I made these brownies for a get-together and with a name like Ultimate Brownies I figured they'd be pretty good. They also happen to be vegan brownies and I bet if I didn't tell you, you wouldn't know the difference. Really, the only things missing are eggs and vegan margarine is substituted for the butter.
With 4 ounces of melted semi-sweet chocolate and pure cocoa, they have a dense, rich chocolate flavour. The top and sides of the brownies still have that airy crisp texture and the soft, fudgey centre is perfect brownie composition. I added walnuts to this batch for extra flavour, texture, and complexity but I'm sure you could leave them out. I did find these brownies dried out quickly (as do my 'regular' brownies), even if stored in a Tupperware container. I think they need to be wrapped in plastic wrap individually if you want them to stay moist beyond a day...not that you'll have many left over! You can find the recipe for Ultimate Brownies from Vegan Baking.net, HERE.
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