Preheat your oven to 190°C and grease and line a 20cm square baking tray with baking paper.
Melt your dairy free butter (I usually do this in a saucepan on the hob) and then whisk together your hot melted butter and granulated sugar until combined.
Add your soy milk and continue to whisk for a couple more minutes.
In a separate bowl combine your flour, baking powder, cocoa powder, xanthan gum and salt.
Add your dry ingredients to the wet ingredients and mix well.
Pour the batter into your lined baking tray. Bake for around 22-25 minutes, the brownies should wobble slightly when you remove them from the oven.
Leave the brownies to cool and then place in the fridge for at least 1 hour.