Tried many vegan brownies that are all way more "cake-y" than brownie. This...takes the cake. ;) The crispy top...oh the wonderful crispiness, delish.
I used a lot less sugar (a little more than half) and didn't have chips. Next time, I will use more sugar for a sweeter taste. (And get the chips)
For those people who are talking about the flour and sugar content...this is not a green smoothie people. This is a brownie. To be enjoyed when you need a real brownie. For healthy recipes, choose another, but for the real thing, this hits the spot.
Not great for health, but really good for the soul. ;)
Brownies Any Omnivore Would Love
I have made this recipe several times in the past year, and it has consistently been enjoyed by both vegan and omnivore friends (even the time when I forgot to add the vanilla and then poured it on top of the dough in the pan, hoping for the best).
The most recent time I made them, I decided to add the chocolate, cocoa powder, and salt to the saucepan containing the freshly-boiled water, and after that was thoroughly mixed together I added the butter, sugar, and vanilla to the mixture in the saucepan. I found that this method was FAR easier than adding the boiling water to the ingredients in a bowl. The chocolate melted much more quickly, and I didn't have to melt the butter beforehand as the warm chocolate mixture was warm enough to melt it, and if not you can always heat it up a little to facilitate melting. I have also never added instant espresso powder because I don't want to buy a whole pack for just this one recipe, and my brownies have still tasted absolutely scrumptious. This is my go-to brownie recipe! :)
best brownies!!! i made them for a bakesale and the boy i have a crush on said theyre the best brownies he's ever had ~~~~ they amaze me every time
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.
Patience has virtues
Hugs to you for making my dream of the perfect vegan brownie a reality. I didn't want to even get my hopes up as I stirred the thick batter, however, the results were just as you said, moist, fudge-like and delicious. It reminds me of those silly box brownie mixes that my mom used that came with the fudge packet, only I actually can pronounce these ingredients. Thank so much and I'm doing to whip up another batch now. :)
Is baking soda bicarbonate of soda, or is baking soda the name give to baking powder in America? Or does i not matter? All these similar names are so confusing!
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!!!!
Just how a brownie should be
Could there be a typo in the flax part of the recipe? I made mine with 6 Tb of water instead of the called-for 3. For the reviews that say the brownies are a bit dry, I don't think 3 Tb of water would make a huge difference, but maybe that's part of it? I don't know if it interests the owner of this website, but, on the science side of things, I know as a reader i would definitely be interested in seeing the original recipe the vegan version was based on and the breakdown of how and why the vegan substitutions were made. Learning how to veganize traditional recipes can help vegans to not have to rely on the often awful versions that are out there.
These are great
I made these last night with some modification. I didn't have golden flaxseed or vegan butter. (South Africa is very limited with vegan supplies.) I used 1 Tbs of soya lecithin and 1 Tbs of psyllium huske with 6 Tbs of water to make the fake egg and 3 Tbs of coconut oil plus 3Tbs of sunflower oil to replace butter. Very nice,, thank you.
vegan brownie recipe query
Can someone help me please. I really want to make vegan brownie, but when in step 3, I add 1/4 cup (4tbs) to the chocolate and powder etc, there is no way enough water to melt the chocolate. My final product is extremely dry!
Does no one else have this problem, am I doing something wrong?
Thank you for your help.
Gorgeous tasting brownies! Mine passed the toothpick test after only 17 mins in my fan assisted oven, even though I had my oven thermometer in there for safety. Good thing I checked on that fantastic brownie smell wafting the kitchen!!
Vegan butter isn't really a thing in the UK, so I subbed 4tbsp tub marg, and 2tbsp veg shortening. But this was a guesstimate
BEST brownies EVER!!
Being vegan for a third of my life, I have never found such a perfect brownie recipe as this. Every vegan brownie recipe I've tried has been too "cakey" or too dry, but this recipe is the absolute BEST. Ooey and gooey in the middle, with a nice crust on top with just the right amount of crispness, I've never found such a perfect vegan brownie recipe before now. I didn't have any espresso powder, but they still came out amazingly perfect. The best part is, it's made with so few and such simple ingredients that you can pretty much make these whenever the chocolate cravings hit!
Ultimate is right!
I've tried so many brownie recipes before that it was with a jaded and cynical eye that I regarded the "Ultimate" in the name of these brownies. But I swear by the old gods and the new that ultimate is what they are! Look no further! The quest is over! They're perfect!
I'm not vegan, but my roommate has a seriously allergic reaction to dairy. I accidentally "poisoned" him with some buttermilk biscuits that I made the night before. I wanted to say "I'm sorry" through making him something delicious, something spectacular and non-dairy, something that would have him saying, "moo?" No, no moo, but yes, yes delicious. These brownies were amazingly good! I followed the recipe to the T, with the exceptions of using coconut oil instead of vegan butter, and baking for only 20 minutes instead of 25 (darn electric ovens are weird). The author wasn't kidding when he said that these brownies needed to cool completely. My roommate and I tried them after an hour cooling, but the texture was definitely best after letting them cool over night (about 12 hours). I'm going to attempt to add chocolate and white-chocolate chips to my next batch, in addition to the walnuts I added last time. Thank you so much for this recipe - I don't think that I'll ever make non-vegan brownies again!
