Reviewed: Nov. 25, 2009

I used wheat flour instead of white, so I am positive that is why I didn't like it. I just hate using overly processed white flour. I'll try this again using it instead though...

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carma174

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2009

Very good authentic brownie taste. I used Willow organic melted (dairy-free) margarine instead of the oil. I also added one tsp. espresso powder to the dry ingredients. Next time I think I will try using the applesauce idea as these could use a tiny bit more moisture. My youngest son is allergic to eggs, dairy, and peanuts. He really liked these, so thanks for sharing.

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CathyLoves2bake-it

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Waukee, Iowa, USA

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Reviewed: Nov. 19, 2009

Mine came out really crumbly....what did I do? I switched sugar to splenda could that do it? I also used olive oil, not something I would recommend in the future, there is enough that I could taste it.

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redhead_61

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Reviewed: Nov. 14, 2009

Both my egg/dairy-allergic 2-year-old son and my chocoholic husband loved these! Admittedly, we did not make as written -- a whole cup of oil sounded like too much, and the other reviews seemed to confirm that it would be. We used one reviewer's tip of 1 1/2 cups vanilla soy milk plus 1/2 cup oil instead of the oil and water. This made the density midway between cake and brownies, and they needed 38 minutes to cook fully. Oh how YUM! Next time, we'll add dairy-free chocolate chips for extra pockets of choco-goodness.

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SuperK, Beginner Baker!

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 13, 2009

Very good brownie

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JOAN

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Reviewed: Nov. 10, 2009

decadent!

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JUSTBEL7

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Reviewed: Nov. 9, 2009

I changed a few things about this recipe after reading some of the other reviews. Some changes: Used dark cocoa powder, sugar in the raw, 3/4 cup oil and 1/4 cup applesauce, 1/2 cup water 1/2 cup soy milk... Also, one of the reviewers said to add the oil last, I did that as well. My batter seemed a bit in the thin side so I added some organic powdered sugar (thinking the cornstarch would help) until it was as thick as I wanted it to be. Also, I greased and floured my pan, and the brownies popped right out for me! My brownies turned out so well I almost cried! I was so excited and amazed that they actually turned out better than I could have ever imagined. Not greasy whatsoever! I made some vegan icing to top them off. I just used some earth balance, organic powdered sugar, vanilla, cinnamon, and cocoa powder. (It was okay, probably could have been better with tweaking.) But the brownies were amazing!!

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S

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Reviewed: Nov. 5, 2009

Delicious! I'm not vegan but wanted to try this recipe out. Will make again, definitely.

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rocks

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Oct. 31, 2009

These are more like "cakies" but they taste just like those old Snackin' Cakes. These are worth about 3 stars but because they are so easy to throw together and bake they deserve the extra star. Despite their 3 star taste, I can't help eating them until I feel sick. That's a sign of something good!

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mikeintoronto

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Reviewed: Oct. 22, 2009

The recipe was great, the brownies are really good with ice-cream and you can freeze the brownies to keep them longer and then microwave them when you want to eat them.

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Anna

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Reviewed: Oct. 18, 2009

I did the recipe exact to "duckball" 's suggestions and it was the best brownies ever!

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abaruby

Cooking Level: Expert

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Reviewed: Oct. 13, 2009

I didn't have any eggs or milk, so I wanted a vegan recipe. These were DELICIOUS! I don't have a 9x13 pan upacked, so I lowered the servings to make a 8x8 (should have lowered them more because they were cakelike). My husband thought they were amazing. He was very wary about them at first, knowing there was no milk or eggs. We ate 3/4s of the pan that night. Terrible, I know, but these are just as good, if not better than regular brownies! And they looked way better than the photo shows.

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LK

Cooking Level: Intermediate

Home Town: Sulphur, Oklahoma, USA

Living In: Ada, Oklahoma, USA

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Reviewed: Sep. 12, 2009

I cut the recipe in half, subbed most the oil for applesauce, an used 1/2c cocoa [[easier measuring]]. Besides those lil changes I added the rest of my Praline Sundae Topping [[this site]] which made it look unbaked..would not do that part again. But I was really looking for something to finish it off an thought brownies sounded good but had no eggs. This recipe was great!! Thank yaa thank yaa

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Kaley_Rae

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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Reviewed: Sep. 5, 2009

Delicious! I used half whole wheat flour and subbed half of the oil with applesauce, I also chopped up about 6 ounces of dark chocolate and walnuts and mixed that in and sprinkled it on top. YUM

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kristina

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Reviewed: Aug. 28, 2009

Absolutely delicious. I was so happy to find this recipe for my 3 year old son who has severe food allergies to dairy, egg, peanuts, and treenuts. We all love them. I also add dairy free mini chocolate chips to them. Will also try the applesauce. Sounds great. I am so thankful for this site.

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mom2JZ

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Reviewed: Aug. 25, 2009

These were pretty darn good for being so easy. I halved the recipe and used 1/2 oil 1/2 applesauce instead of all oil. I used my "mini" baking pan which is about 6"x10.5" They did take almost 35 minutes and were still "shiny on top" but cooked perfectly. I tried one about 30 minutes after they came out of the oven then put the rest in the fridge. I preferred the fridge ones... they got very fudgy...not crumbly at all. I may see how they taste frozen.

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lauren

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Reviewed: Aug. 20, 2009

DELICIOUS!

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MUMLUVS2COOK

Cooking Level: Expert

Home Town: Allentown, Pennsylvania, USA

Living In: Walnutport, Pennsylvania, USA

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Reviewed: Aug. 16, 2009

Absolutely delicious brownies! Unfortunately, they were a huge, crumbly mess. The taste was rich, sweet and more-ish, but I need some of your advice for a better consistency. I will definitely attempt these again.. I reviewed this recipe for the first time 2 weeks ago: the taste was beautiful but I was frustrated with the texture, as the brownies fell apart in my hands. Today, however, I made one slight alteration to the recipe, but it made huge difference! I halved the amount of oil and split it with Pure margarine. This variable changed the consistency entirely; the brownies were still full of flavour, but they rose better, were lighter, fluffier and held together extremely well. Goodbye crumbliness!

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FreeFromGrace

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Reviewed: Aug. 12, 2009

These were pretty good, pretty greasy though. I think next time I will use applesauce instead of oil. I have made these twice, once with veg oil, and the second time with olive oil and whole wheat flour. It was great with the olive oil and wheat flour and it made it healthier!

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