You know those moments when you’re out of, like, everything and desperately wish you had enough flour to scrape together a treat, but going to the store just isn’t going to happen? Finding this jar of brownie mix in the cupboard will save the day when your loved ones find themselves stuck, treatless and in sweatpants.
INGREDIENTS
1-1/2 cups evaporated cane juice
1 cup unsweetened baking cocoa, sifted
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup non-dairy semisweet chocolate chips
Makes 16 large, fudgy brownies
DIRECTIONS
Combine the sugar and baking cocoa in the bottom of a 1-quart canning jar. Swirl to combine, then press down with the back of a spoon. Wipe down the sides of the jar so the cocoa dust doesn’t obscure the other ingredients. Layer the remaining ingredients as listed. Gently tap the jar between layers to settle. Top with lid and a tag with directions:
VEGAN BROWNIES
Makes 16 large, fudgy brownies
Preheat the oven to 350°F. Lightly grease and flour an 8 × 8-inch pan or line with parchment paper.
In a large bowl, empty out the jar contents and mix well. In a smaller bowl, combine the following:
2/3 cup non-dairy milk of choice
1/2 cup mild vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon mild vinegar
Make a well in the middle of the dry ingredients and add the wet, mixing until just combined. Pour the batter into the prepared pan. Bake for 30 to 35 minutes, until the edges are set and a toothpick inserted in the center comes out with your desired level of fudginess.
Let cool on a cooling rack for at least 1 hour before cutting and serving.