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.
So I followed the recipe exact with two exceptions 1) I don't use hydrogenated fats so I used earth balance instead, 7 tbs instead of 6, I think I'll use 8 next time as they weren't as fudgy/gooey as I like but I fully believe that is because I should have baked them for 25 instead of the 30 only because I don't use margarine and the water in the E.B. baked off too much.2) i used instant coffee, 2 teaspoons, divine! other than that I will play around with this recipe. I love it!
Okay this is AMAZING. I had tried a few other vegan brownie recipes and only ended up with weird goop or fluffy tasteless muffin brownies. The flax mixture and semisweet chocolate pieces are a GAMECHANGER. I didn't even use a mixer and only had raw sugar on hand (something that usually ruins my recipes) and it STILL came out like gooey Mrs Fields brownies. Best ever! Thank you!
I am so happy I stumbled upon this recipe yesterday. We were having company over (non-vegans), and I really wanted to find a brownie recipe for dessert that would impress. I've been vegan for nearly 13 years, and this is the best recipe I've tried! Usually my brownies end up cakey or crumbly but these were truly brownies as brownies are meant to be.
A couple of changes I made: I didn't have espresso powder, so I replaced the water in the recipe with a shot of espresso. And rather than try to melt the chocolate by pouring hot liquid over it, I simply melted it in the microwave on a low heat setting. And I don't know if my flaxseeds were "golden", they looked more of a dark brown to me. :)
Took the brownies out of the oven after exactly 25 minutes, then transferred to a cooling rack as instructed. We ate them about an hour and a half later. They turned out completely perfect!!
I stopped reading at "margarine." Vegans would be better off with butter. Unless you are talking about Earth Balance, or a similar brand, you are using hydrogenated oil. If you want a true buttery flavor (instead of natural or artificial flavors) use coconut oil. It's actually really good for you.
I can't WAIT!
I just popped these into the oven about 15 mins ago!
Here's my substitution though, instead of using 1oz Semi-Sweet I used 1oz vegan friendly Dark Chocolate. (I have yet to find a vegan friendly semi-sweet, most have whey or milkfat, blerg!)
If my brownies turn out anything like how they batter taste then this is a 10!! This is also my first time making vegan brownies too although I am no stranger to vegan baking, so I'll be really excited to see how this recipe tests on my non-vegan friends! (They can't ever tell the difference when I bake vegan, I don't even bother to tell most people).
The craziest brownie recipe I have ever loved.
I eat in both worlds, but I have plenty of vegans in my life. These brownies rule. There's always a moment when I am making them where I lose faith, it feels like the dough is WAYY too stiff and it's not incorporating, but then I press it into the pan and bake it and they are lovely.
I have added chopped peppermints at Christmas (which melt but then become chewy molten minty pockets) and almond extract and fancy cocoa and lousy cocoa and they always turn out well. I have even had this recipe prepared as "special" brownies and they were... successful.
Thank you so much for a new vegan brownie paradigm.
Never need to try another vegan brownie recipe aga
Wow why haven't I left a comment on this one yet..? Well here it is!
I've tried many vegan brownie recipes over the past decade with pretty good success. After trying and falling in love with this one last fall I need not to ever experiment with another brownie recipe again.
This is fail-proof, always comes out very fudgy with that lovely thin crusty top. The brownies keep moist for many many days. I would recommend this recipe for anyone who wants a traditional decadently fudgy (not cakey) brownie which doesn't skimp on the sugar, chocolate and fat! And it doesn't have any crazy or overly expensive ingredients (especially if you leave out the nuts). Five stars!
I couldn't even wait for them to cool just a littl
I just made these brownies (and managed not to use every dish in my kitchen). (I did not use nuts or espresso.) I pulled them out of the oven, out of the dish and immediately cut them and ate one. Then I cut another one and at that too. They're so good I feel I should eat a vegetable. They're not just so much like the real thing it made me want a glass of cow's milk and I don't like cow's milk vegan or not. No one is available to eat them with me so I'm worried I'm going to eat them all before morning. I used almond milk but then I was wondering how chocolate almond milk would do. In hindsight that would be chocolate overload.
A lot of people are finding it hard to go vegan because they don't want to give things up. It's a victory when the vegan version is better than the non-vegan version.
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.
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.
My go-to vegan brownie recipe
I'm not actually vegan, I just have several allergies that restrict my use of common non-vegan baking ingredients. I make these brownies for my significant other and myself. He tries to stay healthy and doesn't snack often, but he always makes exceptions for these! I have made them numerous times over the past few years. I usually cut the sugar down to one cup or less, but today I am trying to add a bit more. We enjoy the texture of these brownies-they are very dense and chewy. Not cakey at all (which I love. If I want cake I would make cake). Thanks for the recipe!
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.
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.