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Mmmmm, vegan brownies! These brownies are very gooey, which is a good thing in my book. However, if you prefer them a little more solid, you’ll need to bake the brownies longer than the recommended time. Great for people with egg or dairy allergies, too!
Ingredients
- 2 cups unbleached all-purpose flour
- 2 cups white sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup water
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Step 2
Stir together flour, sugar, cocoa powder, baking powder, and salt in a large bowl. Pour in water, vegetable oil, and vanilla; mix until well-blended. Spread evenly in the prepared dish.
Step 3
Bake in the preheated oven until top is no longer shiny, 25 to 30 minutes. Let cool for at least 10 minutes before cutting into 16 squares.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 284 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat3g | 13% |
| Sodium169mg | 7% |
| Total Carbohydrate39g | 14% |
| Dietary Fiber2g | 6% |
| Total Sugars25g | |
| Protein2g | |
| Calcium21mg | 2% |
| Iron1mg | 7% |
| Potassium79mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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A little heavy on the oil, but not too bad at all – in fact, despite the naysaying of my coworkers, I really liked these! I would make them again, for sure (and I am not vegan).
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AAAHHH! These are WONDERFUL! I made them on my own and nearly got the kitchen covered in cocoa and flour, but that’s the fun of baking! Very user-friendly, I thought there was a lot of sugar, but it was great! Will make whenever I get a sweet craving ^.^ THANK YOU!
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My 3 yr. old grandson is allergic to all dairy foods so I made these for his birthday, not knowing if he’d like them or not – he’d never had a brownie! He loved them, we all loved them & this will be our “cake” for all birthdays from now on!!
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Absolutley love this recipe. It is so easy to make!!!! Defintly a keeper.
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A girlfriend of mine made these today for my son who is allergic to dairy. She added chopped walnuts. They were so yummy and gooey! I usually find brownies to be so dry and end up baking them halfway. With these there are no eggs so its okay to eat them partially cooked. My son called it cake.
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Yum yum yum. Wonderful.
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These fall apart way too easily.
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This was a great recipe for my egg-allergic son. All my kids and even my hubby loved these. I make it for birthdays so my son has cake he can eat too. I used half wheat flour and replaced the oil with almost a cup of applesauce. Turns out nice and moist, and rich :)Not like chewy brownies, morelike cake, but still very yummy!!
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Yummy!! My kids gobbled it up in minutes. The only thing was I cut down slightly on the sugar and added 1 tsp of coffee.
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i love this recipe. the only thing that could use some tweaking is the texture. it is a little too gooey for my taste; it doesn’t hold together. i often use oat flour as it is high in protein and replaces eggs’ structural properties, or a mix of oat and wheat flour to add some form-building gluten, too. highly recommended.
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very good. i suggest using Hershey cocoa powder and not store brand like i did. but still very yum.
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The best vegan brownies i’ve made. I only had half cocoa powder in my cupboard, so halved the rest of the mixture – but that was enough for a normal sized cake tin. lovely texture, just right -as it crumbles away and is gooey inside but not too soft. Next time i will add chocolate chips (as i am a chocoholic) probably some nuts too – it will be even more devine. Thankyou Sandy for sharing this!!
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These are the best vegan brownies I have had, but they do not compare to real brownies. They have a vaguely chalky flavor to them.
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These are amazing! Seven months ago I had a baby boy-turns out he has a severe dairy allergy. I have given up all of the things I love, including brownies! That is until I found this recipe! I have made them for family and friends w/o telling them they are vegan and no one noticed! Sometimes I will subsitute 1/2 of the oil for Applesause or Earths Balance (dairy free) margarine. YUMMY!
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Unfreakinbelievable. These brownies turned out perfectly. They were insanely easy to make and they turned out so cakey and moist. I’m going to make more and try adding some cherries to them. These will definately be made over and over in our house!
