Vegan Brownies: Two Ways

by Angela (Oh She Glows) on October 19, 2011

IMG_3527

Brownies are notorious for being difficult to get just right. Since going vegan, brownies are the one dessert that I have had the least success with. There’s something about not having the egg in there that just makes it difficult to get the perfect texture. I’ve tried a few vegan brownie recipes on the blog so far and while they’ve all tasted great, I haven’t found the one that makes me say “this is it”.

IMG_3513

This might be it. It’s pretty damn close to my perfect brownie.

I love my brownies dense and rich with a crispy crust. I’m not a fan of cake-like brownies. If I want cake, I’ll make a cake! Mind you…I’ll pretty much eat any brownie that’s put in front of me without a single complaint. Duh.

Now, throw gluten-free and vegan into the mix and it’s almost doomed for failure.

But it can’t hurt to try.

IMG_3519

Apparently it can. It can hurt real bad.

Despite the mess above, I have two successful brownie recipes to share with you:

  • a gluten-free and vegan version
  • a regular vegan version (not GF)

 

The very first brownie I made was our least favourite and biggest shocker. I used a mix of all-purpose and whole wheat pastry flour. The result was a cake-like texture and the flavour didn’t wow me like I hoped. I will not be sharing this recipe with you today as it needs more work.

IMG_3547

After that, I decided to switch up my flours to get the dense brownie I was looking for.

IMG_3540

[the GF brownie is a bit thicker because it was baked in an 8 inch pan while the vegan brownie was baked in a 9 inch pan.]

In the vegan version (on left) I used a mix of all-purpose flour and almond meal/flour. The texture and taste was so much better than the first version! For the gluten-free version, I used a mix of brown rice flour, almond meal/flour, and arrowroot powder. I was really surprised at how close I could get the gluten-free version’s texture to the regular vegan version. Both were winners, but I’ll tell you which one we liked best at the end of the post. Oh, suspense.

IMG_3545

[print_this]

Vegan Brownies

Dense, nutty, with a crisp crust and flakey top. Come to mama.

Inspired by Vegan Baking.

Ingredients:

  • 1.5 tbsp ground flax + 3 tbsp water, whisked
  • 3/4 cup all-purpose flour
  • 1 cup whole almonds, ground into a flour/meal & sifted (OR sub 1.5 cups almond flour)
  • 1/2 cup cocoa powder
  • 1/2 tsp kosher salt
  • 1/4 tsp baking soda
  • 1/4 cup + 2 tbsp Earth Balance or other non-dairy butter substitute
  • 1/2 cup + 1/4 cup non-dairy chocolate, divided
  • 1 cup + 1/4 cup organic cane sugar (note: a reduction in sugar will lead to a more cake-like brownie)
  • 1/4 cup + 2 tbsp almond milk
  • 1 tsp vanilla
  • 1/2 cup finely chopped walnuts

 

1. Preheat oven to 350F. Line a 9 inch square pan with parchment and grease all sides. In a small bowl, whisk together the ground flax and water and set aside.

2. In a blender or processor, process almonds into a meal/flour. Sift out large pieces. Or use store bought almond meal/flour. In a large bowl, whisk together the dry ingredients (flours, cocoa, salt, soda).

3. In a large microwave safe bowl, add chocolate and Earth Balance and melt in microwave for about 30-45 seconds until melted. Stir well and add in flax egg, sugar, vanilla, and milk. Whisk.

4. Pour wet mixture over dry mixture and stir well. The mixture will be VERY dry, but not to worry keep mixing! Now fold in the walnuts and remaining 1/4 cup chocolate chips.

5. Scoop batter into prepared pan and place a piece of parchment on top. Spread with hands or a pastry roller until smooth and even.

6. Bake for 32-34 minutes at 350F and allow brownies to cool in pan for about 1.5 hours. DO NOT REMOVE BROWNIES (uh oh I’m yelling!) until completely cool or they will crack apart. After an hour or so, gently separate edge of brownie from pan with a butter knife and place on a cooling rack. Cool completely and slice carefully. Some cracking when slicing is normal and I say it gives the brownies character, right? Store in air-tight container for up to 3-4 days.

[/print_this]

I love a crisp edge on a brownie!

IMG_3542

The key for brownie success is a very thick batter. It’s so thick, you think you did something wrong.

