10oz dairy-free cooking chocolate
8oz dairy-free baking margarine
10oz soft brown sugar
1 tsp vanilla essence
4oz self-raising flour
½ tsp bicarbonate of soda
pinch of salt
1 tablespoon cocoa powder
Slowly melt the chocolate, in a heatproof bowl or plate, over a pan of hot water. Whilst you are doing this, mix together thre margarine and sugar. Beat the eggs in a cup and gradually add them to the mixture with the vanilla essence. Next, pour the melted chocolate in slowly, stirring at the same time. Sieve in the flour, bicarbonate of soda, salt and cocoa. Fold in the flour using a round-ended knife until it is all mixed in.
Pour into a greased baking tin, you may need more than one tin as the mixture should be about 1 inch deep. Bake at 170°C for 35-40 minutes, until a sharp knife comes out almost clean when put into the brownie. Allow to cool before cutting into squares.