Ultimate brownies was a specialty of my grandmother’s that was passed down to my mother. It was my favorite indulgence when I was a child. After I became vegan, it was a struggle to create a version that was as moist and rich as Grandma’s. 

Ingredients

1 cup all-purpose flour

¼ teaspoon baking powder

¼ teaspoon baking soda

2 ounces semisweet chocolate,

or cup nondairy chocolate

chips

¾ cup granulated sugar

⅓ cup vegan butter substitute

2 tablespoons soymilk

1¾ teaspoons vanilla extract

½ cup nondairy chocolate

chips

½ cup chopped walnuts (optional)

Method

Preheat the oven to 325 degrees F and oil a 9-inch square baking pan. Sift the flour, baking powder, and baking soda into a large bowl.

Melt the 2 ounces of semisweet chocolate and all of the sugar and vegan butter substitute in a double boiler over gently simmering water. Alter natively, place them in a microwave-safe bowl and microwave at medium power for 1 minute.

Stir. Microwave for 25 seconds longer and stir until smooth. If necessary, microwave for an additional 25 seconds.

Stir the chocolate mixture, the soymilk, and vanilla extract into the flour mixture using a wooden spoon.

Fold in ¼ cup of the chocolate chips and ¼ cup of the optional walnuts. Spoon and press the mixture evenly into the prepared pan.

Sprinkle the remaining chocolate chips and optional walnuts over the top, pressing them in gently so they stick in the batter.

Bake for 30 minutes. Cool completely before cutting. Serve within several hours after baking.

Notes and Tips

To make the brownies easier to remove (and for easier cleanup), first line the baking pan with parchment paper and then oil it.