This recipe is from The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine, with my own baking tips added in brackets.
- 8 tbsp Earth Balance, softened (or any vegan margarine like Becel Vegan)
- 1 cup brown sugar, packed
- 6 tbsp cocoa powder
- 1 tsp espresso powder (I only had instant coffee powder so I put in 1.5 tsp)
- 2 heaping tbsp soy flour (I didn’t have any so I just used plain white flour)
- 1 cup flour (recipe says 1/2cup whole-wheat pastry flour & 1/2cup spelt. I used only plain white flour because that’s all I have!)
- 1/4 tsp salt
- 1 tsp baking powder
- 3/4 cup soy milk (or almond milk – but not rice milk [too thin])
- 6 tbsp dark chocolate chips (mini if available – I used normal sized ones and added a bit more :P)
- Preheat oven to 350F. Grease a 24-count mini muffin pan (or a normal-sized muffin tin)
- Cream together Earth Balance/vegan margarine and sugar until fluffy (this took a while by hand, so use a mixer if you have one!)
- In a medium bowl, mix together remaining dry ingredients. Little by little, stir into wet mixture, alternating with about 1/4 cup of soy/almond milk each time.
- Mix until smooth, scraping down sides of bowl as needed. Stir in chocolate chips.
- Divide among muffin tins (I filled the normal-sized muffin tins just past 1/2 full, but not quite 3/4 full. I had a bit leftover after the normal 12, so I greased a pan and spooned the rest onto the pan to bake into an odd-shaped brownie)
- Bake 8-10 minutes or until cake tester (chopstick/knife/toothpick) comes out clean (I had to bake for about 15 mins for the normal-sized muffins but only 10 mins for the flat odd-shaped brownie).
- Cool on racks for at least 15 mins before serving. ABSOLUTELY DELICIOUS!!
*** A note on the number of servings:
This recipe will make 24 mini brownies (using the mini-muffin pan) with enough leftover batter for 3 normal-sized brownies (using a normal-sized muffin pan)
This recipe will make 12 larger brownies (using the normal-sized pan) with a bit of leftover batter that you can put in a flat pan and bake into a rectangular-ish brownie (flatten the batter so that the brownie isn’t too thick–it should be about the size of two iPhones).