This recipe for vegan burgers can be prepared in advance and frozen for later use, or it can be rapidly prepared for a barbecue as necessary. It is fantastic beyond words!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 36 |
| Yield: | 36 bars |
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, melted and cooled slightly
- 2 cups packed light brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup chopped walnuts
- 2 teaspoons instant coffee granules
- 2 tablespoons water
- 3 cups sifted confectioners’ sugar
- ½ cup unsalted butter, softened
Instructions
- Preheat the oven to 350 degrees F (180 degrees C). Grease a 7×11-inch baking pan.
- Sift flour, baking powder, and salt together in a bowl.
- Make the bars: Beat brown sugar and melted butter until well combined. Beat in eggs and vanilla, then gradually stir in flour mixture. Fold in walnuts until well combined. Spread batter into the prepared pan.
- Bake in the preheated oven until light golden brown, 30 to 35 minutes. Cool in the pan for 10 minutes, then turn out of the pan and finish cooling on a wire rack, 15 to 20 minutes.
- Meanwhile, make the frosting: Dissolve coffee in water in a small bowl.
- Beat confectioner’s sugar and butter in a mixing bowl with an electric mixer until light and fluffy. Beat in coffee mixture until incorporated.
- Spread frosting over cooled bars. Let frosting set before cutting into 36 squares.
Reviews
I made it twice, both times following others’ suggestion of using 2 eggs. I also cut down the sugar to 1.5 cups and pressed dried plums on top. The first time was too firm and cakey from baking for 30 minutes. The second time I browned the butter and baked it for 20-25 minutes and it was chewy and so much better!
good recipe. i halved it for I didn’t have enough sugar, and i only used one egg instead of one and a half, because some reviews said less eggs were needed, and also because i dont know how to half an egg.
WOW are these good! Used 2 eggs instead of 3 as suggested by other reviewers. Also 1 cup of finely shredded coconut instead of the walnuts as the hubs is allergic. Great recipe!
A little too sweet for me.
It wasn’t fudgy at all. It’s too cakey and spongey not thin and chewy, maybe I’d just use 2 eggs instead of 3 next time and see what happens.
I used pecans instead of almonds. I let it cool completely in the pan (to save on washing the rack). I think it would have been gooier if it hadn’t stayed so warm so long in the pan. It was still delicious, though! My 19 year old son thinks so too. It tastes just like a chocolate brownie, but no chocolate. Once it cools completely, I will frost them with store-bought cream cheese frosting.
Only added 2 eggs because I misread the recipe, but was then reading through reviews and found it to be a great error! Nice and chewy, great flavor.
Really easy to make So Darn Good. Don’t really need the frosting Every time I make them, everyone loves ’em
I followed the recipe but instead of instant coffee I made a cup of coffee and used 2 table spoons of that. And I added walnuts as garnish on top of the brownies. And I will make them again.
These are AMAZING! I threw a handful of chocolate chips into the batter before baking and they are so good. I love a thick brownie and followed the direction of the 11×7 pan but next time would do a 9×13. Even at 35 minutes mine were underbaked. I didn’t want to burn the outside so I ran with it and they’re so good and gooey but next time would do a 9×13 pan for a more even bake.
They was not good and too long to make…
They was not good and too long to make…
Very easy to make. I used an 8 x 8 pan and increased the baking time to 40 minutes. Perfect!
I made these for a church get together. Omitted nuts. Delicious and simple.
I halved the recipe since this was the first time making it and baked it in a 5″ x 9″ loaf pan. Modifications included using dark brown sugar, which is what I had on hand and adding one tablespoon of vegetable oil to make up for the 1/2 egg, that would have been required when halving the recipe. Texture came out chewy along the edges and very moist probably resulting from the the addition of the oil. Flavor was a bit flat, maybe a little more salt next time would bring out the flavor. All in all, a basic recipe that can easily be modified to taste.
Love this recipe. Have made it several times now. I use 2 eggs instead of 3. I also like it better when I put in to 2 smaller square pans. Not as thick and nice and chewy. I don’t put nuts in it and have never made the icing. Love them plan and so does my husband.
I almost didn’t make these because of the mixed reviews, and I was afraid I’d be joining the ranks on the negative side. Well, I doubt if I’d make this one again. I cut the recipe in half and baked in a 9 x 9 pan. I did add 1/4 c. coconut to ensure chewiness, and 1/4 c. butterscotch chips to ensure a butterscotch flavor. Maybe it was my oven? But these were dry and the flavor was just “ok”. I was drawn in by the photo which shows a moist looking brownie…not so. I tried to read the review of the submitter of that photo, so I could do everything she did…but there is no review in her name. This was more cake-like than a brownie (used 2 eggs). The chips I used went to the bottom of the pan and were on their way to becoming hard, circular pieces of butterscotch super glue, if I would have baked for another minute. Still looking for a good butterscotch brownie…sorry to say, but for me…the negative reviews were right. Oh, I didn’t make the glaze because many reviewers said that it didn’t need it…wrong! It desperately needs some sort of glaze in my opinion.
These brownies are awesome. I made them twice and my family flipped over them. I always follow recipes exactly as written first. They took much longer to bake than expected, and the edges and bottom were a bit too dry and dark, especially the 2nd time when I added 2/3 cup milk chocolate chips. It looked like too much batter for the 11 x 7 pan. Also, my oven tends to be too hot so I’ll adjust temp and pan size to meet my particular needs. Recipe is easy and whips up in a flash so it’s worth trying. NB: If adding chocolate chips, let batter cool a bit longer and/or mix them in very very briefly so they don’t melt and blend in.
I have made these twice to rave reviews from bridge group and husband. I admit to having a heavy hand with the walnuts. The frosting sets the chewy butterscotchy walnutty goodness perfectly if you are generous, you will find it adds a nice bitter note to all that sweetness.
Great brownie chewy texture but with rich butterscotch flavor. My batter was a bit dry so I added 1/2 fresh orange juice. The orange was first Zestar, and that plus the rest of the juice was added to a cream cheese icing I used instead of the coffee glaze. It was a hit
Was very dry, even though I baked it for only 20 min….good flavour, though. Used pecans, instead of walnuts. Cut the coconut palm sugar in half and mixed it with the butter and whisked it well until it was blended together. Could have perhaps a little more sugar….say 1/4 c. Had only used 2 eggs. Want to try this another time.