Chewy Picnic Brownies Recipe | Vegetarian Times Skip to main content

Chewy Picnic Brownies

Using cocoa powder and semisweet chocolate allowed us to cut back on the traditional high-fat, high-sugar ingredient quantities in brownies and still have a satisfyingly chewy, chocolaty dessert.



Ingredient Line: 
1 cup all-purpose flour
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¼ cup unsweetened cocoa powder
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1 tsp. baking powder
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½ tsp. salt
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6 oz. semisweet or bittersweet chocolate
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6 oz. (1 ½ sticks) nonhydrogenated margarine or butter, cut into
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1 ½ cups light brown sugar
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3 large eggs, beaten


1. Whisk together flour, cocoa powder, baking powder, and salt in large bowl. Preheat oven to 325°F. Coat 9-inch square baking pan with cooking spray.

2. Melt chocolate and margarine in double boiler. Remove from heat, and whisk until smooth.

3. Stir brown sugar into chocolate-butter mixture. Stir in dry ingredients. Fold in beaten eggs. Spread in prepared baking pan, and bake 25 to 30 minutes, or until brownies look set, but still soft in center. Cool. Slice into squares.

Nutrition Information: 

3 g
Total Fat: 
13 g
Saturated Fat: 
5 g
34 g
40 mg
221 mg
1 g
26 g
Makes 16 brownies

Comments on this Recipe

I veganized this by replacing the eggs with flax seeds (1 tbsp of ground flax seeds + 3 tbsp water per egg), using Earth Balance instead of butter, and vegan chocolate chips. It's still not really a healthy recipe, but they must have been delicious because my boyfriend wolfed them down and raved about how awesome they were. My daughter and my mom loved them too! (I'm raw vegan so I have no idea what they tasted like.)

Rich, dense and fudgy, everything a brownie should be. Guaranteed to be eaten up quickly.

I just made these and they are very rich and chewy. I accidentally used 5 ounces of bittersweet chocolate and 1 ounce of semi-sweet but it came out great. It's still really sweet with a deep flavor.

It's better to veganize this so eggs don't have to be used.

Delicious though I didn't find them particularly chewy. I used butter and Ghirardelli semi-sweet chips. If like me you prefer to microwave the butter and chips instead of using a double boiler, I'd suggest starting with the chocolate (on LOW power) and add the butter squares (on LOW power) after the chips have melted a little, otherwise the butter will begin to burn before the chips are soft enough to melt. I sprinked with powdered sugar when cooled. I might try a handful more chips next time to make a little fudgier.

The recipe looks good, but I take issue with the intro. It says, "Using cocoa powder and semisweet chocolate allowed us to cut back on the traditional high-fat, high-sugar ingredient quantities in brownies . . ." If a stick and a half of butter and a cup and a half of sugar is not considered high-fat and high-sugar, I'm not sure what is.

What is the best way to veganize this recipe?

I second what Laura asked.

try egg substitute and oil or a mix of oil and applesauce

I'm with Queenscook. Anything with 1.5 sticks of butter in it shouldn't have a description that suggests it has been health-i-fied.