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Nutrition Facts
Serving Size 1 (103g) Recipe makes 12 servings
Calories 303
Calories from Fat 90		(29%)
Amount Per Serving		%DV
	Total Fat 10.0g	15%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 5.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 218mg		9%
Potassium 168mg		4%
Total Carbohydrate 53.4g		17%
	Dietary Fiber 2.4g	9%
	Sugars 34.5g
Protein 3.2g		6%
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By: Smileyfroggy

Vegan Brownies

Recipe #19282 | 45 min | 20 min prep | add private note

⁽²⁵⁾ RATE IT NOW Print Recipe

By: pollen
Feb 9, 2002

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 (Rich, Fudgy Vegan Brownies) is way better!! (I think).

SERVES 12 -16 , 1 pan (change servings and units)

Ingredients

2 cups flour
1 cup water
1 cup brown sugar
1 cup white sugar
1 teaspoon salt
1 teaspoon vanilla
3/4 cup cocoa powder
1/2 cup vegetable oil
1/2 teaspoon baking powder
1/2 cup nuts (optional)
1/2 cup chocolate chips (optional)

Directions

1
Cook water and 1/2 cup of the flour over low heat, stirring constantly, until it reaches the consistency of a gluey paste (yum).
2
Remove from heat and let cool completely.
3
Mix sugar, salt, vanilla, cocoa powder and vegetable oil, and then add the flour-water mixture.
4
Mix well.
5
Add the remaining 1 1/2 cups of flour, plus the baking powder and nuts/chocolate chips.
6
Spread mixture into a greased 11x7-inch pan.
7
Bake at 350ºF for 25 minutes, or until knife inserted into center of pan comes out clean.

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Featured Reviews for This Recipe

From: Valeria

On Aug 18, 2009

I saw the one review where they substituted apple sauce for the oil. I tried pumkin puree and later added 2 tbs oil when I discovered the batter didn't taste like brownies. This did not turn out as I expected, but it's probably my own fault for using pumpkin. The chocolate flavor does not completely overtake the taste of the wheat flour and the texture is not typical of brownies, it's more spongy. So don't use pumpkin!

0 people found this review helpful

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From: Chef #655338

On Aug 20, 2008

These were awful! I must have done SOMETHING wrong, because these were tasteless cocoa lumps. Oh, well.

0 people found this review helpful

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From: AmandaBrooke

On Apr 13, 2005

I made these brownies with applesauce instead of oil, and in a muffin tin because that's all I had. I also added crushed nuts and crushed pieces of vegan chocolate. I had one before it had cooled all the way, and found it to taste way too floury- I was about to chuck the whole pan. Lucky I'm a bit of a procrastinator, because the next day I had another bite of one, and it was fabulous!!! They're so moist and delicious. They did take awhile to cook, but I didn't keep track of the time. Thank you so much for this recipe!!!!

6 people found this review helpful

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From: yellowpens

On May 21, 2005

you can tell that you replaced butter with oil but no vegan recipe is perfect..and it was nice because my parents think vegan stuff tastes like crap but they actually throughly enjoyed them...thanks

3 people found this review helpful

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