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 (145)
46
173 results - showing 1 - 15
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Mattie, te amo!
Thank you SO much for this recipe...I thought I'd never again eat a brownie that actually tasted like a brownie until today
Rating 
 
5.0
natzi Reviewed by natzi February 15, 2015
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Finally!

Mattie, te amo!
Thank you SO much for this recipe...I thought I'd never again eat a brownie that actually tasted like a brownie until today

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Please,
Someone could record a video showing step by step this recipe?
I'm in Brazil and i had trouble converting the measurements. My first attempt went wrong
nandaota Reviewed by nandaota January 23, 2015
Top 500 Reviewer  -   View all my reviews (1)

Please,
Someone could record a video showing step by step this recipe?
I'm in Brazil and i had trouble converting the measurements. My first attempt went wrong

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This recipe yields very tasty brownie. I used some peppermint chocolate as well as dark chocolate pieces so it gives off a nice minty flavor, which goes really well with the hint of expresso flavor. I also reduced sugar to slightly less than 1 cup and the sweetness is perfect. The mixture was too dry so I add about 3 more tablespoon of water. I used coconut oil instead of vegan butter, about 7 tablespoon and the consistency is perfect. Next time instead of adding 3 more tablespoon of water at the end, I would try mixing 6 tablespoon of water with 2 tablespoon of flax seed meal instead. Thank you for the recipe, I'm glad I find it.
Rating 
 
5.0
Reviewed by liz January 21, 2015

This recipe yields very tasty brownie. I used some peppermint chocolate as well as dark chocolate pieces so it gives off a nice minty flavor, which goes really well with the hint of expresso flavor. I also reduced sugar to slightly less than 1 cup and the sweetness is perfect. The mixture was too dry so I add about 3 more tablespoon of water. I used coconut oil instead of vegan butter, about 7 tablespoon and the consistency is perfect. Next time instead of adding 3 more tablespoon of water at the end, I would try mixing 6 tablespoon of water with 2 tablespoon of flax seed meal instead. Thank you for the recipe, I'm glad I find it.

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I don't ever leave reviews, but I really wanted to leave one for these brownies. These are, hands down, the best brownies I've ever made! I made these over the weekend for a huge family party and literally everyone was raving about how fantastic they were! I used Bob mills pre groud golden flax meal and it worked perfectly (no funky tastes) and I also added some vegan dark chocolate cocoa nibs to the recipe and it just made the brownies that much better! BEST RECIPE and super easy! You are a true genius!!!!
Rating 
 
5.0
jenbean16 Reviewed by jenbean16 January 18, 2015
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The BEST brownies. Period.

I don't ever leave reviews, but I really wanted to leave one for these brownies. These are, hands down, the best brownies I've ever made! I made these over the weekend for a huge family party and literally everyone was raving about how fantastic they were! I used Bob mills pre groud golden flax meal and it worked perfectly (no funky tastes) and I also added some vegan dark chocolate cocoa nibs to the recipe and it just made the brownies that much better! BEST RECIPE and super easy! You are a true genius!!!!

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These brownies were my first attempt at home made vegan baking, and DAYUM! They are so delicious, even though I left the chocolate pieces out. They're very easy to make and come out great.
!!!!
Rating 
 
4.0
Reviewed by Catalina January 14, 2015

YUM!

These brownies were my first attempt at home made vegan baking, and DAYUM! They are so delicious, even though I left the chocolate pieces out. They're very easy to make and come out great.
!!!!

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These brownies are the best that I have ever tasted and I'm not even vegan! I left out the espresso powder because I didn't have any and they were still delicious. This recipe is my go-to recipe for brownies from now on.
Rating 
 
5.0
tye28 Reviewed by tye28 December 06, 2014
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Best of the Best

These brownies are the best that I have ever tasted and I'm not even vegan! I left out the espresso powder because I didn't have any and they were still delicious. This recipe is my go-to recipe for brownies from now on.

