutes because we like gooey, chewy brownies. The big, melted chunks of chocolate made the overall product a little structurally weak when removed from the pan, but no one really cared. These oozed melted dark chocolate, were moist and chewy, and had a wonderfully cookie-like crust. This is my new go to brownie recipe. Thanks!
Rating 
 
5.0
Chaigirl Reviewed by Chaigirl August 28, 2011
Last updated: August 28, 2011
Top 500 Reviewer  -   View all my reviews (1)

Wow!

These were absolutely decadent! Neither my husband nor I am vegan, but we strive for health, diversity, and joy in our cooking and eating. These hit each mark. I used all whole wheat pastry flour and we don't use margarine so I used canola oil. I added the walnuts and additional chopped, very dark, vegan chocolate. I baked at 350 for 30 minutes because we like gooey, chewy brownies. The big, melted chunks of chocolate made the overall product a little structurally weak when removed from the pan, but no one really cared. These oozed melted dark chocolate, were moist and chewy, and had a wonderfully cookie-like crust. This is my new go to brownie recipe. Thanks!

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Amazing recipe!
And they freeze very well!
Taste like a 'egg and butter' brownie!!!
Rating 
 
5.0
miehag Reviewed by miehag August 19, 2011
Top 500 Reviewer  -   View all my reviews (1)

Spot on

Amazing recipe!
And they freeze very well!
Taste like a 'egg and butter' brownie!!!

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I am vegan. Ive tried brownies in the past - tend to be just as the author described - cakey..

anyway - after trying Simply Organic's boxed vegan offering and watching the thing come out to a 1/2 inch oily mess I found this recipe and tried it today. Very good - I might try some other options next time.. but really nice - and I love the parchment idea

So after finishing the brownies - I had a couple of questions:

- Mattie - have you tried this with agave or does that mess everything up. How about a brown sugar or raw cane sugar. I may try 1.25 cups next time.
- I would like a bit more chocolate flavor - not sure if I should just add 75% chips to the dough or if i should increase the cocoa -. 1 oz of the chocolate chunks doesnt seem alot - how about 2 ozs?
- the texture and moistness is just spot on - maybe I would do 5 minutes less next time. I made a slightly tart rasberry sauce and served it with vanilla coconut milk ice cream
Rating 
 
5.0
alane011 Reviewed by alane011 July 24, 2011
Last updated: July 25, 2011
Top 500 Reviewer  -   View all my reviews (1)

really good

I am vegan. Ive tried brownies in the past - tend to be just as the author described - cakey..

anyway - after trying Simply Organic's boxed vegan offering and watching the thing come out to a 1/2 inch oily mess I found this recipe and tried it today. Very good - I might try some other options next time.. but really nice - and I love the parchment idea

So after finishing the brownies - I had a couple of questions:

- Mattie - have you tried this with agave or does that mess everything up. How about a brown sugar or raw cane sugar. I may try 1.25 cups next time.
- I would like a bit more chocolate flavor - not sure if I should just add 75% chips to the dough or if i should increase the cocoa -. 1 oz of the chocolate chunks doesnt seem alot - how about 2 ozs?
- the texture and moistness is just spot on - maybe I would do 5 minutes less next time. I made a slightly tart rasberry sauce and served it with vanilla coconut milk ice cream

Owner's reply

Hi alane011, Glad you enjoyed these! The agave would probably add too much moisture to the batter- vegan brownie batter is really sensitive to being too moist. If it's too moist it will remain a sticky fudgy mess. I'm also not too keen on agave's sweetness profile- I find it to be a little lacking so I don't bake with it much.

I don't think brown sugar or anything involving molasses would adequately enhance texture enough to make up for how it would skew the chocolate flavor profile. My personal view of 'raw' sugar is that it's kind of a scam because it's processed a teensy bit less then doubled in price. At any rate, I don't think raw sugar would do much either way in this recipe so if you have it feel free to use it.

I've been wanting to experiment with folding ribbons of things into the batter- raspberry would be perfect! Good luck and let me know how your experiments work out!

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Well, not only are these brownies the best ever, but I get a workout while stirring too! (A plus in my book, but does the stirring cancel out the brownie eating?)
Can't wait to make these over and over and over.
Thanks for sharing!!!
Rating 
 
5.0
Reviewed by Shelby July 11, 2011

New Work out?

