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!
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!!
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!
Awesome in pyrex (lower temp shorter time) without
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!!!
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.
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!
What are some good substitutes for the chocolate a
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!
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?
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.
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.
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.
This was absolutely the best brownies ever. We followed the recipe as outlined and the outcome was as awesome in flavor and texture as the ingredients. This recipe is so delicious. It is a keeper in our recipe book. We truly appreciate your sharing of talents.
Umm... These brownies are quite a trouble to me. They tasted delicious and had intensive chocolate flavor but the consistency was just wrong. They came out very dry and crumbly although I've been baking them 10 minutes shorter than the recipe suggests. And preparing them was a disaster- everything was dry and hard to mix together. I think these brownies need more liquid or something, I don't know... I'll keep experimenting with the recipe and hopefully find the perfect vegan brownies to make :)
Horrible recipe! Brownies were dense and rock hard around the edges. Will NOT be making this recipe ever again!
They were very good, but kind of a pain to make.
These were pretty good. Not as chocolatey as I prefer them though. I give it 4 due to the texture, density and the crust on top. Crust is must when it comes to my favorite brownie. Again...the need for more cocoa powder is necessary so I'll modify that next time I make these.
Make these coconut brownies!
I am not vegan, and these are the best brownies i've ever tasted (from a chocoholic)! Replacements I made b/c of lack of ingredients:
-can't use margerine/ replacements due to allergies, used coconut oil instead... AMAZING difference (coconut oil is like vegetable shortening at room temp)
-no vegan chocolate so used couple tablespoons dark chocolate instead
- no all purpose flour, used whole wheat flour (much more flavor)
-also doubled recipe
Thanks for the work! We all enjoyed the benefits :-)
Good but not ultimate
These went over well with the dinner crowd, but I still feel like I haven't found the perfect vegan brownie recipe. These came close, but didn't quite make it. I followed the recipe exactly and used Earth Balance sticks rather than the Regular Vegan Butter. I am planning to try these out again with the Regular Vegan Butter.
I made these for vegan colleagues, and they were a hit with both vegans and non-vegans. For gluten-allergy friends, I used soy flour instead of regular. I also added bittersweet chips. Other than that, I followed the recipe exact. Brownies came out wonderfully, great texture and taste.
Yup, they do deserve to be called Ultimate Brownie
I have been wanting to make these brownies for a long time, but put it off because I was focusing on healthy desserts. Well, I had a craving and a 1 oz. bar of Valrhona chocolate, so I went for it. As it turns out, I was about 1/3 cup short on sugar, so I substituted some coconut palm sugar. I also used used 3 tablespoons of carob in place of some of the cocoa powder, because I'm not supposed to have much chocolate. Even with these changes, the brownies came out fantastic! I baked them for about 32 minutes and their texture was great, but I think next time I will bake them for 25-30 minutes, so they stay a little moister on hot summer days. Thanks again for posting this recipe. I'm looking forward to making your vegan butter recipe. I just have to get some molds.
Awesome taste but mine stuck to the paper! what ha
Hi - please help. I followed the recipe exactly but used margarine as that's all I had to hand. The brownie tastes awesome but is very gooey and is stuck to the parchment paper. What went wrong?
These are delicious! Finding and successfully baking this recipe makes me so happy, especially since my last attempt at making vegan brownies (using boxed egg replacer) flopped. But these had such great texture , with a roundness to the flavor, and a tempered sweetness. I did not have golden flax meal, but I used flax seeds instead, and grounded them via blender, then adding them to the water. Thank you for the recipe, as well as for the introduction on your thought process.
best vegan brownie recipe out there
This is hands down the best vegan brownie recipe out there. An act of genius. I have done a lot of vegan baking over the years and I can tell you there is no better recipe available. I will be using this for years to come. Simply delicious! Thank you!
After failing many, many times at making brownies to a oily mess, this recipe has exceeded all my expectations. This is a REAL vegan/vegetarian brownie, as almost every other recipe has not lived up to the dense chewiness and UNCAKELIKE nature of this one. Thank you so much!!! I recommend this one to everyone!
I made these brownies over the weekend and they were incredible! I made my own Vegan Butter using the cocoa butter vegan butter recipe and the flavor was rich and chocolaty. I added some toasted walnuts and some bittersweet chocolate chips and they were heaven on Earth! Next time I will underbake them a little so that they are bit more fudgy. I also may up the amount of expresso powder for a bit more kick but they were excellent and just what I have been looking for. Thank you Mattie!
Thank you thank you thank you! I am a total brownie snob and have been at a loss for a quality brownie recipe since going vegan. Until now! Like Bec, I used gluten free flour with amazing results. Additionally, my smaller pans were in use, so I used a 9x13 and baked for about 35 minutes with great results. Chewy with just the right amount of crust that every good brownie requires! Your hard work in developing this recipe is so appreciated!
Loved these so much, I put them on my blog :)
These are such great brownies. Ultimate, as you said. They worked out beautifully for me. I even did a post of them on my blog. For more photos and the nutritional breakdown, you can check it out here: http://www.unsweetenedcocoa.ca/2012/04/ultimate-vegan-brownies/
Cashews instead of walnuts?
Can we use Cashews/Almonds in place of walnuts? Is there any other preference other than Choc chips, because I dont wanna use to much of chocs.