The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jul. 2, 2009
Great recipe! Thanks! Just found out my daughter has an egg allergy so this was perfect...and they were delish! Will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jun. 30, 2009
These are very good, with a little modifcation! These were actually my first attempt at Vegan baking, and I was quite proud of how they turned out, despite the fact I had completely forgotten to add in the vanilla extract! Here's my version of the recipe: 2c unbleached flour, 1c white sugar, 3/4c brown sugar, 3/4c cocoa powder, 1ts baking powder, 1ts salt, 1c chocolate soy milk (in place of water), 1/2c canola oil, 1/2c sweetened applesauce, and if I had remembered, 1ts vanilla extract. I also baked mine at 315-320 degrees for about 20 minutes as I have to under bake everything in my oven because if not it will burn easily, and they turned out perfect! Will definitely make these again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jun. 15, 2009
Great recipe! I have used this many times for my friends with allergies. The recipe is flexible, it tastes great no matter what you do. I have even made them with rice flour for my wheat-free friends and they were actually OK. (I have never been a huge fan of rice flour goods.) I substituted half of the oil for banana puree and they came out a bit "cakey" but still soft and good. If you do that, they will take about an extra 10 minutes to bake. The banana adds a little more flavor. I have used these over and over, especially when out of eggs. My other friends never knew they were vegan. Again, great recipe for anyone! :-)
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The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed: Jun. 15, 2009
Not very much chocolate flavor. They also seemed more like a cake than a brownie.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jun. 11, 2009
OMG these are the best brownies EVER...Vegan or not. Recipes can be so hard to convert to Vegan, so having one that is already Vegan is wonderful. Thanks to you, I have a great recipe that my whole family loves, even though I am the only Vegan in the house!
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Cooking Level: Intermediate

Home Town: Murray, Kentucky, USA
Living In: Clarksville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: May 25, 2009
I only used 1/4 cup oil, added 1 cup applesauce and replaced the water with vanilla almond milk. I also added 3/4 cup vegan chocolate chips. These were insanely good--rich, gooey, chocolatey, but not too overwhelming. This recipe deserves a 5 for its potential because these came out amazing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed: May 25, 2009
Need to play around with this one, but good potential. Too cake like, should have cooked them a bit longer I think.
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Cooking Level: Intermediate

Home Town: Kyle, Texas, USA
Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed: May 20, 2009
I wanted to try these since the submitter stated how gooey they were. I was so disappointed. More on the dry side than anything and some-what crumbly. The dough was very thick when spreading into the pan. They did not hold together after cutting. They were more moist after 3 days, but still crumbly. My kids usually devour brownies, but these have been sitting around. I'm not a total vegetarian, but I do eat healthy foods. These need at least some Egg Beaters to hold them together, and I understand that would not make them vegan, but they need something to hold the dough together. Shortening is not the answer if you are looking for a healthier alternative. I would at least recommend cutting the baking powder to 1/2 tsp., that way the dough would not rise very much and become chewier.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: May 13, 2009
EASY, easy, easy...added walnuts to the top layer and this recipe was yummy! Could be a little healthier though
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Apr. 24, 2009
This recipe was good, but used WAY too much oil. I used half cup oil and 1 and a 1/2 cups soy milk instead of the oil/water as per someones suggestion, and it was perfect. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Apr. 21, 2009
Pretty darn good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Apr. 20, 2009
Big hit at work! They were chewy and tasty, not to mention super easy to make. I will make these again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Apr. 20, 2009
I've baked these twice following the recipe ingredients exactly. The first time I baked them for 28 minutes. The second time I baked them for 25 minutes. When baked for 25 minutes exactly, they were gooey and fudgy. At 28 minutes, they were too dry and crumbly. Delicious! I won't be baking with eggs and milk anymore.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Apr. 14, 2009
Better than I thought they would be! I have a family member who is on a low-iodine diet so they can't have iodized salt, soy, dairy, eggs, etc. It is nearly impossible to find anything premade with non-iodized salt. I only made 1/2 the recipe in a 8x8 pan just in case they were scary bad! I used non-iodized salt. Changes I made: (REMEMBER: this is for 1/2 a batch in an 8x8 pan): LIGHTLY sprayed pan with a bit of PAM. used 1/3 cup oil, added a little less than 1/2 cup of cocoa powder, disolved 1 teaspoon decaf instant coffee into 1/2 cup of water, 1/2 teaspoon orange oil flavoring instead of vanilla, and 1/2 cup chopped walnuts. I added a few bittersweet chocolate chips which have just trace amounts of dairy. Baked for 25 minutes and they were done. Would check at 22 minutes next time. The orange flavoring added an interesting flavor without being overpowering. Worth the effort!!! My brother gobbled them up!
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Cooking Level: Intermediate

Home Town: Plymouth, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Apr. 13, 2009
These are great :-) No changes except I added chocolate chunks and a bit of extra cocoa (also, remember that brownies are at their best the next day). Very fudge-y!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Apr. 9, 2009
Good recipe. Easy to make and can be made into cookies and in small batches. I used half the oil, half the sugar and whole wheat flour.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Mar. 30, 2009
The first time I made these they came out pretty bad. I think I overcooked them, plus I was living in high altitude. Having recently made some changes to my diet, I tried these again as a treat and they were SCRUMPTIOUS! First off, ditch the white sugar as it's bleached with animal bones and definitely not vegan-friendly. Try raw sugar instead (you can buy this at any grocery store with the sugar). Also, Mandy suggested using 1 1/2 cups of soy milk (or rice milk) with 1/2 cup of oil. This is perfect. I used some light vanilla soy milk and it mixed up beatiful. I baked for about 1/2 hour, cooled and cut. Yummy, cake-like brownies!
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Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Mar. 24, 2009
I made these twice once with all sorts of recommended adjustments, applesauce, chocolate chips, coffee, etc. they were horrible weird fudge blocks. Disappointed and craving a brownie I made again following the recipe almost exactly- I halved it and used vegan margarine and raw sugar. They were amazing! And were superlative with a bit of vanilla rice 'icecream'. (note: in rsponse to a few posts vegan food does equal diet food)
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Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed: Mar. 23, 2009
These were good for a vegan version but just did not have that real brownie taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Mar. 23, 2009
These brownies taste really good. Mine didn't hold together that well, but the taste made up for it. :)
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Cooking Level: Intermediate

Living In: Glendale, California, USA

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