“This is an adaptation on a recipe already on recipezaar.com. It is a really moist and delicious brownie. No one would ever know it was Vegan.”
- Ready In:
- 55mins
- Ingredients:
- 9
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1 1⁄2
cups unbleached white flour
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1⁄2
cup ghiradelli unsweetened cocoa powder
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1 1⁄2
cups turbinado sugar
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3⁄4
teaspoon baking powder
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1 1⁄2
teaspoons baking soda
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1
teaspoon sea salt
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1 1⁄2
cups chocolate soymilk
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1⁄3
cup unsweetened applesauce (gravenstein)
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1⁄2
cup semi-sweet chocolate chips
directions
- With vegetable oil, lightly oil a 9 x 12 glass pan.
- Preheat oven to 325 degrees.
- With a fork, mix together the flour, cocoa, sugar, baking powder, baking soda and sea salt.
- In a small bowl, blend the chocolate soy milk and applesauce.
- Combine the liquid ingredients into the dry ingredients and thoroughly mix together.
- Fold in the chocolate chips.
- Pour batter into the oiled pan and bake for 35-40 minutes.
- Smaller pans have a longer cooking time.
Questions & Replies
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Share it with the community!
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These brownies were incredible! We added a tablespoon of cinnamon and vanilla extract, and they turned out amazing! We also substituted the sugar for stevia, and they still turned out great. They were moist, chewy, and melt in your mouth gooey and delicious! This will turn into a family recipe to be made for years to come
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I made an account JUST to rate this. THIS IS NOT A BROWNIE. this is a spongey more cake like piece of mush that, like others have said sticks to the pan even when oiled. Ive had and made better vegan brownie recipes. This is not the recipe you’re looking for….keep looking. sorry 🙁
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This is such an amazing brownie!!! I am a vegan and have not found a vegan recipe to make a brownie by hand. These brownies are amazing!! I think I made about 5 or 6 batches in 2 weeks because all my friends tried them and they wanted me to make some for them. some of my friends said these were the best brownies they have ever tasted and they are not vegans!!!
I really recommend this recipe 100%.
Thanks Blazenhoff for putting them up!!! -
this recipe makes a great, moist chocolate cake–but it’s nothing like a brownie.
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These are really good. Very chocolately, moist and yummy. My husband thinks they are better than Hershey’s Best Brownies. I signed up on this web site, just so I could say so! Thank you, Blazenhoff.
see 9 more reviews
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These brownies were incredible! We added a tablespoon of cinnamon and vanilla extract, and they turned out amazing! We also substituted the sugar for stevia, and they still turned out great. They were moist, chewy, and melt in your mouth gooey and delicious! This will turn into a family recipe to be made for years to come
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It might just be me- I used a combination of brown and white sugar instead of turbinado. I followed the rest of the recipe, and it came out like chocolate cake, not the brownie thickness I was expecting (if you even remember what regular brownies taste like before vegan brownies) but it makes for a great vegan chocolate cake. I would reduce the soy milk for a little bit more chewiness next time.
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Amazing! Better than non-vegan brownies! I substituted light brown sugar for the turbinado and a Holland imported cocoa powder for the ghiradelli (expensive but worth it). The chocolate chips I used contained milk fat, but you could easily substitute vegan chips to make the recipe truly vegan. I’d like to try it with walnuts sprinkled on top instead of the chips altogether.