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!
Yum yum yum yum yum yum yum yum!!
I would like to know if its ok to use pre-grounded brown flax?
Recipe works great with Enjoy Life chocolate
This recipe worked beautifully! Thanks so much for sharing the results of your experiments. This is the first recipe I have tried on your site and I look forward to trying your others.
I used Enjoy Life brand vegan chocolate, which is manufactured specifically to be free of common allergens. I used their Mega Chunks, which melted in the microwave to a perfect liquid chocolate, after reading on another site that this chocolate melts so well that it can be used in chocolate molds. I still added the boiling water and followed every other step in the recipe. My vegan butter was Earth Balance brand sticks.
This recipe got lots of complements from others, who didn't know it was vegan.
They are Ultimate!
I'm giving these 5 starts, because even through I overcooked them (at just 30 minutes, not 35), everyone still loved them. I've looked long and hard to find a "from scratch" brownie recipe that rivaled the box - these are it! I can't wait to make these again -- baking for 20-25 minutes. They will be even more decadent (they way they were intended to be, I'm sure). :)
Good, but not ultimate (in my opinion)
These were good: chocolatey and slightly buttery-tasting, but I didn't like the texture, which was slightly crumbly and light, not binded enough for me. My sister said they were dry, and this may be the way to describe them since they are not as moist as I think a brownie should be. I am slightly annoyed by all the hype over these because I don't see the "chewiness," etc. in my results. I am going to guess that maybe intuition trumps scientific know how in the kitchen and probably lots of other places because I've liked other recipes better (on ohsheglows.com and vegweb.com) that were less fussy over the ingredients. I don't mean to be mean. I just want to say what I feel like would otherwise go unsaid. I don't like elephants in the room.
Amazing! Nobody believed they were vegan
I want to double this recipe for a party. Have you tried and how did you adjust baking pan and time?
No one misses dairy with recipes like this!
Great Recipe. I had one question. Is there a way to make M&M brownies with this recipe? Would you substitute some for the chocolate chips or would the just be additional? Thank You
This is a great simple recipe. I didn't add walnuts. I did a 9 tbsp cocoa powder+7 tbsp sugar+1 tbsp vegan butter substitute for the semi-chocolate since I didn't have any. I baked it for 22 minutes. It was outstanding--chewy and moist inside, and sorta crunchy outside. It was just the way we liked it. I tried another recipe sometime back and wasn't happy the way it turned out. I'll definitely use this recipe again. Thank you!
Delicious... filled my craving!
I was craving a Clementine Bakery delectable brownie, but didn't want to make the trek out to Brooklyn to get one. So upon surfing the net, I decided upon this recipe due to all the stellar reviews. I was a bit dubious, since the brownies at Clementine Bakery are very special. Lo and behold, I am gladly satisfied and surprised that these brownies came out fantastic. Really wonderful chocolatey stuff. I don't think your pictures do it justice, however, so here's a link to mine: https://scontent-b-iad.xx.fbcdn.net/hphotos-prn1/t1/1922506_10153902436585088_329271101_n.jpg. Thanks so much for the awesome recipe!
These were fabulous! I've been vegan for 14 years and had given up on brownies long ago. These were chewy moist brownies and I will be saving this recipe for sure.
THANK YOU! These are delicious!
Thanks for this wonderful recipe, Mattie! I am new to vegan baking and these are both delicious and easy to make (the "hardest" part was finding the golden flax meal the first time). Even my skeptical "meatatarian" husband did NOT know these were vegan. I also found your tips (separate post) about the science of vegan baking & "veganizing" recipes both enlightening and hilarious ("if a recipe calls for 6 eggs, just walk away", indeed). and appreciate your positive and helpful comments and feedback to other reviewers!
Weight or fluid ounces?
Can you please specify how much of the chocolate chips to add? Is it fluid ounces or weight ounces? Also, I don't have a weigher so could you just convert it? A cup of chocolate chips? Half a cup?? Thanks!!