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I give these 5 stars for vegan brownies and somewhere between 3 and 4 on the general brownie scale. They good, but had the slightly harsh taste I associate with egg-free baking. Still, non-vegans who ate these were raving, so maybe it`s just me.
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My daughter’s teacher is a vegan and I wanted to make a treat she could eat. I’ve never made or eaten anything vegan before so I didn’t know what to expect. I substituted 1/2 c applesauce for 1/2 c of the oil. They are very moist and cakey – so much that I would put them in the fridge to store so they don’t get moldy. The taste was better the next day, but I agree with a previous reviewer about the “harsh” taste – it has kind of a sour aftertaste. I also thought it was strange that this recipe used white flour and white sugar. I’m sure many vegans would substitute some healthier alternatives? Next time I may add some instant expresso powder to the water for a mocha brownie.
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Yummy brownies. Great for the vegan craving a chocolate fix. Turned out better in texture than alot of other vegan baked goods recipes. I baked it 5 minutes longer than recommended and dusted the top with powdered sugar while the brownies were still warm. My brother ate them directly from the pan.
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Very gooey, good taste. I added cinnamin for a mexican chocolate taste. Needed to bake longer than 30 min. they just weren’t done in the center.
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The taste was good, but I found the brownies to be very greasy.
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Absolutely divine!! I made these for my brother and his girlfriend, who are vegan, as a birthday cake for my brother. Not only did they love them but everyone at the party did too!They all begged for the recipe and couldn’t believe how easy and quick they were to bake!! Very, very impressed!
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Excellent recipie, since I’m on a gluten-free (among other things) diet, I substitued the all-purpose flour for rice flour and added two eggs worth of egg replacer. The brownies turned out marvelously, no greasiness or anything. I only needed to bake for 20 min.
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I modified this recipe by substituting apple sauce for the oil. Ialso used half and half white and brown sugar (but I do this with many sweet baked goods). The flavor was rather good. The center never fully cooked, though. I don’t mind that much because gooey brownies are yummy. For the next batch I’d like to try using carob powder or at least mixing some carob chips into the batter.
Thanks for the recipe!
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This is a great recipe. I added walnuts to the recipe and used canola oil. I also cooked it for alot longer than the recipe called for. The brownies firmed up great. Just keep you eye on them so they don’t burn. I also sprinkled the finished product with confectioners sugar. These are great!!! Definetely try them out!
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MMMM…is RIGHT! These were great! I did make some minor adjustments: I used brown raw sugar instead of white, and used vegetable shortening rather than oil. I think this may have been contributing to the greasiness that a few reviewers were complaining about. Using veggie shortening made them really nice and fluffy! Last, I used rice milk instead of water…MMMMMMMM!!!
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I made these brownies twice. I am not vegan but made them for someone who is. So, I tried the original recipe and they were good, but very greasy and fell apart easily. The second time I used 1/2 oil and 1/2 apple sauce as others suggested and it was not as oily and they were much firmer. Overall, great recipe!!
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at first i was going to substitute the oil for the applesauce, but halfway through making these brownies i realized that the applesauce i had was already passed its expiry date, so i had to use 1 cup oil anyways. the brownies still turned out well and not as greasy as i thought it would be. i baked for about 40 minutes. also, i’m not much of a sweet tooth, so i cut the sugar down by half and it still turned out pretty delicious! and as this is my first time with vegan brownies, i realize that they do have a weird ‘feel’ than brownies with eggs…
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A little more cake-like consistency than I expected but the taste is very good and my vegan friend loved them. I will definately use this recipe again!
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awesome
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i have this recipe baking in the oven as i write this … i tried to find a simple recipe i could use with all purpose flour since i couldnt find all the special flours as it calls for the rocky road brownies in my “cooking free” book.. i am new to this egg and milk allergy and im 22!! but anyways i kept thinking ” oh these r regular brownies and i cant have them and ur not allowed to taste it cuz no one should eat raw batter or dough cuz of the eggs” .. then i was like DUH it doesnt have any!! so i ate the batter off the whisk.. very good.. i cant wait for it to come out of the oven. it was a lil thick for me to stir but added more water and a lil more oil .. added dried cherries, marshmallows and chips and peanuts.. cant wait!! THANKS!!
