Is it bad that I want to double the recipe to do one in the muffin tin and another in a reg pan? sugar I just made these and they were incredible. Overall one of the best brownies I’ve had! Maybe chia eggs: https://minimalistbaker.com/make-chia-egg/. Thank you! They were easy enough that my seven year old sister could help quite a bit!!!!!! 7 – 8 brownies with two teenaged boys in the house is a cruel joke. Love! Dessert was terrifying, because most of my go-to recipes were heavy on eggs. Could I sub coconut oil instead of Earth Balance vegan butter? My batter came out no where near the look of yours. 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. Hi Sharlene, 2 batches flax eggs = 2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml). 3 Ingredient Brownies made with Bananas, Nut Butter & Cocoa Powder. Perfect recipe. Hi Kristina, we haven’t tried it, but it might work. AMAZING. I subbed 1/2c. If you want to make a brownie ahead, let it totally cool at room temperature. And it’s also easy to work with – no mess with melting chocolate! Hi!! Absolutely delish! Thank you so much for such an easy, quick vegan recipe with on-hand staple ingredients! Absolutely delicious and my non-vegan boyfriends favorite type of brownies and he’s a basically a brownie connoisseur. I am doing the microbiome cleanse right now so I sub-ed coconut oil for the butter(equal to the recipe), Monkfruit sugar for the sugar (equal to the recipe) and coconut flour for the four (use a bit less about 1/4 of a cup). Get creative with the mix-ins! Also, for both batches, I would add little more sugar — but that may be me. We’re so glad you enjoyed them, Shon! Added in a tbsp of ground ginger, some seseme seeds and dark chocolate chips. Just what I needed. Still tasty, didn’t stop my sister and I from eating them out of the pan, but not really presentable. I would say use the same amount of chia seeds. 10 mins to prep, 25 mins to bake and the brownies went straight from the pan, to our plates! Love this recipe! They are my (non-vegan) husband’s favorite. Thank you! So good and easy to make. They did fall apart a little (I made no substitutions) but all around this is a great vegan recipe! Is there anything i can substitute, like chia seeds? Do NOT follow this link or you will be banned from the site! 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? WOW WOW WOW! So amazing!! They make 24 mini muffins too – bake for 15 minutes. ??? How to Make Vegan Brownies from Scratch Let it cool in the pan at least for 1 hour then cut into 12-16 pieces. (I use a cookie scoop to help with portioning.) Thank you so much for all that you do. My batter was very very thick and not runny at all! Smooth nut or seed butter (e.g., peanut, almond, sunflower seed), Preheat oven to 350F (175C). So good and super easy to make! Egg Alternative- see post for alternatives- equivalent to 4 eggs. Thank you! Hi Dana, do you have a suggestion for a sugar substitute? Wow! Thank you as always Dana! Wondering if the dark cocoa powder was just too much for the recipe? These were made as an experiment for our grandson’s birthday, to see if they’d be pleasing, and they sure are! My diet is mostly vegan but not quite there yet, I wanted to make these but don’t have flax so I used organic eggs, but followed everything else. This one is a keeper! I was worried they might be too sweet but they were perfect and I thought the chocolate came through really nicely. The best vegan brownies I’ve either made or purchased since going vegan a year ago. These sound perfect; my boyfriend’s dad is allergic to eggs and the last time I tried making egg-free brownies (I used egg replacer mix) the constancy was flat, hard and chewy. Stay tuned! But, don’t add more oil. I’m not vegan, but I’m allergic to gluten, corn,soy,dairy, almonds and eggs so I have to eat paleo and vegan for recipes. The containers from Trader Joes look similar and I wasn’t reading so closely. We made this to take to dinner at a friends. Preheat your oven to 350°F and spray a square 9×9 inch baking dish with non-stick spray and line it with parchment paper. I used vegan butter. Spread the batter into the prepared pan, smoothing the top. Not saying this isn’t a great recipe, just saying it doesn’t work well with substitutions. :-). These were delicious! The batter became thick but worked out right cooked exactly for 26mins. I used 1/2 cup of oil (avocado) instead as well, and the brownies came out a bit oily. Next time I’m gonna to follow instructions to a T. We added in vegan chocolate chips to the top also. We haven’t tried it in a dish, but if you do, let me know how it goes! I just made these brownies and followed every single direction to a tee and they did infact take 30 minutes in total to make. I also added a splash of non-dairy milk based on reviewers comments. And thanks for the flax egg recipe too. This is my go-to brownie recipe! I was not a fan. In *my* gas oven, using USA Pans muffin tins (thick metal), unbleached muffin liners, and two racks, the brownies were not ready after 22 minutes, but were perfect at the 26 minute mark. My daughters thought it was delicious! I think it could be that my cocoa combination is more dry and absorbs more moisture? Just because of what I have on hand, I use regular cocoa and and brown sugar, plus I put the batter into a bread loaf pan. Add the flour and gently stir with a spatula until just totally combined. I haven’t tried using stevia in this recipe, but if you give it a try, let me know! Let us know if you try it! I was excited to do this also bec I’m also lactating right now and apparently don’t know any recipe that includes flaxseed which I bought anyway. (Especially when one’s husband scarfs down baked goods before they even have a chance to cool down! Made these today in preparation for my son’s birthday. Brownies. If so, how much? I made these with 6 tbsp of aquafaba from a can of low sodium chickpeas and they turned out great! Unbelievable!! Thanks for the recipe! These were incredibly easy to make for that late-evening chocolate craving! 