Preheat oven to 350 degrees F. Grease a 9x13 inch pan.
In a pot mix 1/3 cup of flour and all the water. Cook over medium heat stirring constantly until thick. Set aside in a mixing bowl to cool.
In a small pot, melt butter. When butter has melted, add the cocoa and mix until smooth; set aside to cool. Beat the sugar and vanilla into the cooled flour mixture. Stir in the cocoa mixture until well blended. Combine the flour, baking powder and salt, stir into the batter. Transfer to the baking dish.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
For dairy-free brownies, substitute the butter for a solid alternative. Oil does NOT work
Add an 1/8 of a cup of semisweet chocolate chips to make the brownie chewier and really chocolaty!!
Allison is a mom to two boys, wife to one husband, bringer of food to one cat and HR Consultant to many. After her son was diagnosed with multiple food allergies including six anaphylactic she added chef to the list of titles. Allison lives in Toronto and spends 365 days a year biking the city's wonderful streets.