Prep time - 10 minutes

Cook time - 40-50 minutes

Difficulty - Easy

Serves / makes - 12

Ingredients

400g caster sugar, I use golden caster sugar 

200ml sunflower oil 

200ml plant milk

200g rice flour (for gf) or gluten plain flour 

100g cocoa powder 

4t vanilla essence 

1/2t salt

Equipment

Large mixing bowl

Whisk

Mixing spoon

20cm x 20cm brownie pan (I use a 12cm x 35cm pan so my brownies have more edges)  

Method

1. Heat your oven to 170c/325f/GM3.

2. Put all of the ingredients in a bowl and mix well, using a hand whisk. This will remove the lumps.

3. Pour the mixture into a brownie pan lined with baking paper.

4. Bake for around 40-50 minutes in the middle of the oven. Bake until the top and edges are firm but the middle is still soft.

5. Allow the brownies to cool and they will set more. If you want them less gooey bake for longer. You can bake them again after the first bake, if you need to.

6. Store the brownies in the fridge, they will last at least a week as the sugar acts as a preservative.