The BEST vegan brownies you’ve ever had: divinely rich, fudgy, and moist, bursting with chocolate flavor. Try the Gluten Free version here. The Paleo version is here.
These Best Vegan Brownies have changed lives. They’ve changed my mom’s life, Erik’s life–all of the people’s lives. Pause. Alriiiiiight, they haven’t changed all of the lives. But we’ve still got time.
Right?
While time’s what we’ve got, I might as well tell you about all the wonderful features of this chocolate indulgence. My Best Vegan Brownies are super fudgy, perfectly moist, and slightly crispy at the edges.
They’re like a bite of every chocolate fantasy you’ve ever had. And if you’re like me, you’ve had a lot of those…
These best vegan brownies have rich, heavenly, indulgent layers of chocolate flavor, with just the right amount of subtle bittersweetness. (Just like these gluten free no bake brownie energy bites.) Mmm…
Okay, so you know those commercials with the glossy melted chocolate undulating in the most dream-like ripples? Yeah, undulating. And you know those chocolate poems people write about, uh, well… chocolate?
Well, now we finally know what that’s all about.
Now before you ask to see my Chocolate Lover’s Lifetime Membership Card, I would first like to say that I have one… but it was made of chocolate.
So I ate it.
Okay, I just lost track of what I was saying… chocolate daydreams can do that to you.
Back on point: these ultra-moist, super-fudgy brownies (aka the BEST Vegan Brownies) have it ALL:
A crispy, flaky top. Thick, dense layers of chocolatey goodness. Semi-sweet chocolate chips wonderfully and seamlessly integrated into the brownie structure. And that feeling afterward that’s better than… yeah.
Before you even think about biting into these brownies, you have to turn off everything and move yourself away from all distractions. Just give yourself one moment of quiet. Just one moment to really appreciate life (and all the reasons why you’re alive–most of which involve chocolate). Give yourself that.
Then, carefully, reverentially, take one brownie and just sink your teeth into it. In that moment everything will make sense: love, life, chaos, peace, happiness, humor, obstacles. It will all make sense.
At least while you’re eating this brownie.
This, you guys, is why I love baking. These recipes and the moments that come from them… they’re just magical.✨
Please, try these brownies. Or just make time for yourself. A little time, everyday, just for you. ❤️
If you’re looking for even more irresistible chocolatey goodness, check out the paleo vegan and gluten-free version of these brownies: Ultimate Fudgy Paleo Vegan Brownies— in the video below! PS: I’m super excited because this is my first video ever! 🙂
☀︎ Did you make this recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it! ☀︎
SHOP THIS RECIPE
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Here are a few items I used in today’s recipe. 🙂
Best Vegan Brownies
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 16 brownies 1x
Print Recipe
Pin RecipeDescription
The BEST vegan brownies you’ve ever had: divinely rich, fudgy, moist brownies bursting with chocolate flavor.
Ingredients
- ¼ cup natural, unsalted almond butter
- ½ cup organic dark brown sugar or coconut sugar
- 1/3 cup pure maple syrup
- ¼ cup + 2 tablespoons melted coconut oil
- ¾ cup unsweetened cocoa powder
- 1 teaspoon almond extract (vanilla is okay)
- ¼ teaspoon salt
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water whisked together, set for 15 mins)
- ¼ cup + 2 tablespoons white whole wheat flour
- ½ cup vegan chocolate chips
Instructions
- Preheat oven to 325°F. Line an 8×8 baking pan with parchment paper or greased foil. Set aside.
- In a medium bowl, whisk together almond butter, brown sugar, maple syrup and melted coconut oil. Whisk until it resembles caramel.
- Add cocoa powder in ¼ cup increments, whisking until shiny and smooth. Scrape down the sides of the bowl as necessary. Add in almond extract and salt. Stir just a few times to gently incorporate.
- Add flax eggs in, whisking until well incorporated. In thirds, whisk in the flour. As the batter gets harder to whisk, switch to folding with a rubber spatula. Fold until well incorporated and no flour patches remain.
- Gently fold in chocolate chips. Pour batter into pan. Using a rubber spatula, smooth batter into an even layer.
- Bake for 25-30 mins. Cool for 1 hour, or until completely cool. Slice into 16 brownies. Enjoy!
Notes
– Recipe updated on October 2, 2016.
– Store in an airtight container at room temperature for up to 1 week.
– These freeze well. Before freezing, cool completely. Wrap in parchment paper. Then, store in an airtight, freezer-friendly container. Allow to thaw at room temperature for 30 minutes, or heat in 20 second increments in the microwave until warm.
– Try the Gluten Free version: Gluten Free Vegan Brownies. If you’re looking for a super fudgy, paleo option, try my Ultimate Fudgy Paleo Vegan Brownies.
- Category: dessert, brownies, vegan
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.
☀︎ Click to pin below ☀︎
A few more brownie & chocolate recipes, handpicked, just for you… 😉
Best Vegan Brownies just got upgraded. Try my Gluten Free Vegan Brownies. Oh YES.
Looking for even fudgier brownies? Try my Ultimate Fudgy Paleo Vegan Brownies… you’ll just ❤️ it.
Thick chocolate shell, creamy vanilla ice cream. Vegan Homemade Ice Cream Bars (Paleo, Dairy-Free, Gluten-Free). My favorite recipe. Of. All. Time.
Chocolate for days… And cookie dough for weeks. 😉 Try my Chocolate Chip Cookie Dough Truffles (Vegan, Dairy-Free, Gluten Free, Awesome).
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker.
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Shalyn Cole says
May 12, 2019 at 10:03 amI made these brownies two days ago, and I am pretty impressed. I subbed peanut butter for the almond butter (I always added peanut butter to the box brands when my mom let me make them growing up); one of BeamingBaker’s replies said that an oilier butter might lead to too much oil in the mix so I think that’s why I didn’t achieve the same heights/thickness as the ones pictured. Since I used a dark cocoa powder and the exact measurements of maple syrup and brown sugar, I did find this was too bitter as it was. My fix was to sprinkle some powdered sugar on top. That little sprinkle went the extra mile to the perfect amount of sweetness! I loved the recipe! I may try it again and adjust for the extra oils in whatever nut butter I decide next time. Thanks for this! Super helpful to have a great vegan brownie recipe on hand with a flax seed egg that doesn’t completely RUIN the whole dessert.
★★★★★
Demeter | Beaming Baker says
May 13, 2019 at 3:26 pmYou’re so welcome Shalyn! I’m glad to hear that you enjoy the brownies, flax eggs and all! 😄
Jen says
April 29, 2019 at 1:48 pmHi!
Can I use liquid coconut oil instead of melted coconut oil?
Demeter | Beaming Baker says
May 1, 2019 at 10:57 amHi Jen! I haven’t tried this myself, but I know other readers have used melted vegan butter and avocado oil with good results, so it might work. Let me know how it turns out! 🙂
Miss Kim @ behgopa says
April 15, 2019 at 6:27 amI made this and it turned out yummers! I was curious how it’d taste when made with PB instead of the almond butter. Does it make a world of difference in the taste?
Miss Kim @ behgopa says
February 19, 2019 at 4:31 amI tried this recipe. Loved it! I actually liked them better than regular brownies. I preferred it after it was chilled.
★★★★★
Demeter | Beaming Baker says
February 21, 2019 at 3:23 pmSo glad to hear you enjoyed the brownies! 🙂
Yang says
February 7, 2019 at 6:22 pmGuilt-free fudgy chocolate brownies? That sounds absolutely delicious! It can also be Ketogenic diet friendly by swapping whole wheat flour with Keto flour alternatives, and reducing the amount of sugar. Doing this would also make the recipe vegan-keto diet friendly! Vegan-keto may sound a bit strict and complicated, but it has promising health benefits.. and it still allows you to have chocolates!
★★★★★
Demeter | Beaming Baker says
February 8, 2019 at 5:10 pmOh yeah!!! Happy Keto vegan baking! ..
Rita says
January 27, 2019 at 11:18 pmWhat can I use instead of white whole wheat flour if I want it to be gluten-free?
Demeter | Beaming Baker says
January 28, 2019 at 4:28 pmHi Rita! Here’s my recipe for gluten free brownies (based on this recipe). Enjoy! 🙂 https://beamingbaker.com/gluten-free-vegan-brownies/
Ana says
January 12, 2019 at 4:13 pmCan eggs be used instead of flax eggs?
Demeter | Beaming Baker says
January 14, 2019 at 9:03 amYep! Happy baking Ana!
Amanda says
August 19, 2018 at 9:28 amHey! These look great!! So, just to be clear…you used regular white wheat flour, right? not pastry white wheat flour? i have both and i usually use the soft kind (aka pastry) for things like brownies and cookies and cakes. what did you use?
Demeter | Beaming Baker says
August 20, 2018 at 7:33 amHi Amanda! Yes, in this recipe I used regular white whole wheat flour. Happy baking!
Fran says
August 12, 2018 at 9:04 amHi could I sub oat flour for regular flour?
Demeter | Beaming Baker says
August 13, 2018 at 12:58 pmHi Fran! If you’re looking to make some gluten free brownies, here’s my GF version of this recipe: https://beamingbaker.com/gluten-free-vegan-brownies/
Or, if you’re already looking at one of my GF brownie recipes and want to use a flour other than oat flour, then yes! I’ve had many readers use AP flour in place of the oat flour. 🙂 Happy baking!
