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Ultimate Vegan Brownies Mattie

Written by Mattie    
 
4.7 (123)
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Ultimate Vegan Brownies

Ultimate is not something that I throw around lightly, especially for vegan brownies. I've had my share of vegan and regular brownies and been baffled by how lacking vegan versions are. Growing up on my Grandmother's brownies, I learned that a good brownie should be dense, fudgy and soft; not light, cakey and dry. Why is it so hard to emulate a traditional brownie recipe that simply consists of a few simple ingredients? Hint: it's due to the egg, which emulsifies, binds, slightly leavens then bakes up as part of the actual base of the brownie itself. To emulate this takes an expedition deep into the innards of brownie science, oh and for me, about seven years of failing until figuring this out.

Vegan brownies need extra special attention paid to flavor and texture

I started by emulating two eggs with water and golden flax meal. I then added some baking soda to the flour to emulate egg's subtle leavening tendencies. Cocoa powder along with semi-sweet chocolate and espresso powder allows the complex chocolate flavors to truly shine. I tested these brownies with canola oil but later settled on Vegan Butter or margarine because it allowed the flavor to mingle and slightly evolve along the flavor profile, rather than diminishing in a downward spiral which was the case with canola oil. This is why chocolate baked goods with canola oil rarely match up to chocolate baked goods with Vegan Butter or margarine. In order to make dense, soft vegan baked goods like brownies and cookies that are similar to their egg-laden counterparts, the dough must be extremely thick because the egg is not going to be there to bake into the base of the baked item and act like flour. Thus, you have to add extra flour so it can take over for the egg. The result of this vegan brownie R&D is a dense, fudgy, soft brownie with a complex chocolate flavor.

Find more Chocolate recipes on Veganbaking.net

Ultimate Vegan Brownies Recipe

3 Tablespoons water
2 Tablespoons golden flax meal

1 ¾ cups all-purpose flour
¼ teaspoon baking soda

7 Tablespoons cocoa powder
4 ounces semi-sweet chocolate, chopped into ¼ inch pieces
1 teaspoon instant espresso powder
¾ teaspoon salt

¼ cup boiling water

1 ½ cups sugar
6 Tablespoons (80 grams) Regular Vegan Butter or non-hydrogenated stick margarine, melted (not tub margarine)
1 ½ teaspoons vanilla extract

½ cup walnuts, chopped (optional)

1) Prepare the flax meal, your oven and your baking dish

In a small mixing bowl whisk together the water and flax meal. Let it sit for about 10 minutes so the mixture gets goopy. Place your oven rack on it's lowest position and preheat your oven to 350F (177C). Line an 8 x 8 inch baking dish with parchment paper allowing excess parchment paper on opposite sides so you can pull the brownies out of the baking dish later.

Baking Dish Parchment

2) Whisk together the four and baking soda

In a medium mixing bowl whisk together the all-purpose flour and baking soda. Set aside.

3) Mix the vegan brownie dough

In another medium mixing bowl add the cocoa powder, semi-sweet chocolate, espresso powder and salt. Add the boiling water and using a spoon, mix in the ingredients into a paste, making sure that all of the chocolate pieces are melted. Add the sugar, Vegan Butter, vanilla extract, flax meal mixture from Step 1 into the chocolate mixture and mix with an electric mixer until smooth. Stir in the walnuts if you're using them. Using a spoon, mix in the flour until well combined. The mixture will become extremely thick and you may need to use your hands to mix. Refrain from mixing this dough with an electric mixer at this point; this will overwork the dough and activate too much gluten, negatively affecting the texture of the brownies.

4) Transfer the brownie batter to a baking dish and bake to perfection

Transfer the batter to the baking dish. You may need to use your fingers or a spatula to press the thick dough into place. Bake for 35 minutes on your oven's lowest rack. Transfer the baking dish to a wire cooling rack and allow it to cool for about an hour.