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These were just delicious!!
Just don't take them out of the baking pan until cooled, when I tried they started to break apart.
I set mine outside in 40 degree weather and they cooled fine.
Thank you!
Rating 
 
5.0
Reviewed by DianaK November 02, 2014

WOW! DELICIOUS

These were just delicious!!
Just don't take them out of the baking pan until cooled, when I tried they started to break apart.
I set mine outside in 40 degree weather and they cooled fine.
Thank you!

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mouth-watering, easy, just perfect !! (i was told to reduce the sugar quantity next time, so I'll try it with only 1 cup of sugar). Thanks for sharing !
Rating 
 
5.0
Reviewed by Nena October 15, 2014

mouth-watering, easy, just perfect !! (i was told to reduce the sugar quantity next time, so I'll try it with only 1 cup of sugar). Thanks for sharing !

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when will i learn that as someone from northern-europe i should add much, MUCH less sugar than the american recipes require... just one bite made me feel sick, but i'm still excited to make them again using 1/2 cup of sugar instead of 1 1/2 and i'm sure that this is going to be my favorite vegan brownie recipe.
Reviewed by Anna-Liisa October 10, 2014

when will i learn that as someone from northern-europe i should add much, MUCH less sugar than the american recipes require... just one bite made me feel sick, but i'm still excited to make them again using 1/2 cup of sugar instead of 1 1/2 and i'm sure that this is going to be my favorite vegan brownie recipe.

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"perfect" is exactely what these brownies are!
Rating 
 
5.0
Reviewed by Bergo October 09, 2014

"perfect" is exactely what these brownies are!

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i figured i can't title EVERY review "holy crap." but really mattie. really. these are so delicious. and i could not think of a better way to use my vegan butter.
Rating 
 
5.0
verveine Reviewed by verveine September 24, 2014
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i am so happy.

i figured i can't title EVERY review "holy crap." but really mattie. really. these are so delicious. and i could not think of a better way to use my vegan butter.

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Thank you for this recipe - we love the taste and texture of these brownies. I think the walnuts compliment them very well. I also appreciate that they can be frozen – there are only 2 of us in our household and we like to enjoy them slowly.

However, I have experienced one problem - my brownies tend to collapse during cooling. The edges around the side of the tin stay high, while all the rest collapses. I thought that this might be because I am in the UK and used what is known as “plain flour” here. In the UK we don’t have all-purpose flour – just plain flour (typically used for cakes and biscuits/cookies) and strong flour (used for bread). From my experience, plain flour generally has a protein content of 9.5-10.5%, while the protein content of strong tends to be 12-13%. I suspect that my plain flour might be a little lower in gluten than all-purpose flour, so I hope to remedy this problem by trying to find flour with a protein content of 11-11.5%. Alternatively, I have considered blending my usual plain flour with some strong flour to achieve that total protein content. What do you think - do you think gluten content is the answer to this problem?

Also, I was wondering whether it might be possible to substitute the vegan butter/stick margarine with vegetable shortening? I am having difficulty sourcing non-hydrogenated stick margarine over here and am not quite prepared to take the plunge making vegan butter. However, we do have a hydrogenated oil-free shortening called Trex. The instructions for substituting butter with Trex are to use 20% less, so perhaps I could use 16g water in addition to 64g Trex to make up for the lack of water?

Many thanks.
Rating 
 
5.0
chelseabun Reviewed by chelseabun September 16, 2014
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Delicious, but advice needed for UK bakers

Thank you for this recipe - we love the taste and texture of these brownies. I think the walnuts compliment them very well. I also appreciate that they can be frozen – there are only 2 of us in our household and we like to enjoy them slowly.

