My mom makes these as cupcakes now to get more crust out of the deal. For parties—bundt! I make this 1/3-scale recipe in the brownie pan Morgan gave me because I’m bundt broke.

3 T vegan butter, room temp (Melt, Miyoko, or Earth Balance sticks)
1 dollop of vegan butter for greasing
1 t flax seed
1 T (scant) water
1 t vanilla
⅓ C sugar (not too fine and white—a little grit and soul goes a long way)
⅓ C brown sugar (not too dark or light)
½ C soy milk (Trader Joe’s Soy Beverage or Westsoy Organic Unsweetened Plain)
⅔ C all-purpose flour
1 t baking powder
¼ t salt
1 square unsweetened chocolate
⅛ t baking soda

Heat someone’s oven to 350º. Blend the flax seed in a spice/coffee blender and drown it in the water. In a comfortably-medium bowl, masticate the butter, sugar. Once the flax seed and water has pussed, mix it, the vanilla, and the Just Egg into the butter and sugar. In a more-medium bowl, obliviate the salt and powder into the flour. Thrice mix a third of the dry ingredients and a third of the milk into the wet ingredients. In the now-empty more-medium bowl (or, fancy lad, in a double boiler) melt the chocolate then feed it the soda. Sublimate just shy of half of the batter into the chocolate. Marble by gently considering stirring the staid and chocolate batters, perhaps while consolidating them into one of their bowls, perhaps right into the butter-greased half-sheet-of-parchment-paper-lined brownie pan.

Bake for 55 minutes (doubling seems to need 65). Cool. Powder? Cut. Eat.