5) Allow the vegan brownies to cool completely

Transfer the brownies to the wire rack by lifting them out of the baking dish by taking hold of the exposed parchment paper on each side. Allow them to cool completely before slicing into squares.
This recipe makes one 8 x 8 inch baking dish of Ultimate Vegan Brownies.

Ultimate Vegan Brownies

A big thanks goes out to (never home)maker for the above picture.


 
 

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4.7  (123)
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I would like to know if its ok to use pre-grounded brown flax?

Thanks!
Reviewed by monica April 03, 2014

I would like to know if its ok to use pre-grounded brown flax?

Thanks!

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Hi there! I really want to bake these but I want to reduce the sugar down to 1 cup, How much more water do I need to add to balance the moisture?
Devaki30 Reviewed by Devaki30 April 02, 2014
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Less Sugar-How Much Water?

Hi there! I really want to bake these but I want to reduce the sugar down to 1 cup, How much more water do I need to add to balance the moisture?

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These are to die for! Made them often and they are always a hit. Thanks so much :)
Rating 
 
5.0
tashpagenz Reviewed by tashpagenz March 31, 2014
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Amazing!

These are to die for! Made them often and they are always a hit. Thanks so much :)

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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.
Rating 
 
5.0
Veganease Reviewed by Veganease March 30, 2014
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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.

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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). :)
Rating 
 
5.0
Reviewed by Kristie March 28, 2014

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). :)

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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.
Rating 
 
3.0
Reviewed by Marla March 27, 2014

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.

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Amazing! Nobody believed they were vegan
Rating 
 
5.0
Reviewed by Kikenjake March 23, 2014

Amazing! Nobody believed they were vegan

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I want to double this recipe for a party. Have you tried and how did you adjust baking pan and time?
Thanks!
Reviewed by Kikenjake March 20, 2014

I want to double this recipe for a party. Have you tried and how did you adjust baking pan and time?
Thanks!

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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
Rating 
 
5.0
Harry Reviewed by Harry March 17, 2014
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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

Owner's reply

Hi Harry, if you were going to add extra stuff such as M&Ms to these brownies they'd go in after the dough is fully mixed. Treat the M&Ms like nuts or any other addition. This brownie dough is really thick but you should be able to get away with gently kneading them into the dough without breaking them or causing them to bleed colors. Good luck!

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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!
Rating 
 
4.0
allvegan Reviewed by allvegan March 13, 2014
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awesome!

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!

Owner's reply

Hi allvegan, I haven't tried making these without the chocolate. So glad you were able to nail it and still have them turn out outstanding. Thanks for sharing!

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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!
Rating 
 
5.0
Reviewed by Diana March 03, 2014

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!

Owner's reply

I'm so happy you enjoyed the brownies Diana! Great pic! They look oh so moist and gooey. I love Clementine Bakery! I used to live in Brooklyn and had their amazing eats at the Vegan Shop-up. Now I wish that I had had a chance to experience their brownies when I lived out there!

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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.
Rating 
 
5.0
Reviewed by Melody March 03, 2014

Amazing

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.

Owner's reply

Thanks Melody! I'm so happy you enjoyed the brownies.

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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!
Rating 
 
5.0
Reviewed by Nancy February 28, 2014

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!

Owner's reply

So glad you enjoyed the brownies Nancy! I've had it with tracking down hard to find ingredients and now I don't hesitate to just order stuff online. The only problem is that now my house is turning into a health food store!

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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!!
ecrivezmaria Reviewed by ecrivezmaria February 23, 2014
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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!!

Owner's reply

Hi ecrivezmaria, chocolate is a solid so it's measured as ounces by weight, not by liquid. So the measurement is weight ounces. Four ounces of chocolate is roughly a commercial bar of high quality chocolate. I don't recommend using chocolate chips in baking unless they're specifically called for. This is because chocolate chips are usually inferior quality compared to the higher quality chocolate available for baking and in bar form.

If you absolutely had to use chocolate chips, 4 ounces is 3/4 cup. Good luck!

Was this review helpful to you? 
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.
Rating 
 
5.0
Reviewed by Isabelle February 21, 2014

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.

