And more single-serving creations: a cakey brownie (I'm still working on a fudgey brownie, as I consider myself to be on the "fudgey" side of the fudgey/cakey divide when it comes to brownie preferences.)
In a small microwave-safe bowl or mixing cup, add
1 tsp. corn starch
2 Tablespoons soy milk
and whisk together until corn starch is dissolved. Add
1 1/4 oz. semi-sweet chocolate
0.75 oz. Earth Balance
3 Tablespoons sugar
and microwave until chocolate and Earth Balance are melted. (This took about 90 seconds at 60% power on my ancient microwave.) Stir with a whisk or a fork until mixture is smooth.
2 Tablespoons okara
1/2 tsp. vanilla
and stir until well incorporated.
In a separate bowl or mixing cup, combine
1/4 cup white whole-wheat flour (or any flour, really)
1/4 tsp. baking powder
1 Tablespoon cocoa powder
pinch of salt
Add flour mixture to the chocolate mixture and stir until combined. Divide batter evenly into two 8-ounce (1 cup) lightly oiled ramekins. Bake at 325 degrees Fahrenheit for 29 minutes. Allow to cool.
Run a knife around the edges and invert ramekins to remove brownies (or eat them directly from the ramekins).