Recipes for Vegan Brownies were harder to come by when I first posted this recipe. These days there are lot more to choose from! Still, this one has a place in my heart so I can’t seem to get rid of it. Plus I wonder if some of the more modern ones were actually derived from this vegan brownie recipe. I found it on an old vegan baking board and thought it was interesting, as it calls for the odd step of mixing the flour and boiling water to make a paste. The paste acts as a binder in lieu of the missing eggs.
I’m leaving the old flour paste recipe here (unformatted and below the new one) for people to look at, use, or get ideas from, but I’ve modified it a lot. I added unsweetened chocolate (which helps bind), switched to an 8 inch pan (though a 9 inch could still work) and have played around with the oil. For instance, instead of regular oil I used regular oil mixed with macadamia nut oil. Honestly, it wasn’t very good. Stick with a neutral oil.
Back in the day I always made brownies in a metal tin and didn’t trust my glass dish. I still use metal tins, but I find the glass dish aesthetically pleasing. Sometimes it even helps the crust. So I have made these in both metal and glass using 350 degrees F.
Please enjoy these old horrible photos.
Here’s the flour paste mentioned above. Yum!
Updated Vegan Brownies
- 1/2 cup boiling water
- 6 tablespoons Dutch process unsweetened cocoa powder (45 grams)
- 1 1/2 ounces unsweetened chocolate, chopped (42 grams)
- 1 cup granulated sugar (200 grams)
- 1/4 cup light brown sugar ( 50 grams)
- 1/4 cup vegetable oil or use 3 T. regular oil and 1 T. macadamia nut oil
- 3/4 teaspoon vanilla
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup all purpose flour (130 grams)
- 1/2 cup vegan approved chocolate chips
- 1/2 cup nuts optional
- Preheat oven to 350 degrees F. Grease an 8 inch pan with coconut oil (or any other vegan fat you like) and line with parchment paper. If desired, grease the parchment with a little more coconut oil and sprinkle some sea salt across the bottom. This gives an extra bite of salt in each bite of brownie.
- In a mixing bowl, mix the boiling water, unsweetened chocolate and cocoa powder and stir until smooth. Let cool slightly.
- Add both sugars, oil and vanilla and stir until smooth.
- Mix together the flour, baking powder and salt, then stir into the batter. Make sure the batter is not so hot that it will melt the chips, then stir in the chocolate chips. Give the batter 40 or so good strokes with a heavy duty scraper.
- Spread mixture in the pan. If desired, spread nuts over the top. and bake on center rack for 25-30 minutes or until brownies appear set (the middle should puff up slightly and will lose its glossiness). Let cool completely and chill. Lift from pan and cut into squares.
Old Recipe with Flour Paste
2 cups all purpose flour (255 grams)
1 cup water
1 cup brown sugar
1 cup white sugar
1 teaspoon salt
3/4 cup natural unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 cup vegetable oil
1 teaspoon vanilla
1/2 cup nuts (optional)
1/2 cup vegan approved chocolate chips (optional)
Preheat oven to 350 degrees F. Line a 9 inch square pan with non-stick foil (Release) or parchment paper
Measure out 1/2 cup of the flour and place it in a saucepan with the water (1 cup). Whisk flour and water together over medium heat until mixture becomes thick and gluey. Set it aside to cool.
In a mixing bowl, thoroughly stir together both sugars, salt, cocoa powder and baking powder. Add oil and vanilla and stir until well mixed. Add gluey flour mixture and stir until incorporated, then stir in remaining 1 ½ cups of flour. If using, add nuts and chocolate chips.
Spread mixture in the pan and bake for 25 to 35 minutes or until brownies appear set. Let cool completely and chill. Lift from pan and cut into squares.