Vegan Brownies

"My sister used to bake these every day to sell at a cafe at school. I often bring these to vegetarian/vegan potlucks because they are quick and everyone seems to really like them. Please note - these are pretty good, but the other vegan brownie recipe I have posted (Recipe #25230) is way better!! (I think)."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by judie.cheese photo by judie.cheese
photo by Lance W. photo by Lance W.
Ready In:
1 pan




  • Preheat the oven to 350ºF.
  • Cook water and 1 cup of the flour over low heat, stirring constantly, until it reaches the consistency of a gluey paste (yum).
  • Remove from heat and let cool completely.
  • Mix sugar, salt, vanilla, cocoa powder and vegetable oil, and then add the flour-water mixture.
  • Mix well.
  • Add the remaining 1 cup of flour, plus the baking powder and nuts/chocolate chips.
  • Spread mixture into a greased 11x7-inch pan.
  • Bake at 350ºF for 25 minutes, or until knife inserted into center of pan comes out clean.

Questions & Replies

  1. This sounds amazing, but just curious does anyone know how much fat is in these brownies?
  2. Recipe ingredients list calls for 2 cups of flour. 3rd instructions to the last says to add remaining 3 cups of flour. I already made the flour paste with one cup of flour. I don't know what to do for the remainder.
  3. Ok so are we allowed to replace oil with vegan butter? Because I really don't like oil, it's a weird thing of mine.
  4. how can you make sugar free for a diabetic or someone watching their sugar intake?


  1. 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!
  2. The recipe used to be great but the quantities changed recently. It used to be 1/2 a cup of flour and water and then 1 1/2 cups. I submitted a correction, but you can still see the old recipe here:
  3. 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!
  4. 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.
  5. These were very fudgy brownies! Them being vegan is an added bonus!


  1. Take about 8 grams of decarboxylated hash and heat the oil to dissolve the hash. Brownies come out tasting like a chocolate cake doughnut. BOMB!
  2. I made them and it was way too thick, I couldn't put it in a brownie pan and ended up baking them as cookies.
  3. Good recipe overall, I think the better the chocolate you use the better the results. I have made two batches, the second I used my kitchen-aid and got a more consistent texture than the hand mixed batch. Also, I put a little extra baking powder (1/2 t.) the second time around and liked the results, slightly fuller brownies. I used soy milk instead of the water and also added 2 teaspoons of instant coffee and added a bit more cocoa, I think it really made the flavor pop. I think this is a very solid recipe.
  4. I only used 1 1/4 cups of flour instead of 2 full cups. I also used only 1/2 a cup of brown sugar instead of a full cup.
  5. Instead of putting 1 cup of water in the water flour mixture, I put 2 cups. (1 cup was way too thick.) came out delicious! would definitely recommend


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

Find More Recipes