This is actually the same recipe as the base of the peanut butter truffle brownies - it is best made with real butter, as with margarine it doesn't get quite the right ooey gooey texture but I tell ya, it does come close. The brownie in the picture was made with dairy free spread, and dairy free chocolate drops. It is still damned delicious. However the times I have made it with real butter, it's just that much more delicious.
200g butter (or a dairy free spread)1/2 c cocoa
2 c brown sugar
1 tsp vanilla
1 c flour
optional ¾ c choc melts added after eggs (I used Pams Dark Chocolate Compound Drops - they are dairy free)
Preheat oven to 180c. Melt butter and cocoa in a large saucepan. Add sugar and vanilla, then remove from the heat. Add flour, then the eggs. Finally add the chocolate melts (optional). Mix all together then put into a greased/lined 13" by 9" slice pan (I put mine into a square silicone cake pan). Bake for roughly 20 mins. I find less cooking time is best for the goo factor! It does harden more upon cooling.
And now it's time for me to stop procrastinating and get on with the housework before I go pick up the kids!