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I am only going to share 3 recipes from my favorite dessert book Vegan Cookies Invade Your Cookie Jar to inspire you to look into the book (I got mine from the library, then ended up literally running to the store to buy it). That, and I don't want to take away from the authors who have worked hard to put together such a lovely dessert book! 

This is one of the recipes I have made soooo many times I can't count! The WONDERFUL things about egg-free brownies is you can 1. eat all the un-cooked batter without fear of getting sick 2. can under cook them so they are like molten brownie lava (can't even begin to describe the goodness of gooey brownies).

Everyone who loves chocolate and must be dairy/egg-free needs a good chocolatey brownie mix to lift their spirits!

Deluxe Cocoa Brownies (from Vegan Cookies Invade Your Cookie Jar)

dry ingredients:
1 cup flour
1/2 cup unsweetened cocoa powder
1 Tbs cornstarch
1/2 tsp baking powder
1/2 tsp salt
I add a 1/2 cup of Enjoy Life dairy-free chocolate chips to mine, but pecans or walnuts would be good too.

wet ingredients:
3 oz silken tofu (I replace this with and extra 1/4 cup of rice milk)
1/4 cup nondairy milk (or use 1/2 cup if omitting the tofu)
1/2 cup of oil
1 cup of sugar
2 tsp vanilla 

Stir dry ingredients together. Stir wet ingredients together. Combine and put in a small  9X9 pan (or any shape, about that size). Line pan with parchment paper (unless you are using a glazed-ceramic-cassarole-type pan like I often do). Bake at 325 for 20 minutes for super soft gooey brownies or 30 minutes for dryer cake like brownies.

My preference is to take mine out at 20 minutes. They don't look done in the middle, only the edges, but trust me they are the best if you like gooey brownies and they actually solidify as they cool.




 



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