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Vegan Brownies
February 14, 2008

I'm fairly experienced with vegan baking and often just adapt existing non-vegan recipes (it's fairly easy once you've gone through a bit of trial and error and know what works and what doesn't). So, this recipe intrigued me. I used it as a base and straight off it seemed like a LOT of oil. I don't really like baking with oil even though most vegan recipes suggest it because it makes the product greasy. So, I changed the recipe for 12 servings (to bake in a 12x muffin pan). I used 3/4 of the amount of fat it suggested (I substituted oil for melted vegan non-hydrogenated margarine). I doubled the liquid and used 1/2 soy milk and 1/2 water. I used Demerara sugar instead of white and 1/2ed that too. I then added 2 table spoons maple syrup (to give back some moisture and gooeyness). I doubled the amount of vanilla extract and added 1 tsp cinnamon. It made the mix quite dough like and it actually rolled up into a ball. I worked with it like that, breaking off 12 portions, rolling them into balls and pressing them into the muffin tin. I then baked it for only 15 minutes to keep them gooey. They came out delicious! They aren't very sweet with less sugar (my intention) so if you like your brownies sweeter (and higher calories!) add 2-3 more table spoons maple syrup!

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