They are in the oven just now, the smell is unbelievable…unfortunately the “shape” is a disaster!! xo. These are amazing – so much flavour, nice brownie texture and soooo easy to make. Hi! I’m not a baker. If not, do you have any suggestions? They were a little dry, which I think was due to a combo of being cooked for too long and too much flour, so next time I will stick to 22 mins in the oven and use just shy of 3/4 of the flour and I think they will be perfect! Yes, these definitely needed more liquid. Thanks for sharing it, we’ll be using it even when we do have eggs in the house. ?? My batter was a little too thick as some other commenters have mentioned, so I added about a 1/2 C of Almond Milk and a dab of oil. That is, 8; you think that can be done. I want to make these for the 4th of July. Thanks! Became like dough. How much did you use of the chia seeads for the egg substitute ? Would it be possible to use maple syrup in place of the sugar, or would that make the batter too runny? Definitely a 5 starer! In a large bowl, whisk together all the wet ingredients. We’re so glad you enjoyed them, Shon! Thanks! I added slivered almonds, and made an icing out of coconut oil, maple syrup and cocoa. I have triedSO MANY brownie recipes, this one finally hits the spot. Delicious! So glad you enjoyed these, Linda! My kind of baking! Needed some almond milk to wash it down. Non-dairy butter is pretty self-explanatory, it can usually be found a natural foods store and most grocery stores. Today I was too lazy to microwave my butter (yeah, you read that right…. Based on the other comments I added unsweetened vanilla almond milk (it’s what I had on hand) until the consistency was to the point I could spoon it into muffin tins. Ive made this recipe before with great results, but this time they collapsed in the middle and I can’t seem to figure out why. Super easy to make and super delicious. Best.Brownies.Ever. Boy oh boy, the recipe came out tasting like lava cake! I have never made brownies before, but I’ve eaten lots, and this one ranks with the best of them! Stevia (only 1/2 cup) sub for sugar. Thank you! I used chia eggs instead of flax, I used regular unsweeten cocoa powder, brown sugar, half the amount of oil, also I used olive oil since I didn’t have coconut oil at hand. What makes the batter look like that when there is only 5 tbsp of water (from the flax egg)? I’m thinking of trying them with a twist of orange zest next time. Will write once again! They did fall apart a little (I made no substitutions) but all around this is a great vegan recipe! I followed the recipe exactly. I recommend caloriecount where you can calculate your nutritional information as needed. Hi Michele, we aren’t sure that will work as they may end up too gooey. It looks like some other readers have. I added water. Bake for 28-38 minutes. I added a broken up 1/2 of a vegan chocolate bar and some walnuts in the batter and then baked it in a 9×9 cake tin. Below are my substitutions (all equal parts unless stated otherwise): Apple sauce sub for vegan butter Thank you…. I would say use the same amount of chia seeds. I’m not picky about texture. I made this recipe today and we both loved the brownies! I do have all other ingredients but no flaxseed…do I have to use it to get the same outcome. Unfortunately I got confused by all the 3/4 1/4 and accidentally put 3/4 teaspoon of salt. I added about a tablespoons worth of extra water since it looked a little stiff and folded in vegan chocolate chunk chips. Optionally, press chocolate chips into the top of the batter. 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. Thanks Dana for another winner!! You can right away tell the difference in quality and potency of flavor. I do! Really tasty and with the perfect amount of sweetness. I used black cocoa powder (ultra dutched) in 50:50 combination with regular Malaysian (local) cocoa. I substituted kirkland coconut oil for the earth balance butter, and added the chopped walnut option. I substituted 1/2 c flour for 2 scopes orgain chocolate protein powder and added a little almond milk to loosen the batter. Hi Dana, do you have a suggestion for a sugar substitute? Overall great recipe and a keeper. I can’t ever recall being impressed with a vegan brownie. Other than the Hermestas perhaps being to blame, as I’ve never baked with it before, I can’t understand how the texture would be so different to yours, and presumably everyone else who’s tried the recipe. Thank you so much for posting recipes that are clear, easy to follow and actually work! Whole foods! See the photo for the desired consistency. 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