There are as many recipes as there are types of brownies -- that is, millions. I like 'em fudgy, and in my pre-veg days, I had an awesome recipe that made a big 'ol pan of 'em -- filled with butter, eggs, sugar and chocolate ... so much so that it was not particularly easy to veganize. So I'm trying this version, adapted from a recipe posted at Allrecipes.com.
2 cups flour
2 cups evaporated cane juice sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup coffee, soymilk or water
1 cup vegetable oil (or melted EarthBalance butter)
1 teaspoon vanilla extract
1/2 cup chocolate chips and/or walnuts
Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, cocoa and salt. Add the liquid ingredients and mix weel. Spread evenly in 9- x 13-inch pan. Sprinkle the chocolate chips and/or walnuts on top. Bake for 25 to 30 minutes at 350 degrees until the top loses its shine. Let cool before cutting.
What really happened: This tasted great, but didn't hold up when cut -- fell apart in crumbles. I'd consider adding some binding element -- perhaps a banana or whipped flax seed, etc. [Actually, the next day, the brownies stuck together OK -- not great, but OK.]