Brownie Crust

Rich, dense brownie crust – quick, easy, and vegan to boot.
Yield 1 pie crust
Time 15 minutes
  • 9-inch, deep pie plate or springform pan
  • double boiler or microwave-safe bowl
  • rubber spatula
  • 2 t oil or nonstick cooking spray
  • 3 oz semisweet chocolate
  • ¼ c margarine
  • ½ c sugar
  • ¼ c non-dairy milk
  • ¼ t vanilla
  • 2/3 c flour
  • 3 T cocoa powder
  • ¼ t baking soda
  • pinch of salt
Directions Oil the bottom and sides of the pan. Preheat oven to 350.

Melt the chocolate in the double boiler or in the microwave, stirring every 30 seconds. When it’s completely melted, remove from heat and stir in the margarine to melt.

Mix in sugar, milk, and vanilla, then add the rest of the ingredients and stir until smooth.

Spread evenly in the pie plate, then bake for about 8 minutes, until puffy and crinkled.

Let cool for a few minutes before adding your pie filling, or chill for a day or two until ready to use.


Use this for vegan peanut butter cheesecake!

Vegan Pie in the SkyThis recipe is from Vegan Pie in the Sky (read my review).

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Brownie crust