Gluten Free Chocolate Vegan Chocolate Delicious Chocolate Cake Chocolate Baker Recipes Dessert Recipes Cookie … The coconut oil didn’t work well since it’s too cold here for that. Had to add 1/4 unsweetened almond milk. I’d make it again with a bit more jaggary and maybe non dairy milk. This recipe was a home run and I’m pretty sure I’ll be making it weekly in the future! is there a specific brand of vegan marshmallows that would be good to use in these brownies? i actually threw them away because they were so bitter and crumbly. It looks like some other readers have. I certainly don’t mind sugarless, it’s the chocolate I want, not the sugar! I’m 16 Uk and iv been vegetarian my whole life and have found the transition from Veggie to vegan pretty okay – except the chocolate. Chocolate chips are a great addition! I substituted kirkland coconut oil for the earth balance butter, and added the chopped walnut option. My fiancé and I just transitioned from vegetarianism to veganism this week and after a tough day today we really needed to treat ourselves. :). What do you think? Made them without flax and replaced 1/3 of cocoa with carob powder. Wonderful! I eat way more desserts now that I’m vegan than I ever did omni. Them. Great name, btw :D. These PERFECT – crispy outside, chewy inside – Brownies call for All-Purpose Flour, but I replaced it with a GF cup-for-cup flour blend (pamelas products artisan-flour blend). Served warm with some organic ice cream :). I used unsweetened cocoa, and maple syrup (as I didn’t have dutch cocoa or vanilla) and followed the flax eggs recipe instructions on the bag (6 TBLS of water total). I made these for my friends birthday yesterday. The sweetness was like a dark chocolate bar. Everyday. I love it! These are AMAZING! These are super simple to make. will be trying these :) b/c sometimes it is just what a girl needs…. I mixed in cacao nibs, chopped walnuts, coconut flakes, and swirled in a little bit of tahini on top of a few and wow…just perfect! It turned out great. So amazing!! In a large mixing bowl, … she complained about how small they were and wanted more! We’ve had a hard time finding a vegan brownie recipe that isn’t too flat or dry or perpetual batter so I’ve become skeptical, but these are perfect and so easy. Cooked for just under the 22 minute mark and they came out superduper moist and chocolatey! Added a hint of cayenne and sprinkled coarse salt on top for my teenage daughter! Can I simply multiply amounts So, today I've rounded up 25 of the best vegan zucchini recipes. Thanks for the recipe! Hi! Hi. It’s possible that the chia made a difference. Naturally sweetened, grain- and gluten-free, and so satisfying! I made this today as I have no eggs bec of snowstorm outside. They were still crumbly yet clung to the back of my throat. I really want to make this recipe, but i don’t have any flax seeds! I added some fleur du sel on top before putting them in the oven, which made them taste even better. Incredibly easy and delicious. These brownies were amazing. 14 minutes for minis is 3 minutes too many. Anyway, thank you for the recipe! They came out really good!!! Never mind! quick question: I know that its meant to be a vegan recipe and all, but would it be alright if I just used normal eggs rather than the flax-seed eggs in this recipe? Don’t skip using the cupcake liners like me, and if you do, good luck not crumbing them when taking them out. So much for my healthy vegan choices! Your email address will not be published. I made this last night! This Zucchini Crust Pizza (Vegan & Gluten-Free!) I’ve also used Bob’s Red Mill egg replacer instead of the flax. They were good still but they were very cakey and not chewy or dense like most brownies are. Remove from oven and let rest in the tin for 5 minutes before removing to cool completely on a plate or cooling rack. We just moved and I can;t find my muffin tin. Unbelievable!! I hear cold water and patience works too. I subbed the flour for 1/2 c oat and 1/4 cup almond, and added chocolate chips, and they were absolutely perfect. I was probably about 10g under on the butter (around 100g instead of 113g, not Earth Balance, another vegan marg that I found here in Budapest) and used a little less sugar. I licked the batter and I didn’t feel bad for doing so :). Jul 27, 2015 - Simple, raw vegan brownies studded with walnuts and cacao nibs! Badda bing, badda boom. Thanks so much for the lovely review, Rose! But it might! It’s super helpful for us and other readers. The cocoa matters here: The only dutch processed cocoa powder at the supermarket I can find is Hershey’s Special Dark which is a very very dark, almost black like Oreo cookies powder and is pretty bitter. Of course you need