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.

2 eggs
8 oz sugar (some people like to use brown)
4 fl oz rapeseed (or other veg) oil
1.5 oz best cocoa (eg Green & Black’s or Traidcraft)
3.5 oz flour + 1/2 tsp baking powder
1 tsp vanilla
a pinch of salt

Note – use wholemeal flour for a chewy result, use white flour for a gooey result.

Beat the eggs and castor sugar together until pale and creamy. Beat in the oil, then sift together the dry ingredients and beat them in.

Pour into an ungreased 8″x8″x2″ baking tin. Bake at 170°C/350°F/Mk 4 for 30 min.

Cool in tin, and cut into 1 dozen bars. Serve on their own, or with ice cream or cream, and chocolate sauce.

(I store my oil in the fridge so it doesn’t turn rancid. Although rancid fats are safe to use, I don’t like the flavour it gives to brownies on the first day. By day 2 it’s less noticeable.)