1/3 cup all-purpose flour
1 cup water
1/2 cup soy or canola-based margarine (With no whey, etc. I use Earth Balance.)
2/3 cup unsweetened cocoa powder (I use Scharffen Berger)
2 cups white sugar
2 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup chocolate chunks (chopped from a 9 oz. Scharffen Berger Semisweet Baking Bar — the only one that is dairy, egg, and nut free and not processed with any of it) — could use other add-ins based on your allergies or likes
1. Preheat oven to 350 degrees F. Grease a 9×13 inch pan. In a saucepan combine the 1/3 cup of flour and water. Cook over medium heat stirring constantly until thick. Transfer to a mixing bowl and set aside to cool.
2. In a small saucepan, melt margarine. When margarine has melted, add the cocoa and mix until smooth; set aside to cool. Beat the sugar and vanilla into the cooled flour mixture. Stir in the cocoa mixture until well blended. Combine the flour, baking powder and salt, stir into the batter until just blended. Fold in chocolate chunks or other add-ins. Spread evenly in the prepared pan.
3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out mostly clean. Cool and cut into bars.
I baked for 20 minutes on 350 convection. The result was a really fudgy, dense brownie.
