Some days you just need a good fudgy brownie to hit the spot. This recipe is made without dairy or eggs, and is arguably more satisfying than a traditional non-vegan brownie – everyone here gobbles these plant-based brownies up with gusto. It’s also super quick to throw together for a serious chocolate emergency. Thanks to Karissa for inspiration.
This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
Ingredients ($5.50 total for 9 good-sized brownies)
1/2 cup melted margarine – $1.24
1½ cup brown sugar – $0.52
1/3 cup soy milk – $0.12
3 tsp vanilla extract – $0.60
1 cup flour – $0.16
3/4 cup cocoa – $0.83
3/4 tsp baking powder – $0.01
1/4 tsp salt – $0.01
1 cup chocolate chips – $1.00
Directions for the Fudgiest Plant-Based Brownies
1. In a small bowl, mix the melted margarine and brown sugar together until it turns into a thick cream. Stir in the soy milk and vanilla.
2. In a larger bowl, mix together the flour, cocoa powder, baking powder, salt, and chocolate chips. Then pour the liquid mix into the dry mix and stir until thoroughly combined.
3. Pour the brownie batter into a greased 8×8″ glass pan, being careful not to eat too much of it en route. Bake at 350F for 25 minutes, then remove from the oven. Drink in the fresh-from-the-oven smell and appreciate life. See how long you can let the plant-based brownies cool before you dive in and start indulging. Happy chocolate enjoyment!
Sustainability Score (explained here)
- Time to make: 3 = <1 hour
- Servings: 3 = lots of leftovers
- Cost per serving: 3 = <$5
- Deliciousness: 3 = when are we having this again?
- Environmental impact: 3 = minimal damage
- Nutritional value: 1 = eat rarely
- TOTAL: 16/18
If any of you amazing cooks tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!