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These were surprisingly good! A little more cake-like than a brownie but I think that was mostly due to my modifications. Changes I made in this recipe include: 1 1/4 cup of whole wheat flour and 3/4 of white, 1 cup of oil plus 1 large ripe banana mashed insead of the 2 cups of oil, 1 cup of brown sugar and 1/2 of white instead of 2 cups of white and 1 tablespoon of vanilla instead of a teaspoon. I made these changes just to make the recipe a bit healthier and less sweet. Even with the reduced sugar, I found these to stll be sweet and chocolatey! Yum! This is my first vegan dessert I’ve made and I have to say I’m impressed!
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cake-like and falls apart easy but easy to make and tasty too!
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Great! Crumbly but good. I will definitely make them again.
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We LOVE these brownies. My daughter is 9 and DEATHLY allergic to peanuts and severly allergic milk. She makes these by herself ALL THE TIME. It’s an easy recipe, and the brownies are very fudgy. They do fall apart a bit, but who cares? The all end up in the same place…our happy tummies!
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These were really good, and really easy. I made no modifications to the recipe (but cooked them for the longer suggested time), and they turned out perfectly.
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For this recipe, I’ve used a smaller, round baking pan, and also cut down the required oil amount by half. Also, instead of using cocoa powder, I’ve used 1 cup of semi-sweet chocolate and grated it into small chunks. Since the chocolate was already sweetened, I added only 1 cup of sugar, and the brownies still ended up being quite sweet. Next time, I’d prefer to somehow make them more chocolaty and add nuts which would add to the taste. The texture was not moist at all, just a little crumbly, which was fine. Overall, really nice brownies!!
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These tasted OK but they were INCREDIBLY greasy because of all the vegetable oil. I cooked them for 10 minutes longer than the recipe specified and there was so much oil, the brownies kept bubbling. I don’t think I’d make them again.
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Great recipe! Very fudgy…a true dessert…nothing healthy about it. I added about 1/3 of a bag of chocolate chips and 1 Tbs extra coco powder. Next time I might reduce the oil by about 1-2 Tbs. and replace with soymilk.
But, these were a hit even with my non vegan co-workers.
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Yum! Probably the best homemade brownie recipe I have found. And what’s better, it’s Vegan 🙂 The brownies came out rich, moist, very chocolatey, and not too crumbly. I too, like others, altered the recipe slightly by using both white and whole wheat flour.
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I liked this recipe better than my regular brownie recipe. They turned out very fudgy and moist and were even glossy on the top so there was no need to ice them. way to go!
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i love this recipe! i did however use only 3/4 cup of vegetable oil instead of the full cup. i also baked them for about 2 or 3 minutes longer than suggested time. they came out perfect and very chocolatey!
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These brownies are so yummy! They are a little crumbly, but I don’t mind because the flavor is exceptional! It’s also a bonus that they are so simple to make – no unusual ingredients and all in one bowl. I have made them 3-4 times in the last month!
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These were a hit but I cut the oil in half also. There’s no need for that much oil because with half it was plenty moist.
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As is, I would rate this recipe a 3 star. The flavor was just ok, texture was fine. However, when I added a chocolate chip frosting to it they were wonderful. So I would recommend either adding frosting as I did or adding chocolate chips to the recipe.
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These are only vegan if you use raw sugar. If you use white sugar they are not even vegetarian, as animal bone char is used in the bleaching process.