However, I have experienced one problem - my brownies tend to collapse during cooling. The edges around the side of the tin stay high, while all the rest collapses. I thought that this might be because I am in the UK and used what is known as “plain flour” here. In the UK we don’t have all-purpose flour – just plain flour (typically used for cakes and biscuits/cookies) and strong flour (used for bread). From my experience, plain flour generally has a protein content of 9.5-10.5%, while the protein content of strong tends to be 12-13%. I suspect that my plain flour might be a little lower in gluten than all-purpose flour, so I hope to remedy this problem by trying to find flour with a protein content of 11-11.5%. Alternatively, I have considered blending my usual plain flour with some strong flour to achieve that total protein content. What do you think - do you think gluten content is the answer to this problem?

Also, I was wondering whether it might be possible to substitute the vegan butter/stick margarine with vegetable shortening? I am having difficulty sourcing non-hydrogenated stick margarine over here and am not quite prepared to take the plunge making vegan butter. However, we do have a hydrogenated oil-free shortening called Trex. The instructions for substituting butter with Trex are to use 20% less, so perhaps I could use 16g water in addition to 64g Trex to make up for the lack of water?

Many thanks.

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I have tried many a vegan brownie recipe. All with their outlandish claims that their brownie is just like a non-vegan brownie and it's HEALTHY! Well, all of those versions with their black beans and zucchini tasted like CHALK. When I found this recipe, a part of my rejoiced. You really seem to know a lot about the science behind baking, so I decided to give brownies one last shot. Unfortunately, I was unable to find an organic vegan semi-sweet baking bar. Although you say that semi-sweet chips won't work, I took a chance and used Equal Exchange's semi-sweet chips (I called the company and they confirmed their chips are vegan and not processed in a facility with any dairy). THESE WERE FABULOUS. In fact, I am about to make them again. I used earth balance baking sticks my first time. I would like to make my own vegan butter but lecithin is not easy to come by so. Some day....
Rating 
 
5.0
Reviewed by Haley August 06, 2014

I have found the one!

I have tried many a vegan brownie recipe. All with their outlandish claims that their brownie is just like a non-vegan brownie and it's HEALTHY! Well, all of those versions with their black beans and zucchini tasted like CHALK. When I found this recipe, a part of my rejoiced. You really seem to know a lot about the science behind baking, so I decided to give brownies one last shot. Unfortunately, I was unable to find an organic vegan semi-sweet baking bar. Although you say that semi-sweet chips won't work, I took a chance and used Equal Exchange's semi-sweet chips (I called the company and they confirmed their chips are vegan and not processed in a facility with any dairy). THESE WERE FABULOUS. In fact, I am about to make them again. I used earth balance baking sticks my first time. I would like to make my own vegan butter but lecithin is not easy to come by so. Some day....

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I made these for the first time today. They taste fantastic! and are SUPER moist!! I changed up the recipe a little bit: I boiled coffee-flavored stout instead of water (to pour over the chocolate). I didn't have any stick margarine, just Earth Balance in the tub, so I took and chance and used that but also added a tablespoon of coconut oil just in case there wasn't enough fat. I didn't have espresso powder so I used instant coffee (it's all I had) and everything turned out great! :) :) :)
Rating 
 
5.0
kellyfever Reviewed by kellyfever July 19, 2014
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O.M.G.

I made these for the first time today. They taste fantastic! and are SUPER moist!! I changed up the recipe a little bit: I boiled coffee-flavored stout instead of water (to pour over the chocolate). I didn't have any stick margarine, just Earth Balance in the tub, so I took and chance and used that but also added a tablespoon of coconut oil just in case there wasn't enough fat. I didn't have espresso powder so I used instant coffee (it's all I had) and everything turned out great! :) :) :)

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So freaking good. My sister's cheese and meat loving boyfriend loves them! As does everyone who tries them. They are phenomenal brownies vegan or non-vegan. Just the best brownies ever. And simple to throw together!
Rating 
 
5.0
Reviewed by Sammy July 14, 2014

So freaking good. My sister's cheese and meat loving boyfriend loves them! As does everyone who tries them. They are phenomenal brownies vegan or non-vegan. Just the best brownies ever. And simple to throw together!

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