Rich, Fudgy Vegan Brownies

"Soooooo good - tastes just like a brownie should. Even the most experienced dessert eaters wouldn't guess they are vegan. Recipe from Vancouver magazine."
 
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photo by beckagator photo by beckagator
photo by beckagator
photo by Sophie H. photo by Sophie H.
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
Ready In:
35mins
Ingredients:
13
Serves:
12
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ingredients

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directions

  • Sift together the flour, sugar,cocoa, baking powder and soda, and salt.
  • In a separate bowl, combine the coffee, soy milk, and oil.
  • Add the liquid to the dry ingredients and mix; then stir in the nuts and chocolate chips.
  • Pour batter (it will be quite liquidy) into a greased 9x9" pan and bake at 325º for 25 minutes, or until a toothpick inserted in the middle comes out clean.
  • (Note- for a smaller pan, the baking time could be substantially longer- a 7x10 pan took about 40 minutes).
  • For glaze- melt the chocolate and margarine and whisk, then drizzle over brownies.
  • (Note- this is a lot of glaze- an ounce of chocolate and a tablespoon of margarine makes a nice amount).

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Reviews

  1. I made this in an 8X8 inch glass oven dish and it barely fit. It turned out more like chocolate cake than chocolate brownies. I am not complaining because it was excellent. Very moist and decadent. It reminded me of those premixed boxed cakes by DuncanHines or something. YUM! I highly recommend this recipe to anyone, vegan or not. Thanks for posting it.
     
  2. I generally hesitate to disagree when I see this many great reviews, but in this case I followed the recipe exactly and even used a good quality chocolate and coffee. This is a solid recipe for something, but I have to disagree with Vancouver Magazine and say it's not brownies! Unlike many reviewers, I don't think this makes 'cakey brownies', I just think it makes cake, and not even a particularly moist cake. I don't think the words "rich", "fudgy", or "brownie" apply. Works well for cake or cupcakes, though!
     
  3. Cocoa is in the list of ingredients but never mentioned in the recipe instructions. Sorry to use the review but couldn't find anywhere to ask a question!
     
  4. Fabulous!!! I doubled it, used applesauce instead of oil to lighten it up more, and then even cut the sugar in half because it seemed like a lot....and they were delicious!! Moist, richy, gooey, and yes more cake-like but that is how I like my brownies anyway!!
     
  5. Really good recipe. I added a Mexican spin to mine with 1T (yes, tablespoon) cinnamon and 1/4 teaspoon cayenne (yes, cayenne pepper) and they were fab. Baked up quickly and evenly with a nice, moist cake brownie crumb. Served with a scoop of cinnamon ic cream (regular old vanilla doctored with cinnamon and cayenne) and they got raves! Thanks for a good one.
     
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Tweaks

  1. Cook for 10 minutes
     
  2. Raw cacao instead of cocoa powder, rice milk instead of soya and olive oil as had no other.
     
  3. I made these in Ramekins, and like many other reviews, I would agree it's more cakey than brownie. I tried to undercook it a little as you do good brownies, but it was hard not to "over" cook. It turned out delicious, fluffy and moist. I subbed out some of the white flour for whole wheat, and some of the brown sugar for raw sugar, I used a mix of almond milk and cashew milk because those were things I had available. I will make again, but I may make them cupcakes.
     
  4. Fabulous!!! I doubled it, used applesauce instead of oil to lighten it up more, and then even cut the sugar in half because it seemed like a lot....and they were delicious!! Moist, richy, gooey, and yes more cake-like but that is how I like my brownies anyway!!
     
  5. My customers loved these brownies. I did make them gluten free by substituting the wheat flour for rice flour, tapioca starch, and potato starch mixture.
     

RECIPE SUBMITTED BY

i like to cook and i love to bake, and i love most of all to eat.
 
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