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My kids have milk/egg allergies so this is a much-appreciated recipe! Very chocolately and rich. Slightly crumbly due to no-eggs, but the best I’ve tried so far. I use equal parts of brown and white sugar and add 1 c of both pecans and coconut flakes. You can also half the recipe and bake in a 8″ or 9″ square pan. Add 1-2 tsp of instant coffee for mocha brownies. Batter will be thick so don’t be alarmed.
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This recipe seems like a joke, but is truely as delicious and easy as they say. The flavor might not be as refined as some, but they’re chocolately, cheap and ridiculously delicious!
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My son is allergic to peanuts and eggs. This is the first Brownie recipe that has even been edible. They were very good my som was delighted. I did half the oil and cook them longer. I will make these again.
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These brownies are better than non-vegan brownies! I LOVE them! 🙂
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DE LI CIOUS!!!! These melt in your mouth and are just heavenly. I cooked them about 10 minutes more than stated. Oh so good. Thanks.
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worst vegan brownies i’ve ever had.(used raw sugar to make them vegan as white sugar is not). terrible. greasy. crumbled. made them for a potluck dinner and they were so horrible i didn’t bring them… don’t waste your time and money by making these
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YUMMY! These brownies were amazing! I added some pecans and 6 oz. of semi-sweet chocolate chips before baking. My meat-eating, vegan-fearing husband gobbled these all up! This is my new favorite brownie recipe.
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Amazing brownies: I can’t believe they don’t have eggs in them! Thanks for a great dessert recipe for my son with dairy and egg allergies.
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The reason for me using this recipe was mainly because I did not have any eggs or milk. I loved how fast this recipe is to make! I didn’t have vegetable oil, only extra light olive oil, but it seemed to do just fine. I did however add about 3/4 of a cup more water to the batter because it was way to thick, I could barely whisk it by hand or using my electrtic mixer. Once I added the extra water it seemed to even it out. It only needed exactly thirty minutes in the oven and it looks pretty good. I haven’t tasted it yet but I am hoping it tastes just like the store bought mixes, or better! I did have some chocolate chips handy and sprinkled them on top before baking, plus after I pulled it out of the oven I spread melted chocolate over the top of it. I am letting it cool right now and I hope it tastes good!! This is my first time making brownies from scratch so I hope my husband and I like it!
EDIT: I made this recipe again this time without adding more water, and it made some semi-thick brownies, I was very impressed. I spread some fudge topping on it and didn’t add chocolate chips this time so we will see how it turns out! -
This recipe gives some direction to the baking, but we had to change some of the amounts of the needed ingredients.
There is too much oil in the recipe, and also the ratio between the sugar and flour was not correct;
Add an equal amount of sugar and flour (use the given amount of needed sugar).
Add much less oil into the mixture, about 2/3 of the given amount.
You might also have to add some extra water, if needed.
After all the changes, the brownie came out just great! It was moist and tasty. We also finalized ours with powdered sugar icing!
Yam!
(After the needed changes the brownie deserves 4 to 5 stars!)
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These brownies are great!! They are cake-like more than fudgy, but they are super moist. Mine didn’t crumble at all. I followed the recipe almost exactly. Maybe a little bit less oil, but almost a full cup. I used Canola oil. I think the greasiness than some people experienced may be due to the type of oil used. I recommend this recipe for a cakelike, but moist and rich choclatey brownie.
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End product was definitely moist and delicious, very chocolatey! Concerned about the amount of oil and sugar, I might try to adjust the recipe to use prune juice or applesauce, next time I make them.
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Turned out great…but due to tweaking the recipe. I used only 1/2 C oil instead of 1 C, 3/4 C water instead of 1 C, and added 1/2 C soy milk. Also, I used whole wheat flour & raw sugar (1.5 C white & 1/2 brown). With all the changes they turned out better than the boxed version & healthier too!
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it was a very quick and easy receipe, cheap too made from ingredients just lying around the house. Very rich, a bit heavy, will use a bit more baking power next time and cook for bout 5 mins longer, but on the whole delicious and chocolaty!definatly a keeper!
