Double Chocolate Brownies

adapted from Robin Robertson, 1,000 Vegan Recipes

1 cup all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1¼ cups sugar
½ cup vegan margarine (try Earth Balance)
¼ cup water
2 teaspoons pure vanilla extract
⅔ cup vegan semi-sweet chocolate chips (try Ghirardelli—Semi-Sweet Chocolate Chips)

Directions:

1. Preheat the oven to 350°F. Lightly oil an 8-inch square baking pan and set aside.
2. In a large bowl, combine the flour, cocoa powder, baking powder, and salt. Set aside.
3. In a medium bowl, cream together the sugar and vegan margarine until light and fluffy. Stir in the water and vanilla and blend until smooth.
4. Add the wet ingredients to the dry ingredients, stirring to blend. Fold in the chocolate chips.
5. Scrape the batter into the oiled baking pan and bake until the center is set and a toothpick inserted into the center comes out clean, about 40 minutes. Let the brownies cool for 30 minutes before serving.