96 responses

  1. Timmy
    March 19, 2010

    I tried these as Liz was kind enough to share one, yesterday. I took the full brownie and popped it into my mouth and immediately realized that such Neanderthal eating was NOT for this wonderful creation! I still had the lingering fudgy-goodness in my mouth an hour later.

    Thank you, thank you, thank you…. and I promise, never again I will not eat another one of your creations like a brute ;)

    Cheers,
    TNT

    • Elizabeth
      March 19, 2010

      Thanks Tim! I just assumed it was so good you had to eat it in one bite! Hope you enjoy that second one for a few more seconds this time!

  2. Phatty
    March 19, 2010

    Ummmm yummy! Can’t wait to try them! Thanks for this, preggers!
    .-= Phatty´s last blog ..Mommy Communities – Online and Off =-.

  3. Mhe-Lhanee Benito
    March 19, 2010

    I have tried some vegan cookies and brownies at the weekend markets before. It tastes the same as the regular pastries. I was wondering what did they substitute with the dairy products and eggs. Now I know. Thanks so much for the info! U
    .-= Mhe-Lhanee Benito´s last blog ..Hummus =-.

  4. Beatrice
    March 19, 2010

    I’ve never seen such a straight-forward breakdown of which vegan substitutions to make when — very handy. Also, the brownies look delicious!
    .-= Beatrice´s last blog ..Flourless Carrot Cake (Gajar Ka Halwa) =-.

  5. Patty
    March 19, 2010

    YUM! Those look delicious, I’m just recently trying to go vegan and I was having serious brownie withdrawal, thanks for posting!

  6. Melissa
    March 19, 2010

    These look great! I’m always looking for new ways to bake for my kiddos. Love that they are vegan! Thanks so much for the idea.

  7. Xiaolu @ 6 Bittersweets
    March 19, 2010

    Though not fully vegetarian or remotely vegan, I’ve read enough vegan cookbooks and blogs to know what a feat it is to find a good vegan brownie. Yours look fabulously dense and fudgey. Thanks for making it easy for us by doing all the testing.
    .-= Xiaolu @ 6 Bittersweets´s last blog ..Vanilla Bean (or Melted Ice Cream) Buttercream =-.

  8. Jennifer
    March 20, 2010

    Delicious brownie gems! These look so good!

  9. Vicky
    March 20, 2010

    One more tip for a richer, moister, more chocolatey taste – Grated beetroot. There is a chemical in beetroot that compliments the theobromide in chocolate beautifully. I don’t make brownies without it now!

  10. Jen @ My Kitchen Addiction
    March 22, 2010

    These look good… I’ll keep these in mind because I’m hoping to have a few vegan and gluten free baked goods at my bake sale in April. This looks like a great option!
    .-= Jen @ My Kitchen Addiction´s last blog ..Almond Crusted Tilapia with Orange Beurre Blanc =-.

  11. Marly
    March 25, 2010

    These do look good. It is difficult replacing eggs in a recipe, but I usually find a way somehow. I like the suggestions you provided here. I think I see brownies in my family’s future…

  12. Can Lights
    April 8, 2010

    OK! I am making brownies tonight, those all look wonderful.

  13. Kaylee Lopez
    May 9, 2010

    I am also a vegetarian and my body has never been in a very good shape. Being a vegan can really make you much heathier.`:’

    • Joseph
      September 15, 2011

      just realize though that even in the vegan world there is such a thing as junk food…like these brownies……….LOL!!!!

      Olivio’s coconut oil spread, which is vegan, for example, is not the greatest thing for you because coconut oil is not a healthy oil. Should look for vegan ones made from olive or canola oil instead

      I’m also having trouble finding reduced fat versions of things like Toffuti sour cream and the vegan cheese alternatives

      • Elizabeth
        September 15, 2011

        Actually Joseph, I would have to argue that coconut oil IS a healthy oil as long as you use “virgin” coconut oil not hydrogenated. Solid spreads made from canola or olive oil are hydrogenated, making them terrible for your body.

