Ultimate Vegan Brownies

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180 results - showing 151 - 180  
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Rating 
 
5.0

BEST VEGAN BROWNIES EVER!!

WOW, oh wow. I used an entire stick of Earth Balance and used half a bag of vegan chocolate chips, no coffee. I added 1/2 tsp of baking powder because I only have a 9x13 pan, and wanted some rise. I also used 2 tsp of vanilla instead of 1.5.The dough was stiff and I absolutely had to press the dough into the pan. I thought I made a huge mistake, baked it for 20 min., and my goodness, they came out PERFECT. Crusty on top, soft cake with enough "fudgy-ness" to them. I will never use another recipe again! Thank you so much for this!

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Rating 
 
5.0

awesome!

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!

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Rating 
 
5.0

FAntastic

These were great. I made them to bring into work on Vegan Baking Day and they were mistaken for catered brownies. I did bake them for 5 minutes less and substituted kahlua for the espresso powder and water. These are now my go-to brownie recipe.

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Rating 
 
5.0

wow - these are the best brownies i've ever made.
fantastic.
i didn't have any parchment paper - so i just greased my brownie pan. i would also recommend a little less baking time - if you like a gooey-er brownie.
i topped mine with chocolate chips before baking too.

also - i didn't have espresso powder - so i just used strong coffee in place of the hot water. worked fine.

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Rating 
 
5.0

Delicious!

Best brownies I've ever had. I'm a vegetarian, not vegan but I just love vegan desserts. I made them with coconut oil instead of margarine, added more cocoa and 50/50 raw sugar and agave syrup. I also made a double batch as I just knew I will like them a lot. Mine dont have that delicious looking crust on top and I think I baked them for too long thinking that the brownies will get the crust eventually. Next time I will bake them shorter and will definitely play around with this decadent recipe! Thank you!

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(Updated: August 28, 2011)
Rating 
 
5.0

Wow!

These were absolutely decadent! Neither my husband nor I am vegan, but we strive for health, diversity, and joy in our cooking and eating. These hit each mark. I used all whole wheat pastry flour and we don't use margarine so I used canola oil. I added the walnuts and additional chopped, very dark, vegan chocolate. I baked at 350 for 30 minutes because we like gooey, chewy brownies. The big, melted chunks of chocolate made the overall product a little structurally weak when removed from the pan, but no one really cared. These oozed melted dark chocolate, were moist and chewy, and had a wonderfully cookie-like crust. This is my new go to brownie recipe. Thanks!

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Rating 
 
5.0

Spot on

Amazing recipe!
And they freeze very well!
Taste like a 'egg and butter' brownie!!!

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(Updated: July 25, 2011)
Rating 
 
5.0

really good

I am vegan. Ive tried brownies in the past - tend to be just as the author described - cakey..

anyway - after trying Simply Organic's boxed vegan offering and watching the thing come out to a 1/2 inch oily mess I found this recipe and tried it today. Very good - I might try some other options next time.. but really nice - and I love the parchment idea

So after finishing the brownies - I had a couple of questions:

- Mattie - have you tried this with agave or does that mess everything up. How about a brown sugar or raw cane sugar. I may try 1.25 cups next time.
- I would like a bit more chocolate flavor - not sure if I should just add 75% chips to the dough or if i should increase the cocoa -. 1 oz of the chocolate chunks doesnt seem alot - how about 2 ozs?
- the texture and moistness is just spot on - maybe I would do 5 minutes less next time. I made a slightly tart rasberry sauce and served it with vanilla coconut milk ice cream

Owner's reply

Hi alane011, Glad you enjoyed these! The agave would probably add too much moisture to the batter- vegan brownie batter is really sensitive to being too moist. If it's too moist it will remain a sticky fudgy mess. I'm also not too keen on agave's sweetness profile- I find it to be a little lacking so I don't bake with it much.

I don't think brown sugar or anything involving molasses would adequately enhance texture enough to make up for how it would skew the chocolate flavor profile. My personal view of 'raw' sugar is that it's kind of a scam because it's processed a teensy bit less then doubled in price. At any rate, I don't think raw sugar would do much either way in this recipe so if you have it feel free to use it.

I've been wanting to experiment with folding ribbons of things into the batter- raspberry would be perfect! Good luck and let me know how your experiments work out!

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Rating 
 
5.0

New Work out?

Well, not only are these brownies the best ever, but I get a workout while stirring too! (A plus in my book, but does the stirring cancel out the brownie eating?)
Can't wait to make these over and over and over.
Thanks for sharing!!!

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Rating 
 
5.0

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.

Owner's reply

Hi Sofie, So awesome that you've done so many variations of these!

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Rating 
 
5.0

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).

