Preheat the oven to 350°F. Line a baking dish (we use a 9 x 11 inch dish that's 2 inches high) with parchment paper and mighty oil the paper with a neutral oil.

Sift the flour, cocoa, baking powder, and salt together in a large mixing bowl. In a separate bowl, whisk together the veganaise or oil, the syrups, the coffee, the soy milk, and the vanilla. Mix the wet ingredients into the dry ones, being careful not to overheat (that's how you get a tough brownie!). Pour the batter into the prepared baking dish. Bake for 30 minutes (less if your pan is shallow, more if your pan is deep), or until a toothpick comes out with jut a bit if chocolate on it (this mean the brownies are super fudgy). Let the brownies cool before cutting into squares. Serve.

Almond chocolate:
Combine 1/4 up roasted almond butter an 1/4 cup maple syrup and set the mixture aside. Use muffin tin, pour half way with brownie batter, then evenly divide the butter-maple syrup mixture among the muffin cups, and top with re