BEST VEGAN BROWNIES

140g (1 1/4 cups) flour
110g (1 cup) sugar
40g (1/3 cup) unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
235g/ml (1 cup) warm water
1 tsp vanilla extract
75g/ml (1/3 cup) vegetable oil
1 tsp distilled white or apple cider vinegar

Chocolate Glaze:

115g (1/2 cup) sugar
60g (4 tbsp) margarine or butter
2 tbsp soy milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract

Method

Preheat the oven to 350°F/175°C. In an 8" (20cm) square pan/dish, mix together flour, sugar, cocoa, baking soda and salt. Add the water, vanilla, oil and vinegar. Mix together.

Bake for about 30 minutes until springy. Allow to cool completely (2 hours). Do not put glaze on a hot cake; it will separate.

Glaze:

Add sugar, margarine/butter, milk, vanilla and cocoa to a saucepan. Bring to boil, stirring frequently, then reduce heat to a simmer for 2 minutes, stirring constantly. Remove from heat and stir for another 5 minutes.

Pour onto cake before the glaze sets. Let it cool for an hour before serving.