IMG_3491 IMG_3493

You did not.

Unless of course you forgot the flax egg (see brownie disaster above).

IMG_3552

Crazy good batter!

IMG_3553

Scoop the thick dough onto the pan and spread it out. I placed a piece of parchment paper on top and rolled a pastry roller over it to smooth out. It’s a bit annoying to work with, but the effort is worth it!

IMG_3494

Next up, the GF and vegan brownies:

IMG_3512

Vegan and Gluten-Free Brownies

Ridiculously good. No one will ever guess these are vegan and gluten-free!

This recipe uses almond meal/flour, arrowroot powder, and brown rice flour.

For the full-recipe click here.

IMG_3525

Two excellent vegan brownie recipes.

But which one was the best?

I put on my Mad Scientist coat and did a Blind taste test on Eric. He preferred the gluten-free and vegan brownie to the vegan brownie made with all-purpose flour. I also preferred the GF brownie. I never thought either of us would have concluded that, so it was quite interesting to say the least! Whichever you make, you really can’t go wrong though.

IMG_3526

Served with creamy almond milk?

Now you’re playing with my heart strings.

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

Previous Posts

{ 40 comments… read them below or add one }

Page 7 of 7« First...«34567
Ida May 12, 2016 at 4:46 pm

I just made these in practice for my sisters wedding and absolutely blown away!! Gave some to my very “I-could-never-be-vegan” housemate and she loved them! Said she couldn’t believe they were completely vegan :) Yay!

Reply

Michelle July 1, 2016 at 6:51 am

Looks amazing!! Have you tried subbing in coconut flour instead of almond? I read usually 1/4 cup is equivalent to 1 cup of almond flour, is this true? Can’t wait to try out the recipe!

Reply

Daya September 20, 2016 at 4:57 pm

Super! The edges were soooo chewy perfect. Makes one of those snake shaped brownie pans seem like a kitchen necessity!

Reply

Cierra October 15, 2016 at 12:06 am

I have made these brownies so many times since you have posted this recipe Angela, I haven’t made the gluten free version because I don’t have a gluten intolerance and don’t care for most gluten free recipes (though I am sure they are delicious). These are the MOST DELICIOUS DAMN DARN VEGAN BROWNIES IN THE WORLD AND ARE ABSOLUTELY PERFECT!! I have served these up to family and coworkers and my husband (who reallly mostly despises chocolate) and have created a small fan base asking for the recipe and to be harassed about bringing them around more often. I recently didn’t have any almonds/or almond flour and used walnuts in place, they did come out a little more oily than normal but were even still amazing and I was even told they were better than before. Thank you for your glorious brownie recipe and all the loveliness you bring Angela!

Reply

Jamielynn February 20, 2017 at 6:33 pm

I made these brownies in a cast iron skillet. I only cooked for 25 min and cooled on the counter with a window open just a crack as its 0’C outside. 1/4 inch of the outside hardened to make a nice lil crust and everything beyond was moist, dense and delicious.

Reply

ginny96 February 28, 2017 at 1:59 pm

Hi thank you so much for the recipe! All my family and friends love this (of course including me)!
I just have a question… I did leave the brownie (the vegan one) in the pan for more than 1.5 hours, but they still fall apart like sand with some water. Therefore it’s a little hard to share it with people other than close friends and family. Any suggestions?

Reply

Angela Liddon March 17, 2017 at 9:49 am

Hi Ginny, These brownies are inclined to some cracks and crumbles (nature of the beast!), but from what you’re describing, you’re experiencing a bit more of that than usual. Assuming they’ve been allowed to cool completely (which it sounds like they have) and that you didn’t make any substitutions, my guess is the brownies may have baked for a little too long, which can lead to drier, and therefore crumblier, brownies. Some ovens run a little hotter than others, and the material of the pan you’re baking them in can have an impact on baking time, too, so overbaking can happen quite easily! On the upside, all is not lost — you can always crumble the brownies over some banana soft serve or ice cream for a sundae, or maybe on top of a smoothie bowl for a decadent treat! ;)

Reply

Kelsey April 9, 2017 at 2:53 pm

These are THE BOMB!!! So fudgy and rich. Make these now!

Reply

Kate April 13, 2017 at 9:28 am

I agree. These (GF) are my go-to brownie recipe. Making them tonight for my book club. Will eat any left-overs for breakfast :) Thanks for the recipe.

