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Ultimate Vegan Brownies Mattie

Written by Mattie    
 
4.8 (140)
44
167 results - showing 91 - 105
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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.
Rating 
 
4.0
Reviewed by gebuh January 13, 2013

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.

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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!
Rating 
 
5.0
kunturorqo Reviewed by kunturorqo December 30, 2012
Top 500 Reviewer  -   View all my reviews (1)

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!

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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.
Rating 
 
5.0
Reviewed by Statch December 30, 2012

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!

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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!
Rating 
 
5.0
Sferd Reviewed by Sferd December 27, 2012
Top 500 Reviewer  -   View all my reviews (1)

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!

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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!
Rating 
 
5.0
Reviewed by Z-mom December 26, 2012

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!

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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!
Rating 
 
5.0
Reviewed by Gab December 16, 2012

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!

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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!!
Rating 
 
5.0
Reviewed by Tara December 14, 2012

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!!

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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!
Reviewed by LvH December 08, 2012

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!

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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!!!
Rating 
 
5.0
Reviewed by LvH December 08, 2012

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!

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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.
Rating 
 
4.0
Reviewed by Steanie December 03, 2012

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.

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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!
Rating 
 
4.0
Reviewed by Liz December 02, 2012

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!

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Thanks
Reviewed by almond December 02, 2012

What are some good substitutes for the chocolate a

Thanks

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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!
Rating 
 
5.0
Jean B. Reviewed by Jean B. November 24, 2012
Top 50 Reviewer  -   View all my reviews (2)

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!

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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?
Reviewed by Kirsten H. October 26, 2012

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!

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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.
Reviewed by Mary K October 20, 2012

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.

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