Vegan Brownies
About This Recipe
“My sister used to bake these every day to sell at a cafe at school. I often bring these to vegetarian/vegan potlucks because they are quick and everyone seems to really like them.Please note – these are pretty good, but the other vegan brownie recipe I have posted (Rich, Fudgy Vegan Brownies) is way better!! (I think).”
Ingredients
Directions
Reviews
“I made these this evening, and they’re fantastic!! Gooey, sweet, and so chocolatey! I had all the ingredients at home, and the fact the recipe was egg-free made it all the better! I used only 1/4 cup of oil (no reason, just a genuine error on my part), and the end mixture was reallllly sticky and kinda hard to spread on the pan, but in the end, it turned out great! Thanks pollen!”
“I tried this and the Brownies were very dry.”
“I used Earth balance Vegan “butter” instead of oil, but otherwise followed the recipe….in the end, they looked good, but they tasted like flour.”
“I love to bake and although I’m not vegan, or even vegetarian(sorry!)I love this recipe! It’s fast and easy to make. I made it for a potluck dinner and everyone raved about them! I forgot the baking powder the first time, but they still turned out fabulous, and I think I even prefer them without. And to make them more ‘ready-to-serve’ I make them in cupcake form, which makes them a whole lot handier to eat! “
“Now, these are definitely not the best brownies I’ve ever had… however, I’m giving them the full 5 stars because they are the best vegan brownies I’ve ever had.They were pretty easy to make, except that I messed up and didn’t read the first step well enough and went ahead and mixed all the flour and water.Had to throw that out….yuck.I think I overcooked mine a bit (my oven is wacky) but they’re still great- especially with ice cream (or I guess soy ice cream for you vegans).I added a combination of toasted hazelnuts and walnuts because that’s what I had in the leftovers department.I am rather embarassed to say that I have been eating these with icecream for the past couple days… eek.”
“we doubled the recipe, it tasted great, and we all love it”
“Best ever!!!!Just perfect every time I made them!Thanks! :^)”
“These were good, not the best and not the worst brownies. They were not as flavorful (chocolatey) as I’d like and they certainly weren’t fudge-like and dense either. They were on the gooey side, which I don’t particularly like. I ended up throwing them in the freezer in order to eat them otherwise the gooey-ness was just too messy. I’d suggest adding more cocoa powder because it needed it. The picture I took is of the brownies straight out of the freezer so they look very dense but at room temperature they get goopy.”
“Excellent tasting brownies. The key to smoother brownies is when boiling the water and flour mixture… sift the flour first and then gradually add in the water. Its much smother that way =) And I added in about a half of cup of water in addition to the oil to make the batter a bit more smooth. It actually tastes great!”
“Good recipe overall, I think the better the chocolate you use the better the results. I have made two batches, the second I used my kitchen-aid and got a more consistent texture than the hand mixed batch. Also, I put a little extra baking powder (1/2 t.) the second time around and liked the results, slightly fuller brownies. I used soy milk instead of the water and also added 2 teaspoons of instant coffee and added a bit more cocoa, I think it really made the flavor pop. I think this is a very solid recipe.”
“This is the all-time best brownie recipe. Anyone with poor flavor results should try again with a better quality oil and/or cocoa. If brownies come out dry and crumbly or very uneven, try a cast iron skillet in place of cheap aluminum pan and also err on the side of under cooking -no eggs to worry about salmonella! I cool half an hour before cutting and they lift out easily while chips are still melty. These are good days later when other recipe brownies are cardboard”
“I saw the one review where they substituted apple sauce for the oil. I tried pumkin puree and later added 2 tbs oil when I discovered the batter didn’t taste like brownies. This did not turn out as I expected, but it’s probably my own fault for using pumpkin. The chocolate flavor does not completely overtake the taste of the wheat flour and the texture is not typical of brownies, it’s more spongy. So don’t use pumpkin!”
“These were awful! I must have done SOMETHING wrong, because these were tasteless cocoa lumps. Oh, well.”
“Incredible!I made them for my vegan son’s birthday and took them to his army base.He loved them!I substituted vegetable shortening for the oil, put them in a muffin tin, and cooked them for only 22 minutes…and they were great!Thanks so much for sharing them.”
“i can’t even tell you how wonderful these brownies were. no one could tell they were vegan. i make these in a 9×13 pan because i don’t have the given size. it seems to work just as well.”
“YUMMY SCRUMMY!!!! Tried it, loved it, will do it again and again!!! This was so easy to make & delicious, so delicious that all the brownies were gone the same day!!! Thank you very much!!”
“I needed a no egg recipe for my two year old, this was the best recipe I have tried so far.I did substitute butter flavored Crisco for the oil.these brownies turned out GREAT.I did find that they were better the next day for what ever reason.”
“Amazing – better than real brownies. My friend was put on a vegan diet and she has not been able to eat dessert in forever (college dining halls donôt accommodate vegans). She was in heaven!”
“Delish! “
“you can tell that you replaced butter with oil but no vegan recipe is perfect..and it was nice because my parents think vegan stuff tastes like crap but they actually throughly enjoyed them…thanks”