Ultimate Vegan Brownies

MattieMattie  
 
4.2 (5)
46

User reviews

5 reviews

Back to Listing
Already have an account?
Ratings (the higher the better)
Rating
Other Info
Comments
Please enter the security code.
180 results - showing 91 - 120  
1 2 3 4 5 6  
Ordering 
 
Rating 
 
5.0

Amaaazing!!!!!!!!

Oh god, this recipe is awesome. I made no subs and it turned out beautifully! Sticky, moist, gooey and crunchy on top..all the things a brownie should be! Thank you!!!

Owner's reply

So glad these brownies worked out for you Sammy!

Was this review helpful to you? 
Rating 
 
4.0

Aaagh! Wish I'd read the bit about the batter being "Very thick!" before over-panicking and nearly ruining my brownies :O Thought I'd misread the amounts for flour and hastily tried to "dilute" the mix by adding more hot water, melted choc etc. Luckily they still turned out ok but next time I will have to follow to a tee!

Owner's reply

Sorry zapplepie! I know- the batter thickness is strange. I could't believe it when the recipe evolved this way when I developed it. Non-vegan brownies use egg coagulation that is the primary structure builder. These brownies use primarily flour and flax for this which results in an unconventionally thick batter. Vegan batters and doughs tend to be thicker because of this factor.

Was this review helpful to you? 
Rating 
 
5.0

Best brownies!

These were the most delicious brownies I've ever baked (vegan and non vegan). Thanks for sharing the recipe with us Mattie!
I've just writed a new blog post about this recipe on my blog. Check it out and I hope you like how my vegan brownies came out! :-)
xo
Gemma.
http://www.cinnamongirldelights.blogspot.com.es/2013/03/the-best-vegan-brownies.html

Owner's reply

That's so cool Cinnamongem! Thanks so much for writing about them! I'm so happy they worked out for you. I love your food photography- especially the one that's looking inside the oven where the brownies are baking. By the way, the boiling water is used to melt the chocolate, soften the cocoa powder and dissolve the espresso powder all in one fell swoop. Thanks again!

Was this review helpful to you? 
Rating 
 
4.0

Awesome Recipe

I made these last night! Thanks for the great recipe :)

Because I don't own a 20 cm x 20 cm baking dish, I used two long loaf tins (about 30 cm x 10 cm). Otherwise I followed the recipe to a tee. Because of this change, I suspect that I should have reduced the baking time a bit because the brownies came out a bit harder than expected. Next time - because there will be a next time! - I'll buy a new baking dish or I'll reduce the baking time.

Otherwise, they taste lovely. Well done on an awesome site - I really appreciate the thought that goes into your recipes and the scientific approach you have in breaking these things down!

Owner's reply

Thanks so much for sharing sameshnaidoo! Yes, I suspect that since your rectangular baking dish had more surface area exposed, it probably caused the brownies to bake a little faster than normal and lose more moisture. These brownies are more sensitive to overbaking than regular brownies so there can even be slight variances between ovens and whether you use glass, ceramic or metal baking dishes. I developed these brownies with 8x8 inch glass and steel baking dishes. So glad you like Veganbaking.net!

Was this review helpful to you? 
Rating 
 
5.0

Yummy :)

I was a little skeptical with the texture before cooking, but they turned out super great ! .
Definitely the best brownies i've made, vegan or not
The texture and the taste are perfect for me ! :)

Owner's reply

I was skeptical when designing these brownies too when the recipe started to evolve into having a thicker and thicker batter. It turns out that since the batter doesn't have eggs to use up the water during coagulation like most traditional brownie recipes do, the batter ends up really thick. So glad they worked out for you Carlos!

Was this review helpful to you? 
Rating 
 
5.0

This was my first brownie recipe that i made and all went great. I was using carob and dark chocolate. Thank you, greetings from Romania...

Owner's reply

Congrats on your first batch of brownies abydeea! Glad they worked out!

