The most luscious, rich, dense, moist, chewy brown
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.
Good, but missing something
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.
still not the same
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.
Make these coconut brownies!
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 :-)
Good but not ultimate
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.
Yup, they do deserve to be called Ultimate Brownie
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.
Awesome taste but mine stuck to the paper! what ha
Hi - please help. I followed the recipe exactly but used margarine as that's all I had to hand. The brownie tastes awesome but is very gooey and is stuck to the parchment paper. What went wrong?
These are delicious! Finding and successfully baking this recipe makes me so happy, especially since my last attempt at making vegan brownies (using boxed egg replacer) flopped. But these had such great texture , with a roundness to the flavor, and a tempered sweetness. I did not have golden flax meal, but I used flax seeds instead, and grounded them via blender, then adding them to the water. Thank you for the recipe, as well as for the introduction on your thought process.
best vegan brownie recipe out there
This is hands down the best vegan brownie recipe out there. An act of genius. I have done a lot of vegan baking over the years and I can tell you there is no better recipe available. I will be using this for years to come. Simply delicious! Thank you!
After failing many, many times at making brownies to a oily mess, this recipe has exceeded all my expectations. This is a REAL vegan/vegetarian brownie, as almost every other recipe has not lived up to the dense chewiness and UNCAKELIKE nature of this one. Thank you so much!!! I recommend this one to everyone!
I made these brownies over the weekend and they were incredible! I made my own Vegan Butter using the cocoa butter vegan butter recipe and the flavor was rich and chocolaty. I added some toasted walnuts and some bittersweet chocolate chips and they were heaven on Earth! Next time I will underbake them a little so that they are bit more fudgy. I also may up the amount of expresso powder for a bit more kick but they were excellent and just what I have been looking for. Thank you Mattie!
Thank you thank you thank you! I am a total brownie snob and have been at a loss for a quality brownie recipe since going vegan. Until now! Like Bec, I used gluten free flour with amazing results. Additionally, my smaller pans were in use, so I used a 9x13 and baked for about 35 minutes with great results. Chewy with just the right amount of crust that every good brownie requires! Your hard work in developing this recipe is so appreciated!
Loved these so much, I put them on my blog :)
These are such great brownies. Ultimate, as you said. They worked out beautifully for me. I even did a post of them on my blog. For more photos and the nutritional breakdown, you can check it out here: http://www.unsweetenedcocoa.ca/2012/04/ultimate-vegan-brownies/
Cashews instead of walnuts?
Can we use Cashews/Almonds in place of walnuts? Is there any other preference other than Choc chips, because I dont wanna use to much of chocs.
the best, fo' real
This is the only brownie recipe I make. They are always absolutely amazing! You have made PMSing for vegan girl not as bad as it has to be. Also, my boyfriend says they taste like hash brownies. And hey, if it tastes illegal (at least in Texas), then it has to be good! Thanks!
Best brownies ever. Vegan or not!
I have tried many different vegan brownie recipes and well, they mostly sucked. This recipe makes me wonder how they all got it so wrong. I've made this recipe now at least 10 times and it is incredible every time! I use 5 tablespoons of nuttelex (Australian vegan tub margarine) and 2 tablespoons of tofutti but I'm sure 7 T of nuttelex would be fine. I also use more chocolate (2 short rows of a block for Australians that don't feel like getting out the scales)
I have made these with regular flour and a few times with gluten free flour and I have to say, they may even be better gluten free?! At least just as good.
Thank you so much for such a wonderful recipe!
I have made these brownies 3 different times now and they are absolutely the best brownies I have ever had....even better than the non vegan versions I have tried! These are remarkable in every way...chewy, fudgy, decadent brownies! Thank you so much for creating such a wonderful recipe! You rock, man!
I was worried about how these brownies were going to come out because the dough was SO thick, but oh my was I wrong. I've been vegan for over two years and have tried various brownie recipes and none have matched up to that brownie texture and taste I have desired. I just made these with my boyfriend and... oh man.. I can't get over how amazing these are. These are like how I remember brownies being. They are nice and thick and fudgy. Delicious. Thank you again for this recipe :]! I will never use another!
These are very dark chocolate, chewy, dense brownies. I could not find espresso powder, so I made espresso and replaced the 1/4 cup of water with it. Also, I used canola oil instead of vegan butter, and added chocolate chips instead of walnuts, which did not make the brownies fall apart as one reviewer suggested. I had a 9x9 in pan and baked them for 22 mins. I cut them into bite size pieces for a party and they are amazing! I do think it is important to use a good quality chocolate for this recipe as it is an integral part of the flavor.
Left out the espresso and added chocolate chips and a little more water. One reviewer mentioned that they lacked something in taste. The brownies weren't too sweet when I first took them out of the oven, but, after sitting overnight, they were perfect-- best brownies I've made, vegan or not.
just made these but only had whole wheat flower. Not excellent but still better than most commercial mixes. They must be awesome with regular white flower. Can't wait to try it.