MMMMM...Vegan Brownies!!!! These are very gooey, which is a good thing in my book. However, if you want your brownies a little more solid you'll need to cook them longer than the recommended time. Great for people with egg or dairy allergies too!
How can I tell by grams then teaspoons or cups? - 15 Mar 2015
I get a little frustrated by reviews that recommend non-vegan additions to a vegan recipe. I think that there are plenty of great non-vegan brownie recipes to add those comments to. Here are my vegan recommendations: Use raw sugar instead of white sugar. Not only does this ensure that it is vegan, but the raw sugar crystals make a beautiful glimmer on top of the brownies! The first time I made these I used oil. I even cut down the oil, and they were still very oily. The very next batch (made the same day) I used vegetable shortening instead. They were soooo much better. I added a few shots of espresso (from my local cafe) to the batter. You don't taste the espresso itself, but it does wonderful things to the chocolate taste. You could substitute with strong coffee. Here's the key for those who have crumbling brownie issues. Mix the flour and the water first. This allows the gluten to form. It helps to let that sit for a little bit before adding the other ingredients. If you don't do this, then the oil in the recipe will make it impossible for the water and flour to form gluten and make the brownies stick. I have substituted vanilla soy milk for the water in the past, and that worked well too. I have also added nice little extras. Try peppermint extract or cayenne pepper (really...I mean it chocolate and cayenne pepper are sooo good together). - 18 Dec 2008 (Review from Allrecipes US | Canada)
I reviewed this recipe once before, thinking these were awesome brownies. I tried making them again last night with a few changes and they turned out the absolute best brownies I have ever made. I did a half batch in an 8" square non-stick pan, which I lightly sprayed with Pam. I used 1 cup AP flour, 3/4 cup white sugar, 6 TBS cocoa, ½ tsp baking powder, 1/4 tsp salt, ½ cup water, 2 TBS veg oil, ½ cup natural/unsweetened applesauce, and 1 tsp vanilla. I poured half the batter in the pan, put in a layer (around 3/4 cup total) of butterscotch and chocolate chips, and then poured in the rest of the batter, spreading to cover the chips. They took around 30 minutes to bake, but we have a new oven and are adapting from our old one. They were rich, gooey, fudgy, but not overly sweet. Thank you again, Sandy. This is the BEST!! - 21 Jan 2007 (Review from Allrecipes US | Canada)