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.
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! :)
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. :)
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!!!
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!