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!
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!
I tried this and the Brownies were very dry.
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 9x13 pan because i don't have the given size. it seems to work just as well.
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.
I have made these brownies three or four times now and we love them! I follow the recipe exactly, no substitutions or changes, and my two children and I think they are delicious. I took them to share with some family friends recently, and they also thought they were delicious. My son cannot have dairy or egg, we are very thankful for this recipe-thank you!
I don't know what I did wrong in the beginning (first time making it), but when I was mixing everything the batter came out sooo dry. but I added maybe a cup of almond milk (I kept pouring and mixing and pouring and mixing) and it turned out like actual brownie batter. The brownies came out so fudgy and chocolately! Love them :)