To make this recipe you'll need:
- 1 cup Earth Balance vegan margarnie
- 1 cup water
- 2 tablespoons cocoa
In a bowl mix:
- 2 cups sugar
- 1 teaspoon baking soda
- 2 cups flour
- 1/2 cup soy milk
- 1 teaspoon vinegar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 flax eggs (1 tablespoon flaxmeal + 3 tablespoons warm water = 1 egg)
Add the cooled cocoa mixture to bowl.
Preheat oven to 350 degrees F. Spray or grease 40 mini-muffin cups (see my tip above - do yourself a favor and use paper liners.) Spoon batter evenly into muffin cups, about 1 heaping tablespoon in each.
Bake for 13 to 15 minutes or until top is set and toothpick inserted into center comes out slightly moist.
After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with teaspoon (or press with a clean thumb), this will make a indent for peanut butter.
- 3/4 cup creamy peanut butter
- 1/2 cup or more, I used about 4 semi-sweet chocolate chips per brownie
Put the peanut butter in a glass measuring spoon and microwave for about 15 seconds on high. Remove from microwave, stir well and heat again for about 15-20 more seconds. You want it to be thin enough to spoon into the brownies. While brownies are still warm spoon about half teaspoon warm peanut butter into the center of each brownie; top with chocolate chips. Cool completely in pan. Remove from pan and serve.