The Recipe

Thought I'd share the joy...
I modified some recipes I found on the internet to come up with
CHOCOLATE BROWNIES (gluten and dairy free)
125g dairy-free margarine
1 cup firmly packed brown sugar
125g dark (dairy-free) chocolate, chopped (I follow the rule that any ingredient should be of a good enough quality to eat by itself, so I used Lindt 70%.)
3 eggs, beaten
1/3 cup gluten-free all purpose flour (Orgran is good. Do you have any idea how hard it's been to get here?!)
1/3 cup cornflour (Lots of other recipes suggested cocoa powder, which I neither have nor like, so I substituted cornflour.)
1 teaspoon gluten-free baking powder
1 cup cashews (or other nuts or none! Cashews are the only nuts with low salicylate though.)

Heat oven to 180 degrees.
Grease a cake tin and line with baking paper.
Put butter, sugar and chocolate in a microwave-proof bowl and heat in microwave on medium high for 1 minute. Stir.
Repeat for up to 4 minutes or until ingredients are melted and combined, stirring after every minute.
Stir flours and baking powder into chocolate mixture until well combined.
Add beaten eggs.
Add nuts (if using).
Pour mixture into prepared tin.
Bake for 35 minutes or until a knife comes out clean. (Unless you're using a dodgey student-type oven in which case it may take half the recommended time or double the recommended time, but certainly nowhere near the recommended time!)
Allow to cool on wire rack before slicing.
I iced my brownies with (call the heart foundation!!!) an icing I made by melting more chocolate and margarine and combining with pure icing sugar. I have no idea of amounts because I was doing experimental chemistry. I did need to add hot water though to make it a spreadable consistency.
Enjoy.
Oh, by the way, there does seem to be a direct correlation between the amount of chocolate I'm consuming and the, um, curviness of my figure...