Scrum-Diddly-Umptious Vegan Brownies

From: Shanna Borell

On Nov 12, 2008

These were good. Not super fantastic. It was my first attempt, but they came out very spongy... still had good flavor.

From: sundaze

On Oct 29, 2008

Great cakey, spongey brownies. Not very rich though. Tomorrow I'm going to have to buy some frosting to put on these! Maybe vanilla frosting with some cinnamon mixed in? The health factor (pre-frosting) combined with their vegan goodness makes these brownies worth making.

From: Wyaltheou

On Feb 19, 2006

As a diabetic vegetarian, I've been looking for a healthy brownie recipe that tasted great and didn't send my blood sugar all over the map. This one definitely fits the bill. I think it's better without the nuts, though. NOTE: If you use raw sugar (like turbinado or sucunat) when baking, be sure to slightly increase the liquids in this recipe...in this case, the applesauce. (I even increased the vanilla slightly by about 1 tsp.) Overall, increase liquid ingredients by about 1/8 cup. This is because raw sugar absorbs more moisture than regular granulated, so if you don't compensate, your brownies will come out dry and crumbly. I adjusted for that and they came out great - mostly gooey but with enough cakey consistency to have nice, yummy brownie squares. I would definitely make these again!

From: Annie H

On Jan 6, 2006

As far as "healthy" brownie recipes go, this is fantastic! It's also pretty dang good in the unhealthy brownie arena. These turned out very moist and a good balance between fudgey and cakey, with great mouth feel that didn't turn to paste (as some cakey recipes do) and wasn't doo dense. The chocolate chips were a great touch both visually and texturally. The pic by chiclet made me try them, especially since my mother is vegan and loves chocolate. I couldn't take a pic of my batch b/c my kids got into them while I wasn't looking and there isn't anything picture-worthy left. Thanks for a great, relatively healthy dessert my kids love!