Rich, fudgy brownies topped with tangy raspberry cream. If you find yourself sleep-eating these at 3 a.m.—sprawled out in your kitchen, pajamas askew, lit by the fridge door you left ajar in haste— don’t say I didn’t warn you!
3/4 cup unbleached all-purpose flour
1/2 cup evaporated cane sugar
1/4 cup unsweetened baking cocoa, sifted
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup non-dairy margarine, melted
1/3 cup non-dairy milk of choice, at room temperature
1/2 teaspoon vanilla extract
1/4 cup non-dairy semisweet chocolate chips
1 recipe Raspberry Cream (page 69)
1/2 cup fresh raspberries
Makes 6 brownie bombs
DIRECTIONS
Preheat the oven to 375°F. Lightly grease six 4-ounce canning jars and place on a rimmed baking sheet.
In a small bowl, whisk together the flour, sugar, cocoa, baking powder, and salt. In a large bowl, whisk together the melted margarine, milk, and vanilla. In two batches, combine the wet ingredients with the dry. Add the chocolate chips and stir until combined.
Divide the batter and fill each jar 1/3 full, smoothing the batter to level it out. Bake for 15 to 18 minutes, until the brownies are puffy and a toothpick inserted into a brownie comes out with moist crumbs, but not batter. Let cool completely on a cooling rack.
While the brownies are cooking, prepare the Raspberry Cream.
To serve, divide the fresh raspberries among the jars and place them on top of the brownies, in the center. Top each one with a large dollop of Raspberry Cream.