Well, not only are these brownies the best ever, but I get a workout while stirring too! (A plus in my book, but does the stirring cancel out the brownie eating?)
Can't wait to make these over and over and over.
Thanks for sharing!!!

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I eat in both worlds, but I have plenty of vegans in my life. These brownies rule. There's always a moment when I am making them where I lose faith, it feels like the dough is WAYY too stiff and it's not incorporating, but then I press it into the pan and bake it and they are lovely.
I have added chopped peppermints at Christmas (which melt but then become chewy molten minty pockets) and almond extract and fancy cocoa and lousy cocoa and they always turn out well. I have even had this recipe prepared as "special" brownies and they were... successful.

Thank you so much for a new vegan brownie paradigm.
Rating 
 
5.0
Reviewed by Sofie June 19, 2011

The craziest brownie recipe I have ever loved.

I eat in both worlds, but I have plenty of vegans in my life. These brownies rule. There's always a moment when I am making them where I lose faith, it feels like the dough is WAYY too stiff and it's not incorporating, but then I press it into the pan and bake it and they are lovely.
I have added chopped peppermints at Christmas (which melt but then become chewy molten minty pockets) and almond extract and fancy cocoa and lousy cocoa and they always turn out well. I have even had this recipe prepared as "special" brownies and they were... successful.

Thank you so much for a new vegan brownie paradigm.

Owner's reply

Hi Sofie, So awesome that you've done so many variations of these!

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I just popped these into the oven about 15 mins ago!

Here's my substitution though, instead of using 1oz Semi-Sweet I used 1oz vegan friendly Dark Chocolate. (I have yet to find a vegan friendly semi-sweet, most have whey or milkfat, blerg!)

If my brownies turn out anything like how they batter taste then this is a 10!! This is also my first time making vegan brownies too although I am no stranger to vegan baking, so I'll be really excited to see how this recipe tests on my non-vegan friends! (They can't ever tell the difference when I bake vegan, I don't even bother to tell most people).

Rating 
 
5.0
Reviewed by MissKacey June 09, 2011

I can't WAIT!

I just popped these into the oven about 15 mins ago!

Here's my substitution though, instead of using 1oz Semi-Sweet I used 1oz vegan friendly Dark Chocolate. (I have yet to find a vegan friendly semi-sweet, most have whey or milkfat, blerg!)

If my brownies turn out anything like how they batter taste then this is a 10!! This is also my first time making vegan brownies too although I am no stranger to vegan baking, so I'll be really excited to see how this recipe tests on my non-vegan friends! (They can't ever tell the difference when I bake vegan, I don't even bother to tell most people).

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Amazing brownies. I took them to a memorial day celebration, and despite being the only vegan dessert on the table, they were the first to be devoured! I doubled the recipe for a 13x9 pan, used Energy Egg-replacer instead of flax, as I had it on hand, used Earth Balance tub margarine despite the recommendation not to, and added some vegan chocolate chips to the batter. I was doubtful about the excess flour, thinking they would be too dry, but my worries were unfounded. Exactly the recipe I was looking for, thank you!
Rating 
 
5.0
Reviewed by Tessa June 08, 2011

Amazing brownies. I took them to a memorial day celebration, and despite being the only vegan dessert on the table, they were the first to be devoured! I doubled the recipe for a 13x9 pan, used Energy Egg-replacer instead of flax, as I had it on hand, used Earth Balance tub margarine despite the recommendation not to, and added some vegan chocolate chips to the batter. I was doubtful about the excess flour, thinking they would be too dry, but my worries were unfounded. Exactly the recipe I was looking for, thank you!

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I stopped reading at "margarine." Vegans would be better off with butter. Unless you are talking about Earth Balance, or a similar brand, you are using hydrogenated oil. If you want a true buttery flavor (instead of natural or artificial flavors) use coconut oil. It's actually really good for you.
Reviewed by andisan May 30, 2011

I stopped reading at "margarine." Vegans would be better off with butter. Unless you are talking about Earth Balance, or a similar brand, you are using hydrogenated oil. If you want a true buttery flavor (instead of natural or artificial flavors) use coconut oil. It's actually really good for you.

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