      • Santra
        April 23, 2012

        I wouldn’t recommend replacing coconut oil with olive or canola oil. Coconut oil is solid at room temperature, and olive/canola is liquid. You don’t want your brownies to be all oily, do you?

  14. katie
    June 12, 2010

    these are really fantastic. thanks so much for posting! made them this afternoon for my vegan friend’s birthday. can’t wait to share them!!

  15. De De Tee
    July 4, 2010

    OMFG!!!!! These brownies rule the world…and the universe beyond!!! Made them exactly as specified (using 2 c. demarara sugar)…and had to restrain myself from downing the entire pan. To really amp up the fudginess, refrigerate the brownies (after cooling thoroughly) for several hours or overnight…you will end up with a dense, moist, scrumptious treat that is beyond chocolate overload…I would doubt that anyone trying one of those chilled delights would EVER suspect that it is not only 100% vegan but contains whole wheat flour as well! I wish you were a dedicated vegan, as this recipe is the BEST brownie recipe that I’ve made, vegan or non. You totally know your stuff when it comes to baking, and I would love to see what other yummy vegan treats you could concoct!!!

    • Elizabeth
      July 4, 2010

      Wow! Thank you so much! I love your enthusiasm and thank you for letting me know how they turned out for you!

  16. baypo
    August 17, 2010

    Brownies are delicious- if you’re attempting to make them be sure to actually WAIT until the brownies are cool :D Also, don’t use carob powder like I did, it makes them taste a little funny. Yum! Good luck!

    Thanks for the recipe!

  17. Amber Shea @Almost Vegan
    August 25, 2010

    WOW, these look GREAT…and it really all fits in an 8×8 pan? It sounds like so much batter!
    Amber Shea @Almost Vegan recently posted..Raw cashew-macadamia nut hummusMy Profile

  18. Cat
    August 25, 2010

    Do you use refined or unrefined coconut oil? Your recipe looks FANTASTIC and I’ve been on an endless quest to make the perfect vegan brownie (to no avail). I’ve seen “refined” in other chocolate recipes, but I cannot find it anywhere…

    • Elizabeth
      August 26, 2010

      I don’t believe it is refined, mine was marked “virgin” coconut oil. I used Gold Label Virgin Coconut Oil from Tropical Traditions if you want to get specific.

  19. Adam
    December 23, 2010

    Thanks for the recipe. I freaked out a little when I got the chocolate temp up too high and the cocoa and oil separated. Good thing adding the sugar helped bind it all back together. I also used chia seeds instead of flax. The chia has a tendency to become gel when mixed with water, thus making a decent egg replacer. Delicious results. Got many compliments on the brownies. Thanks again.

  20. Liz
    December 25, 2010

    I made these for Thanksgiving and served them alongside Maida Heatter’s Palm Beach brownies and even the radical chocolate critic preferred these! The vegans were delighted. EVERYONE loved them.

    Made them again just now for a later-on Christmas evening snack for when everyone returns from their various gatherings. I just realized another thing I love about them – guilt-free batter eating – no raw egg to freak out about! And the batters is *so* good! P.S. I ran out of coconut oil at 3/4 c. so used 1/4 c. almond oil.

  21. Brittany
    January 20, 2011

    Can’t wait to attempt these tonight but I fear I may fall in to a chocolate sugar coma!! I’m okay with that though…. <3
    Brittany recently posted..Blogaday 2011My Profile

    • Elizabeth
      January 20, 2011

      Awesome, hope you love them!

  22. Maro Martin
    January 27, 2011

    The brownies look amazing!!
    here where I live is kinda hard to get hold of coconut oil, and when I do, it’s absurdly expensive. Can I replace it with another kind of fat?

    • Elizabeth
      January 27, 2011

      You could definitely experiment Maro! I have only tried it with the coconut oil. If you are not vegan, try butter.

