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 (134)
42
160 results - showing 91 - 105
« 1 ... 5 6 7 8 9 10 11 » 
Ordering 
 
I just had to add thanks for saying when you could and could not use an electric mixer, I would've done all of it in the electric mixer if not for your warning!
Reviewed by LvH December 08, 2012

ps thanks for the detailed instructions

I just had to add thanks for saying when you could and could not use an electric mixer, I would've done all of it in the electric mixer if not for your warning!

Was this review helpful to you? 
Hi Mattie,

I was converting amounts to make your recipe in 3 glass pans that are 8x6, and I accidentally added nearly twice as much applesauce + baking powder to substitute for your flax, assuming you were trying to replace 2 eggs? (I just forgot I was out of flax). The conversion is supposed to be 1/4c applesauce + 1tsp baking powder per egg. But my batter was still extremely thick even with all the (unintentionally) extra applesauce - I had to push it into the pans with my hands. The parchment paper made it so easy to get out of the pans anyway!

Half my chocolate was a 100% dark bar that we had in the cupboard, and I didn't increase the sugar. But my vegan chocolate chips were pretty sweet even though they say they are semisweet (Enjoy life brand). I also used coffee instead of water, but I didn't boil it, I just got it hot (didn't want a burned-coffee taste). I ended up with a few lumps of imperfectly melted dark chocolate this way though, I figured they were ok but next time I might try to mix the chocolate/coffee over a pot of hot water on the stove. I also increased the vanilla by a 1/3rd, used 1/3rd demerara sugar that I had (the rest was white) and unbleached white flour (maybe that's the same as all-purpose?). I also used Earth Balance sticks, using maybe 1/4 extra because someone else mentioned it seemed to need more for EB sticks.

To convert metal pan recipes for glass I had read that you are supposed to do the same time, at 25 degrees cooler. I ended up doing 25 degrees cooler (325) for just 30-31 minutes instead of 35. I was really worried I undercooked them but when they cooled they were gooey like I wanted, and they didn't seem undercooked to me.

I loved them, (I made one pan with walnuts and it was my favorite). My non-vegan husband loved them and he thought they were so good he brought some in to his work "to show off."

Sorry for the long review but I was helped by people's substitution tips in their reviews so I thought I should add mine!

Thanks again for the awesome recipe!!!
Rating 
 
5.0
Reviewed by LvH December 08, 2012

Awesome in pyrex (lower temp shorter time) without

Hi Mattie,

I was converting amounts to make your recipe in 3 glass pans that are 8x6, and I accidentally added nearly twice as much applesauce + baking powder to substitute for your flax, assuming you were trying to replace 2 eggs? (I just forgot I was out of flax). The conversion is supposed to be 1/4c applesauce + 1tsp baking powder per egg. But my batter was still extremely thick even with all the (unintentionally) extra applesauce - I had to push it into the pans with my hands. The parchment paper made it so easy to get out of the pans anyway!

Half my chocolate was a 100% dark bar that we had in the cupboard, and I didn't increase the sugar. But my vegan chocolate chips were pretty sweet even though they say they are semisweet (Enjoy life brand). I also used coffee instead of water, but I didn't boil it, I just got it hot (didn't want a burned-coffee taste). I ended up with a few lumps of imperfectly melted dark chocolate this way though, I figured they were ok but next time I might try to mix the chocolate/coffee over a pot of hot water on the stove. I also increased the vanilla by a 1/3rd, used 1/3rd demerara sugar that I had (the rest was white) and unbleached white flour (maybe that's the same as all-purpose?). I also used Earth Balance sticks, using maybe 1/4 extra because someone else mentioned it seemed to need more for EB sticks.

To convert metal pan recipes for glass I had read that you are supposed to do the same time, at 25 degrees cooler. I ended up doing 25 degrees cooler (325) for just 30-31 minutes instead of 35. I was really worried I undercooked them but when they cooled they were gooey like I wanted, and they didn't seem undercooked to me.

I loved them, (I made one pan with walnuts and it was my favorite). My non-vegan husband loved them and he thought they were so good he brought some in to his work "to show off."

