Cake, Crumbs and Cooking last month, and C is someone who's taste and opinions I really respect; if she says something is good, then I expect it to be so. She found the recipe here, on the vegan blog, Maple Spice, and made one alteration - to use light olive oil instead of vegetable oil. I went back to sunflower oil and used a slightly bigger tin than C - an 8" (20cm) square tin.
I followed the recipe precisely, and took the brownies out of the oven after 25 minutes - they were still quite wet at the suggested 20 minutes. Although they did have the lovely papery, flaky top so desirable on a good brownie, this was the only positive point, in my opinion!
If I were a vegan, and hadn't found a better recipe, I'd be tempted to add a little raising agent to the recipe. As it was, I couldn't help thinking that an egg or two would probably improve things considerably! Removing eggs from this sort of bake just seems a step too far, if it isn't necessary for ethical or dietary reasons.
Not one to be repeated, I'm afraid, especially as I already have a couple of better recipes with low saturated fat levels.
Note - 24 hours after first tasting! In fairness to the recipe, I have to add that the brownies seem to have 'relaxed' or mellowed somehow, and aren't quite so dry and heavy now. A much more pleasant texture, but I'm still not keen on the flavour, although Hubs and CT liked them more than I did.