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1/3 cup water
2 tablespoons unsweetened cocoa powder
3 cups almond milk, or other non-dairy milk
3/4 cup vegan or semisweet chocolate chips
1 tablespoon sugar, more to taste
1/4 teaspoon freshly grated nutmeg, additional nutmeg for garnish, if desired
Marshmallows, optional

In a medium saucepan, bring the water to a simmer.
Add the cocoa and whisk until mostly smooth.
Add milk and bring to a simmer.
Whisk until all the cocoa lumps are dissolved. 
Add chocolate chips and sugar and whisk well, until the chocolate is melted and the mixture is smooth.
Whisk in nutmeg.
Top with marshmallows and grate some nutmeg on top.

Serves 4

Note: Inspired by a recipe on today show.com

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1 1/2 cups flour
1 cup sugar
3/4 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
5 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla

Chocolate Chip Filling

8 ounce non-dairy cream cheese
1 1/2 teaspoons Ener G Egg Replacer
2 tablespoons warm water
1/3 cup sugar
6 ounces vegan chocolate chips
1/3 cup finely chopped walnuts or pecans

Preheat oven to 350° F.

In large bowl, sift flour through salt. In a food processor, blend water through vanilla. Add flour mixture and pulse until well blended.
In another bowl, using a hand mixer or electric stand mixer, blend until frothy, egg replacer and water. Add cream cheese and sugar and beat until well blended. Stir in chocolate chips.
Fill 18 paper-lined cupcake cups half full of batter.
Top each with 1 tablespoon of chocolate chip filling and 1/2 teaspoon nuts.
Bake for 25 minutes, or until top springs back when gently pressed.

Makes 18 cupcakes

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12 ounces fresh raspberries (2 3/4 cups)
1 tablespoon granulated sugar
1 cup almond milk
1/2 stick nondairy butter, melted
4 1/2 teaspoons E ner G Replacer
6 tablespoons water
1/2 cup packed brown sugar
1/3 cup unbleached flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 to 3 1/2 ounces dark chocolate, coarsely chopped

Preheat oven to 400°F.

Butter a 1 1/2 quart shallow baking dish.
Toss berries with granulated sugar and let stand 15 minutes.
Blend 4 1/2 tablespoons Ener G Replacer with 6 tablespoons water until frothy. Then blend mixture with milk, nondairy butter, brown sugar, flour, cocoa and salt in a blender until smooth.
Scatter berries (with juices) evenly in baking dish, then pour batter over top.
Bake until slightly puffed and firm to the touch, about 35 minutes. Remove from oven and immediately sprinkle with chopped chocolate.
Cool about 20 minutes.
Serve warm or at room temperature.

Serves 6

Note: Also good cold, topped with nondairy ice cream.

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1 1/2 cups sugar
3/4 cup unsweetened applesauce
2 tablespoons plus 1/2 cup water, divided
2 teaspoons ground flaxseed
2 teaspoons vanilla extract
1 1/3 cups unbleached all-purpose flour
3/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
pinch of salt
1 cup vegan semi-sweet chocolate chips
1 cup pecans or walnuts, optional

Preheat oven to 350°F.

Fit with parchment paper an 11 inch x 7 inch brownie pan.
In a medium-size bowl, stir together the sugar, applesauce, and
2 tablespoons water.
In a food processor or a small bowl, combine the ground flaxseed
with 1/2 cup water.
Add the flaxseed mixture and the vanilla to the applesauce mixture.
Stir to combine.
In a large bowl sift the flour, cocoa, baking powder and salt.
Add the chocolate chips and nuts, if using, and stir.
Add the applesauce mixture to the flour mixture.
Stir just to combine.
Pour into the prepared pan. Bake for 33 minutes.
Brownies should be moist.

Yield: 12-15 brownies

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2 tablespoons vegetable oil (coconut oil or canola oil)
2 tablespoons water or almond milk
Few drops of vanilla extract
dash of salt
pinch of instant coffee powder (optional)
3 tablespoons granulated sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons all purpose flour

In a 12 ounce coffee mug, whisk well – oil, water, vanilla extract, salt and coffee (optional).
Add sugar and cocoa powder, whisk thoroughly. Add flour and whisk well.
Microwave for 60-75 seconds: 60 seconds for molten bottom; 75 seconds for uniformly done.
Enjoy with a spoon and maybe a scoop of vanilla ice cream.
Use caution – brownie will be hot!