Was this review helpful to you? 

I am sooo disspointed

I'm not sure what went wrong. I have never followed a recipe so meticulously as I followed this one (except I used solid coconut oil instead of vegan butter, which sadly we still don't have here).
Reading the post and all the comments I had such high hopes.... but what came out of the oven was nowhere near soft and fudgey, more like chocolate bricks I could kill someone with.
What did I miss? where did I go wrong?? my old toaster-oven may be a bit off temperature, but not that much... Are you really sure about the 35 minutes baking? because I checked after 15 minutes and they looked quite baked to me, but then - I followed your instructions to the end...
I guess if it worked for so many people it must be me, but how? why?

Owner's reply

I'm so sorry to hear that they didn't work for you Hilli! The coconut oil probably wasn't a factor. The only thing I can think of is that your toaster oven may be a little to hot. The brownie batter has much less moisture than traditional brownie batter so it's extra sensitive to over baking. If you do get a chance to try it again, I'd suggest using another oven as a test. Thanks for the feedback!

Was this review helpful to you? 
Rating 
 
5.0

Will you marry me?

I have been vegan for 13 years. I consider myself an expert vegan cook. My veggie and omni friends and family enjoy my cooking and I'm usually in charge of Thanksgiving dinner, my family will even go meat free. But good quality brownies have been elusive, I mean my Achilles if you will. I've searched hi and low, and I had given up hope, then you came along. With your beautifully written recipe. I know that I should have followed it to the T but I didn't have any vegan butter left and I would have to fly 700 miles in order to get some (I live in a very rural part of the world). But I did have extra virgin coconut oil/butter, and if you like chocolate a coconut then this is would be a dream. I also didn't have walnuts and used pecans instead, I shouldn't have because pecans are way too soft. I say all that to say this "Will you marry me"?

Owner's reply

Sure Dee! As long as I can depend on you to make Thanksgiving dinner. I'm thrilled you like them so much! I'll have to try making them with coconut oil- that sounds amazing. Oh and toasting the pecans before mixing them in would probably keep them from getting soft if you're in a pinch and can't get walnuts. I'll chalk up "marriage proposal" to be equivalent to a six star rating;) I'm so glad this recipe has worked out for so many people!

Was this review helpful to you? 
Rating 
 
5.0

Fantastic recipe!

These brownies are incredible! The thickness of the batter did seem a bit strange to me, but they turned out just perfect. The balance of chocolate & sweet was right on. This is definitely the best vegan brownie I've ever made, and possibly one of the best brownies I've had overall. My next goal is to maintain this amazing goodness and just make them a bit healthier... I'll report if it works out!

Owner's reply

So glad you like them raqk8! I have a funny feeling they taste the way they do because they're not the healthest brownies on earth;) But I guess compared to butter and egg laden brownies they fare pretty well. Let me know it goes!

Was this review helpful to you? 
Rating 
 
5.0

Best brownies ever....

These are without a doubt the best brownies I've ever had in my life... vegan or not. To change it up a little I made them with a rocky road topping. Just before they're done in the oven, top with chopped nuts and mini vegan marshmallows. When cool, drizzle melted chocolate on top. Will definitely be adding this recipe to my favorites!

Owner's reply

I love your rendition Liz! I'll have to try that. So glad you like them!

Was this review helpful to you? 
Rating 
 
5.0

Yummm!!

I just made these and did a nutritional analysis. If you split this recipe into 16 servings, it's about 161 delicious calories per brownie. I already ate two!! :) Thx for recipe!!

Owner's reply

Thanks so much for the analysis superchargedRD! I would think it would be many more calories but I'll take it!

Was this review helpful to you? 
Rating 
 
4.0

Yummy!

I used carob powder instead of espresso powder, so my 2 year old could eat them.
These are great!

Was this review helpful to you? 

thank you!

Today is the best day ever. After going through countless vegan brownie recipes and being let down every time, this one hits the bullseye. My search is over! Thank you, Mattie, for sharing your talent with the rest of us.

