Aint nothing going on but the rent brownies

On Monday night I walked in my front door at half six with a packet of plain, dark chocolate drops and a bag of flour. By seven these were in the oven, by half seven their days already numbered.

Although I chose to simplify the original recipe and take away the glazing and walnuts, by all means gild that lily if the mood takes you!

One thing I am really fond of with American baking is the use of cups instead of grams or ounces. If, like me, you are living without kitchen scales, just chose a smaller sized coffee mug that doesn't change shape at the sides. As most baking is all about the ratio between each ingredient, you can easily double or halve the cup measurements to suit.

Makes 16 brownies

1 1/2 cups of plain flour
1/2 cup cocoa
1 1/2 cup organic brown sugar
3/4 tsp baking powder
1 1/2 tsp bicarbonate of soda
1 pinch of salt
3/4 cup fresh brewed coffee
3/4 cup soy milk
1/3 cup vegetable oil
1/2 cup plain dark chocolate chips (about one small packet's worth)/ broken chunks of plain dark chocolate

Preheat oven to 160 °C, and grease and line one or two baking trays. These will cook and rise better if they are poured out thinner, so if in doubt, favour two trays over one.

In a large bowl, sift together flour, sugar, cocoa, baking powder, bicarbonate of soda and salt. Then in a separate bowl, pour and mix in the coffee, soy milk and oil. Add the liquid to the dry mix, stirring in the chocolate drops. 

Pour the brownie mix into your trays. It will be quite runny at this point, but they do stodge up.

Leave in the oven for at least 25 minutes, checking back after that point to see if a tooth pick will come clean when inserted in the middle of the brownies. Once cooked, leave to stand for five minutes if you can bare it, before digging in.

These will keep in an airtight container in the fridge for five days- and they only get better!