    • Joseph
      September 8, 2011

      you can try applesauce….it works well as a replacement for fat although might make the brownies more cake-like than you might want….any ordinary vegetable shortening would probably work…..word of warning though for people with soy allergies….the cheap vegetable shortening found in the baking needs section of the supermarket tends to be made with soybean oil

      also for the egg it might be cheaper to just use Ener-G egg replacer which is a vegan product….it’s about $7 per box but I think you get 100 “eggs” in each box which makes using this in baking cheaper than real eggs

      I’m no vegan by a longshot but in baking and in things like pancakes and waffles I tend to go vegan because it saves on real eggs and milk which we can either consume or use in other things

  23. Leilani
    January 27, 2011

    I’m going to try this recipe with Liquid vanilla Stevia instead of sugar n vanilla. Also adding hemp seeds for crunch and the chia seeds instead of the flax seeds. I found your recipe as I was searching for a chewy fudgy brownie recipe that uses coconut oil and chia seeds. This one looks good, I like reading all the good comments about them and the pictures also inspire me. Thanks!

  24. Kim
    February 4, 2011

    You’re my hero! These are fabulous! I used earth balance margarine instead of coconut oil and neglected to adjust the salt for that (I’d suggest at least cutting salt in half if you use earth balance), but that’s my bad, and the saltiness doesn’t detract from the wonderfulness. They actually TASTE like brownies. That’s just incredible for a vegan brownie. The texture is awesome too. I’m excited – it’s been so long since I’ve had a brownie! THANK YOU THANK YOU THANK YOU!!!

    • Elizabeth
      February 4, 2011

      Awwww, you’re so welcome Kim. Glad they turned out for you, even with additions! Thanks for letting me know!

  25. Chrissy
    February 7, 2011

    Thank you SO MUCH for taking the time to do all the experimenting so I don’t have to! I chose to leave out the coffee, because I’m not a coffee person. But they turned out well anyways. I topped it with chocolate chips, pecans, vegan marshmallows, and drizzled chocolate on the top. I’ll never be the same… *sigh* :0P

    • Elizabeth
      February 7, 2011

      WOW! Those toppers sound amazing! Delicious, I’ll have to try that next time I make these…:)

  26. Vegan Newbie
    February 9, 2011

    I was wondering if you have any suggestions to make this gluten free as well?

    • Elizabeth
      February 9, 2011

      If I were to make these GF too I would experiment with swapping out the flours for a GF mix (such as Bob’s Red Mill) and also using xanthan gum or guar gum for the leaveners. If you try let me know! Maybe I could do a little experimenting too…

  27. Becky @ Our Peaceful Home
    February 25, 2011

    I made these today! They are really yummy!

  28. Shumaila
    April 19, 2011

    Thanks for doing all the leg work for us less innovative people here! Will be giving this a try one of these days!
    Shumaila recently posted..NEELA AUNTY’S BHUTTE KI SABZIMy Profile

  29. Rich
    June 25, 2011

    Just a tip if you’re having trouble finding vegan sugar – all certified organic sugar is vegan friendly – they use plant charcoal when they bleach it (often made from the leftover cane stalks after processing out the sugar sap). So even if it’s refined, as long as it’s organic, you’re a-okay. Most large chain supermarkets carry at least one brand so it’s usually not a problem to find some.

    • Joseph
      September 8, 2011

      yeah….that method of refining sugar is called the “activated carbon” method and some sugar refineries still get the activated carbon from animal bone charcoal (colloquially known as “bone char”) but it seems to me like it would be just as east to get it from wood charcoal which would be vegan….another vegan way of refining sugar is by ion-exchange resin but that has other environmental trade-offs because the resin is usually made from petroleum products like polystyrene…I wish makers of refined sugar put how they refined it on their product labels…..since wood charcoal seems to me to be pretty easy to get I’m surprised that more refineries don’t use it instead of bone char

  30. Rich
    June 25, 2011

    Oh, and if you’re in Australia or New Zealand, domestically processed sugar in your region isn’t bone char bleached, so you’re good with whatever’s produced in-country, sugar-wise.

