PREHEAT OVEN to 350°F (180°C). Use 1 teaspoon oil to grease a 9 x 13-inch (23 x 33-cm) baking pan. Line with parchment paper, allowing some to extend up and over the sides. Grease top and sides with the other teaspoon of oil.

BREAK OR CHOP the chocolate into small pieces and melt it, either over a double boiler or in the microwave oven for 45 seconds, stir, heat for 30 seconds, stir, and heat another 15 seconds if needed, until completely melted.

WHEN THE CHOCOLATE is melted, add the oil and sugar and whisk well. Add the soy milk, eggs, and vanilla, and whisk again. Add the salt, baking powder and cocoa and mix. Finally, add the flour in four parts and whisk well each time. Scoop the mixture into the pan and spread it evenly.

BAKE for 30 minutes, or until the top looks dry and a toothpick inserted in the center comes out looking a little gooey. Cool for 30 minutes and then freeze for a minimum of one hour.

PLACE the decorations into small shallow bowls. Pull up the parchment paper to lift the brownie out of the pan. Trim ½ inch (1.25cm) from the sides and cut the short side of the brownie into long ¾ - to 1-inch (2- to 2.5-cm) wide strips. Cut each strip into small squares.

TO DECORATE, press the top or bottom of each brownie into the desired decoration. Store in an airtight container at room temperature for up to three days or freeze them for up to three months.

Source: The Holiday Kosher Baker