Vegan Brownies Recipe
MMMMM...Vegan Brownies!!!! These are very gooey, which is a good thing in my book. However, if you want your brownies a little more solid you'll need to cook them longer than the recommended time. Great for people with egg or dairy allergies too!
Whether you're looking for a basic, gluten-free, or raw brownie recipe, we've got you covered with our collection.
These raw and vegan brownies are made with raisins, almonds, and cocoa powder for a quick and easy dessert.
Ground almonds and cashews, cocoa powder, and maple syrup make these vegan brownies a rich and dense alternative to traditional brownies.
Black beans are the secret ingredient in these rich and moist brownies. You only need 4 simple ingredients!
This is my go-to recipe for brownies! I cut all of the ingredients in half and add a teaspoon of chili pepper and three teaspoons of cinnamon and bake in a 9 by 9 pan. Wonderful every time! I find that using the unbleached flour helps keep the brownies from being a bit crumbly. So I'm sure to always use it. I'm so glad I found this perfect vegan brownie recipe!
I had my non-vegan Portuguese dessert loving mom try this (and mind you, Portuguese people love their desserts to have eggs and milk in them. It's like a staple. If you're Portuguese, a dessert needs to have animal products in hem, it's essential) and she gave the recipe a 5/5 stars. She said the texture and taste of the dessert was really good, and that for a vegan brownie, it didn't taste bad at all. But she also said it lacked moisture, but still tasted good.
I was looking for a quick, vegan brownie recipe and found this. I had baked as a last minute treat for an event, but sadly they are too crumbly to present. First off, I used 3/4 cup of sugar instead of 1 cup, which was perfect. I do this as standard practice as I have baked too many cakes, especially online recipes, which were sickly and way too sweet. I bake a fair few vegan cakes, biscuits, scones etc and noticed on making, that this recipe seems to call for way too much oil in my opinion, but gave it a go none the less. I now feel I should have reduced the oil to 3/4 cup. The rise was not as expected, the bake was much too dense due to the oil and the brownies did not hold together as they should after cutting. They were way too greasy and way too crumbly. The texture in the mouth is somewhat claggy, rather than moist, but the flavour is spot on. They won't go to waste, we will eat them with custard or vegan ice cream, but in all honesty, this recipe needs tweaking! I will either try again with less