Reply

Angela Liddon April 13, 2017 at 1:27 pm

Hah, sounds like the perfect way to wake up, Kate! Hope you and your book club enjoy them. :)

Reply

Katie June 3, 2017 at 8:21 pm

The gluten-free vegan recipe is the bomb! I made a good but free version using ground sunflower seeds instead of almond meal. They turned out quite similar! The flavour is slightly different, but they turned out fine! I added extra chocolate chips to make up for the flavour difference. ;)

Reply

Corinne June 28, 2017 at 8:57 pm

“These are the best brownies I’ve ever had.” – Direct quote from my mother… twice.

These are unlike any brownies I’ve ever had before. Most recipes use unsweetened chocolate, but the cocoa powder makes them taste almost like chocolate icing! With mediterranean sea salt, it was the perfect combination of sweet and salty, and they baked perfectly all around (no gooey center)!
If you use an 8×8″ pan, I’d reccomend baking it 3-4 minutes longer.

I might regret saying this, but these beat my family’s traditional brownie recipe into the ground. SO delicious.

Reply

Corinne June 28, 2017 at 9:06 pm

Also, my sister keeps sneaking into the kitchen to grab more, and I have to yell at her to leave some for the rest of us.
I guess I’ll just have to make more. Darn…… ;)

Reply

Kim Bennett December 9, 2017 at 1:07 pm

Link broken? Hello! I love your GF version (best ever!) but the link to the full recipe for some reason today isn’t working.

Reply

Angela (Oh She Glows) December 10, 2017 at 8:13 am

Hey Kim,
So sorry about that! This recipe is in the old Recipage database and it’s been loading very slowly lately. We’re in the process of transferring recipes, but it’ll take some time.
In the meantime, would you be able to try this link: http://ohsheglows.com/recipage/?recipe_id=6004399
and give it some time to load (it’s slow)?

In the meantime, here is the recipe copy and pasted, just in case!

Oh She Glows Vegan and Gluten-Free Brownies

Dense, nutty, with a crispy crust. Our favourite vegan brownie to date and gluten-free too. No one will ever guess these are vegan and gluten-free!

Ingredients
1.5 tbsp ground flax + 3 tbsp water, whisked
3/4 cup + 2 tbsp brown rice flour
1 cup whole almonds, ground into a flour/meal & sifted (OR sub 1.5 cups almond flour)
2 tbsp arrowroot powder (or cornstarch may work)
1/2 cup cocoa powder
1/2 tsp kosher salt
1/4 tsp baking soda
1/4 cup + 2 tbsp Earth Balance (coconut oil also works, but I didn’t like the flavour as much)
1 cup organic cane sugar (or just use white sugar)
1/2 cup + 1/4 cup non-dairy chocolate, divided
1/4 cup almond milk
1 tsp vanilla
1/2 cup finely chopped walnuts (optional)

Instructions
1. Preheat oven to 350F. Line a 9 inch square pan with parchment and grease all sides. In a small bowl, whisk together the ground flax and water and set aside.
2. In a blender or processor, process almonds into a meal/flour. Sift out large pieces. In a large bowl, whisk together the dry ingredients (flours, arrowroot, cocoa, salt, baking soda).
3. In a large microwave safe bowl, add chocolate and Earth Balance and melt in microwave for about 30-45 seconds until melted. Stir well and add in flax egg, sugar, vanilla, and milk. Whisk.
4. Pour wet mixture over dry mixture and stir well. The mixture will be VERY dry, but not to worry keep mixing! Now fold in the walnuts and remaining 1/4 cup chocolate chips.
5. Scoop thick batter into prepared pan and place a piece of parchment on top. Spread with hands or a pastry roller until smooth and even.
6. Bake for 35-37 minutes at 350F and allow brownies to cool in pan for about 1.5 hours. DO NOT REMOVE BROWNIES (uh oh I’m screaming!) until completely cool or they will crumble…you were warned! After an hour or so, separate edge of brownie from pan with a butter knife and place on a cooling rack. Cool completely. I like to leave my brownies out overnight (uncovered) and cut them in the morning.
Store in an air-tight container. Will stay fresh for up to 3 days.

Reply

Sue December 23, 2017 at 11:35 am

I have made the vegan version about four times in the last few months….everyone loves them!

