So we here at the Writing Center have a slight problem: while we love baking things, we (more often than not) have no eggs to work with. This was, unfortunately, the case this evening down in the WC when our dear friend Jess decided that it was time for brownies. We lamented the lack of eggs and the absence of baked treats that said lack would cause. That is, until Amelie suggested:

"Hey, why don't you just do a vegan recipe? They don't require eggs or anything like that."

Apparently, vegan recipes (especially for things like cookies and brownies, we don't really aim for healthy things down here) have been an ongoing theme in the Writing Center, especially with folks like Clarissa and Patricia last year. And while I haven't been privy to such knowledge up until now, I am feeling all sorts of educated and ready to munch.

So please, when trying to bake something in our beloved basement abode, think of your fellow consultants: don't let the lack of any one ingredient get in between you and baked goodness. Be creative and even if your concoction turns out to be awful, those in the WC will still appreciate it.

For personal reference, here is a vegan recipe for brownies:

INGREDIENTS

• 2 cups unbleached all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup water
• 1 cup vegetable oil
• 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
3. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

Fo sheezy

- Chris Hughes '10