An eggless brownie that is dense and chewy with a shiny, papery crust.
Preheat your oven to 180°C/350°F (160°C/325°F if using a fan or convection oven) and line an 8x10-inch rectangular tin with baking paper.
Over a very low heat, melt the chocolate, vegan margarine and sugar in a pot. Stir it often to prevent burning.
When there are no lumps of chocolate left in the mixture, take the pot off of the heat and set aside to cool for 5 minutes.
In a large bowl, mix together the flour, cocoa powder and baking powder until there are no lumps left.
Pour the melted chocolate mixture into the bowl along with the soy milk. Stir until everything is well incorporated, making sure there are no powdery bits left at the bottom of the bowl.
Add the apple cider vinegar and mix it in.
Add the white chocolate chunks / chips to the mixture and stir well. I like to save a few to sprinkle over the batter once it's in the tin.
Transfer your brownie batter into the pre-lined baking tin and use the back of your spoon to spread it out evenly.
Bake for 25 minutes then remove the tray from the oven. The brownies may look a little under-baked but they will firm up as they cool. Resist the urge to keep baking or they will end up dry. If they have a shiny, paper-like top and are pulling away at the edges, they're ready.
Allow the brownies to cool in the pan for around 30 minutes then transfer them to the fridge to set for another 2 hours.
Remove the brownies from the pan and cut into 12 squares. You can leave them like this or cut the squares in half to make 24 triangles.