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I was trying to find a recipe that both my husband and I could enjoy. He is allergic to eggs. I have made brownies in the past using cake mix and pudding or with mixes from specialty mixes like cherrybrook kitchen. By comparison, these were edible. I can’t really think of them as brownies. They were sweet, but despite the cocoa powder they just did not seem chocolate-y enough. They were also a little greasy, but this recipe just did not do anything for me. They cooked beautifully and looked like brownies. The taste was just off. Disappointing if you’ve ever had anything close to the real thing.
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YUMMY! I thought 1 cup of oil was a lot, so I only used 1/4 cup oil and 3/4 cup applesauce. I also used 1 cup of Rice Milk instead of water. They turned out great!!
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I never thought vegan brownies could taste so good! I used 3/4 C applesauce and only 1/4 C oil but that was just because I was out of applesauce. They were much more satisfying than any “lighter” non-vegan brownies I’ve ever tried!
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WOW! I made these brownies for Easter for my sister because she currently can not have any dairy. They were a huge hit, with the entire family. I cooked them for about ten minutes longer and they came out perfect.
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EXCELLENT! I’ve made these brownies twice before, and there’s a batch in my oven again tonight – they’re delicious! I’ve also made a low-fat version substituting 1 cup of pureed prunes for the oil, and it turned-out great. A definite keeper.
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I was pretty excited to make these, and i had a lot of fun licking the batter, yum. After they came out of the oven though, they were a LOT gooey. Too gooey to eat.
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Good recipe. Turned out really well.
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I just made these last night and brought them into work this morning. I’m the only vegan in an office full of meat-eaters. Everyone loves them and keeps going back for seconds!
Based on the reviews I read from other people, I substituted pure cane sugar for white sugar (white sugar is not vegan), applesauce for vegetable oil and soymilk for water. I also used carob powder instead of cocoa powder and added semi-sweet choclate chips and chopped pecans.
They only need to be cooked 20 minutes, otherwise they get too cake-like. They came out a little gooey, with no crumbling. Will definately make again!! -
these taste exactly what brownies should and they’re even better then next day! =D
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Not a bad recipe. I added a teaspoon of almond extract as well as some chopped almonds to the batter. I also put in some egg substitute, but wish I hadn’t, was too cakey that way. I’ll try it again without.
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I was worried I couldn’t find any vegan recipe because on my mom’s birthday, I have be a vegetarian…And I couldn’t last a day without chocolate! But these saved me. I used soymilk instead of water, and used brown sugar(a little less than what this recipe calls for). Then it turned out great! Its not gooey for me, but it did turn out as bittersweet brownies for me.
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it doesn’t get better than this! the only change i made was soy milk instead of water. we made these, and some traditional box brownies for the non-vegans in the house. the non vegans thought these were way better than the traditional version: more rich and chocolately. here’s to the vegans that want to pretend they’re still somewhat normal!
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These are okay as sweet, chocolatey, vegan sludge (and I mean that in a positive way), but it won’t strike non-vegans as a brownie. Like many vegan baked goods it falls short at trying to be something that it isn’t. This recipe would benefit from a stronger protein binder (soymilk perhaps?).
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i substituted white sugar for brown sugar and vegetable oil for olive oil.
the batter was a little weird, and the finished product was okay, but a little weird. still pretty good considering it is vegan. -
The first time I made these they came out pretty bad. I think I overcooked them, plus I was living in high altitude. Having recently made some changes to my diet, I tried these again as a treat and they were SCRUMPTIOUS! First off, ditch the white sugar as it’s bleached with animal bones and definitely not vegan-friendly. Try raw sugar instead (you can buy this at any grocery store with the sugar). Also, Mandy suggested using 1 1/2 cups of soy milk (or rice milk) with 1/2 cup of oil. This is perfect. I used some light vanilla soy milk and it mixed up beatiful. I baked for about 1/2 hour, cooled and cut. Yummy, cake-like brownies!