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Rating 
 
5.0

Amazing brownies. I took them to a memorial day celebration, and despite being the only vegan dessert on the table, they were the first to be devoured! I doubled the recipe for a 13x9 pan, used Energy Egg-replacer instead of flax, as I had it on hand, used Earth Balance tub margarine despite the recommendation not to, and added some vegan chocolate chips to the batter. I was doubtful about the excess flour, thinking they would be too dry, but my worries were unfounded. Exactly the recipe I was looking for, thank you!

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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.

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Rating 
 
5.0

Amazing!

This truly is amazing! Absolutely delicious... just perfect. Thanks a million for sharing Mattie! You have my eternal gratitude :)

Also, I once tried replacing the margarine with half ghee (not vegan, obviously) and half coconut oil. The result was divine.

Thank you so much, you're the best!! ♥ :)

Owner's reply

Wow, that's a creative variation Magdalena! So glad they worked out for you!

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These came out great texture-wise but I thought the chocolate didnt stand out as much although this might have been due to some substituting:
- used rum instead of vanilla extract
- used 1 C of raw sugar
- used 6 Tb of Olive oil

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Rating 
 
4.0

delish!

so i made these and they were great but they seemed a bit too cakey/dry and they didn't really look like the ones in the picture. still, we had no trouble demolishing the entire pan in about 36 hours!

i tried a second batch tonight with some adaptations and they came out just the way i love 'em:
- i halved the ingredients because the first batch came out about 2" tall in the 8 x 8" pan
- i lined the pan with tin foil instead of parchment
- i used 2 oz of chocolate chips instead of 1/2 oz
- i used 4 tbsp of earth balance
- i left out the egg replacer/flax (i actually intended to use it but forgot!)
- i baked them for 30 mins

by far the best brownies i've eaten - and so relieved to find a good vegan recipe that doesn't use applesauce (love applesauce on its own, hate it in cakes).

Owner's reply

Hi vegantester, glad you got these brownies to 'the best you've eaten' status! Thanks for sharing!

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To Be Remembered

I make these brownies on a semi-regular basis. They are a lot of work, but I seriously appreciate the science behind it and all the thought that you've put into the recipe. So one night I had some friends over for dinner. A few days before I had made these brownies (and I make a double batch, because I don't have a pan to hold just one). I brought them out to nibble on (mainly to get them out of my apartment before I ate the whole pan) and we all nibbled and drank wine. They remarked that they were good. But!!! The true sign that these truly are the ULTIMATE brownies was that I just had them over again, 3 months later, and as we were talking about the cupcakes I had made that night, they were like "those brownies you made last time were the best brownies I've ever had". Yeah. These friends are not even vegan. Woot!

That's a long winded way of saying Thank You and YOU ARE A GENIUS.

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Rating 
 
5.0

holy crap i hope you're right

These look ridiculously good! I'm doing a vegan brownie showdown this weekend with this and a few other recipes to create vegan turtle brownies. I'll report back. thanks!

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Rating 
 
5.0

The bomb.

Please make these...and send them to my house. We're out already and I just made a batch. :)

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Wowza!

This recipe is awesome! My husband, who is not a vegan OR a big fan of chocolate, almost burned the roof of his mouth eating these out of the pan...

I accidentally added a whole stick of margarine, and they turned out wonderfully. I also omitted the walnuts and pressed pecans into the top of the batter (in half of the pan, for those who enjoy nuts) before baking and they were spectacular.

THANK YOU!

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Rating 
 
5.0

in love...

Oh lordy!!! I'm in love! These brownies were absolutely divine...
Thanks Mattie for another fantasmic recipe

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brownies

These rock! They turned out so amazing I couldn't help tasting them again and again, though being on a diet *god help me now*. Thank you a LOT. This's the best recipe I've ever tried, beyond all comparison with non-vegan brownies I made once before and whatever else. Everybody thinking of giving them a try, you really have to!

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Rating 
 
5.0

LOVE LOVE LOVE THEM!

THANKSS! I just made them and they turned out amazing!

I didn't have margarine so I used 6 tbsp butter + 1 tsp of canola oil. My old recipe turned out like chocolate cake not brownies.

I love the crusty top. You can't tell that it's vegan!

I HIGHLY recommend it!! = D

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Rating 
 
5.0

Yum!

These were delicious, really gooey and chewy the way I like them. I had to add a little extra water as the mixture was too dry but that was only change I made. Any suggestion for preventing the sides from getting to crusty? Do you think baking them covered with tinfoil would help?

Owner's reply

Hey Megan,

Glad you liked these! I know, the mixture seems really dry but that's how it's designed for optimum moisture after they're baked. I actually love the crusty sides of brownies- it's pretty hard to bake brownies and not have them.

Baking them covered with tinfoil would definitely hold in moisture and make them more gooey. I'm unsure if it would resolve the side crust issue. I recommend poking some holes in the tin foil if you give this a shot. Let us know how it works out!

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golden flax meal

Hej,

I haven't try them yet but they look delicious
Can you use no-egg replacer (like no-egg orgran) instead of golden flax meal because i have know idea where i can buy that or if we even sell that in Belgium ?

