Ultimate Vegan Brownies

MattieMattie  
 
4.6 (9)
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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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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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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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