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I followed the recipe fully and i think it was just too much coconut oil. It was bubbling while baking and after it cooled oil has seeped into the bottom and formed a waxy complex on the bottom. Not my favorite.
Hi(: can I use chia seeds instead flax?
Hi Gabrielle! Thanks for your question. I assume you mean in the “egg,” right? This recipe wasn’t tested with that, so I encourage you to give it a shot. It’s not inconceivable that it would work, given the way chia seeds expand. If you do it, please let us know how it goes!
A hit! One taster compared them to the inside of a pop tart, and I have to say I concur!
I’m so glad I read the comments. Based on them, I added xanthum gum, doubled all the ingredients but the oil, and didn’t grease the parchment paper. Still tasted a little coconuty, but not nearly as oily as others had mentioned.
The only downside was with how rich these were, they made my stomach upset. I wonder if anyone else had this problem (or could pinpoint what would cause this)? I’m new to the world of gluten free/dairy free, etc., so wonder if it could be the xanthum gum, flax seed, almond flour, coconut oil, etc.?
It is probably the flax seeds that upsets your tummy. I made something with flax seeds one time and OMG, once and NEVER AGAIN! I had sooo much pain etc. and I instantly knew it was the flax seeds.
Thank you for the great recipe, especially the descriptions on how the batter should look, a grainy mixture and later gathering into a ball. This helped me know that I was doing it right. I used your recommended flour and xanthum gum. I knew they were a hit because after I left for yoga and let them cool, I came home and my husband had consumed nearly 1/4 of the brownies from the pan. The bottoms were oily so I might reduce the oil or leave not grease the parchment paper next time. Fudgy texture with crispy edges is spot on, though.
I haven’t tasted them yet. Letting them cool. They look delicious. I used The neategg vegan & gluten free egg replacer instead of the flax egg. I also used mostly sucanat & coconut sugar as well as a little reg. sugar as I ran short. Can’t wait to try them.
By far, the best brownies I have made in the last 5 years of being gluten/dairy/egg free! I don’t really remember what a ‘regular’ brownie tastes like, but everyone agrees (non vegans included) that these are seriously tasty! They are crisp on the outside, slightly fudgy inside. I halved the sugar added marshmallows and chocolate chips to mine, doubled the recipe and put it in a 9×13. They came out perfect after 40 min. Thank you so much for the perfect brownie recipe!!!
These came out tasting really well. The only thing is that they are oily on the bottom. What could I have done wrong? The only change I made is that I used Cooks Illustrated’s flour mix, rather than Bob’s.
I used Bob’s and had oily bottoms, too.
This recipe is awesome! These are the first gluten and vegan brownies that I have made that my husband will actually eat Thanks!
So for this recipe, I would use 3 regular eggs instead of 3 tablespoons of ground flax?
Hi, Rose! Emma here, managing editor for Simply Recipes. And yes, subbing three eggs for the flax egg would be correct. Note, however, that we haven’t tested this recipe with regular eggs, so I can’t 100% guarantee the results!
I love chocolates and whatever contains choco and your recipes rock it! Healthy and Choco! xoxo
Hi there how many eggs can you use to replace the flax seeds?
Hi, there! Thanks for your interest in the recipe. You use flax eggs as a substitute for chicken eggs in a 1:1 ratio, so if you’re wanting to use eggs instead in this recipe of the 3 flax eggs called for, you’d use 3 regular eggs. Enjoy!
Thank you so much !! Gonna try to make them!!!
These are SO good. I reduced sugar to 1 cup and used psyllium instead of xanthan gum. Perfect crunchy edges and gooey middle. We made brownie sundaes for hubby’s birthday!
These look delicious! I’ve never heard of flax eggs, thank you for posting this