Owner's reply

So glad you like the brownies Isabelle! Thanks for sharing!

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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.
Rating 
 
5.0
sunny Reviewed by sunny February 15, 2014
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Decadent

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.

Owner's reply

Thanks for the great feedback sunny! It looks like the changes you made to the recipe are relatively minor and probably reflect mostly how the brownies turn out in normal circumstances. I just updated the recipe to call for chopping the chocolate into 1/4 inch pieces instead of 1/2 inch pieces. This will allow the chocolate to melt more adequately. I've been doing some minor tests with baking times lately and so far I haven't been having over-baking issues like some others have mentioned. I still want to run a few more tests though just to be sure.

If you reduce the sugar, be on the lookout for a drier texture, as sugar holds onto moisture. You should consider adding a tiny bit more water to the recipe if you reduce the sugar in order to compensate for this. Good luck!

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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.

Rating 
 
3.0
sbriggs Reviewed by sbriggs January 16, 2014
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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.

Owner's reply

Sorry the brownies didn't work out for you sbriggs! This recipe was designed for use with a vegan butter such as Earth Balance Buttery Sticks or Vegan Butter. If you choose to use tub vegan butter, it'll turn out excessively dry due to the higher water ratio. In this case the water bakes off, resulting in a drier brownie. My advice is to always have either Buttery Sticks or Vegan Butter in your freezer for baking. In fact, I recommend just forgetting about the possibility of using tub margarine for baking- it's just not going to offer the same results as butter.

The mixing is an important step too because it allows the water-based ingredients to emulsify with the fats, which makes for a more moist, fudgy texture that'll resist letting go of water during baking. This will also lead to a more moist brownie. If you don't have a mixer I recommend just hand mixing like crazy during this step until you have a smooth, consistent mass.

I know these small details wouldn't seem like they'd make a difference but believe me, after spending seven years on this recipe, I think I've experienced it all! Good luck if you decide to make another crack at it in the future!

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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!
Rating 
 
5.0
Reviewed by Claire E Lockwood January 05, 2014

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!

Owner's reply

So glad the brownies worked out for you with gluten-free flour Claire! Thanks for sharing!

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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!

Bless up!

Maximus
Rating 
 
5.0
Reviewed by Maximus December 25, 2013

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!

Bless up!

Maximus

Owner's reply

Wow! Orange zest sounds like a great idea in brownies! So glad they worked out for you Maximus!

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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!
Rating 
 
5.0
Juneberry Reviewed by Juneberry December 20, 2013
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Top notch!

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!

Owner's reply

So glad you enjoyed the brownies Juneberry! Chocolate chips have a little bit more cocoa butter than regular chocolate so they're a little bit more resistant to melting. This is so that the chocolate chips hold their shape in things like cookies during baking. It makes sense to me that they might melt a little slower with my method.

I designed the recipe to melt the chocolate this way so the chocolate would melt perfectly to the point of not being burnt. This method makes it so that you don't have to jury rig a double boiler. As long as you keep an eye on it, you could use a metal mixing bowl and just place it over the stove for a brief moment, or use a glass mixing bowl and place it in the microwave for a bit. My concern with melting the chocolate with the Vegan Butter is that the water in the Vegan Butter will cause the chocolate to seize, which might negatively affect the texture of the brownies.

Thanks and happy baking!

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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 :)
Rating 
 
5.0
Reviewed by Rebecca December 12, 2013

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 :)

Owner's reply

So happy that the brownies worked out for you Rebecca!

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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.
Rating 
 
5.0
raveynsheart Reviewed by raveynsheart December 09, 2013
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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.

Owner's reply

Thanks so much for the great comment on the brownies raveynsheart! I'm thrilled to know that only three brownies make it back after five pans. I've learned over the years that the best indication of how good something is is how much is left over at the end of the night. Thanks again!

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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!
Rating 
 
5.0
Reviewed by Cindy Moores December 06, 2013

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!

