Brownies

Preheat oven to 350º and generously butter a 9" x 13" baking pan.

In a medium saucepan, melt 1 cup of non-hydrogenated margarine, like Becel or Olivina. As it melts, add 6 tablespoons Fry's cocoa and 2 C white sugar. Take off the heat and mix till smooth. Beat in, all at once, 4 eggs. When fairly smooth, add 1 1/4 C unbleached flour, 1 teaspoon baking powder and 1 teaspoon celtic sea salt. Stir just to combine, till there's no white showing. Pour into prepared sheet pan. Bake for 20 minutes. Do not overbake. When cool, or nearly cool, ice with Fudge Icing.


Fudge Icing:

Put the kettle on to boil with a small amount of water. In a small saucepan, melt 3/4 C butter. Stir in 6 T Fry's cocoa until smooth. Take off the heat, and stir in 2 C icing sugar till smooth but stiff. Add 1 teaspoon good-quality vanilla and 2 tablespoons boiling water, stir till smooth and glossy. Add water 1 teaspoon at a time until the icing reaches the right consistency. If it's not glossing up, add a little more boiling water. Spread icing on brownie quickly, because it sets up. Like fudge.