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Taste just like a regular brownie. Very cake-like. Nuts would be a nice addition.
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These brownies turned out very nicely. Like others, I substited soymilk for water and applesauce for the oil. Very moist, and sweet, but not overly so
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This recipe sounds great (except- the sugar needs to be a raw sugar as opposed to a white sugar which may not be vegan)thank you for sharing your egg and dairy free recipes.
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I have been looking for a GOOD vegan recipe for so long. I cut the recipe in half and added vegan choc. chips, baked it in a non greased 9 in. pan for 30 min. and they came out rich and yummy!!
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This weekend was brownie testing weekend for us. We made this and another from a recipe on this sight. WOW! These were so chewy and fudgy they won hands down. Thanks for sharing.
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The brownies came out great, wasn’t sure they would. I made slight adjustments the recipe. Instead of 3/4 c. cocoa powder, I used 1/4c. Otherwise it will taste chalky. 1/2 c. oil, instead of 1 c. so it will not be greasy. I also used 1/2 c. soy milk and 1/2 c. water. You may not have to use all the water.
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I was looking for something to satisfy my chocolate craving and these seemed to fit. I only made half a batch using half water, half soy milk, and half veggie oil half veggie shortening. I also topped them off with a peanut butter frosting. Overall the taste was amazing, but the consistency was not great; they fell apart when I attempted to cut them. They need an egg sustitute; maybe Ener-G or applesauce would help.
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This was so helpful! A very dear friend of mine has recently become vegan for health reasons and I had been kind of annoyed (if that is the right word) that he hadn’t been able to eat a LOT of things he used to. This recipe has really helped because now he can eat my brownies.
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These were great as the recipe is. If there is anyway to cut the sugar, I would love to know, though 🙂 2 cups is alot of sugar…but it is ok for an occasional treat 🙂 It was nice to be able to give my allergic child something he could have (he is allergic to dairy, eggs and peanuts).
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I’m not a vegan… I fast from meat, eggs, dairy, and basically a whole lot of other foods very often from the year for religious reasons. That said, I was really looking for a recipe that gave me a break from eating pretty much only fruits, vegetables, and soy milk. This recipe was decent, but I probably would not have given it so high of a rating if I could have had regular brownies. They taste fine in the beginning but they have a dog-food smell and they have a terrible aftertaste. I used 3/4 cup applesauce and 1/4 cup canola oil, and cut the sugar by maybe a tablespoon or two. I also really pack in the cocoa because I like rich brownies (I do this with the regular brownies I make) so these brownies are rich, sweet, and moist…. But they just aren’t that great.
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My non-egg- and meat-eating friend alike made these brownies disappear at a work function. I DEFINITELY recommend cutting the oil to 1/4 cup and adding 3/4 cup applesauce. It makes these MUCH more brownie-like. Also, I added some chocolate chips and a VERY SCANT layer of icing to the top (not vegan, because it was milk chocolate), and it got rave reviews. Also kept them a bit more moist. If you add the applesauce, you do not need to overbake. 25-30 mins is just fine. YUMMY!
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I have made this recipe as is many times and they always turn out great! These are the moistest brownies and they stay that way for days. I started a diet today and decided to make these and alter the recipe slightly to fit in with my eating plan. I used whole wheat flour, half splenda white & half brown sugar and becel oil, plus I added extra cocoa. I halved the recipe incase it didn’t turn out but I’ve already eaten one row and they’re not even cooled yet! I dusted with powdered sugar and they are delicious…they are very moist & rich… and very dark. I just hope I can show some restraint with them and not eat the whole pan by myself!
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Wow! Amazing brownies! I will have to make this one for my vegan relative.
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After reading reviews I used 1 cup of soy milk instead of water and used 3/4 of a cup of vegetable oil. I like fudgy brownies so only baked them around 26 minutes. After 15 minutes of cooling the center was still very gooey , and still fairly oily, though this meant an incredibly fudgy gooey brownies. Decadent and by no means cake like, though very rich and rather oily.
