I’m following a number of folks on Twitter, one of whom is @meesherbeans, because she works for Bioware, which is one of my favorite gaming companies, and she has a lot of fun tweets. This morning, she tweeted about peanut butter chocolate fudge. I already knew she was Cool, but anyone who can make great fudge AND game should be elevated to Gaming Goddess. I offered my brownie recipe in exchange for her fudge recipe. Voila! We are now exchanging recipes on our blogs! How’s that for Geeky Awesomeness?
Anyway, I originally picked up this recipe, “Best Brownies”, from the Columbus Dispatch about 20 years back, and it’s been the only one we’ve used in my home since then. It’s better than any box mix and just as fast to put together. The challenge will be not to eat them all before they cool off. It is dairy and soy free. If you like male brownies, add nuts. If you have nut allergies, leave out the almond extract and nuts. I think this counts as a pareve recipe for my Jewish friends, but someone can correct me if that’s wrong.
My friends and I contend that all the calories fall out when you cut the brownies, but I suspect nutritionists would frown upon us for saying that too loudly.
Preheat oven to 350 degrees. Grease a 9×13 pan with oil or spray with cooking spray.
2 cups sugar
1 cup canola oil (vegetable oil is fine if you don’t have soy allergen concerns)
1/4 teaspoon almond extract (optional)
2 teaspoons vanilla extract
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup cocoa (regular, not the Dutch version)
1 cup chopped nuts, optional
In one bowl, mix together all the wet ingredients until smooth. In another bowl, mix the dry ingredients together, and then blend into the wet ingredients. Pour the batter into the greased pan. Bake for 25 minutes, or until edges of brownie pull away from the edges of the pan. Do not use the ‘toothpick test’ to check if the brownie is done, or you will overbake it. When cool, cut into squares and serve, if you can manage to wait until they’ve cooled. We never can.