Dina says
June 17, 2018 at 5:39 pmI’m finding these brownies too oily!
★★★
Grace says
June 4, 2018 at 7:32 pmMine didn’t turn out good 🙁 I followed the recipe but my brownies were really cakey and they didn’t have a good flavor.
★
Kahlee says
June 4, 2018 at 12:31 amI am so bummed that these didn’t turn out for me. 🙁 I followed the instructions closely and baked for a full 30 minutes. They were still gooey when I took them out of the oven, but I had hoped that they would firm up after cooling for a hour. They were still super gooey afterwards and I found that the almond extract was way too overpowering. I was really looking forward to the crispy crust, so I might try sticking them back in the oven for longer. I would think a video for this recipe would be very helpful in the future!
Madelyn says
May 28, 2018 at 8:21 pmCan chocolate chips be omitted? Thanks!
Demeter | Beaming Baker says
May 29, 2018 at 5:44 pmHi Madelyn! Yep, you can leave them out. Happy baking!
lillian says
May 10, 2018 at 10:20 pmThese brownies are so fudgy and moist that they are out of this world! Forget calling them the best vegan brownies, they are the BEST BROWNIES! I had some spelt flour that I needed to use up and it turned out great. I also crushed up some vegan sandwich cookies and folded them in, as well as sprinkled them on top. It added a nice crunch.
Thanks for the recipe 🙂
★★★★★
Demeter | Beaming Baker says
May 11, 2018 at 2:26 pmWoohoo!!! I’m SO happy that you loved them, Lillian. 🙂 I’m gonna be grinning about your BEST BROWNIES comment all weekend! 😉 Great idea to add those cookies on top. Enjoy! ☺️
Ren says
April 15, 2018 at 3:36 pmI’ve never had much luck with any vegan brownie recipe. Every single one I’ve tried has turned out a oil-seeped, crusty block. I’m not sure how some of the people who tried this recipe got my results and others did not and got perfect brownies, even though I’m assuming we are all following the same recipe to a tee…but there you are. This recipe was so exception to the oily brick result I always get with vegan brownies. Also, it was very hard for me to find a recipe that was vegan yet not gluten free. Not that I have anything against gluten free recipes, but sometimes I just need a feel-good dessert without the need to scrounge up whatever flour the recipe calls for. So I appreciated the fact that wheat flour is used. However, the batter is very bitter. All I want is something like my mom used to make – the Kraft Bakers One Bowl Brownie recipe – but vegan. I’ve tried to veganize that with flax, egg replacer, you name it but always get the dreaded oily brick.
What am I doing wrong? What am I missing? Any suggestions?
Denise says
July 11, 2018 at 12:07 amWhen melting coconut oil, make sure it’s cooled (but not solidified) and no longer hot before adding to the other ingredients. I had that problem, also. Maple syrup should also keep it moist.
Madeline says
April 14, 2018 at 1:29 amFirst things first, thank you for this recipe!
Im slowly going vegan and brownies are my favorite thing ever
Consistency and texture was PERFECT and this was my first attempt after years of not baking.
I only have one question.
I used unsweetened Cacao powder instead of unsweetened cocoa. They did come out more like dark chocolate which I love but my friends like the sweeter chocolate brownies. How can I sweeten them up and lessen the bitterness, like if I wanted them to be more like milk chocolate rather than dark chocolate. Would I add more maple syrup? More brown sugar? Or would using unsweetened cocoa instead of cacao powder do the trick?
Sorry for the confusing question ..
Vanessa Gomez says
October 15, 2018 at 7:10 pmi have the same question!!!
Suzanne says
April 11, 2018 at 2:44 pmI made these today for a friend who needed cheering up. I know she and her family love chocolate. Had to try one myself first to ‘test’ it as wasn’t sure re egg substitute (used ground chia seeds and was quite gluey) and cooking time – thought I over cooked them). Well they were just yummy! Very fudgy and intensely chocolatey. I only used 1/2 cup cocoa as mine is quite rich and some people commented it was too much.
Demeter | Beaming Baker says
April 12, 2018 at 9:34 amGlad you enjoyed them, Suzanne! These are definitely super chocolatey and fudgy–I don’t play around with chocolate. Hehe. 😉
Denise says
March 16, 2018 at 8:38 amI did this recipe with unbleached all-purpose/AP flour, same amount as posted in this recipe, and it tasted superb, brownie results negligible from the other flours honestly. I was trying to figure out why, and I found this following article, which explains more in detail why so, in terms of the differences between all the flours: (scroll to bottom for the part about brownies) https://blog.kingarthurflour.com/2014/03/11/cookies-brownies-and-bars/
★★★★★
PK says
February 21, 2018 at 10:54 amI made these last week for my book club. They were crazy good. Mixed with some caramel chunks, they have become a favorite in my home. Thanks for creating this!
★★★★★
Demeter | Beaming Baker says
February 21, 2018 at 2:31 pmSo happy to hear you enjoyed these, PK. 🙂 Those caramel chunks must’ve made these beyond amazing!! Thanks for taking the time to let me know. 🙂
AJ says
February 4, 2018 at 8:38 pmI made these today for a Superbowl treat… Chocolatey fudgy gooey deliciousness!! Thank you for this and I’m going to try some of your other recipes.
★★★★
Demeter | Beaming Baker says
February 5, 2018 at 8:48 amHi AJ, your comment made me both smile and hungry! Haha. It was probably this: “Chocolatey fudgy gooey deliciousness” Lol. Thank you for letting me know how these turned out for you! Can’t wait to hear what you try next. 🙂
Cate's Baking Plant Based! says
February 1, 2018 at 6:29 amOh yes, and for you Strange and High-ish Altitude bakers-
THIS right HERE- is THE recipe that you’ve been needing.
BRING THE BROWNIES BACK!! 😛
★★★★★
Cate's Baking Plant Based! says
January 30, 2018 at 5:37 pmHey fellow herbi-choco-fanatics!!
(I hope this isnt a repeat inquiry BUT) …. Brownies in Colorado have been known to be the death of many bakers… and I for one have stopped trying to make them all together. I dont know what it is about the specific combination in brownies- but they turn into….. a hard rock-like time-wasting disappointment.
SO….. i am trying this recipe just as it is…. i will let you know how it comes out, but I am already concerned because my batch started oozing extra bits of coconut oil into the edgy and pooled in its shimmering glimmer over the top before putting it in the oven with loads of vegan faith and wishful thinking….
Has anybody’s else’s batter looked anything like this going in??
“Of course, Cate, that’s EXACTLY what its supposed to look like, don’t worry!!” (would be the ideal response for this weary alternate- altitude plant-based baker…. :-X):-P
★★★
Demeter | Beaming Baker says
January 31, 2018 at 1:52 pmHi Cate, how did the brownies turn out? 🙂
Cate's Baking Plant Based! says
February 1, 2018 at 6:27 amThey actually tasted a little bitter… HOWEVER- i didnt realize i was out of maple syrup until the batch was already in the works…. so unfortunately, i used a mix of Light Agave, and Vegan Corn Syrup…. i also ran out of almond butter, and had to use 1/8 cup of Sun-Butter to even it out….
HOWEVER- sprinkling a little Himalayan sea salt over top, after they started to cool, TOTALLY completed the richness effect of it all.
and the entire pan has completed vanished except one. SO- ANOTHER ATTEMPT with ALL the correct ingredients is definitely not far away 🙂 This is a killer recipe, and i am positive that the taste differences are solely my own making…. Can’t wait for Ripe ol Batch #2!
Thanks!!
★★★★
Demeter | Beaming Baker says
February 1, 2018 at 2:26 pmOh, that sea salt on top sounds like just the perfect addition! 🙂 So happy that you enjoyed my recipe. I’m sure other readers in high altitudes will greatly appreciate your notes! Happy baking. xo
Denise says
March 16, 2018 at 8:41 amI found that using all natural almond butter, where the ONLY ingredient is almonds (no added oils, no extra salts or sugars, no extra processing), makes for a smooth batter than blends without any separation. Thanks for your feedback. I love using Sunbutter, too, but most brands and even those labels “natural” have added sugar and salt, which alter their ability to blend seamlessly with the batter.
Jennifer Shugart says
December 29, 2017 at 5:47 pmHi! These brownies look absolutely delicious!! I would love them with icecream on top!
★★★★★
Demeter | Beaming Baker says
January 1, 2018 at 6:23 amWhat a yummy idea! Enjoy!
Judy says
December 28, 2017 at 11:35 amI made these brownies for the first time yesterday… while they are bursting with chocolate flavour, I found them quite dry, rather than moist. I followed the recipe as listed, let the brownies cool for an hour or so as the recipe suggests, then cut them into squares and covered them until ready to serve later in the day. Any ideas on why they may be dry?
Demeter | Beaming Baker says
December 29, 2017 at 8:42 amHi Judy, it could be a number of factors, so bear with me! 🙂 1) making substitutions can change the recipe, 2) was your almond butter well-mixed and very drippy/runny?, 3) when you scooped your cocoa powder and flour, did you spoon and level, being careful not to pack it in?, 4) did you fluff up your flour before scooping (just in case it settled and became finely packed over time), 5) oven temperature–has it been checked? Hope this helps!
