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Melenie's Egg-less brownies with a choc sauce

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A tasty and easy dessert.
250g plain flour
250g demerara sugar
65g plain cocoa powder
1 tsp baking powder
1 tsp salt
300ml water
200ml vegetable oil
1 tsp vanilla extract
For the icing:
100g sugar
60g margarine
2 Tablespoons milk/yoghurt
30g cocoa powder
2 teaspoons vanilla extract
Preheat the oven to 180C
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt.
Add the water, vegetable oil and vanilla; mix until well blended.
Spread evenly in a baking tray and bake for 25 minutes.
To make the icing:
(Don’t make the icing until the cake is nearly done or it will solidify before you’re ready to use it!)
In a small saucepan bring the sugar, margarine, milk and cocoa powder to a boil, stirring frequently.
Simmer for 5 minutes, stirring continually.
Remove from the heat and keep stirring for another 5 minutes or so; add the vanilla extract.
Drizzle the icing over the cake. Do this as quickly as possible – the icing will be liquid so be prepared for it to run! Serve with chopped almonds.
Prepared, tried and tested by: Melenie Govender Pillay
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