I tried this recipe this weekend after reading ALL the reviews. I was skeptical because there were so many differing opinions but I think they turned out VERY well for a vegan brownie (I'm not vegan but I made them for a friend). I will point out, however, that they are very moist--the way that I like brownies.
I made a full recipe and modified as follows: I used whole wheat flour. Instead of 2 cups of sugar I used 1 cup raw turbinado sugar and 1/2 cup honey. Instead of the 1 cup oil I used 1/4 cup olive oil and 3/4 cup unsweetened applesauce. Instead of water I used 1 cup of strong black coffee.
I mixed the warm coffee with the sugar and vanilla and then added the cocoa, oil, honey and applesauce. I mixed the flour, salt and baking powder together and then added the dry ingredients to the wet mixture. I stirred in one cup of vegan chocolate chips, too but they would be great without the chocolate chips.
I used a brand new, non-stick 9x13 pan and baked at 350 (my oven might run a little cold because it's older) for about 35 minutes -- I set the timer for 25 and kept adding a few minutes until the brownies "looked dry on top" -- you'll be able to tell when they are done when the top isn't shiny any more.
I let them cool in the pan for over an hour and then cut and put into a Rubbermaid container in between pieces of wax paper last night to prevent sticking. We ate a test brownie at lunch today and it was delicious!!
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I tried this recipe this weekend after reading ALL the reviews. I was skeptical because there...