  31. NK
    July 6, 2011

    I do not have Cake/pastry flour. Can I use 1 cup white all purpose flour and 1 cup whole wheat flour? Also, do you have any substitutions for the instant coffee powder? Perhaps brewed coffee?

    • Elizabeth
      July 10, 2011

      Using all purpose flour is fine, just take out 1 tbsp for every cup in the recipe. As for the coffee, feel free to replace it with a strong cup of the same amount of liquid coffee.

    • Joseph
      September 15, 2011

      you can also make a cake/pastry flour substitute according to the following formula:

      1 3/4 cups all-purpose flour + 1/4 cup cornstarch to make 2 cups of cake/pastry flour
      Joseph recently posted..Incandescent, CFL, & LED bulbs: Pros & ConsMy Profile

  32. Guy Jones
    July 28, 2011

    Coconut oil makes a great baking substitute for butter whether one is vegan or not. It’s far healthier, because of the way the body processes the fats in coconut oil.

    Great vegan liquid sugar substitutes for use in baked goods include carob molasses (which has the added virtue of hints of coffee flavors and aromas), date molasses, agave nectar and maple syrup.

  33. mamachandra
    August 8, 2011

    These were really spectacular. Thanks for the recipe! I think that the coconut oil gives it a bit of a pronounced coconut flavor, but I loved that! My three year old helped me make them for her great-grandmother today who ooh’d and aaah’d over every chocolate-covered, finger-licked bite! I used two ounces of unsweetened chocolate squares and two ounces of some dark cocoa vegan chocolate as that’s all I had on hand and had to cook for about 40 minutes, but they really are chocolatey, brownie perfection! Bravo!

  34. Joseph
    September 8, 2011

    how many eggs were you replacing anyway? I need to know so I can use the Ener-G instead of the flax seed method since I believe flax seeds are very expensive

    • Joseph
      September 8, 2011

      nevermind….I found the ratio (i T. flax to 3 T. water) so from that I calculated that you were replacing 2 eggs

      • Joseph
        September 8, 2011

        that’s 1T. fax to 3 T water….man I’m so tired I can’t even type properly anymore

      • Joseph
        September 8, 2011

        one more time….that’s 1T. FLAX…not FAX….to 3T. water…..*rolls eyes*

  35. Joseph
    September 15, 2011

    If you don’t have unsweetened baking chocolate squares then 4 T. cocoa powder plus 1/2 T. of fat (like vegetable shortening or coconut oil) replaces 1 square of chocolate and the added advantage is that the chocolate is already “melted”

  36. Trevor
    October 9, 2011

    Elizabeth – hello! While I love to cook, I’m a TERRIBLE baker. I made these last night and just tried one (for breakfast, of course). Delicious! They turned out! It did still crumble a bit, but nothing of concern. Are they good cold from the fridge too? I wonder if this will help with the crumbliness? I’m not remotely vegan, but I promised I’d make them for a friend. Today is Thanksgiving so we’ll indulge in this delight after our turkey indulgence. Oh – any leads on reasonably priced coconut oil? It was quite expense at Whole Foods. Not sure where else to get it in Toronto. Mind you, I haven’t looked very hard. Happy Canadian Thanksgiving everyone!

    • Elizabeth
      October 9, 2011

      No cheap sources that I can find. It’s quite a process, I imagine, to get the oils out…but then again, good versions of any oil is expensive!

      As for out of the fridge, I have not tried. I suspect they might get dried out in the fridge, but I like them from the counter. Let me know what you find out!

  37. daria
    January 2, 2012

    Hi! I only have pastry flour and no whole wheat flour. How does that change the measurements. Also, my son is allergic to flax seeds, is there somthing else I can use? Is the egg replacement in this recipe used primarily as a binder or a leavener or for texture. Thanks! I can’t wait to try them out!