But I tried to click thru on the link to get the full recipe so I can pin it, as a short cut. The page does not load….quite the bummer. I tried several times.

Reply

Sue December 23, 2017 at 11:36 am

ooops, I did not see the previous. I will try again.

Reply

Angela (Oh She Glows) December 23, 2017 at 12:07 pm

Hey Sue, Please let me know if it works for you now! Thanks :)

Reply

Sue December 23, 2017 at 3:45 pm

Yes, it loaded. I hate losing track of good recipes! Thank you! Have a great holiday!

Reply

Angela (Oh She Glows) December 24, 2017 at 8:38 am

That’s great Sue..thanks! Have a great holiday!

Reply

Dena February 2, 2018 at 10:51 am

Hi, I’m so looking forward to making these brownies but first would like to check the weight of the chocolate …do you have this in grams please as I can’t figure out how much should go into the cups. I work in grams and am just not used to cups :) thank you!!!

Reply

Angela (Oh She Glows) February 2, 2018 at 11:17 am

Hey Dena,

Happy to help! You’ll need around 90 grams of chocolate for the 1/2 cup measure, and around 40 grams for the 1/4 cup measure. Hope this helps.

Reply

Dena February 7, 2018 at 5:43 pm

Many thanks for getting back to me …I can’t wait to try these as I’m such a chocoholic! I’ve just been looking at your books and am trying to decide which to try first …can I please ask …do they both and equally cover cakes/brownies/biscuits/desserts/chocolate, or does one book have more to offer in this department than the other?!! I see that each book has amazingly fab reviews :)

Reply

Angela (Oh She Glows) February 8, 2018 at 7:41 am

Hey Dena, Anytime! About the books, the second book (Every Day) has more desserts. The first book has one cookie recipe, while the second one has a cookie chapter. But there are some dessert gems in the first book too (the chocolate espresso torte, raw pumpkin pie to name a couple). I hope this helps! Happy to answer any other questions too.

Reply

Dena February 2, 2018 at 10:56 am

One more question please …when measuring up the Earth Balance (or other), do you need to melt it to measure it?!

Reply

Angela (Oh She Glows) February 2, 2018 at 11:12 am

Hey Dena, I always measure it from solid unless otherwise specified. Thanks for clarifying! :)

Reply

Dena February 7, 2018 at 5:46 pm

Thank you :)

Reply

Cali May 20, 2018 at 10:40 pm

Good night Angela. Love everything that you’re doing. The link for the GF brownies doesn’t seem to be working. Are you able to help me find it please?

Reply

Ashley August 30, 2018 at 12:20 pm

I can’t get the recipe links to go to an actual page :(

Reply

Angela (Oh She Glows) September 4, 2018 at 3:04 pm

Hey Ashley, I’m sorry our old recipe service Recipage is not working for us any longer. I do have a few gluten-free brownies to check out though (one in each of my cookbooks) and this one here: https://ohsheglows.com/2017/10/19/ultimate-flourless-brownies-for-two-cookbook-news/ I hope this helps and I’m sorry for the inconvenience!

Reply

Sally August 30, 2018 at 6:53 pm

Hi!
In looking at the vegan brownies two ways on your blog, I can’t get the recipe for the gluten free brownies to come up. This is the recipe that I’m really interested in. Can you help?

Reply

Angela (Oh She Glows) September 4, 2018 at 3:04 pm

Hi Sally! I’m so sorry, I don’t have it anymore as that old recipage service we used isn’t working for us any longer. I do have two awesome gluten-free brownies in my books though in case you have those on hand. Another option would be to try my Ultimate Flourless Brownies for Two: https://ohsheglows.com/2017/10/19/ultimate-flourless-brownies-for-two-cookbook-news/ Hope this helps!

Reply

Jackie September 21, 2018 at 6:24 am

I’ve made the gluten free version of these brownies a bunch of times now and they are outstanding. Last time I didn’t have brown rice flour I but was able to substitute it with the same quantity of teff flour since they’re the same weight. Worked great! Also had to use 120 grams of blanched almond flour since I didn’t have any whole almonds on hand. By now I’ve written down the weights of all the dry ingredients in the margin of the cookbook since I love using my digital scale for baking (fewer dishes to wash!) 😉 Thanks Angela for such a perfect recipe.

