-3/4c turbinado, finely blended
-1/4c packed brown sugar (the really dark kind is super)
-1/4c + 2T cocoa powder
-2T unbleached white flour
-couple dashes salt
-7oz nondairy chocolate milk (something like 3/4c + 2T)
-1-2 teaspoons of your favorite flavor, liqueur, or topping (I used vanilla; peppermint, orange, maple, coffee, amaretto, peanut butter, shredded coconut, walnuts, etc. would all be fun to try)
Combine all the dry ingredients in a medium saucepan and mix with a fork, breaking up lumps. Whisk in remaining ingredients except flavoring and heat slowly over a low to medium flame until all the margarine has melted. At this point you might want to use a straight-edged plastic utensil to stir it and help scrape up all the stuff that sticks to the bottom of the pan.
Once everything's melted and is starting to look uniform, turn the heat up to medium-high and boil gently for about 5 minutes, scraping the bottom of the pan to make sure none of the chocolate sticks and burns. Remove from heat. Add in your flavoring and let it sit a few more minutes to thicken, then heap generously over your ice cream or brownies or whatever.
To make this soy-free, you could probably substitute oil for the margarine and almond, rice, or other milk.
I stuck my leftovers in the fridge and noticed that, when cooled, it actually firms up enough to be almost like pudding. It's just ever so slightly not smooth enough, but playing around with the recipe a bit could probably fix that--you could fine-sift all the dry ingredients, or maybe even combine them in the blender for a while.