My favorite way to eat these is straight from the oven, when they’re still so hot that you need to be careful not to burn yourself. Add a scoop of vanilla ice cream on top and it is just pure heaven!
But I have to say that lovely, almost caramely chewiness was even better when the brownies had cooled for a couple of hours. That is, if you have patience to wait that long! As my grandmother always used to say when we were having something delicious: “Be careful not to swallow your tongue while you’re gobbling it up!”
Ingredients
3/4 cup Hershey’s cocoa
1/2 teaspoon baking soda
2/3 cup canola oil, divided
1/2 cup boiling water
2 cups Domino granulated sugar
2 large Eggland’s eggs
1-1/2 cups of Gold Medal all-purpose flour
1-1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
Instructions:
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. 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.
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Quick tip: Don’t overbake these brownies – you want them to be nice and chewy!
When do you put in the Snausage?