to keep an eye on them in the oven if this is your first time making this (as with any baking) and if yours are turning out too dry or dense, it may be the way you’re measuring your ingredients. Delicious! This makes me rethink everything. Might try them with almond meal as the flour but that is only because it is my favourite. Carefully, take them out of the pan while still warm if not using paper liners: I didn’t use liners and out of fear, took one brownie out right after removing the pan from the oven to see if they were successful. I had some XOXO Baking Co all purpose flour mix to use up and I wanted to make a snack for my 4 year old and 2 year olds, so when I found this recipe and saw that I had everything that I needed, I gave it a try. They are absolutely delicious. #chocolate #zucchini #recipe. great idea on the chocolate milk! They were still very tasty! Preheat oven to 350F. This last time I had vegan butter so followed the recipe exactly. I ran out of a milk to add. The batter was more like a dough, so I decided to decrease the baking time. I’ve already made them twice this week. Not sure what the correlation is but yeah, she’s off base! Other ingredient changes: Refined coconut oil replaced the margarine, and 6 Tblsp. It took about 10 min to bake. Did you make any modifications to the flour? Definitely a keeper along with many others you publish, thank you! … Just wandering if you guys use any tools to shape them, I read once u used for something (patties I think) the top of the peanut butter jar. Thanks for sharing! Followed the instructions and added chopped hazelnuts to the tops before baking. I added 1/2 tsp instant coffee granules to enhance the chocolate flavor, and I stirred in 1/3 cup crushed Oreos. They are the BEST brownie I have ever eaten, hands down. Some commenters said it was too dry — perhaps these 2 changes would help them. The brownies came out awesome! These were delicious! Can you sub the butter with coconut or olive oil? Loved it! ;o). Thoroughly press and fold in zucchini and chocolate chips, until zucchini is very well incorporated (about 30 seconds)—lightly smash the zucchini into the batter. My oh my) Perhaps it was the 1/4 C of whole wheat flour that I added subbing 1/4 of AP flour – which also reduced the batter a bit. Check the other comments as others have had success in making this recipe GF! I’m a hopeless baker but the 4 baking recipes I’ve tried from your website so far have all worked first time round! I made another batch a couple of days later and used the super duper dark Hershey’s cocoa powder and chocolate chunks and walnuts in the 8×8 pan and cooked it 30 minutes and feel that it was slightly overcooked. So WONDERFUL!! Check the comments! Hello, I was wondering if I can make it as a sheet brownie (like a sheet cake) so that I can cut them in squares and use is as like a birthday cake type of thing? This has become my go-to brownie recipe. We’re so glad they turned out well. Just stick to the recipe and have faith. Thank you for this recipe that is sure to become a staple! like a liquid. So glad you enjoyed these, Vesna! Has anyone made these leaving out the dairy free butter? I made it with coconut oil and whole wheat pastry flour (as that’s what I had on hand). Heaven!! That’s what I have as well, and I guess it is two eggs worth? Hi Maya, the olive oil might have impacted it, but we’ll take another look at the recipe and see if we can make improvements. I don’t try any other recipe. I have tried a few vegan brownie recipes and this is the best! I even added a splash of almond milk because it was so dry. I used the mini muffin tin instead of the full size and baked them for approx 8 mins. But, don’t add more oil. I can’t even tell you how much I love these brownies!!!!!!!!! I made alot of modifications to this, and it turned out very well! Was craving something chocolate-y, and these were beyond perfect. We recommend Earth Balance buttery sticks. Add dry ingredients to wet ingredients. These modifications I swear are amazing… me and my fam also think they are best cold! If so, what size and how long to bake? The only thing I did differently was use 1/2 tsp of almond extract instead of 1 tsp vanilla (I didn’t want to run to the store for vanilla!). Became like dough. or would you recommend sticking to the flax egg? Will write once again! You’re killing it girl! I’ll substitute baking soda for the baking powder, which I’ve read is a better acidic balance with regular cocoa. Came out cakey instead of chewy, even though I pulled them out early. Hope that’s of some help and again, sorry for any inconvenience! These were AMAZING!! They turned out great! I haven’t tried using stevia in this recipe, but if you give it a