    • Elizabeth
      January 2, 2012

      Pastry flour makes the brownies a little lighter. Use all purpose flour for the recipe if you don’t have whole wheat or use pastry flour as a last resort. The flax are essential binders to this recipe and it will not work without them. You could try using a different vegan egg replacer.

  38. Kira
    January 23, 2012

    Love the rich chocolate flavor of these, but the texture came out a bit off. Not just crumbly, but also grainy. The flavor is so good that I have to give them another try, though!

    I am wondering if the flaxseed meal I got isn’t the right thing…should the flax be a fine powder? This one definitely has a larger grain, more like cornmeal.

    Many thanks!
    Kira recently posted..Crunchy, nutty granolaMy Profile

    • Elizabeth
      January 24, 2012

      The flax I used was definitely ground to a fine powder, so that could do it yes. Also try keeping them in the fridge, they seem to hold together better.

  39. Linda @ Lemons
    February 5, 2012

    I just wanted to say that I love these brownies. I wrote a blog post about them today and linked to your blog, I hope that is ok. Thanks for the great recipe!
    Linda @ Lemons recently posted..Some Really Good BrowniesMy Profile

    • Elizabeth
      February 6, 2012

      Hi Linda, thank you so much! I love that people are spreading this recipe, so yes of course I approve!

  40. s
    February 17, 2012

    hi! recipe sounds very exotic and i want to try it: can i use coconut milk (7% fat) or coconut cream (21% fat) instead of coconut oil? or regular oil? if yes, how should i readjust the quantities? and is it absoluteyl necessary to add the melted chocolate? i just ahte working with melted chocolate and i have seen loads of brownie recipes with just cocoa powder…
    thanks!

    • Elizabeth
      February 17, 2012

      Hello s,

      The recipe will not work with coconut milk and the melted chocolate acts as a binding agent for the brownies, so not, these two ingredients cannot be substituted. Sorry! But if you want to sub cocoa for melted chocolate you can use this formula:

      4 Tbsp cocoa powder plus 1/2 Tbsp of fat (like vegetable shortening or vegetable oil)

  41. Staci Schmidt
    April 10, 2012

    I occasionally cook for a group of volunteers who do wildland restoration projects. Projects have 50-80 volunteers each, so there are usually at least a couple of folks who are vegan and many who are gluten free. The last project I cooked for, I googled some vegan brownie recipes and adjusted also for gluten-free. The first recipe I found used applesauce, lots of it, and I substituted brown rice flour…they were INEDIBLE…they were gritty and way too “appley”. Then I found this GEM OF A RECIPE! I substituted 1 part brown rice flour and 3 parts tapioca starch for the flour. I also used 1/2 sugar in the raw and 1/2 agave nectar for the “sugar”…they were FABULOUS. The texture was good, not too gooey, not dry, and they were quite rich. Thanks for the recipe, it will definitely be a standard and I will be adding it to the organization’s cook handbook!

  42. Lauren
    April 16, 2012

    these are sooooo good! they didn’t last a day in my house!

  43. Andy
    April 28, 2012

    Hi, I have tried to make the brownies twice now and both times the top starts to crisp and the middle is still very gooey. I have no idea why this is happening. Any ideas ? I followed the recipe all but the cocoa powder as could not find the dutch one so used regular baking cocoa.

    • Elizabeth
      April 28, 2012

      It could be the cocoa powder or it could be the temperature of your oven. Have you tested it?

      • cynthia
        December 29, 2013

        Hi,
        Mine are crispy on the top also and fudgy underneath when done. My oven temps out just fine. Baked it in a glass pan so that may have had something to do with it. Also, I used the natural balance vegan butter instead of the coconut oil. My sugar is organic cane juice sugar. Maybe those two substitutions affected it.

