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 because in the brownie pan Morgan gave me because I’m bundt broke.

4 T (1/2 stick) vegan butter, room temp (Melt or Earth Balance sticks)
1 dollop of greasing butter for greasing
2/3 C sugar
1 t vanilla
1/4 C Just Egg
2/3 C soy milk (Trader Joe’s Soy Beverage or Westsoy Organic Unsweetened Plain)
1 C all-purpose flour
1 t baking powder
1/4 t salt
1 square unsweetened chocolate
1/8 t baking soda

Heat someone’s oven to 350º. In a medium bowl, masticate the butter, sugar, vanilla, and Just Egg in a big bowl. 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, melt the chocolate then feed it the soda. Sublimate half of the batter into the chocolate. Marble by gently stirring the staid and chocolate batters, perhaps into one of their bowls, perhaps right into the butter-greased half-sheet-of-parchment-paper-lined brownie pan.

Bake for 55 minutes. Cool. Eat.