Sorry for the long review but I was helped by people's substitution tips in their reviews so I thought I should add mine!

Thanks again for the awesome recipe!!!

Owner's reply

Thanks so much for sharing this information LvH! That's great to know they worked so well for you with applesauce!

Was this review helpful to you? 
I've made these brownies twice: once with the flax egg and once without (by mistake). I actually preferred the brownies without the flax, and I think removing it would make the recipe more accessible to people who don't keep special ingredients in their kitchen.
Rating 
 
4.0
Reviewed by Steanie December 03, 2012

I've made these brownies twice: once with the flax egg and once without (by mistake). I actually preferred the brownies without the flax, and I think removing it would make the recipe more accessible to people who don't keep special ingredients in their kitchen.

Was this review helpful to you? 
Thanks for sharing this recipe! I found it over at Neverhomemaker. These are the best vegan brownies i've tried to date. Just took them to a potluck and got raves. I did think they were a bit crumbly though, so i think i'm going to try them next time with an extra "egg" (which is normally dangerous). W'ell see! They'll be good either way! Thanks again!
Rating 
 
4.0
Reviewed by Liz December 02, 2012

the best so far!

Thanks for sharing this recipe! I found it over at Neverhomemaker. These are the best vegan brownies i've tried to date. Just took them to a potluck and got raves. I did think they were a bit crumbly though, so i think i'm going to try them next time with an extra "egg" (which is normally dangerous). W'ell see! They'll be good either way! Thanks again!

Was this review helpful to you? 
{loadposition review-ad}
Thanks
Reviewed by almond December 02, 2012

What are some good substitutes for the chocolate a

Thanks

Was this review helpful to you? 
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!
Rating 
 
5.0
Jean B. Reviewed by Jean B. November 24, 2012
Top 50 Reviewer  -   View all my reviews (2)

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!

Was this review helpful to you? 
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?
Reviewed by Kirsten H. October 26, 2012

De-lightful

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?

Owner's reply

Glad these worked out for you Kirsten! Drying out should be about average for a brownie. I store mine in the freezer in the baking dish in a plastic freezer bag after I cut them. Then I just thaw one out in the microwave when I need one. This also keeps me from eating too many at a time!

Was this review helpful to you? 
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.
Reviewed by Mary K October 20, 2012

OMG--SOOOO GOOD!

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.

Was this review helpful to you? 
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.
Rating 
 
3.0
Reviewed by Michelle October 15, 2012

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.

Owner's reply

Thanks for the input Michelle! I'm beginning to think that I must have accidentally changed the amount of semi-sweet chocolate during a recent minor edit to make the recipe more clear. My girlfriend made the brownies recently and they DID seem less chocolatey and drier than normal!

I'm going to make a few batches this week and get to the bottom of this. I'll let you know what I find. I'll bet 4 ounces of chocolate somehow got changed to 1. Thanks for letting me know about this!

Was this review helpful to you? 
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.
Rating 
 
3.0
Reviewed by lzanikos October 04, 2012

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.

Was this review helpful to you? 
{loadposition review-ad}
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.
Rating 
 
5.0
Reviewed by Harmony5710 October 01, 2012

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.

Was this review helpful to you? 
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 :)
Reviewed by Maple Leaf September 24, 2012

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 :)

Was this review helpful to you? 
Horrible recipe! Brownies were dense and rock hard around the edges. Will NOT be making this recipe ever again!
Reviewed by Marilyn September 08, 2012

Horrible recipe! Brownies were dense and rock hard around the edges. Will NOT be making this recipe ever again!

Was this review helpful to you? 
They were very good, but kind of a pain to make.
Rating 
 
4.0
Reviewed by Grace September 06, 2012

They were very good, but kind of a pain to make.

Was this review helpful to you? 
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.
Rating 
 
4.0
Reviewed by SherlockVeteran September 01, 2012

Pretty good!

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.

Was this review helpful to you? 
160 results - showing 91 - 105
« 1 ... 5 6 7 8 9 10 11 » 
Ordering