Thursday, December 10, 2009


It took me a long time to figure out a vegan recipe that would give me extremely chocolate, fudge-like brownies without any odd ingredients or an overly-gooey texture. Finally, I can make brownies just the way I like them anytime the craving strikes! If you like chopped walnuts or chocolate chunks just add a little to the batter, or, if you like Mexican chocolate try adding a 1/2 tsp of cinnamon.

½ cup margarine, melted OR 1/2 cup safflower oil*
1 cup sugar
1 tsp vanilla
¼ cup warm water mixed with 1 TBSP enerG egg replacer
1 cup flour
2/3 cup cocoa powder
½ tsp baking powder
A pinch of salt* (* if using oil instead of Earth Balance, use 1/4 tsp salt)

Combine and mix margarine/oil, sugar, and vanilla in a medium mixing bowl. Add enerG and stir. In a measuring cup, blend flour, cocoa, baking powder, and salt. Add dry ingredients to wet and stir thoroughly. Prepare a 9x9” metal pan with nonstick spray then spread the brownie dough evenly into the pan. Bake it at 350 degrees for 22 to 25 minutes or until done. Allow to cool before cutting.


  1. Oh wow, are these truly fudgy?! Every vegan brownie I have tried comes out like chocolate cake, which just doesn't do it for me. It would be great to find a nice fudgy vegan brownie.

  2. Give them a try and see what you think. They should definitely not turn out like cake, & by my standards they are fudgy.

  3. Can I use potato starch or corn starch instead of egg replacer? I'm car-less today, and really really want to make these!

  4. I have never attempted that substitution. If you do try it, please let me know how it turns out for you!