Judy says
January 1, 2018 at 8:46 pmHi Demeter – thanks so much for the suggestions. I made a second batch of the brownies – this time using a new jar of almond butter, and made sure it was thoroughly mixed… that seems to be the answer as this batch came out super fudgy and incredibly delicious! YUM… I’ll definitely make these again and again and AGAIN.
★★★★★
Demeter | Beaming Baker says
January 3, 2018 at 9:08 amHi Judy, SO glad to hear it all worked out! Yes, that almond butter bit occurred to me just a little while ago. So glad I remembered to mention it! Thanks for reporting back the results. Happy baking! 🙂
Lindsay says
December 20, 2017 at 7:19 pmThese are GREAT! Thank you. I’ve tried making different kinds, but these are my favorite now!
What are the nutritional facts on these? Reason being is because I can’t stop eating them!!! Yum!
★★★★★
Demeter | Beaming Baker says
December 21, 2017 at 8:39 amHi Lindsay! It’s so wonderful to hear that you enjoyed my recipe! 🙂 Nutritional facts: I’m actually slowly, but surely, adding that across my site. Thanks for your patience. Happy Baking!
Ellen Lederman says
December 10, 2017 at 9:51 amDemeter, how do I even begin to thank you for these? They were a bit outside what I usually make since I have been trying for desserts that don’t use wheat flour (not because I’m even gluten intolerant) and oil (because the WFPB folks act like any oil is lethal). And I try to minimize sugar. But—-tis is the season and I felt I could “cheat” with a little indulgence. OMG! These are what the best pastry chefs would make if they would get real and make brownies instead of something more high-faluting. Deep. Not too sweet. Chocolatey. The almond butter and extract give them a unique taste. Great texture. And so satisfying.
I know you were kidding about them being life-changing, but in a way, they are for me. Instead of giving into fear—like OMG, a little oil/flour/sugar will destroy my health, these helped me embrace the positive—that a little fun stuff really isn’t going to kill us, especially with a healthy plant-based diet. And it’s good for the soul, which is health-promoting right there. So, you’re not only one of my favorite go-to bloggers (I love everything about your blog–the photos, the personal stuff–love your family—the writing, the recipes), but you’re also my therapist—helping me let go a bit and enjoy life!
★★★★★
Demeter | Beaming Baker says
December 11, 2017 at 2:07 pmEllen, I hardly have words for the wonderful, heartwarming comment that you left. <3 How do I even begin to thank YOU for taking the time to write something so thoughtful? Just know that I'm always here to help you... stay satisfied, be positive, and just giggle (no matter how goofy I have to be--I'll DO it!). Here's to letting go of our fears, conquering and embracing our happiness and sharing these sweet moments together. Sending you the biggest, warmest hugs ever. xo Demeter
Anna says
November 23, 2017 at 11:09 amHi! Just wanted to say thank you so much for posting this wonderful recipe. I am so thankful you thoughtfully put something together that is not only plant-based and vegan (plus, easily converted to gluten-free – I used almond flour) but also refined-sugar-free and packed with nutritious superfoods… and really really tasty. Guys, I don’t know if it is just me, but in my humble and possibly crazy opinion you have *GOT* to try these babies fresh out of the fridge (after baking and cooling, haha). Thank you Demeter! xo
★★★★★
Demeter | Beaming Baker says
November 24, 2017 at 7:51 amHi Anna! What a wonderful comment to read this morning. 🙂 I’m so happy to hear that you enjoyed my recipe! I fully believe in sharing recipes that seriously hit that sweet tooth spot without being made of guilt-inducing ingredients. Haha. Also, I completely agree about having these brownies chilled! They’re like bites of fudge, right? Big hugs to you, Anna! xo
Anna says
November 29, 2017 at 11:32 pmWill be trying more of your recipes (Read: already have!) xoxo
Demeter | Beaming Baker says
November 30, 2017 at 8:25 amAWESOME!! 🙂 Can’t wait to hear what you think of the others! Happy baking! xoxo
Katherine says
November 19, 2017 at 9:58 amI made these last night and followed the recipe exactly, but the batter turned out so dry! Impossible to whisk, nearly a dough instead of a batter, and definitely not pour-able! In the comments I see that some people had the opposite problem… I’m confused! They turned out tasty but super flat and dry. It seems like the recipe is missing an extra liquid ingredient or something.
Demeter | Beaming Baker says
November 20, 2017 at 1:39 pmHi Katherine, so sorry to hear that you had troubles with this. These brownies are pretty fudgy, not dry at all. The batter is supposed to be gooey, viscous and thick. Did you switch to folding with a rubber spatula after it got hard to whisk? Also, was your almond butter runny and drippy?
Sarah says
October 9, 2017 at 7:43 pmI made these twice & each time they ended up flat.. I followed all of the ingredients/insteuctions so am just confused as to why?
Demeter | Beaming Baker says
October 11, 2017 at 12:36 pmHi Sarah, was the texture still good? Can you explain the flatness a bit more–were you expecting them to a bit cakier and fluffier? 🙂
Sarah says
October 11, 2017 at 5:26 pmthe texture was still good, I was expecting them to be fatter; they didnt look like the pictures.. wasnt much batter so I thought maybe I did something wrong, also the batter wasn’t as liquidy like it is in the pics.. still delicious though!
cathy says
September 26, 2017 at 6:25 pmI made these brownies recently. I also made them with GF flour. They were AMAZING! No one knew they were vegan or GF unless they asked. So chewy and delicious. I also put some in the freezer and they were an even bigger hit! Never froze all the way through so they had a great texture and easy to eat.
★★★★★
Demeter | Beaming Baker says
September 28, 2017 at 2:33 pmWonderful! I’m so happy that you enjoyed these, Cathy. 🙂 I’ve always wanted to try making them with all purpose GF flour–good to know it works. Oh gosh, semi-frozen brownies sound INCREDIBLE! Thanks for taking the time to let me know. 🙂
Rosey says
September 24, 2017 at 1:34 pmJust made these exactly as posted. I let them cool one hour and these are more
Like brownie batter than brownies. Especially the middle. They are super
Gooey and unable to cut. I made no substitutions and double checked everything. 🙁 I do not
Live at high altitude. I also taste the coconut oil way more than I like. I have them
In the fridge now trying to firm
Them up. Will try the freezer if
Fridge doesn’t help. Bummer.
Demeter | Beaming Baker says
September 25, 2017 at 5:10 pmHi Rosey, I’m so sorry to hear that. 🙁 Did you use brown sugar or coconut sugar–and if it was brown sugar, did you pack it? And what did the batter look like when you poured it into the pan? Was it pretty gooey and somewhat thick or watery?
Rosey says
September 25, 2017 at 6:58 pmHello-
So I used brown sugar and it was dense in my measuring cup, but I didn’t specifically pack it as that was not noted in the instructions. The batter looked gooey and somewhat thick…like brownie batter. Definitely not watery. I frozen the batter and cut it into cubes so it is more like fudge! Just seemed like it needed to cook way longer than the 30 min. in the recipe, but I did remove it from the oven after 30 min. thinking maybe the cooling would help. However, it didn’t.
Demeter | Beaming Baker says
September 28, 2017 at 2:45 pmDarn… what kind of flour did you use? The batter should be VERY gooey, and almost too difficult to whisk. Maybe try adding an additional 2 tablespoons flour next time. Good luck!
Rosey says
September 28, 2017 at 4:01 pmWhite whole wheat as specified. No worrries but I don’t think I can make them again. I am glad others had better luck.
Melodee says
September 23, 2017 at 12:24 pmI made a double batch of these this morning. I used 1 tsp almond extract and 1 tsp vanilla and baked the entire 30 minutes because I am at a high altitude. They baked and set up perfectly. I plan to serve them tonight with a scoop of soy vanilla ice cream on side. This will go in my recipe file as my go-to brownie recipe.
If you are used to non-vegan brownie mixes these may not be for you. If you are a true chocolate lover, however, with sugary sweetness not being your norm, you will love these. They truly are decadent. My two-year-old vegan granddaughter could hardly wait for them to be ready and was not disappointed.
Demeter | Beaming Baker says
September 25, 2017 at 5:05 pmI love that you used a combo of extracts! 🙂 Almond extract is a personal fave of mine. I’m so glad that you and your granddaughter enjoyed this recipe, Melodee! These brownies are just incredible with a scoop of ice cream on top. Thanks for the feedback. 🙂
Heidi says
September 13, 2017 at 4:30 pmHi there,
I’ve noticed you use a lot of peanut butter or almond butter (cashew)…Is there an alternative to these? . Could I use seed, coconut or sunflower butter. Would it give it the same texture
My son is allergic to all nuts. Many thanks Heidi : )
Demeter | Beaming Baker says
September 15, 2017 at 6:59 amHi Heidi! I think you’ll be able to use sunflower seed butter as a pretty reliable substitute. I’ve had quite a few readers use that as their nut-free substitute. 🙂 Can’t wait to hear how you and your son enjoy these!
Chase says
August 26, 2017 at 10:24 pmUnfortunately, these didn’t turn out for me. They came out of the oven soupy. I even left them in for an extra 15 minutes and it was still soupy. I usually have problems when cooking with coconut oil, so maybe I’ll use a different oil next time.
TTStanley says
August 6, 2017 at 8:18 pmWhat can I sub for the maple syrup and I don’t have agave syrup? Can I use honey instead; if so, how?