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I’ve made these so many times, and I always get positive reviews from vegan friends. we always add just a smidge more cocoa and a handful or two of chocolate chips. the recipe is really forgiving, but be careful not to cook them too long! my oven cooks these in about 20 minutes….
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*4 years later, I’m still using this recipe. It’s gotten me through quite a few potlucks, and if you’ve got cocoa powder on hand, it’s dessert baking at its cheapest. Still recommend reducing the oil and cutting back the sugar a bit. Keep an eye on the sugar:cocoa ratio, as too much cocoa can taste chalky. On the plus side, this recipe is fine a little underbaked, it just comes out gooey and delicious regardless 🙂
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This recipe worked out great! Really fast, easy brownies that are incredibly tasty. I should have taken a photo- they looked fantastic too. Katie
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Absolutely delicious recipe, however I halved the recipe and used Earth Balance (a vegan butter subsitute made from various oils, which is so delicious) in place of the oil and vanilla soymilk in place of the water. I also added some chocolate chips and a bit of oats. So quick and easy, I would recommend this to anyone!
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Fab! If you have a convection oven, turn it on. The brownies tend to sag in the middle, but this almost totally prevents that from happening. I’ve made these about 5 times now for my mom. I also threw in some coconut for binding and it worked wonders.
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If I’d made these exactly, they would have been decadent. Unfortunately, I only had about 1/4 cup white flour left, and had to use whole wheat for the rest. I definitely tasted the difference there. I also did the 1/4 cup oil and 3/4 cups applesauce as suggested. They came out perfectly soft and moist and not at all greasy. Maybe tomorrow they’ll be nice and chewy, too. The only real problem I have with this recipe is the crazy amount of sugar. It may have been my use of whole wheat, but even with all that sugar, they just weren’t sweet enough.
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Okay, where is the cook? I need to kiss her! OMG these are SO SO good. I saw this recipe and actually thought they would not turn out okay. I used vanilla soy milk instead of water, applesauce instead of oil and used black cocoa AND regular cocoa and added some semi sweet chips on the top. MAN alive this is one amazing recipe. My brownies are a little cakey, but I must say I’ve never met a cake OR a brownie I didn’t like so that is fine with me. They are decadent, rich, and fantastic. Will make over and over. Now, if I could just figure out how to cut the sugar a little I’d be happier.
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EXCELLENT!!!! I just made these and they are soooo good!! I took the advice of some of the other reviews, and did soy milk instead of water and only 1/4 cup of oil & 3/4 cup of applesauce, and they turned out great, very moist, I also did gluten free baking mix instead of regular flour. Fantastic! This recipe is a keeper!
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Deliciouso!
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These brownies turned out great nearly every time. I personaly love vegan recipes because you can eat the batter! Instead of combinging the ingredients in order, i combined all teh liquid ingredients first and whisked them slightely. Then added the sugar, then the cocoa powder, then the flour. For some reason this makes the brownies even moister. I tried adding all liquids, then flour, then sugar, then cocoa, and they turned out like a bubbling pan of fat. I also found they can be enhanced really well if you replace teh 1 tsp of vanilla with just half of one, and then use half a teaspoon of mint extract. They turn out freshly minty, but not too overpowering. Enjoy!
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Are you kidding me??? This is great! Really, just make it. Threw in a handful of choc chips as one reviewer suggested – but didn’t mix in, just laid on top and patted down a bit (be careful, this ruins the “vegan” part). Also, I only had half the white flour so I subbed wheat flour for the other half. No problem there. And I cooked for longer to reduce the gooey as one reviewer suggested – still had super moist brownies.
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These were mediocre but it could have been because I used half oil and half applesauce per other reviews. They were more cake than brownie, but they were edible…I’ve had worse vegan brownies.
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