These fudgy, chewy, chocolatey delicious brownies taste better when they have been left to stand over night. This is because the icing forms a glaze, but if you can’t wait that long to try them, they’re still very good fresh out of the oven!

Serves: 16

Ready in 45 minutes

Ingredients:

For the brownies

250g/9oz plain flour

350g/12oz demerara sugar

65g/2oz plain cocoa powder

1 tsp baking powder

1 tsp salt

300ml/10.5 fl oz water

200ml/7 fl oz vegetable oil

1 tsp vanilla extract

For the icing:

100g/3.5oz sugar

60g/2oz vegan margarine

2 Tablespoons soy milk

30g/1oz cocoa powder

2 teaspoons vanilla extract

Method

For the brownies:

Preheat the oven to 180 C / Gas mark 4. 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 baking tin. Bake for 25 minutes in the preheated oven. After 15/20 minutes make the icing (you need to judge when you do this quite well as you can’t make the icing to early or it will solidify and you won’t be able to put it on the brownie). For the icing: In a small saucepan bring the sugar, margarine, soy milk and cocoa powder to a boil, stirring frequently. Simmer for 2 minutes Remove from heat and stir an additional 5 minutes. Stir in the vanilla extract. Drizzle on the brownie (do this as quickly as possible, the icing will be liquid so be prepared for it to run)