Reply

Angela (Oh She Glows) September 21, 2018 at 7:23 am

Hey Jackie, thanks so much for sharing your swaps! I’m so glad you love the brownies…they’re a hit around here too. Have you tried my Ultimate Flourless Brownies for Two? Recipe here if you’re interested! https://goo.gl/6DPggT

Reply

Nod September 25, 2018 at 3:20 pm

I LOVE THESE BROWNIES! However, the link to the gluten free ones seems to be broken? Can you please re-post them as they are probably the best brownies that I have ever had?! Thanks!!!

Reply

Angela (Oh She Glows) September 26, 2018 at 7:51 am

Hi Nod, aww thank you! I’m sorry about the broken link. The Recipage server is not used anymore, but I will try to dig up that recipe somehow!

Reply

Jacqueline November 2, 2018 at 10:32 am

Finally… I hv a good recipe for vegan gf brownies… and they are just soooo delicious, its amazing. Thank you for this wonderful recipe. One choclat adict in heaven ;))

Reply

Kristin November 27, 2018 at 8:56 am

Dear Angela,

These vegan brownies are an absolute staple for me!
They are just like the ones I always had growing up from this insanely and unreasonably good brownie mix package (non vegan) from my local store in Switzerland.
I’m sooooo happy I found this recipe! It’s the absolute best I’ve tried myself or tasted from other people :D!!

Now I wanted to bring some brownies for my last day of work tomorrow and one of my coworkers is gluten intolerant so I looked for the full gluten free recipe. Sadly the link to the full glutenfree recipe doesn’t work though. Can you help please?
Thanks!

Reply

Angela (Oh She Glows) November 28, 2018 at 6:47 am

Hey Kristin,

So sorry about that! This recipe is in the old Recipage database and it’s not working anymore.

In the meantime, here is the recipe copy and pasted! :)

Oh She Glows Vegan and Gluten-Free Brownies

Dense, nutty, with a crispy crust. Our favourite vegan brownie to date and gluten-free too. No one will ever guess these are vegan and gluten-free!

Ingredients
1.5 tbsp ground flax + 3 tbsp water, whisked
3/4 cup + 2 tbsp brown rice flour
1 cup whole almonds, ground into a flour/meal & sifted (OR sub 1.5 cups almond flour)
2 tbsp arrowroot powder (or cornstarch may work)
1/2 cup cocoa powder
1/2 tsp kosher salt
1/4 tsp baking soda
1/4 cup + 2 tbsp Earth Balance (coconut oil also works, but I didn’t like the flavour as much)
1 cup organic cane sugar (or just use white sugar)
1/2 cup + 1/4 cup non-dairy chocolate, divided
1/4 cup almond milk
1 tsp vanilla
1/2 cup finely chopped walnuts (optional)

Instructions
1. Preheat oven to 350F. Line a 9 inch square pan with parchment and grease all sides. In a small bowl, whisk together the ground flax and water and set aside.
2. In a blender or processor, process almonds into a meal/flour. Sift out large pieces. In a large bowl, whisk together the dry ingredients (flours, arrowroot, cocoa, salt, baking soda).
3. In a large microwave safe bowl, add chocolate and Earth Balance and melt in microwave for about 30-45 seconds until melted. Stir well and add in flax egg, sugar, vanilla, and milk. Whisk.
4. Pour wet mixture over dry mixture and stir well. The mixture will be VERY dry, but not to worry keep mixing! Now fold in the walnuts and remaining 1/4 cup chocolate chips.
5. Scoop thick batter into prepared pan and place a piece of parchment on top. Spread with hands or a pastry roller until smooth and even.
6. Bake for 35-37 minutes at 350F and allow brownies to cool in pan for about 1.5 hours. DO NOT REMOVE BROWNIES (uh oh I’m screaming!) until completely cool or they will crumble…you were warned! After an hour or so, separate edge of brownie from pan with a butter knife and place on a cooling rack. Cool completely. I like to leave my brownies out overnight (uncovered) and cut them in the morning.
Store in an air-tight container. Will stay fresh for up to 3 days.

Reply

Donna Marino December 5, 2018 at 10:51 pm

Really disappointed that the recipe wasn’t clear in specifying that the brownies should not be cooked with the parchment paper on top. I left the parchment on top and they came out kind of steamed. 🙁 you should update the recipe to be more specific.

Reply

Leave a Comment

Previous post:

Next post: