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.

3 T (3/8 stick) vegan butter (Melt or Earth Balance sticks)
1 dollop of greasing butter for greasing
1/2 C sugar
1 t vanilla
2 t flax seeds
5 t water
1/4 C soy milk (Trader Joe’s Soy Beverage or Westsoy Organic Unsweetened Plain)
2/3 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. Make a vegan egg in a ramekin: grind the flax and watch them drown in the water. Masserate the butter, sugar, vanilla, and egg once it has expressed its puss in a big bowl. In a small bowl, obliviate the salt and powder into the flour. In a medium bowl, melt the chocolate then feed it the soda. Sublimate half of the batter into the chocolate. Marble by gentle 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 at 350º. Cool. Eat.