Reviewed: Oct. 29, 2011

Thanks for making my saturday afternoon Sandy! I cut the recipe down by 4,so the yield was 4 fat brownies, and baked for 10 extra min than in your recipe because I wanted chewy brownies, not very gooey ones. I used extra light tasting olive oil, and brown sugar instead of white. It all worked fine, they were sooo good. Thanks for sharing.

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Reviewer:

talupu

Reviewed: Oct. 29, 2011

I cut the recipe in half and used 2 oz of unsweetened chocolate instead of cocoa powder, used evaporated cane juice sugar and used 1/4 cup canola oil. I baked it in a toaster oven in a round cake pan for 27ish minutes. I was hoping for more of a chewy gooey brownie, but it turned out more like bread. The outside was kind of crunchy, and the center was like cake. Maybe I should have used cocoa powder instead? I don't know.

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Reviewer:

cute_sushi

Cooking Level: Beginning

Reviewed: Oct. 27, 2011

This recipe is not very good. It bakes but turns to mush when you cut it. They still taste good but I woldn't call them brownies

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Reviewer:

Radimus

Reviewed: Oct. 22, 2011

I made these in a smaller pan (9x9) and left them in the over for 15 more min. They were gooey and so yummy!

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Reviewer:

kasmunro

Reviewed: Oct. 14, 2011

These were really good. I adjusted the oil to 1/2 cup and mashed a banana(instead if applesauce) and mixed it with 1/3 cup of the sugar so it was runny. Really good recipe for those with milk allergies. Thanks!

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Reviewer:

Holiza

Cooking Level: Expert

Home Town: Fredericton, New Brunswick, Canada

Living In: Woodstock, Ontario, Canada

Reviewed: Oct. 14, 2011

These were yummy. My kids loved them and my son asked for them for his birthday instead of cake. My only complaint was that they make to many crumbs, maybe I overcooked them.

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Reviewer:

Lcomay

Reviewed: Oct. 13, 2011

I followed this pretty much 100%, except that I halved it. It came out a bit crunchy (in a bad way) on top, but the middle was perfect. I just cut appropriately and it was fine. Perhaps I overcooked... anyway, good vegan recipe! Thank you, poster.

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Reviewer:

Caitlin

Cooking Level: Intermediate

Home Town: Wilmington, Delaware, USA

Living In: Statesboro, Georgia, USA

Reviewed: Oct. 11, 2011

This was a great recipe! It was my first time trying vegan baking, because I wanted to take brownies to a class meeting and I wasn't sure what kind of dietary restrictions everyone had. Not only was it a crowd pleaser, but no one noticed that it didn't have eggs nor butter. (Well, they are just college students, but still.) I did make the following changes, though. 1/4 cup oil and 3/4 cup applesauce instead of 1 cup oil. Turned out moist and delicious (and healthier!)

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Reviewer:

l'spring

Cooking Level: Intermediate

Reviewed: Oct. 10, 2011

These were good, not great though. Mine are super thin. I wonder if i shoukd double the recipe or use a smaller pan. I used a half cup of oil and it was still too much so I piured out another fourth. I mixed the flour and water and let it sit 10 minutes before I added the oil. To build the gluten. Not crunmbly at all

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Reviewer:

ebony

Home Town: Detroit, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: Oct. 7, 2011

I had to double the recipe because I used the wrong size pan so I had to bake it twice as long. The brownies did turn out DELICIOUS! I took some to school and my homeroom devoured them. They were a hit! Totally recommended recipe..

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