Ultimate is right!
I've made these brownies a handful of times and seriously, this is the best recipe I've found (vegan or otherwise). My last batch turned out dry and crumbly (like a sad, dense cake) but that was my fault as I didn't have vegan butter in the house, and substituted canola oil spread. Otherwise, they always turn out perfectly - moist inside, chewy but not overcooked on the outside and decadently fudgey. Thanks for the excellent recipe. I look forward to checking out the rest of the site.
I made these for valentine's day for my husband. We really enjoyed them and I will send some to work with him to get some non-vegan thoughts. I made the following modifications:
- I substituted a 3oz bar of dark chocolate with espresso beans for the semi-sweet chocolate because we didn't have semi-sweet chocolate in the house
- instead of the walnuts, I added 1/3 cup raw cashews and 1/3 cup cocoa nibs
- I forgot to add the espresso powder
- I completely forgot to put the pan on the lower rack and instead baked it for 15 min on the upper rack until I realized my mistake. I only ended up baking for 30 min total.
I think they turned out really well. The outer edge is chewy, just how I would imagine a regular brownie to be, and the rest of the brownie is really moist. I did not have any problems with these turning out too dry, despite failing to follow some of the instructions.
The 1/4 cup hot water did not melt all the chocolate, possibly because I did not chop it up small enough, but that's ok because there are tiny pieces of heavenly chocolate throughout the brownies. Overall, I find these to be quite sweet and in the future I would try to make some modifications for the amount of sugar. I do not think that warrants giving this recipe a lower rating, though, as that is personal preference. I do not eat a lot of sugar on a daily basis and have cut out foods with added sugar, so I feel like I am a bit more sensitive to sweet foods. I will probably try some changes to the amount of sugar in the future, but I wanted to make sure I didn't make too many modifications on the first go round with this recipe.
This will likely be my go-to vegan brownie recipe, as I feel pretty comfortable about making some changes without affecting the quality too much.
Ultimate Vegan Brownie
Love your Ultimate Vegan Brownies. That said, mine were a bit dry and crumbly. How do you suggest I correct this? Probably it was due to the modifications i made. First, Earth Balance Buttery Sticks were not available, however EB Vegan Buttery (tub) Spread was so I used it. Second, I don't have a mixer and so I mixed it by hand.
Any comments: We like our brownies to have a more fudgy texture.
Can't imagine it gets any better!
Followed recipe exactly with two exceptions: omitted walnuts and used gluten free all-purpose flour due to family members with allergies. WOW these were awesome. I don't ever cook with gf flour, so I was skeptical...but they came out PERFECTLY!!! I am adding this to my recipe collection :) Thank you so much!
Just made these today for Christmas, and they are amazing! I added a little orange peel to the mix to give it some zest. The best vegan chocolate brownie I have ever made!
These are truly incredible. I added 3/4 tsp of chipotle powder for some heat, and used toasted pecans instead of walnuts. I also love someone else's suggestion of adding crushed peppermint candies. Yum!
I'd like to note that I used 4 oz. of dark chocolate chips, and the boiling water didn't melt them all the way so I ended up having to place the bowl with the chocolate paste into the preheating oven. I think this caused the paste to burn ever-so-slightly, but thankfully it wasn't evident in the finished product. If I end up using chocolate chips the next time I make this, I'll probably melt them on the stove with the vegan butter over low heat, and sift the cocoa powder with the flour instead of adding it to the melted chocolate. Hopefully that won't mess with the end result.
This is a recipe I will continue to play with since it is a winner!
Perfect, and so easy!
