Chocolate Brownies

This brownie recipe is for those who like their brownies strongly chocolaty and soft and sticky in the middle with a slight crustiness on the top.

MAKES: 9–12 brownies

INGREDIENTS:

• 1/3 cup soy margarine
• 3 (1-oz.) squares semisweet vegan chocolate
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp. vanilla extract
• Egg replacer for 2 eggs
• 1/4 cup oat milk or other nondairy milk
• 3/4 cup all-purpose flour

INSTRUCTIONS:

1. Preheat the oven to 350°F and grease an 8×8-inch pan. Line the base with parchment paper.
2. In a heatproof bowl, melt the soy margarine and semisweet vegan chocolate together. You can do this by placing the bowl over a saucepan of simmering water, stirring occasionally until melted and smooth.
3. Stir in the granulated sugar, brown sugar, and vanilla extract into the melted chocolate mixture.
4. In a separate small bowl, whisk together the egg replacer and oat milk until frothy.
5. Pour the egg replacer mixture into the chocolate mixture and stir until well combined.
6. Sift the all-purpose flour into the chocolate mixture and stir until all the ingredients are thoroughly combined. Be careful not to overmix.
7. Pour the batter into the prepared pan and spread it evenly.
8. Bake in the preheated oven for about 25 minutes. The center of the brownies should be just firm to touch and set. Avoid overcooking as the brownies should be soft.
9. Allow the brownies to cool in the pan for 10 minutes, then remove them from the pan and cut them into desired pieces.

VARIATIONS:

HOT CHOCOLATE BROWNIES 

• Prepare the basic recipe. Serve as soon as the brownies are cut into pieces, accompanied by chocolate chip vegan or vanilla “ice cream”.

CHOCOLATE ALMOND BROWNIES 

• Prepare the basic recipe, adding 1/2 cup flaked almonds and a few drops of almond extract to the batter.

CHOCOLATE CHIP BROWNIES 

• Prepare the basic recipe, adding 1/2 cup vegan semisweet chocolate chips to the batter.

WHOLE WHEAT CHOCOLATE CHIP BROWNIES 

• Prepare the basic recipe, using whole wheat flour in place of all-purpose flour and substituting brown sugar for the white sugar. Add 2 extra tablespoons soy milk to the batter.