        I fully realized I am commenting on a thread that is over a year old, but who knows? That’s the power of the internet.

      • Elizabeth
        December 30, 2013

        Brownies are supposed to be crispy on top and fudgy in the middle! :)

  44. Chris C
    June 30, 2012

    I’ve been trying lots of recipes for vegan brownies and so far these taste the best! My only problem is that I followed the recipe EXACTLY and they were very crumbly, even after cooling overnight. I know I could refrigerate them but I’d prefer them to be more gooey and not cold. Would I be able to just reduce the amount of flower? Or increase the amount of coconut oil? I don’t know much about baking so I haven’t a clue! What about baking them for not quite as long?

    The other problem is, I’m in the UK and we don’t use cups. Looking online it says 1 cup = 240ml, but that this is 120 grams. This then doesn’t = 240ml! I used 240ml flour as you specify but worry I’m converting it wrong!

    Thanks for any advice! :)

    • Elizabeth
      July 1, 2012

      Hello! For a cup, I am Canadian, so it’s 250ml! As for making these gooey-er I could only suggest using more chocolate or more of the egg substitute I wouldn’t suggest less flour.

  45. Beau
    January 6, 2013

    I love these brownies soo much! But my paleo-diet friend wants me to make them without any gluten; if you want to make the brownies gluten free, what would you substitute instead of the cake and the whole wheat flour?

    • Elizabeth
      January 8, 2013

      That would take a lot of experimenting! Coconut flour might work, but not for the whole thing. Almond flour would work too. If your friend isn’t strict paleo and only the gluten part matters, you could try using Bob’s Red Mill Gluten free flour.

  46. Ashley Honkanen
    March 14, 2013

    These are truly fabulous! I am enthusiastically attempting a vegan lifestyle, but sadly I first had to see if it was possible to still enjoy baked goods (that I could make myself). These were everything I could have dreamed of and more. I did have to substitute chia for flax only because I didn’t have flax on hand, I will try with flax next time though just to change it up. Even my non-sweet-eater husband loved them! These will be a staple in my home. Thank you for doing all the work to perfect the recipe! I will share this on my blog within the month!

    • Elizabeth
      March 15, 2013

      Awesome Ashley, thank you so much and I’m glad I could bring another husband over to the dark side…;)

  47. D.
    April 18, 2013

    These brownies were amazingly tasty! I waited for them to cool completely before I cut them, but I still found them to be rather crumbly once in hand (and mouth). Still, the taste was rich and not a hint of being dry.

    I topped mine with coconut, peppermint pieces and sweetned condensed milk before baking. Yummy!

  48. Ginger
    March 4, 2014

    Okay it’s a chilly and rainy March day and I just need to try these. Thank you !
    Best Regards!
    Happy Healthy Living LLC

    G & B

    • Ginger
      March 4, 2014

      Okay they came out amazing! I sprinkled hemp seed on top !
      Ginger recently posted..Alkaline Water For HealthMy Profile

  49. Ginger
    March 4, 2014

    P.S.

    I am going to sprinkle the top them with hemp seeds & see how that turns out :)
    Ginger recently posted..Alkaline Water For HealthMy Profile

  50. Leah
    April 16, 2014

    Can I use whole wheat pastry flour along with whole wheat flour or will that make them more crumbly or add a bad taste/texture to it? I’m making these brownies today!

    • Elizabeth
      April 16, 2014

      Of course!

    • Elizabeth
      April 17, 2014

      Yes of course Leah!

  51. Harriet
    November 28, 2011

    Could I replace the 1 cup whole wheat flour and the 1 cup pastry flour for 2 cups of whole wheat flour? Will it change the texture? Thank you.

  52. Elizabeth
    November 28, 2011

    I am going to say yes, though I have never tried myself. Now, saying that. They will be mush denser and possibly crumbly. You may need to add extra liquid to the batter. It would be better to use whole wheat pastry flour instead.

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