Owner's reply

Thanks Patrick! So glad these worked out for you!

Was this review helpful to you? 
Rating 
 
4.0

I didn't have espresso powder or vegan butter, replaced them with fresh ground coffee beans and canola oil. I didn't use flax seed - I find that chick pea flour makes a much better egg replacer. I added some hot chili powder also. The only problem I had was with the texture, they were kind of cakey, I cooked them too long, next time I'll cut the cooking time by 10 minutes or so.
The end result was delicious, they barely had a chance to cool before being mostly consumed.

Was this review helpful to you? 
Rating 
 
5.0

Ultimate Brownies...DEFINITELY!

Wow! I cannot begin to express enough thanks for this recipe! They were so chocolatey and SO very, very good. Although I am more vegetarian than vegan, my daughter-in-law is vegan so I wanted to prepare several recipes at Christmas that she could eat. Everyone loved these! I did substitute pecans for walnuts simply because I prefer them. Otherwise followed instructions exactly. Yum! Thank you, thank you, thank you!

Was this review helpful to you? 
Rating 
 
5.0

Amazing!

Mattie, you're a vegan brownie genius! I've been trying to find a recipe that would replicate the chewy brownies we used to love as non-vegans, and this is exactly it. I used Earth Balance (one stick), the Good Life vegan chocolate chips and regular instant coffee (not espresso). I only let them sit in the pan for about 20-30 minutes (you were kidding about the hour, right? :->), then put them in the refrigerator to let them cool thoroughly, since we loved our chewy brownies cold. They're completely and utterly amazing! I thought they were fun to make too; I loved seeing how thick the batter got, and had never used parchment paper that way before. It was great -- no scratching my pan trying to use a spatula.

Owner's reply

So glad these worked out for you Statch!

Was this review helpful to you? 
Rating 
 
5.0

Really good

I have been eyeing this recipe for a while, but finally made it on Christmas Day. I made a few small substitutions. For example, I rarely use all-purpose flour. Instead, I used a mixture of oat flour and white whole wheat. I do not like nuts in brownies, so I added almost 1/2 cup of chocolate chips.

I had one 'issue.' I used vegan semi-sweet chocolate chips and they did not melt entirely once the boiling water was added. I added additional water, but still the chocolate did not melt completely. Finally, I was concerned that I was adding too much water, so I put the bowl in the microwave to melt the chocolate.

I am a bit of a 'brownie snob,' but I was very happy with these brownies. Thank goodness since the recipe is somewhat complicated. This was my 3rd vegan brownie recipe attempt and the most successful. Thanks Mattie!

Was this review helpful to you? 
Rating 
 
5.0

Yum,

These are fantastic. Rich and fudgey. I immediately wanted more. Since becoming vegan, I had been disappointed by brownies. Passed the 3 year old test easily. I used black cocoa powder instead of espresso. Making another batch now. Thanks!

Was this review helpful to you? 
Rating 
 
5.0

deeeelicious

Just made these and they turned out so well! I only had 99% dark chocolate, didn't add extra sugar and probably only put about half a tsp of instant coffee but they still turned out to be amazing. Can't wait to bring these to a holiday party I'm attending tonight...I'm the only vegan!

Was this review helpful to you? 
Rating 
 
5.0

WOW!!

WOW! I made these for a friend who's a Vegan and they are incredible! So delicious, even for non-vegans. They have same consistency and very similar taste to real brownies. AMAZING!!

Was this review helpful to you? 

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? 
Rating 
 
5.0

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? 
Rating 
 
4.0

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? 
Rating 
 
4.0

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? 

What are some good substitutes for the chocolate a

Thanks

Was this review helpful to you? 
Rating 
 
5.0

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? 

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? 

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? 
Rating 
 
3.0

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? 
Rating 
 
3.0

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? 
180 results - showing 91 - 120  
1 2 3 4 5 6