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, dark cocoa gives the best results, such as Traidcraft or Green & Blacks. Tesco now do one in a recyclable tin, and it’s good too.

2 medium or 1 large egg
8 oz (225g) caster sugar
3 3/4 oz (110g) rapeseed (or other veg) oil
1½ oz (40g) best cocoa (eg Green & Black’s or Traidcraft)
1½ oz (40g) wholemeal flour
2 oz (60g) SR flour
1 tsp vanilla
a pinch of salt

Beat the eggs and caster 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.)