Like some others have commented, mine came out slightly on the dry side (but still, delicious.) The top was gloriously crusty and the insides just a bit gooey. I waited until they were fully cooled to cut them, which I might not do next time. But wow. These don't taste vegan at all! No eggs or cream to get in the way of chocolate tastiness :)
Heavenly Chocolate Perfection
I'll start of by saying I'm not a vegan, I made these because a friend was going to a party and all the dishes had to be vegan. I love brownies, my go to comfort food is a brownie it's fair to say I have eaten many many brownies in my time on this planet. These are by far the best I have ever had. From that perfect crunch when you first bite into them to the fudgie center, heaven just heaven. I made 5 pans of them for the party with the expectation of some coming back to me, exactly 3 brownies made it home. I will be making these again and again, and did I say again. The only change I made was to bake them 30 minutes instead of 35 as my oven tends to run a bit hot.
Ultimate Vegan Brownies
I agree with a prior comment that vegan or not this is the best brownie recipe I have made. Just as intended, crispy on the outside and fudgy on the inside. Only modification I made was I used 4 oz unsweetened chocolate plus 4 tablespoons sugar in lieu of the semi-sweet chocolate and ¼ c water and I omitted the coffee, did not use nuts. I watched the baking time due to the drying concerns but had no difficulty. Day 1 and the next day they were perfect. I will make again soon for Christmas gifts and have linked on my website http://www.veganaugusta.com/desserts/ to share with others. Thanks for the great recipe and great tip about the dough needing to be like dough and not like batter!
These brownies are so delicious!!! They're by far the best brownies I've ever had! I've made them several times and have taken them to parties. Everyone has loved them! Thank you for sharing the recipe! :) I do have one question though. Instead of using walnuts, could I use candy canes to make like a peppermint bark brownie?
Would you modify these in any way at 5,500 feet?
Followed recipe exactly. Why mess with perfection? You did the work, and I reap the benefits. Stayed up late baking these. It is now 12:30 am................but I wanted to let them cool per your instructions. You can't even tell they are vegan. Yummmy!!!! Had to stop myself. There's always tomorrow. Thank you so much
Yummy but dry - I must have made one too many alte
Thanks for this recipe and the clear instructions. I strayed from the recipe in a few ways:
- Used a flax / almond LSA mix instead of the golden flax meal, and baking powder instead of baking soda as this is what I had
- I used half plain flour and half wholemeal
- I used a 100g bar of ordinary dark chocolate as didn't have semi-sweet.
- I only used 3/4 cup of sugar as I always reduce this and the sweetness was great - probably also thanks to the sweetness of the chocolate that I used.
Also, I found I didn't need to use a hand blender to mix the chocolate + cocoa powder + margarine + sugar; it all mixed in really smoothly with the boiling water.
With the above, they've come out with a great flavour and the exterior has a good bite to it, but unfortunately they're pretty dry in the middle, and hard to eat without large gulps of tea. This is probably due to one or more of my variations above! Next time I might add a mashed banana to the chocolate mixture (using a blender this time) as I love the taste and have found it adds great gooey-ness in baking.
As I was making the chocolate mixture, I wasn't too sure if tablespoons of cocoa and margarine should be heaped or not as I don't have proper measuring spoons, but I erred on the side of level. Perhaps more margarine would be good next time. I did use heaped tbsps of the flax mix though, because it wasn't 100% flax (it's partly almond meal and ground sunflower).
Thanks again :) I'll definitely revisit this recipe and make little tweaks till I perfect it.
your recipe and the way you explain every step is perfect. Only the baking time/temperature does not seem to work properly. They came out overbaked with a slighty black (=burnt) base.
I placed the tray on the lowest postition, like you recommend/say in the recipe.
I put the brownies in a air tight container overnight, hoping they migh develop some softness. The next day they were even harder, like very old bread. Fail.
My oven is a basic oven, electricity, constant accurate temperature, no convection, no circulating air or similar.
Could it be that your 350 F aren't "true" 350 F, but more like 330-340F?
My old oven used to be cooler than the number on the knob promised.
I will give it another try, bake only for 25 Min at 330 and see how they turn out.
I still give this recipe three stars, mainly because I don't want to ruin your good overall rating and secondly because I really enjoy your writing. Only the outcome was a disappointment.
Maybe I should mention I did not substitute or replace any of your ingredients. This can't be the reason for the failure either.