2 cups of gluten free plain flour (I use organ)
1/2 cup cocoa
1 3/4 cups caster sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 cup soy milk or rice milk
1/2 cup vegetable oil or rice bran oil
1 teaspoon vanilla essence
3/4 cup of dairy free chocolate chips
Preheat oven to 180°C. Grease and line a rectangle tin with baking paper. Sift into a large bowl and mix together, flour, cocoa, sugar and baking powder Then mix in the soy milk, oil and vanilla essence. Mix together until a smooth mixture is formed. You can mix by hand or use an electric mixer if you wish. Pour the mixture into the tin and sprinkle chocolate chips over the top of your mixture. Bake for 30-40 minutes. Allow you brownie to cool before removing it from the tin or cutting it. Once cooled, cut into squares.
Hint: For that extra chocolaty goodness, reheat your brownie after a couple of days, for a rich chocolate hit.