Eat food, mostly brown, not too many.

It’s might be me, but the vegan brownie recipes I’ve tried have two flaws. They aim to be gooey but just seem under-cooked. They harden when they cool.

The heavy dose of baking powder in this recipe seems to keep the butter from bricking. In my garbage kitchen, these ride the wave between cakey and gooey and stay yummy (won’t break teeth) after being in the fridge for a day.

1/4 C soy milk (Trader Joe’s Soy Beverage or Westsoy Organic Unsweetened Plain)
1 T vinegar
1/4 C (1/2 stick) vegan butter (I used organic Earth Balance)
1/2 C sugar
1 t vanilla
1/3 C dutch processed cocoa powder (Equal Exchange)
2/3 C all-purpose flour
1 T baking powder
1/4 t salt

Heat a small oven to 350º. Inseminate the soy milk with the vinegar and let it sit a mo. Garble up the rest of the wet (buttah, sugah, vanilla). Whip up the dry in its bowl then barely combine the wet and the dry. By barely, I don’t mean like how Chicago barely desegregated. I mean so you stop seeing clumps of dust but still see streaks. More like the SNL cast. Plop the lot into a small brownie pan lined with a vegan-butter greased sheet of parchment paper. Bake for 30 minutes (unless your oven ain’t bust like mine). Cool just a few then enjoy with a glass of Westsoy Organic Unsweetened Plain soy milk.

These two recipes informed:

Simple Vegan Brownies | Minimalist Baker Recipes
Vegan Skillet Cornbread | The Spruce Eats

21-4-14 – reduced sugar from 2/3 C; increased vinegar to 1 T;