Demeter | Beaming Baker says
August 9, 2017 at 12:18 pmHi Temeka, yes you can use honey. Sub the maple syrup with an equal amount of honey, so: ⅓ cup honey. Enjoy! 🙂
TTStanley says
August 9, 2017 at 2:29 pmThank You
Demeter | Beaming Baker says
August 11, 2017 at 1:27 pmMy pleasure! 🙂
Alisha - Chocolate Is My Vice says
August 2, 2017 at 10:27 amI can’t wait to try these!! I will be sure to share on my instagram account with your hashtag!
★★★★★
Demeter | Beaming Baker says
August 9, 2017 at 11:51 amYay! Can’t wait to see! 🙂
Liz says
August 2, 2017 at 1:37 amTHANK YOU! I went vegan a few weeks ago and was craving a brownie tonight. Found this recipe on Pinterest and whipped them up (used PB because I was out of AB). THEY ARE AMAZING. I ate a small piece fresh out of the oven; can’t wait to try a cooled one tomorrow!
★★★★★
Demeter | Beaming Baker says
August 2, 2017 at 9:17 amHi Liz, it’s my pleasure!! 🙂 It is HARD finding a GOOD vegan dessert, ya know? I’m so happy to hear that you enjoyed my recipe! Hopefully you love the cooled ones just as much as the fresh. 😉 Enjoy!
Lauren says
June 16, 2017 at 1:54 pmThese were amazing! Super fudgy and chocolatey. Thanks for the delicious recipe!
I made a few substitutions– peanut butter as I was out of almond butter, and all-purpose flour because I was lazy and didn’t feel like getting out my wheat grinder that night. 😛
They still came out fantastic, and they were even better the next day!
★★★★★
Demeter | Beaming Baker says
June 19, 2017 at 4:06 pmAwesome! I’m so happy to hear that, Lauren. 🙂 It’s my pleasure. Love the PB swap–I totally do that when I’m fresh out of AB. Good to know that AP flour works. 😉 Isn’t it the best when a fresh-baked treat actually gets better over time? Thanks so much for taking the time to leave feedback. xo
Katie says
June 4, 2017 at 6:11 pmI tried making these for a gathering, but instead of resembling the photos, it turned into a bubbling, gooey delicious-smelling mess and I’m not sure what I did wrong. I did try to double the batch and I had Neat Egg on hand instead of ground flax for the flax eggs. So I’m wondering if the substitution killed it or if I shouldn’t’ve tried to double it or if I should have kept it in two 8″x8″ pans instead of trying to put it in a 13″x7″. Thoughts and suggestions?
Thank you.
Demeter | Beaming Baker says
June 5, 2017 at 8:45 amHi Katie, I’m so sorry to hear what these didn’t turn out well. Have you tried double-checking your calculations? Sometimes when I double a recipe, I end up missing/miscalculating a few items. 🙁 I don’t think the Neat Egg or doubling the recipe for a 13″x7″ pan was the culprit. Wishing I could be right there to help you! Best of luck! xo P.S. Try making a single batch in an 8″x8″ and seeing if there are any issues. If that batch is fine, then maybe it was the double batch after all.
Sam says
May 9, 2017 at 6:14 amCan I use sweetened cacoa instead of unsweetened?
Demeter | Beaming Baker says
May 9, 2017 at 5:11 pmHi Sam, unfortunately, I wouldn’t recommend it. Sweetened already has sugar in it, and as such, you wouldn’t be able to follow this recipe exactly. Hope this helps! 🙂
Erica says
March 26, 2017 at 10:47 amSo I tend to scoff when I see a recipe labeled “Best” but the pictures seemed promising and the high ratings made me hopeful…then I started reading the first few comments and it seemed like no one had actually made them! They were just giving them 5 stars based on the pictures. By the time I noticed, they were already in the oven…I felt deflated.
BUT
I owe you a huge apology for my doubt. They are by far the best brownies I have ever made since I made the transition to vegan all those years ago. I thought the days of the thin crispy flaky top layer, fudgy center, and crunchy perfect edges were lost to me. I’m so thankful for you.
If I could give this 10 stars I would. I have already shared it and saved it. I already know 3 upcoming events that I plan to make them for in April.
Glorious!
If anyone is reading this and wavering about whether they should make them, have faith and follow the recipe!
I did make them with unbleached all purpose flour because it was all I had on hand. I plan to try with the whole wheat once I get it in stock.
Thank you for creating and sharing this recipe!
★★★★★
Demeter | Beaming Baker says
March 27, 2017 at 4:14 pmErica, I had such a great time reading your comment! 🙂 The first few comments do tend to be folks who haven’t made them yet lol. Usually, if you scroll down to the bottom of the post–that’s where the testimonials are. 😉 I’m so thankful to YOU for taking the time to try these out and leave such a wonderful comment. <3 It's my mission to make vegan baking SERIOUSLY good. I'm so happy that you can now enjoy the brownies you knew and loved. Glad the unbleached ap flour worked out. Can't wait to see what you try next! Big hugs. xo
Polly says
March 24, 2017 at 9:48 amThis is the best brownie recipe I’ve come across. I’ve made them twice in two weeks as I can’t get enough of them. I look forward to trying some of your other recipes too because they look amazing.
★★★★★
Demeter | Beaming Baker says
March 27, 2017 at 2:44 pmThank you so much, Polly! 🙂 I’m so happy that you enjoy them. I can’t wait to see what you try next. Happy baking! 🙂
Safina says
March 22, 2017 at 6:19 pmI made these brownies today but they will not cook through. They are still gooey/batter after 45 min of baking and an hour of cooling. The only changes I made were to use all purpose flour instead of white ww and no chocolate chips. They taste good but just won’t bake.. Was it the flour? I have regular whole wheat flour, but I just didn’t want to use it because I thought they would look and taste weird (and it’s not whote whole wheat).
Demeter | Beaming Baker says
March 23, 2017 at 1:33 pmHi Safina, I’m so sorry to hear that! Do you happen to live in high altitude? If so, that could greatly affect the bake time and the recipe overall. Let me know–hopefully we can work this out! 🙂
Safina says
May 23, 2017 at 2:56 pmI don’t live in a high altitude. But I didn’t add the chocolate chips because I didn’t have any, but that wouldn’t really affect the recipe? Would it?
Frida says
March 20, 2017 at 9:52 amIm definetly trying this!!
Demeter | Beaming Baker says
March 20, 2017 at 12:24 pmAwesome! Can’t wait to hear what you think, Frida! 🙂
Salwah says
March 1, 2017 at 11:59 amHi Demeter, I’ve been dying to try this recipe for ages, and after seeing all of the rave reviews, I’m feeling even more impatient about making it. One issue though: we don’t stock white wholewheat flour. I’m good with following all other directions and/substitutions, but I know flour is always tricky. Do you think regular wholewheat would work? Or are there any alternate flours/combinations you could recommend? Pretty please!
Demeter | Beaming Baker says
March 1, 2017 at 1:33 pmHi Salwah, whole wheat flour should work just fine. I recommend using white whole wheat because it tastes better. You can also use oat flour. I vaguely recall a few readers telling me they used all purpose flour–but I’m not totally sure lol. Can’t wait to hear what you think! Enjoy! 🙂
Salwah says
March 2, 2017 at 3:22 amHi Demeter, thanks so much for your quick response! Ooh, I’m so glad to hear that – I had my reservations because I didn’t want it to taste bread-like. Hopefully I’ll get to try it out this weekend. Will keep you posted. xx
Marianna says
February 25, 2017 at 7:55 pmI made them twice, and they both were disastrous. I thought I made a mistake the first time, so attempted it again with the same result. It took an hour to almost cook, It still was not cooked enough and I followed the recipe exactly. =(
★
Demeter | Beaming Baker says
February 27, 2017 at 8:43 amHi Marianna, I’m so sorry to hear that! Did you make any substitutions? And what was the texture after an hour? Also, what kind of flour did you use? I’m hoping a few of your answers will lead us to the issue. 🙂
Frankie says
February 25, 2017 at 2:32 pmI made these and my gosh are they amazing and fudgy. Definitely the best vegan brownie recipe I’ve tried. I tried sweet potato brownies and black bean brownies, both which turned out horribly (probably because of my inability to bake) but this recipe was so simple and delicious even without the chocolate chips (I had to sub in raisins because I had no chocolate) so it will probably be EVEN BETTER next time I make it if that is even possible.
★★★★★
Demeter | Beaming Baker says
February 27, 2017 at 8:48 amI’m so happy you enjoyed these, Frankie! 🙂 You know, I’ve totally been thinking about creating a sweet potato brownie recipe–now I know to be extra, extra careful if I ever go for it. I love the idea of using raisins instead of chocolate chips. Your brownies must’ve tasted like chocolate covered raisins. YUM! 😉 Thank you for taking the time to share your feedback. Happy baking! P.S. I’m sure you’re an AWESOME baker. 🙂
Alison says
February 8, 2017 at 6:09 pmHi there, a little bit confused with these parts. Why the different measurements? Is it supposed to be either/or?
¼ cup + 2 tablespoons melted coconut oil
¼ cup + 2 tablespoons white whole wheat flour
Demeter | Beaming Baker says
February 9, 2017 at 7:45 amHi Alison, it means use 1/4 cup and 2 tablespoons. 🙂 Happy baking!
