Preheat the oven to 180c and line a square baking tin with baking paper.
In a small, heavy-bottom saucepan melt the dairy free spread and dairy free chocolate together over the lowest heat. Once smooth, take the pan off of the heat and allow to cool.
In a large mixing bowl, whisk together (by hand) the caster sugar, eggs and vanilla extract. Once fully combined pour in the cooled chocolate/spread mixture and whisk together.
Into the mixing bowl, sift in the flour, cocoa powder and salt. Then using a spatula thoroughly combine the ingredients. Pour the mixture into the lined tin and use the spatula to evenly spread it out. Tap the tin onto the worktop to get rid of any air pockets.
Pop the tin into the oven and bake for 15-20 minutes. Remove the tin from the oven and use a skewer to check if the brownies are cooked. Check the edges rather than the centre as you don’t want the brownies to be dry and the mix continues on cooking.
Turn the oven off. I then popped the tin back into the oven with a damp sheet of baking paper on top and left for a further 10 minutes. Then remove the tin and place on a wire rack to cool fully before removing the brownies and cutting them into squares.
