Reviewed: May 17, 2013

Ok I don't know how fair my rating is I changed the recipe quite a bit to make them a little more healthy and lapband friendly.I used canned pumpkin inplace of the oil I used equal packets in place of the sugar and instead of water I used coffee over all Its certainly not like a Real Brownie but when im craving something sweet like a brownie these will defiantly do!

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Reviewer:

anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: May 16, 2013

These were so yummy! I'm not vegan, just wanted an easy chocolate delivery system and had all the ingredients on hand. I followed the recipe almost exactly. I just used an 8x8 pan instead. It turned out more like a brownie ish cake than a cakie brownie. Not crumbly at all!

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Reviewer:

Jill Davis

Reviewed: Apr. 17, 2013

This wasn't what I was expecting...I will keep looking for other vegan brownie recipes.

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Reviewer:

ohsode

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Reviewed: Apr. 12, 2013

Very good vegan brownies! These were fluffier and more cake-like than traditional non-vegan brownies, but the flavor is perfect! I made a few modifications based on other reviews - I used 1 cup of almond milk instead of water and used 1/2 cup unsweetened applesauce and 1/2 cup of vegetable oil instead of the 1 cup of vegetable oil. I will definitely be making these again.

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Reviewer:

Jenn in Tenn

Reviewed: Apr. 10, 2013

Very good basic recipe but I agree too much oil. I lowered it to 3/4 cup and increased the almond milk I used in place of water to 1 1/2 cups. I also increased the cocoa to 1 cup, and added 2 tsp of cinnamon, 1/4 tsp cayenne powder, 2 Tablespoons of arrowroot powder and 2 tsp of baking powder for a more cake like brownie. I increased the time to 45 minutes as well. I enjoy taking a simple and good recipe and shifting things slightly to fit our tastes and what we have on hand.

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Reviewer:

MAEVEN6

Reviewed: Apr. 10, 2013

For those who are complaining about the crumbliness of the brownies--instead of a cup of water, use a cup of unsweetened applesauce. The applesauce has a binding agent in it (yay fruit pectin!) and the moisture of the sauce should keep the consistency correct. You may need to cook them a little longer, or use a little less flour, depending on your gooey-ness preferences. :)

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Reviewer:

trombonista

Reviewed: Mar. 27, 2013

Great recipe for my niece and nephew who have dairy, soy and egg allergies. Made a few adjustments after reading all the comments. Used 1 cup brown sugar, 1 cup white, 1/2 cup water, 1/2 cup almond milk, 1/2 cup apple sauce and 1/2 cup canola oil. They came out yummy, and the batter was great too!!

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Reviewer:

DUrbie

Reviewed: Mar. 14, 2013

I made these tonight and they were great. I used all brown sugar instead of white, about a cup of dark chocolate nib chips, and some raw coconut on top. They were a bit crumbly, but delicious. You could eat as a piece, or even crumble over some coconut milk ice cream. I have no idea why some reviewers thought they were super oily. I usually make Ghiradelli brownies, and they are sooo greasy. I love them, but they are.These weren't,in my opinion, greasy at all. My Sis in law has a severe dairy allergy, and can never enjoy chocolate desserts. I can't wait to bring these to her tomorrow.I'd make them again, and I'm not even vegan.

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Reviewed: Mar. 6, 2013

They smell great, but came out moist yet super dry. I felt like I was chocking.

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Reviewer:

tahliamayte

Reviewed: Mar. 5, 2013

These were . . . Ok. I made them for a bake sale and when I tried to take them out of the pan, even after greasing it, they stuck and most crumbled to pieces :( But the taste was GREAT! They tasted like regular brownies.

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