Owner's reply

So glad you liked the brownies Cindy! That's interesting that you got it to work well with the unsweetened chocolate with extra sugar. Nice! Veganaugusta looks awesome! Such a wealth of great information.

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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?
Rating 
 
5.0
Reviewed by Hadley December 02, 2013

Absolutely Amazing!!!

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?

Owner's reply

So glad you like the brownies Hadley! I have to beg you, please make the brownies with candy canes instead of walnuts! That sounds amazing! I think it would work fine.

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Would you modify these in any way at 5,500 feet?
Reviewed by erin November 26, 2013

Would you modify these in any way at 5,500 feet?

Owner's reply

Great question erin! It's my understanding that high altitude mainly effects baked goods that rise. So the less the rise, the less the problems. Fortunately, these brownies barely utilize rising so the only thing I'd recommend is to pull them out of the oven a minute or so earlier than the recipe calls for, to compensate for slightly drier air. Good luck and let me know how they turn out if you give it a go!

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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
Rating 
 
5.0
Reviewed by Shryee November 19, 2013

DELICIOUS!!!!

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

Owner's reply

So glad you liked the brownies Shryee!

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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.
Rating 
 
4.0
Reviewed by Cat November 04, 2013

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.

Owner's reply

Thanks for the feedback Cat! The only alteration that could have made a difference in having them come out excessively dry is reducing the sugar. Nowadays I feel that I favor dessert complexity over sweetness in vegan desserts so I don't try to overdo it with the sugar. sugar is hygroscopic which means it binds to water. Reducing it by half will definitely result in a drier end product as the water-based ingredients in the recipe are less bound to sugar and more apt to evaporate during baking.

Having said that, there have been reports lately of these brownies turning out on the dry side (which is peculiar because I haven't changed the recipe- global warming perhaps?) but I plan to do a few tests in the near future to make sure everything is on par. I'll be sure to update the recipe with my findings to make sure it remains as good as it can possibly be. Thanks for sharing your results!

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Hello Mattie!

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.

warm regards,
Paula
Rating 
 
3.0
Paula Reviewed by Paula November 03, 2013
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Overbaked :-(

Hello Mattie!

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.

warm regards,
Paula

Owner's reply

Thanks for the feedback Paula! I'm going to make these brownies again due to more reports of them turning out a bit dry. I just moved to another place with a completely different oven and I'll be sure to use a second thermometer in the oven to make sure my baking temperatures are as legit as possible. I'll be sure to update the recipe if I find that temperature needs to be reduced or a tiny bit of water needs to be added to reduce dryness. Thanks!

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I made these last night and HAD to sample them before taking them to a BBQ later today. Absolutely delicious. I omitted the espresso powder, as I didn't have any and they were still great! Highly recommend. Thanks!
Rating 
 
5.0
Rhi Reviewed by Rhi November 02, 2013
Last updated: November 02, 2013
Top 500 Reviewer  -   View all my reviews (1)

Delish

I made these last night and HAD to sample them before taking them to a BBQ later today. Absolutely delicious. I omitted the espresso powder, as I didn't have any and they were still great! Highly recommend. Thanks!

Owner's reply

So glad you enjoyed the brownies Rhi!

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Dear Mattie,

We had high expectations of these brownies given the high recommendations and clear instructions. We used the same ingredients and followed the instructions but to our disappointment ours turned dry and pretty tasteless. Would you have any idea why this might be?
Rating 
 
1.0
Paivi Reviewed by Paivi November 02, 2013
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Where did we go wrong.

Dear Mattie,

We had high expectations of these brownies given the high recommendations and clear instructions. We used the same ingredients and followed the instructions but to our disappointment ours turned dry and pretty tasteless. Would you have any idea why this might be?

Owner's reply

Sorry they didn't work out Paivi! Due to the involvement of this recipe, it's possible that I didn't make something clear enough which may have caused you to add too little of one ingredient or two much of another. Or, your oven is running a little on the hot side and it dried them out. These brownies are pretty sensitive to over baking.

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