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). Thanks for your beautiful work! Is there another replacement I could use? Next, portion the batter into greased mini muffin tins—using a cookie scoop to help, if desired. The coconut oil didn’t work well since it’s too cold here for that. Good recipe to start from and add too! The middle of the brownie may look puffy after baked but it will come back to normal as it cools. I followed this recipe three times EXACTLY as it appears on this site, yet on the first two tries they came out dry and crumbly. Thanks, have you (or do you know anyone who has) tried making a gluten free version of these? Thanks so much for the lovely review! Being crumbly wasn’t such a problem, although I was hoping for fudgy rather than cakey brownies, but for how simple and easy this recipe is, they are still very good. Only saving grace is the chocolate chips but still barely edible. You could try and sub coconut sugar or agave, but I haven’t tried it myself. Sugar with jaggary Thank you for making the recipe so easy! Next time, I am making this with the Miyoko’s vegan butter instead of earth balance, as some friends do not like coconut. Will try again…. Thanks!!! Who knows why I happened to notice :-). DO NOT TRY IT. Hi there, this recipe looks amazing! semisweet chocolate, roughly chopped into small pieces. Since I have so much unsweetened cocoa to use up, I’m going to try the recipe with a little extra cocoa and sugar. Today I doubled the recipe, and added walnuts to half, and chocolate chips to the other. To bake without them would mean finding a good work-around. These brownies are so unbelievably moist! Lacks the strong hit I assume you get from Dutch – pressed cocoa but chocolatey enough to hit the spot. Use the Dutch process if you can. You can have warm butter easily by melting it halfway and removing it from the heat. Just use a gluten-free baking flour in place of the all-purpose flour to make this recipe 100% gluten free. Turning this recipe into carob brownies was a success. Nope! Finally, all that’s left to do is bake in the oven at 350°F (180°C) for about 15-20 minutes, until a toothpick comes out clean. I always bake mine in a square dish. So, while there are some potential substitutions that you can try in this flourless brownies recipe, I will warn you that substitutions can be tricky with so few ingredients. I tried this recipe yesterday and the brownies turned out really hard and firm. I’m not vegan, so would normal eggs go with this? You can adjust the overall batter texture by adding soy milk or water. :D. That might’ve done it! Hi! They came out exactly how I believe a brownie should be. Also I’ve found that checking them at 17/18 min is usually good, the first couple times I made them they over-cooked. If I doubled the recipe shouldn’t I have double the brownies and not the same amount. I had the same issue. These look amazing. They are perfect even my non vegan brother loved them ! Once cooled, remove the brownies from the dish with the parchment paper. If you give it a try, we would love to hear how it goes! Hi Nina! I like them just a tad sweeter. For a treat that’s as quick-and-easy as it is clean and nutritious, these vegan flourless brownies are a must-try! A really good brownie is dense, fudgy and soft, just like the ones our grandmothers baked for us while growing up. These were delicious! So, as a result, I veered toward the vegetarian. I am going to try one last time with a liquid sweetener like maple syrup. i subbed splenda for sugar, otherwise followed this recipe to the letter and it came out terrible. Be careful not to overcook or they will get crumbly. Super moist with a nearly molten center and a crunchy top. If you can’t find it in stores, you can order it online. Finally cut into pieces and enjoy! But these were much more like slightly dry muffins than brownies, and I had to eat them with vegan butter to salvage them. Used coconut oil instead of butter. If you somehow have any leftover, simply package into an airtight container or bag and store at room temperature for up to a week. The result is a brownie with that quintessential brownie crust on the top and sides and a soft and chocolatey chewy center. I love that the brownies come out being not too sweet and with a rich chocolate flavor. Can I sub in 1 stick of regular butter for the vegan butter? Here’s my kicker though – I wanted to add something in today, I usually don’t, so I didn’t have any of the typical add-ins – I went exploring and ended up adding some frozen raspberries and I’m in heaven. They’re just like the brownies you remember from childhood – but veganized! Be sure to use RIPE bananas for the sweetest flavor and best texture! There are many options for available alternatives as well.

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