Comments on: Fudgy Crackly Top Brownies (Vegan + GF)

By: Support @ Minimalist Baker

Support @ Minimalist Baker — Mon, 04 Mar 2024 15:20:27 +0000

In reply to Nicole. We're so glad they still turned out well. Thank you for sharing your experience, Nicole! xo

By: Nicole

Nicole — Sun, 03 Mar 2024 21:35:00 +0000

Loved these! Classic brownie vibes. I was wary of the amount of sugar but don’t find them too sweet after all. Another forgiving recipe that’s modification-friendly – I had to make several substitutions based on what I had around and am including them here in case they’re useful for others:

-Not enough coconut sugar so substituted some brown sugar.
-No vegan butter and not enough coconut oil so substituted some canola oil.
-No flaxseed meal and not vegan so substituted 1 chicken egg (folded in a beaten egg after the batter was ready and slightly cooled).
-No GF flour and no GF concerns so subbed all-purpose flour (still used almond flour).
-No metal baking dish so used a round glass one, which worked but it took 45 minutes to bake and really should’ve stayed in another 5 mins due to the center being a bit gooier than ideal (I didn’t realize that glass was inferior to metal for this sort of thing and plan to switch over).

Still turned out great. Sprinkled the top with a few extra chocolate chips and some slivered almonds.

By: Support @ Minimalist Baker

Support @ Minimalist Baker — Wed, 28 Feb 2024 20:17:44 +0000

In reply to Devon. Amazing! We're so glad you enjoyed the brownies, Devon. Thank you for sharing! xo

By: Devon

Devon — Wed, 28 Feb 2024 19:09:11 +0000

Delicious! These satisfy the chocolatey brownie craving while being a bit healthier than a typical boxed mix.

I used homemade oat flour and also added an egg (per the note that using oat flour would make them fall apart a bit) since I’m not vegan. 35 minutes in the oven and they were perfectly baked and held together!