Yesenia Zleisy says
January 26, 2017 at 5:49 pmI want to try this! Is there something I can subsititute for the almond butter or could I omit all together ? Just for when I bake for friends with nut allergies ♡ thanks 🙂
Demeter | Beaming Baker says
January 26, 2017 at 7:19 pmHi Yesenia! 🙂 A few readers have substituted the almond butter with vegan butter and totally loved the results. Hope you and your friends enjoy! 🙂
Genevieve says
January 19, 2017 at 9:47 pmI love chocolate and the richer the better — but these were too bitter for me. For an 8×8 recipe to have that amount of cocoa powder in it, it really needs to be balanced by enough of the other ingredients, which this didn’t appear to have (at least, that’s my best guess as to why it didn’t work well). Probably related to the surplus of cocoa, the texture was very chalky to me. (I make a lot of brownies with a melted dark chocolate and cocoa powder combo with mixed-in chocolate chips, so I am no stranger to dense chocolatey goodness.)
I’ve made between 15 and 20 vegan brownie recipes over the years and have yet to settle on one that I REALLY like, so I know I’m picky. You clearly have other readers who loved them! Thank you for posting this recipe.
★★
Demeter | Beaming Baker says
January 21, 2017 at 7:04 amSounds like it might just be the perfect time for you to start creating your own recipe, Genevieve! 🙂 I’d say that you’re an absolute veteran at making vegan brownies now. Why not create your own that suits your tastes? Sometimes, if you can’t find something to your liking, you’ve got to just make it yourself. 😉 Wishing you lots of fun kitchen adventures. Happy baking!
Alice says
December 27, 2016 at 1:21 pmThese are amazing!! Thank you!
★★★★★
Demeter | Beaming Baker says
December 28, 2016 at 9:05 amWonderful! I’m so happy that you enjoyed these, Alice! Happy baking! 🙂
Nikitee says
December 11, 2016 at 8:16 pmThanks for this amazing recipe. I just made a batch, and they lasted less than 15 minutes.
Demeter | Beaming Baker says
December 12, 2016 at 2:29 pmMy pleasure, Nikitee! 🙂 I’m so happy that you enjoyed this! 15 minutes has got to be the record. NICE!! .
lily!! says
November 14, 2016 at 4:23 pmHi! they look so good! would love to make on the weekend.. but is there any substitute i can use for maple syrup? would golden syrup, or rice malt work? perhaps if i watered them down (they are a little more thick than maple)… thank you! x
Demeter | Beaming Baker says
November 14, 2016 at 6:04 pmHi Lily, I haven’t tried making this recipe with either rice malt or golden syrup. I spent a bit of time checking out substitution notes online and it looks like there is a lot of contradicting info. Lol, helpful, I know. Try a simple 1:1 substitution. See how the brownies turn out–if they’re too moist, remove 1 tablespoon of the liquid sweetener; if it’s too dry, add in a tablespoon of non-dairy milk. You’ll probably have to play around with this a bit to get the consistency you like. Hope this helps! 🙂
Maryann says
November 12, 2016 at 10:46 amHi, first of all, I love all your recipes. Thank you
I wanted to share something I recently found out for all the vegan’s who are vegan for animals first then health.
I was reading a vegan newsletter and in the article they posted “10 things you had no idea had animal ingredients “.
At the top of the list was conventional white sugar and then conventional brown sugar.
If your vegan for animal reasons switch to vegan or organic white/brown sugar. As far as I know all organic sugars are vegan. I was taken back when I found out conventional sugar was processed with bone char and highly disappointed. Just a heads up.
Looking forward to making so many of your recipes!
★★★★★
Demeter | Beaming Baker says
November 12, 2016 at 1:34 pmHi Maryann, thanks so much for taking the time to tell me about this. 🙂 I had read this information somewhere awhile back too, but wanted to leave the options open for people who didn’t have easy access to organic options. Currently, I actually use coconut sugar to make this recipe, but most sugar options work just fine. I’ll make an adjustment to the recipe to list organic. Can’t wait to hear about how you like these! 🙂
Maryann says
November 12, 2016 at 2:58 pmAww! You’re so sweet .
I didn’t want you to have to adjust the recipe. I was only concerned some people like myself, had no idea conventional sugar wasn’t vegan. I was really upset to find that out. I wish all products had a “contains animal ingredients” on the package. It would make life easier.
Thank you for all your hard work. You definitely make it easier for someone looking for vegan recipes. .
Demeter | Beaming Baker says
November 14, 2016 at 5:46 pmIt’s not a problem at all, Maryann. 🙂 I was thinking about changing it for awhile–you just gave me the push I needed. 😉 Thank you so much for your kind words. Big hugs. xo
Kelley says
October 9, 2016 at 5:27 pmThese are not for part time chocolate lovers! These brownies satisfied my life long full time obsession for chocolate. The richer the better.
I used peanut butter(natural organic dry roasted with sea salt) bc that’s what I had on hand. So I omitted the salt from the recipe since it was in the peanut butter already.
Unbelievable! You can’t taste the peanut butter or coconut oil. Just chocolate, layers and layers of chocolate! I threw a slab in a bowl with vanilla soy creamy ice cream and hooooo boy what a treat! Next I’ll add chopped walnuts too.
Thanks for the recipe! Easy and delicious.
Demeter | Beaming Baker says
October 10, 2016 at 4:52 pmNo, they’re not! 😉 “These brownies satisfied my life long full time obsession for chocolate.” <-- Okay, this is one of the single-handedly BEST comments I've ever gotten. My job is done here! 😉 Soy ice cream atop these brownies sound magical. Thanks so much for letting me know how you liked these, Kelley. 🙂
Nicholas Moko says
September 25, 2016 at 2:48 ammade these today and they are SO SO SO yummy! but mine ended up VERY hard on the outside… i mean, i am a pretty terrible cook as it is. I tried not to over mix them but the mixture was quite hard to mix by the end of the process. Or maybe its because my oven is fan forced and they are overcooked… i have no idea, i’d live to give them another whirl and see if i can make them even better, because the taste is awesome.
Nick
★★★★
Demeter | Beaming Baker says
September 25, 2016 at 8:57 amHi Nick, what a colorful experience you’ve had with these brownies! Okay, after doing a bit of research on fan-forced ovens, it appears that this type of oven cooks food faster and browns it quicker than conventional ovens. According to Taste.com.au: “If using a fan-forced oven, as a general rule, drop the temperature by 20°C to imitate conventional.” So it might not be the case that you’re a “terrible cook” at all–what if it’s because your fan-forced oven is simply cooking your food much quicker than a conventional one does?
So here’s my recommendation: try lowering the temperature by the recommended amount from Taste.com (20°C), bake for 25 minutes, then allow to cool for an hour. If the texture is fudgy and soft, you’re golden! Always use that temperature and time. If it’s still too hard, reduce the bake time by 5-10 minutes.
Hope this helps! Let me know how it turns out, Nick! 🙂
Nicholas Moko says
September 25, 2016 at 2:03 pmThanks so much for your thoughtful reply 🙂 I am definitely going to try again with these added recommendations. Will let you know how I go!
Demeter | Beaming Baker says
September 26, 2016 at 9:07 amIt’s my pleasure, Nick. 🙂 Can’t wait to hear how it goes! 🙂 Best of luck!
Nicholas Moko says
October 2, 2016 at 5:05 amOk so the mixture was still coming up pretty thick and hard to mix – It seemed to get too hard when I added the cocoa. In any case, I decided to just go rogue and add a tiny bit of coconut cream to make the mixture creamier and easier to work with. The result…. perfect, fudgy goodness!!!
Thanks so much for your help. My vegan friends are coming for dinner tonight and I know they are going to love this dessert 😀
Nick
★★★★★
Demeter | Beaming Baker says
October 2, 2016 at 3:03 pmSo interesting! For me, it only gets slightly harder to mix and pretty sticky once the flour comes in. The coconut cream addition sounds so tasty! I’m so glad you enjoyed them, Nick! I hope you all have a fantastic dinner! 🙂
Marina @ A Dancer's Live-It says
September 23, 2016 at 4:30 pmDemeter, oh my gosh, these are PURE GOLD. Today is my second time making them and I’m predicting they’ll disappear in one night like they did last week!! My friend even commented, “okay, how much butter and sugar are in these….they’re way too good!” Not one person believed me when I said they were vegan; I LOVE when that happens haha. This is now deemed as my absolute favorite brownie recipe EVER! 🙂 You’re a genius!
★★★★★
Demeter | Beaming Baker says
September 24, 2016 at 6:39 amHi Marina, that’s fantastic!! I’m so glad you loved these! 🙂 Butter and sugar: you must’ve been so pleased to reveal the answer to that question. 😉 Vegan: LOVE it! It makes me beyond happy to hear that–it’s so cool when people can see that vegan treats are just as good (if not better) than the regular stuff. Thanks so much for your wonderful comment, Marina. Happy baking! xo
Jess says
September 14, 2016 at 7:58 pmHi! These brownies look amazing… Could I use dairy free butter instead of Almond Butter? Thanks 🙂
★★★★★
Demeter | Beaming Baker says
September 15, 2016 at 7:40 amHi Jess! I’ve never tried using dairy free butter in place of the almond butter. Can you use another nut butter instead? Like peanut butter or cashew butter, or is there a nut-allergy situation? 🙂
Jess says
September 23, 2016 at 6:40 pmSorry, didn’t see your reply until now but I did end up making the brownies with dairy free butter and they tasted out of this world! Can’t believe they are vegan!! Going to make them again today, best brownie I have ever had, thanks so much for sharing. X
★★★★★
Demeter | Beaming Baker says
September 24, 2016 at 6:42 amGood to know they work with dairy free butter.:) I’m so happy you enjoyed them, Jess! Thank you for taking the time to let me know how they turned out. Vegan baking rocks, right? 😉 Enjoy! xo
Gina says
August 8, 2016 at 8:54 pmCould I use coconut sugar instead of brown?
