Prep 15 mins
Cook 20 mins
These brownies don't have any "unusual" ingredients in them that a lot non-vegans are willing to try. I found this recipe online and changed the recipe around a bit. I baked them for a school project and everyone loved them! Sure they aren't too healthy but...:)
- 2 1⁄3 cups flour
- 1 cup water
- 1⁄2 cup margarine
- 2⁄3 cup cocoa powder
- 2 cups sugar
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 1⁄2 teaspoons baking powder
- 1⁄8 cup Hersheys Chocolate Syrup
- 1 (12 ounce) canduncan hines chocolate frosting (optional)
- Preheat oven to 350 degrees F.
- Mix 1/3 cup of flour in a heavy saucepan with the water. Heat over medium-high heat, stirring constantly. Continue until mixture is a lot thicker and boiling or on the verge of boiling. Cool completely. To cool, you can put it in the fridge but make sure it doesn't get too cold.
- While cooling, melt margarine in microwave or on the stovetop, and then stir in the cocoa powder.
- Beat sugar, salt and vanilla extract into the cooled flour-water mixture. Add the cocoa-margarine mixture and stir well.
- Stir together the remaining 2 cups of flour and the baking powder, then add to the previous mixture.
- Stir in chocolate syrup.
- Line a 9x13 pan with parchment paper or grease it. Pour in batter and bake for 20-25 minutes.
- Let brownies cool, then frost them and enjoy:).
I thought this was a great recipe. I didn't have any chocolate syrup so I added molasses instead. I also only had about 1 cup white organic sugar so I added about 1 cup brown sugar , packed. Didn't need the frosting. It was Yummy!
This brownie recipe is spectacular. I didn't expect it to be so fudgy. My family had no clue is was a vegan recipe. The only change I made was to use Santa Cruz Organic Chocolate Flavored Syrup instead of Hershey's. As a degreed culinary professional, I highly recommend this recipe.
I made these because I had no eggs but was craving chocolate cakey stuff. I used brown sugar instead of white & am glad I did - they were so sweet even with the brown sugar, probably too sweet for my taste (and that was also without the icing). I think if I made these again I would probably reduce the sugar by 1/2 c or so. I also needed to use a bit more liquid than 1c - even so the mixture was still reasonably stiff (I had to scrape it into the pan). The resulting brownies were just too sweet, I tried them on a couple of people to make sure it wasn't just me, they all thought they were too sweet. They were also slightly on the dry side, but this probably due to the lack of animal fats more than anything. My SO made some custard & poured this over the brownie, he thought this was nice. Thank you for taking the time to post your recipe.