Comments on: Vegan Brownies!

By: Siân

Siân — Mon, 30 Jun 2025 23:19:54 +0000

Would it be possible to use a vegan block butter for these brownies instead of the oil? If so, would it be a straight swap in terms of the amount? Thanks in advance.

By: Sophie

Sophie — Tue, 03 Jun 2025 11:45:53 +0000

In reply to Amy. Could you use oat milk in place of almond? Thanks

By: Sarah

Sarah — Fri, 28 Mar 2025 17:08:09 +0000

I’ve just made these but its still quite wobbly after 30 mins cooking. Will it thicken as it cools?

By: Jane's Patisserie

Jane's Patisserie — Mon, 13 Jan 2025 17:52:22 +0000

In reply to Rebecca.

Hey. Unfortunately, these substitutions weren’t going to work as you have done – this recipe is designed to be baked as written with ingredients used. Coconut flour is extremely drying, and this recipe requires the sugar content. Unfortunately you’d probably need to find a different recipe that is already made with the ingredients you want to use, for best results.

By: Rebecca

Rebecca — Thu, 09 Jan 2025 20:11:48 +0000

The first time I made this recipe, I followed it as written, using all almond-based ingredients because we had guests. However, the result was very dry. This time, I made substitutions due to dietary restrictions: I used 75g of xylitol instead of sugar (as I’m sugar intolerant), coconut milk instead of almond milk (as I can’t consume almond products), and coconut flour instead of almond flour. Everything else remained the same.

When preparing the batter, I noticed it was extremely dry, resembling the texture of sand. Despite this, I proceeded with the recipe and baked it as instructed. After 10 minutes in the oven, the texture hadn’t improved. To salvage it, I removed the cake, added an additional 200ml of coconut milk and some baking powder, mixed everything thoroughly, and baked it for another 20 minutes. Only then did the texture turn out acceptable.

It seems that the recipe doesn’t adapt well to these substitutions, even though they have worked successfully for me in other brownie recipes. I wanted to provide this feedback in case others encounter similar issues or if there’s something in the method that might need adjusting to accommodate these types of ingredients.

By: Lucy Edmonds

Lucy Edmonds — Mon, 19 Aug 2024 07:05:42 +0000

Obsessed with all your recipes! Can you swap out the oil for vegan butter? If so how much V butter?

By: Tracy

Tracy — Thu, 25 Jul 2024 02:05:47 +0000

In reply to Bianca. Just use gluten free flour and a quarter teaspoon xanthun gum ,make sure chocolate is gluten/wheat free :)

By: Jane's Patisserie

Jane's Patisserie — Thu, 20 Jun 2024 09:05:06 +0000

In reply to Jack. Oh no! It may be the chocolate used as some vegan bars are much more oily than others, so then you could lessen the added oil x

By: Bianca

Bianca — Thu, 13 Jun 2024 19:40:08 +0000

Hi how would you adjust this recipe so that it is still vegan and also suitable for someone that is coeliac please? Thank you

By: cris

cris — Mon, 22 Apr 2024 13:51:03 +0000

just made these, added walnuts and cherries along with the chocolate chunks and they turned out great. they cooked in the time specified on the recipe which never happens with vegan baking in my experience! yummy stuff!

By: Jack

Jack — Thu, 11 Apr 2024 20:41:35 +0000

I made these and though they taste amazing they were really soggy. It seemed like maybe too much oil in them but I followed the recipe exactly. Should I try reducing the amount of oil or should I up the cooking time?

By: Emma

Emma — Wed, 13 Mar 2024 21:43:07 +0000

Texture is great after a few hrs in the fridge. They taste super dark tho, I’d probably search out vegan milk choc chips next time I think.

By: Emma

Emma — Mon, 11 Mar 2024 11:05:03 +0000

In reply to Mandy. I'm guessing because you can't whisk up eggs to give lightness like the other brownie recipes.

By: Kelly

Kelly — Tue, 23 Jan 2024 19:13:42 +0000

This was my third vegan brownie recipe and it was the only one that worked! First time on this website and was so impressed with how well they came out, they looked even better than the picture.

The batter was very dry so I kind of just spread it into the tin, however my kitchen is very cold so that might be why.

Id suggest getting the dry ingredients mixed first, then do the warning of the chocolate so that it keeps as much heat as possible.

I’m going to try and reduce the flour to see if that makes it lighter.

I did mine in the Air Fryer on bake setting 160° for 20 minutes (no pre-heat) and took them out straight away to cook in the diary.