Demeter | Beaming Baker says
August 8, 2016 at 9:56 pmHi Gina. Yes! You can definitely use coconut sugar. 🙂
Kim says
July 22, 2016 at 9:48 pmI have now made these four times! Friends and family can’t believe they are vegan. Best brownie I have ever made, and I’ve made lots of different recipes! Thank you!!
Demeter | Beaming Baker says
July 23, 2016 at 8:09 amWhat a fantastic comment to wake up to on a Saturday morning! 🙂 That’s my ultimate goal right there–to make secretly heathy treats that people cannot tell are vegan (and allergy-friendly)! Thank you for taking the time to let me know. I’m so happy that you enjoy them, Kim. Big hugs! You rock!
Allie says
July 20, 2016 at 10:30 pmHi there! These look absolutely divine! I absolutely cannot wait to try them!
Quick question though: can I use regular vegetable oil instead of the coconut oil? I have family members who hate anything coconut. Thanks! 🙂
Demeter | Beaming Baker says
July 21, 2016 at 10:36 amHi Allie! Thank you so much! I’ve never tried subbing the coconut oil with vegetable oil, but I think it might just work. I have heard of people swapping those two with success before (in other recipes). If it helps any, you won’t be able to taste the coconut at all. Can’t wait to hear how it turns out! 🙂
Sunshine Stouffer says
July 9, 2016 at 6:05 pmHi, is there anything the maple syrup could be substituted for? Maybe I just have bad luck but somehow the natural maple syrup I got, the container ended up with mold in it! So now I’m wary of buying more because it’s kinda expensive and mold is gross. These look so mouth watering! Brownies are one of my favorites and if I could make a good vegan brownie, that would be life changing, haha! 🙂 Thanks!
Demeter | Beaming Baker says
July 9, 2016 at 7:31 pmHi Sunshine! I’ve never tried it before with this particular recipe, but agave might work. It usually can be used to sub for maple syrup in most baking recipes. As for what happened with your maple syrup: that sounds awful! Truth be told, I would be a bit wary to go back to it too. But I’ve really enjoyed baking with maple syrup, and I’ve never had mold issues. I found an article online that recommended refrigerating it once opened (who knew?). Here’s the article if you want to check it out: http://www.thekitchn.com/maple-syrup-does-it-ever-spoil-102784 So I hope you get a chance to try maple syrup again! Either way, let me know how the brownies turn out. 🙂 These are my family’s (and my) very favorite brownies! 🙂
Sunshine Stouffer says
July 9, 2016 at 10:32 pmWow! You replied so quickly. Before I went shopping, which means I definitely need to pick up the ingredients for this! Thanks for the link. And thank you for the tip about agave/maple exchange – if I do go back to maple and a recipe calls for agave, I guess it would help if I ran out of one or the other! 🙂 I can’t wait to try them. Thanks for your help! From a vegan-in-progress. 😀
Demeter | Beaming Baker says
July 10, 2016 at 4:25 pmI have got to get a life! Lol. J/k. Glad I caught you before you went grocery shopping. 🙂 Side note: with substitutions, you always wants to allow for a bit of recipe testing (the most fun part). I can’t wait to hear how it goes! Definitely think about giving maple syrup another shot–it’s such an awesome ingredient! Sending you lots of high-fives and support for your transition to veganism. 🙂
Sunshine Stouffer says
July 23, 2016 at 2:03 pmI may try getting maple syrup that’s in a glass bottle (so I can easily see) and also changing where it’s kept.
I thought about it a bit, and why it was being kept in the cupboard rather than the pantry, I don’t know. But the cupboard was both above the dishwasher (where steam comes up) and near the sink, which means heat and steam and moisture probably had a better chance of reaching it. So maybe both clear bottle and refrigerator. Who knows, it could’ve been the brand, too.
Maple is so expensive, though, for how often it’s used in recipes. 🙁 At least it was when I saw it at the store… like $8 for a small bottle.
Anyway I was actually going to get at a question. I noticed in two different comments you – said it didn’t taste like coconut, and said you used unrefined. I have unrefined, it’s the first coconut oil I’ve ever gotten (it was basically a freebie) and it certainly smells like coconut, and I’ve not used it yet. But I heard only refined doesn’t taste like coconut. I’m okay with coconut milk in curries and such, but I’m definitely *not* a fan of coconut flakes, the coconut whipped cream I made, and if coconut ice cream is any indication, probably not of coconut sugar either. I don’t know what I’m getting at, actually.
I was just hoping that the other ingredients can cover the coconut flavor well, because it appears at least two others in my family aren’t big coconut fans either, and I’m trying to impress them with vegan foods, especially since my first attempt at vegan brownies went poorly.
(Side story: the recipe came from a free vegan recipe booklet from Compassion over Killing, I think. It did not call for flax eggs or any apparent-to-me egg replacement. It turned out almost like upside down brownie pudding to me, which I didn’t mind, but my s/o said it tasted “grainy.” He’s pretty convinced against vegan foods. So brownies are high up on my list right now, lol.)
Sorry for the super-long rambling! 🙂
Demeter | Beaming Baker says
July 24, 2016 at 9:45 amGood morning, Sunshine! <--sorry, could not help myself. Lol. Do you ever hear that and think of the Simpson cast singing that song? 😉 Yeah, it sounds like the location might be causing the issues. Store in a cool, dark environment--that should do the trick. I like to buy mine in large quantities--bulk prices are so much better. Yep, unrefined coconut has a stronger scent and taste. However, in this recipe, the other flavors are much stronger. I've taste-tested this recipe with a lot of people and no one knew that coconut was in it. 😉 Grainy: yikes! You'll be pleased to hear that this one isn't grainy at all! 😉 I can't wait to hear how you, your fam, and s/o like this! Now I'm invested! Lol. 🙂
Sunshine Stouffer says
July 27, 2016 at 2:37 pmSo unfortunately it didn’t work out. I did end up using agave because I couldn’t afford maple syrup right now. But I don’t think that’s the only thing. Mine ended up super coconutty and kinda dry. So if I made them again I’d probably wait until I have refined coconut oil… or use vegetable, and use maple, and maybe use vanilla instead of almond (though idk, I might keep that the same), but I’m not sure where the dryness came from? Also I feel like I could’ve chosen better chocolate chips, but that’s okay. Oh well, I haven’t given up.
Demeter | Beaming Baker says
July 28, 2016 at 4:10 pmOh shoot… sorry Sunshine. What a letdown. 🙁 It may have been the agave? I’m not sure… I’ve gotten a lot of feedback from readers and everyone says that this is a super fudgy recipe. I’ve never heard of it being dry or tasting like coconut. I’ve also had readers try a number of substitutes with good results. Glad you haven’t given up! Keep my posted. 🙂
Belén says
July 7, 2016 at 12:50 pmThanks for the amazing recipe! 🙂
Do you think I could replace the white flour for whole wheat flour or coconut flour?
Thank you!
Demeter | Beaming Baker says
July 7, 2016 at 1:49 pmHi Belén! I used white whole wheat flour for this, so you can replace that with whole wheat flour. White whole wheat flour is just a bit tastier. 😉 Can’t wait to hear what you think! 🙂
Tessa says
June 23, 2016 at 6:27 pmDid you use refined or unrefined coconut oil? Looks amazing!
Demeter | Beaming Baker says
June 23, 2016 at 7:06 pmHi Tessa! I use unrefined coconut oil. You can use either, but there are pluses and minuses to each. The refined coconut oil is more processed and likely to have been bleached, but it’s usually scentless (which people who don’t like the smell of coconut oil enjoy). Up to you! I hope you get a chance to try these. Let me know if you have any more questions. 🙂
marti says
May 16, 2016 at 1:20 pmeverything on your blog looks so darn delish! i don’t know where to start!
demeter | beaming baker says
May 16, 2016 at 9:25 pmAw, thank you Marti! 🙂 How about starting with these brownies? 😉
Sharon says
May 15, 2016 at 11:16 pmOMG these look A-M-A-Z-I-N-G!!! I can’t wait to dig my mouth into this guilty#notguilty indulgence! I am making these brownies for a school event on Wednesday, but sadly I don’t have any flaxseeds at home! Can I use a chia-egg or just plain eggs as a replacement? How many should I use to get the same result?
demeter | beaming baker says
May 16, 2016 at 7:18 amHi Sharon! Your comment totally made me laugh, btw. 😉 Love that you spelled out “amazing!” I haven’t made this recipe with chia eggs, but generally speaking, you can sub chia eggs for flax eggs. Go ahead and use 2 chia eggs. Be sure to let me know how it turns out! I hope the school event is splendid. 🙂
sher's cooking says
May 15, 2016 at 7:05 pmThese brownies are amazing. I replaced the brown sugar with coconut sugar.. They were not very sweet, exceptionally chocolaty, and better than regular brownies with eggs and butter.
