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Dessert | |
| 3/4 cup Hershey's cocoa 1/2 teaspoon baking soda 2/3 cup canola oil, divided 1/2 cup boiling water 2 cups granulated sugar 2 large eggs 1-1/2 cups of all purpose flour 1-1/2 teaspoon pure vanilla extract 1/4 teaspoon salt 1 cup of walnuts or pecans, chopped | |
| Preheat oven to 350 degrees F. Butter or lightly spray a 13 x 9 inch baking pan with non-stick spray and place a sheet of parchment paper across the pan so that there is overhang on both sides of the pan. This is so that you can lift the brownies out of the pan in one piece and make it easier for cutting. In a medium sized bowl, stir together the cocoa and baking soda. Blend 1/3 cup of the canola oil into the cocoa until well mixed and shiny. Add the boiling water and stir until the mixture thickens. Add the sugar and stir in the remaining 1/3 cup of oil and the eggs, mixing until smooth. Add the flour, vanilla and salt, blending completely. Add nuts; toss. Pour into the prepared baking pan and bake at 350 degrees F for approximately 30 to 35 minutes, or until a toothpick inserted in the center returns with just a bit of sticky crumb clinging on it. Do not overcook, or your brownies will be dry! Cool in the pan for about 2 hours, then use the parchment to lift from the pan and cut into squares. Store in a covered container. | |
| Scatter about 1/3 to 1/2 cup of chocolate chips over the top before placing in the oven. For a thicker more cake-like brownie, transfer to an 8 or 9-inch square pan and bake approximately 40 to 45 minutes. I sometimes add 1/2 cup peanut butter mixed with a tablespoon of powdered sugar and a little half and half or melted butter to loosen. Dollop on top and use a butter knife to swirl through before baking. | |
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