There are probably at least as many recipes for brownies as there are surnames. This is based on the one my mother used, but adapted to UK ingredients. A good, strong cocoa is required, such as Traidcraft or Green & Blacks.
8 oz castor sugar
5 fl oz sunflower oil
1.5 oz cocoa
3.5 oz SR flour
1 tsp vanilla
a pinch of salt
Beat the eggs and castor sugar together until pale and creamy. Beat in the oil, then sift together the dry ingredients and fold them in.
Pour into an ungreased 9″x7″x2″ baking tin. Bake at 170°C/350°F/Mk 4 for 25-35 min, depending on whether you prefer them really gooey, or more cake-like.
Cool in tin, and cut into 2-3 dozen bars. Serve on their own, or with ice cream or cream, and chocolate sauce.