I also gave them a smidge of crunch by pulsing 6-7 cocoa beans to a very coarse grind and adding it to the mix. So delicious.
demeter | beaming baker says
May 15, 2016 at 8:07 pmWonderful! I’m so happy to hear that you enjoyed them, Sher. 🙂 Oh, good idea on replacing the brown sugar with coconut sugar! This recipe’s a bit older for me… I don’t use brown sugar in my recipes anymore. 😉 I’m actually working on a gluten free brownie with coconut sugar as we speak!
I love, love, love that you added coarsely ground cocoa beans. What an amazing idea! The texture must’ve been incredible. Thank you for stopping by and taking the time to leave your feedback. Hope to see you again soon!
Smitha says
May 8, 2016 at 9:12 amThis vegan brownie is the one iam going to make. You made me dive into a sweet adventure i never dare to attempt. Giving some time to get the ingredients
★★★★★
demeter | beaming baker says
May 8, 2016 at 7:02 pmFantastic! Sweet adventures are the best. 🙂 Can’t wait to see what you think of them, Smitha. 🙂
jane @ littlesugarsnaps says
April 1, 2016 at 4:20 amI totally get that moment of fulfilment that can only be achieved when you stop to enjoy something properly. I’m like that with warm sweet drinks. Such joy. When you go to the effort of making something like these soft, gooey brownies, then why would you ruch the eating part. Anyway, for me, I would like to enjoy this brownie warm with a scoop of firm pistachio ice cream on top. That would send me to heaven and back. But if you could just send me your next batch, then I could eat them straight from the box – that’ll do fine too.
★★★★★
demeter | beaming baker says
April 1, 2016 at 12:46 pmThanks for you thoughtful comment, Jane. 🙂 Exactly! Sometimes things are just so rushed that I feel like we miss out on the entire experience. Let’s change that. 🙂 Omigosh, these brownies topped with pistachio ice cream would be amazing!! Sending you a big virtual batch. Thanks, Jane! 🙂
Aena | Scrambled Chefs says
March 30, 2016 at 9:08 amThis recipe just goes to show you SUPER DELICIOUS even Vegan recipes can be!! This looks incredible Demeter!! ?
★★★★★
demeter | beaming baker says
March 30, 2016 at 9:21 amAw, thanks so much Aena! I really appreciate you taking the time to comment too. 🙂 Have a great day!
Sandi (@fearless_dining) says
March 28, 2016 at 7:16 pmOh my these look hard to resist.
demeter | beaming baker says
March 31, 2016 at 9:53 amThanks Sandi! 🙂
Michelle @ Giraffes Can Bake says
March 28, 2016 at 4:55 pmWow!!! These look sooooooo fudgy and delicious, can’t believe they’re vegan – drool alert!!!
★★★★★
demeter | beaming baker says
March 28, 2016 at 5:38 pmThanks Michelle! Some napkins for your drool? 😉 🙂
Julie at Hostess At Heart says
March 28, 2016 at 12:51 pmThese brownies make my chocolate-loving self very excited! They look so moist and I would just love sinking my teeth into one!
demeter | beaming baker says
March 28, 2016 at 3:26 pmHehe. Chocolate Lovers unite! 🙂 Thanks Julie. xo
Swayam says
March 28, 2016 at 12:46 pmThis looks so so Delish!! Obv I am not vegan but hello!! Could u parcel me about two dozen of these pls??
demeter | beaming baker says
March 28, 2016 at 3:26 pmHehe. That’s how I know you really like them. 🙂 Thanks Swayam!
Amanda | Yum In Your Tum says
March 20, 2016 at 6:56 pmOMG! These look so delicious! Great post and beautiful photos….I just want to grab some through the screen!
demeter | beaming baker says
March 20, 2016 at 7:38 pmThanks so much Amanda! 🙂 You can almost taste them, can’t you? 😉 P.S. Nice to meet ya!
Peanut Butter & Ellie says
March 20, 2016 at 6:02 pmDemeter, these PICTURES!!! This looks like the best, chocolatey-ist (I don’t think that’s a proper word but I don’t care!) batch of brownies EVER! One question though- do you taste the almond butter and coconut oil? Or do the brownies just taste like chocolate? Oops… I guess that’s two questions. Regardless, I’m drooling!
demeter | beaming baker says
March 20, 2016 at 7:19 pmEllie!!! Thank you so much for your compliments!! 🙂 🙂 Answers: NOPE!! They don’t taste anything like coconut oil or almond butter. 🙂 They taste like straight up CHOCOLATE–it’s why I love them so, so much. Drool away, my dear. Thanks for commenting! xoxo
Nicoletta @ sugarlovespices says
March 20, 2016 at 2:59 amI’m a chocolate addict, I confess! I’ve never been a brownie lover, though. I’ve made them and ate them just once, but, if they’re vegan, and look like yours, I am definitely going to make them…and eat them. And lick my fingers after in pure deglight 😉 Great recipe and pictures!
demeter | beaming baker says
March 20, 2016 at 7:22 amWe can be chocoholics together! 😉 It’s time to introduce you to a good brownie, then! If you end up trying these out, let me know how you like them. Thanks for your lovely comments, Nicoletta. 🙂
Stephanie | The Foodie and The Fix says
March 19, 2016 at 9:33 amThese are the kind of brownies that MUST be made as soon as someone sees these glorious pictures. How do I know? Because I’m literally eating one of these RIGHT NOW. For real. Let’s just say that yesterday was pretty rough. The kind of day that only chocolate or wine could make right again. I was fresh out of wine, so I made these brownies. And they did. They made everything right again (and ya know, changed all the lives). These decadent beauties are the absolute richest brownies I’ve ever had and I loved every gooey second of them. Plus they’re great for breakfast with a cup of coffee. Just sayin’.I’d also just like to say that I often have grand intentions of trying other bloggers recipes, but I almost never do (busy as I am working on my own recipes). These gorgeous pictures were genuinely inspiring, Demeter 😉
★★★★★
demeter | beaming baker says
March 19, 2016 at 12:18 pmSteph!!!!! Oh. My. Gah! You made them. And you LOVED them. I’m swooning with love and happiness for you, girly! But first of all, are you okay? What happened?? I’m so sorry that you had such a rough day… I hope this weekend washes all of that crap away. *Hugs* *Hands You Ginormous Glasses of Wine* I’m humbled that my little brownies made your day better. 🙂 Thank you for being awesome and kicking those Grand Intentions’ butts! Hopefully everything cools down a bit for ya. Sending you good vibes and even more wine. Stephanie, you rock!! xoxo
Ashlyn ~ Dollop Of Yum says
March 18, 2016 at 5:13 pmTotally need a Chocolate Lover’s Lifetime Membership Card! These brownies look amazing! 🙂
demeter | beaming baker says
March 19, 2016 at 7:11 amHaha. I would give ya mine, but… ate it. 😉 Thanks Ashlyn!
Natanja says
March 18, 2016 at 9:30 amYou almost got me licking the screen here! These look amazing…so fudgy! 🙂
demeter | beaming baker says
March 18, 2016 at 10:04 amThen my job is done! I’m gonna go take a nap now. 😉 j/k! Thanks so much Natanja! Nice to meet you. 🙂
Laura ~ RYG says
March 18, 2016 at 7:52 amOk, confession time, I’ve never made brownies from scratch before! In fact, I don’t think I’ve even made brownies since college and that was well over 15 years ago!!! Oops. It’s time to change all that, especially since chocolate tops my list too. At times (because I don’t want to exercise or anything like that) we’ll just have chocolate-type food for dinner. Sick! I know. But it gives you that needed pick-me-up. These brownies look FABULOUS, FUDGY and HMMMM, I can’t think of another F word so I’m going with Moist!
demeter | beaming baker says
March 18, 2016 at 10:03 amWoah! I must say, Laura, your confessions are so interesting! I now find myself increasingly more interested in what new factoids you’ll reveal. 😉 You’ve totally got to make brownies from scratch now–and this is just the recipe to start with (I’m not biased, or anything…) Meanwhile, I’m not here to judge, just to bake. <3 Thank you for your two F words (haha, that sounds kinda of... interesting, doesn't it?) Have a great weekend, Laura! xo
Gayle @ Pumpkin 'N Spice says
March 18, 2016 at 7:37 amThese brownies definitely look life-changing, Demeter! I’m kind of embarrassed to admit that I’ve never had a vegan brownie before. But, after seeing all of this deliciousness, I definitely need to change that! I love how thick and full of flavor these babies are. I think I would have a hard time not eating this entire batch! Pinned!
demeter | beaming baker says
March 18, 2016 at 9:43 amWohoo! 🙂 Gayle, there is SO no need to be embarrassed! Heck, it’s kinda cool because now you get to have a new experience–those are the best, aren’t they? Adventure time! Thanks so much for stopping by and for pinning. xo
Kate @ Framed Cooks says
March 18, 2016 at 7:26 amOK, I may be the Bacon Princess, but YOU are the Empress of Chocolate. It is 7:30 AM as I type this, and I am staring, mesmerized, at the chocolate heaven coming through my computer screen. MUST. MAKE. PINNING. Happy happy weekend!!
demeter | beaming baker says
March 18, 2016 at 9:41 amHaha. As long as we all know what our proper titles are. 😉 Woot woot! Isn’t chocolate the best way to kick off the last work day of the week, though? If you end up making them, let me know how it turns out. Happy weekend to you too, Kate! 🙂
karrie @ Tasty Ever After says
March 17, 2016 at 9:02 pmMy life is changed after reading about these best vegan brownies! lol! Seriously, I love this recipe and I’ll be making them this weekend in preparation for the snow that’s a-coming. I’ll eat these babies all day on Sunday, sitting in front of the fire, watching a movie and watching it snow. Yay!!
