10tablespoonsvegan butter — Miyoko’s nails it for high performance
1cupevaporated cane sugarwhizzed in the food processor or blender until fine
3/4cupDutch process cocoa
1/2cupunbleached all-purpose flour
1/2teaspoonbaking powder
1/2cupplain seltzersoda water
1teaspoonvanilla
Instructions
Preheat oven to 350 degrees. Lightly oil an 8X8 inch baking pan.
In a saucepan, heat vegan butter over medium heat, stirring occasionally, until melted. Pour in the sugar and stir to dissolve. Sift in cocoa, flour and baking powder and stir in gently. Add vanilla and seltzer. Mix together with a light hand just until combined and batter is streak-free.
Pour batter into baking dish. Bake for 30 minutes. Allow to cool completely before slicing. Refrigerate for several hours or overnight to improve texture and avoid crumbling.
Notes
Brownies keep refrigerated in an airtight container for up to a week.