try, let me know! They get that quintessential brownie chew, it’s unbeatable. i love baking, but now they cant eat the bake goods i make. I had heard good things about The Minimalist Baker from a friend a few months ago, so when I saw this recipe online while trying to fix a chocolate craving, I decided to start here. Someone else said that they found this recipe to yield a cakey brownie, but I thought this was pretty chewy and dense, just the way I like it! I just made these for National Brownie Day today and they were so good!! Now I’m scared to use the recommended amount. So I grabbed rice milk and added until I had a batter that was more familiar for brownies (from my pre-vegan days). Next time, I’ll try paper liners. Overall great recipe and a keeper. I followed the recipe exactly except to add soy milk to the batter to make it more liquid-y (the consistency of cake batter), as it was a bit dry when mixed. Love all your recipes ♡. Perfect brownie texture. your are so perfect! *Nutrition information is a rough estimate. I added at least 1/4 cup or more of almond milk to match the consistency of the pictured batter. (Tagged you in my IG story!). Will definitely make again! Yay! Need help? Use the Dutch process if you can. My brownies turn out nice and soft. HI! I added a Tbs cinnamon to the recipe, to give my brownies a Mexican chocolate flavor. Substituted the flax with chia seeds, absolutely beautiful . Unfortunately they just tasked like butter and a bit of cocoa, they were also cakey. Thank you! I like them just a tad sweeter. Thank you so much for sharing your culinary knowledge! I used coconut oil, for lightness, and real eggs (I haven’t had luck making flaxseed eggs and I was not going to risk it!). Since I have so much unsweetened cocoa to use up, I’m going to try the recipe with a little extra cocoa and sugar. Super easy to make and delicious. The batter was just like a brownie batter. Could I sub coconut oil instead of Earth Balance vegan butter? Just for photos I used a smaller measurement. These aren’t the best brownies I’ve ever made but they do taste good. I’m not sure, but if you try it, let me know! Thank you! From start to finish it takes less than 30 min. I used 1/4 cup of butter and 1/4 cup of coconut oil and also added a teaspoon of cinnamon and they came out wonderfully. These brownies turned out great!! How would I change the baking time for a mini muffin pan? xo. And it doesn’t look as smooth either. I used an 8×8 glass baking dish instead of of muffin tin and baked it 25 minutes. I’m new at being vegan, and was facing my first dinner party. Thanks for a great recipe! Every summer I am reminded just how magical zucchini is in baked goods and these … Thanks for the recipe! We are both obsessed with them. These were a little crisp on the edges and moist and chewy in the middle. I haven’t tried it myself but I would guess yes. These were sooo yummy! My batter was very very thick and not runny at all! You’ve just learned how to make flaxseed eggs, so the world of vegan baking is now your playground. Whisk until just incorporated, making sure no flour patches remain. I added macadamia nuts and everyone loved them. A big thanks also to previous posters who recommended cutting the cooking time to 16 minutes for the mini muffin tin. I just made these and they turned out great! Thanks!!! Thanks for sharing. I’m not vegan so I use real butter and flax eggs because I hate the taste of eggs in my baked goods. Thanks for sharing it, we’ll be using it even when we do have eggs in the house. Oddly enough, I had a bag of flax in the frig. – Charlie. Thank you so much! and flax eggs with banana? I missed the step of melting it but Miyoko’s gets soft pretty quickly. I made them almost as written but with a mixture of vegan butter and coconut oil. I only had brown sugar and tub Becel Vegan margarine on hand so I had to use both of those but the recipe still turned out pretty well. I baked them for 22 minutes. I sub the flour for same amount of Bob’s Red Mill GF flour blend and this time I used 1/4 coconut sugar, 1/4 light brown sugar, and 1/4 cane sugar and it came out even better than usual! Totally keto and super good, even my smoker, doesn’t believe in yoga boyfriend liked them! Ha! I was worried they might be too sweet but they were perfect and I thought the chocolate came through really nicely. I should have baked even less – maybe 15. I made these but subbed the sugar for coconut sugar and flax seed eggs for 2 small mashed bananas (I didn’t have flax seed) I also just baked it in a brownie tray. Wow! Do you think WW pastry flour could be substituted? What kind of camera do you use? Thank you!! Enjoy. 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