★★★★★
demeter | beaming baker says
March 18, 2016 at 9:40 amLOL. Wohoo!! I’m checking off one more person on the “all of the lives” list. 😉 Girl, you crack me up! I’m so excited that you’re gonna make these this weekend. Hope you enjoy it! Be sure to let me know how it all turns out–movie and all. Have a great weekend, Karrie. xo
Marsha | Marsha's Baking Addiction says
March 17, 2016 at 8:12 pmThese brownies look so incredibly scrumptious! So fudgy, chewy, and chocolatey!
★★★★★
demeter | beaming baker says
March 18, 2016 at 9:37 amThanks Marsha! Nom nom… 😉
Meghan | Fox and Briar says
March 17, 2016 at 3:17 pmOMG, I was thinking about making brownies today and now I MUST. Because the chocolate daydream is too good to resist. These brownies look amazing and just how I like them. Super moist and chocolatey and fudgy, mmmmmm….wait what was I saying? Pinning!
★★★★★
demeter | beaming baker says
March 17, 2016 at 3:32 pmHaha. You crack me up, girl! Leave it you to just GET IT. Make them, make them! (If you can’t tell, I’m bouncing in my seat like a kid– no shame!) Thanks for checking these out and pinning. Cheers, Meghan! xoxo
Jen says
March 17, 2016 at 2:57 pmThese brownies are SOOOOOOOO good! Thank you for posting this recipe! I LOVE them! Nothing like a brownie that taste pretty much like pure chocolate! YUM! Thank you for sharing these brownies! 🙂
★★★★★
demeter | beaming baker says
March 17, 2016 at 3:30 pmThank you so much for trying them out! 🙂 Bigs hugs to ya, Jen. <3
Dawn at Girl Heart Food says
March 17, 2016 at 2:05 pmI need these brownies ASAP! They look unbelievably delicious! Oh, the chocolate!! They look so dreamy. I bet I could eat the whole pan of these myself. Thanks for the awesome recipe 🙂
demeter | beaming baker says
March 17, 2016 at 3:28 pmHaha, thanks Dawn. 🙂 Dreamy is exactly what I was going for. <3 Thank you so much for stopping by and commenting. Nice to meet you! xo
Anu - My Ginger Garlic Kitchen says
March 17, 2016 at 1:24 pmOh my gosh! I am not VEGAN but I am always up fro a VEGAN treat. And these brownies look heavenly, girl! I just want to grab these right away. They are beyond YUM!
demeter | beaming baker says
March 18, 2016 at 10:00 amWohoo! Vegan treats really can be a wonderful surprise. 🙂 Thanks so much Anu! xo
Sheryl @ WhenHungry says
March 17, 2016 at 12:27 pmOmg! So moist! This is me when I saw your post on Instagram –> ??? I really want to try vegan recipes someday. This will definitely be on my list!
demeter | beaming baker says
March 17, 2016 at 1:30 pmLOL. Your emojicon game almost made me spit my coffee out! Hi-larious. Try this! It’s a really easy intro to vegan baking. 🙂 Thanks, Sheryl! xo
Evi @ greenevi says
March 17, 2016 at 11:54 amI don’t know why, but I totally missed the word VEGAN and I read the post like oh nooooo, why isn’t this vegan, sounds so amazing, my mouth is watering while reading….plus the pictures look extremely appetising. Then I got to the ingredient list and I was like, hey, it seems actually totally vegan, wow! And it’s also called the BEST VEGAN BROWNIES. It just made my day 🙂
Have to make these on the weekend!
★★★★★
demeter | beaming baker says
March 17, 2016 at 12:05 pmHow funny! Now I’m like, hmm… should I put’vegan’ it in caps? lol. Thank you so much for your words Evi. You just made MY day! <3 Be sure to let me know how it turns out. 🙂 🙂 Have a great weekend!
Liz @ Ready to Yumble says
March 17, 2016 at 11:42 amAhhhhhh that fudgy middle! Best part of the brownie and it looks like you nailed it! I’m off to write a chocolate poem now, k bye.
demeter | beaming baker says
March 17, 2016 at 12:03 pmThanks so much Liz! 😉 Chocolate poem time in 3… 2… xo
dreamingofbeaches says
March 17, 2016 at 10:58 amI have had sooo many chocolate fantasies, I don’t even know where to begin! lol And I can tell you that after seeing these brownies, they are going to be showing up in my fantasies a lot from now on. They look absolutely amazing! <3
demeter | beaming baker says
March 17, 2016 at 11:03 amRight? Those daydreams, tho… 😉 Thank you Dreaming! xo
lucy says
March 17, 2016 at 10:27 amDemeter!
YES! i have been waiting for you to post a brownie recipe and this does not disappoint! I cannot wait to make these today. Hurry up, work day, be over so that I can go home and bake brownies.
I love this blog post. Your photos are making me sweat, I want a brownie so bad. And I love that you ate your chocolate card. haha! I would too!
★★★★★
demeter | beaming baker says
March 17, 2016 at 11:02 amAw, thank you so much Lucy! I can’t wait to hear what you think of them. Work day, begone! Big hugs. 🙂
lucy says
March 25, 2016 at 9:21 amdemeter, wanted to give you an update that i made these brownies and… i just can’t EVEN! they are beyond delicious! thank you for this freaking awesome recipe!
demeter | beaming baker says
March 25, 2016 at 1:32 pmLucy, that’s WONDERFUL!! Thank you so much for making this recipe! I’m over the moon that you enjoyed it. 🙂 Have a wonderful weekend! <3
Cheyanne @ No Spoon Necessary says
March 17, 2016 at 10:18 amWord of the day alert – undulating. Totally going to use that in a sentence today. But, I’m not saying I’m going to use it correctly. 😉 LOVE these brownies, Demeter! You are killing me softly with all these chocolate posts! I want them ALLLLLL but I can’t have them.. talk about some sick and twisted torture! What’s wrong with you!? Ha. For realz though, I can’t wait to make these for Boy. You made ’em exactly how he likes ’em – rich, fudgy, moist with a slightly crisp edge. But you also made them VEGAN? What what?! PERFECTION! Cheers, sweetness – to a wonderful weekend! Oh, and happy St. Patty’s! xo
BTW, pinned!
★★★★★
demeter | beaming baker says
March 17, 2016 at 11:01 amHaha. I thought you’d like that. 😉 You must use said word and report back with the sentence! lol. Gurl… I warned you there would be cocoa. I was thinking, should I message her prior to and give her a forewarning? Make them and let me know what he thinks! Thanks for stopping by and pinning, lady. xo
Bridget says
October 29, 2017 at 12:32 pmI notice there is no raising agent in this recipe ??
Kelsey says
October 30, 2017 at 7:29 pmI noticed this too….I’ve got a flat thin brownie like substance..
Nicole says
February 25, 2018 at 8:09 pmAfter reading your comment, I added 1/4 tsp baking powder to the flour befor adding the dry ingredients to the wet and had no issue. I also substituted the flax eggs with 2 mashed bananas. The brownies have a banana flavor now, but I love chocolate and banana… thank you for such a versatile recipe! They’re sinfully fudgey.
Demeter | Beaming Baker says
February 26, 2018 at 8:06 amYep, there’s no need for a leavener in this recipe! 🙂 So glad to hear that you substitutes and adjustments worked. 🙂 Chocolate and banana are such a delicious combo. Enjoy!
Nina says
June 21, 2018 at 10:19 amMy brownie ended up only 1/2″ thick, all the mixed ingredients not even enough to fill the entire pan. What might be wrong Demeter?
But delicious nonetheless. 🙂 Thanks.
Mirella says
February 5, 2017 at 12:33 amdemeter, do you think i can use peanut butter instead of almond butter?
Demeter | Beaming Baker says
February 5, 2017 at 7:51 pmHi Mirella, yes, you can! 🙂 Happy baking!
Karen says
August 1, 2017 at 7:42 amThoughts on substitution for almond butter and peanut butter if can’t do nuts? Can I use regular soy butter?
Demeter | Beaming Baker says
August 2, 2017 at 9:12 amHi Karen, soy butter or sun butter should work just fine. The only thing to note is that it will affect the flavor of the brownies a bit. Enjoy!
Julie says
October 8, 2017 at 11:32 amWhat about cookie butter? My kids are allergic to nuts, but I’m not a huge fan of sun or soy butter.
Demeter | Beaming Baker says
October 9, 2017 at 1:32 pmHi Julie, that might just work! Let me know how they turn out if you try it. 🙂
Katie says
June 21, 2018 at 8:27 pmHello I was planning on making these for a party but was just wondering what the serving size and calorie count was for this brownies? they look delicious btw!