Thanks

Owner's reply

Hi Chana,

It should theoretically be possible to substitute the flax meal with Orgran No Egg. I would recommend substituting the 2 Tablespoons flax with 1 Tablespoon No Egg. Good luck and let me know how it works out!

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Perfect

I found your recipe through Ashley at (never)homemaker. I love it. It is perfect, and I didn't change a thing :-) Okay, I did use tub margarine because in Australia we don't have stick margarine, but it worked out just dandy. I didn't use the bottom rack either because my oven burns everything on the bottom rack. But that just requires knowing your oven! Your recipe, as is, is great! I've always been disappointed with previous vegan brownie attempts, so I am smiling ear to ear.

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Rating 
 
5.0

AMAZING -- Thank you!

Wow. I just made these. Followed the recipe exactly. And they are the best vegan brownies EVER. Thank you. Before today, I've never been fully satisfied with vegan brownies, including many of my own recipes. I can't wait to tell everyone I know about these! :)

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Rating 
 
4.0

Mmmmmminor changes :)

Really delicious, time to replace my usual brownie recipe!

I used 7T of tub margarine, as recommended, and reduced the cooking time by 5 minutes or so.

I don't usually have instant coffee, so instead of the boiling water and instant, I made a fresh espresso and used 1/4C of that.

Instead of the nuts I added chocolate chips, which melted slightly when cooked.. for extra texture and richness. I'll try it with nuts next time.

I was worried about how flax seedy they smelled when just out of the oven, but it isn't actually very prominent in the taste.

They were crisp on top (not dry!) and gooey in the middle, just the way I like them, thank you. :)

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Rating 
 
5.0

Totally deserve the name "ultimate"

I too have been searching for great vegan brownies. And Thank you!!! This is totally it.
I have a question though. I live in Thailand and margarine here only comes in a tub. I tried it and it always come out a tad dry.
Is it because of the margarine or something else like baked too long?
Do you think adding some oil may help?
Thank you!! this is an awesome recipe!!!

Owner's reply

Hi Veggieyogi,

Tub margarine contains more water than stick margarine so it's possible that this water is evaporating, causing the brownies to become drier. I recommend adding 1 more Tablespoon of tub margarine in this case to bring it to a total of 7.

Due to the reports of this recipe tending to be on the dry side on the top, I'm going to experiment with reducing baking time to 325 and baking about 5 minutes or so longer. I'll let you all know how it works out and update the recipe accordingly if I need to. Thanks for the input!

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Rating 
 
4.0

Pretty good but watch your timings

These brownies were pretty good. Nice and chewy but I think the cooking time is a little long. I took mine out after 30 mins (and I have an over thermometer) and they were already too crusty for my liking.

I have a couple of questions:

What is the reason for cooking on 350 but on the lowest shelf? Can't you just cook the brownies for less time but on a higher shelf? This is the first brownie recipe I've tried that's used this method, so I'm curious to know why it's recommended.

Similarly, my arms got quite sore trying to work the cocoa etc into a paste and then forming the actual dough. Would the end result be affected if the 'paste' part was left out and the wet ingredients were just mixed into the dry in one step?

One other thing I realised about making this recipe - leaving the flaxseed to gel with the water for a few minutes makes all the difference! In previous recipes I've used, there's been no mention of leaving the mixture but I will start doing that from now on because it takes on a totally different, more egg-like consistency.

I'm going to make these brownies again, maybe cooking for 25 mins next time, but I'd love a response to my questions about the preparation/cooking method - thanks!

Owner's reply

Hi Julianne,

Thanks for the feedback! The brownies are baked on the lower rack so the top doesn't get too dry. In testing, it was all about baking the brownies to the point of where they were as dense as possible but not burned so the lower oven rack allowed me to reach this goal. Cooking for less time resulted in a brownie that was too soft for me. I didn't test this recipe with baking at 325F because lately I haven't been convinced that there's a huge benefit from baking lower for longer (but I used to swear by it). Please test this if you'd like- I'd love to hear about your results!

Eggs really suck themselves together and harden while baking in a brownie so the way I get around this with vegan brownies is to use an extremely stiff dough. I've found this approach to work very well in dense and chewy cookies as well.

The reason the boiling water has to be mixed with the chocolate separately is because we want to allow the water to melt the cocoa powder and the chocolate so it dissolves completely. This is so the brownies have the smoothest mouthfeel possible and don't feel grainy. Alternatively, you may be able to place all the chocolate, espresso powder, sugar and wet ingredients into a saucepan and whisk constantly on low heat until melted (then whisk in the flax meal mixture) but I used the two part approach because I thought it was a little more simple. I had no trouble making the chocolate paste and mixing the dough during testing but if more people comment on it's difficulty I may want to look into a possible workaround.

Thanks again for the feedback and let me know how your next batch works out!

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