2/3 c. vegetable oil
12 tbsp. cocoa (or 4 unsweetened chocolate squares)
4 tbsp. oil
2 c. sugar
4 eggs (beaten)
1 1/2 c. flour (sifted)
1 tsp. Clabber Girl Baking Powder
1 tsp. salt
1 c. nuts (chopped)
Mix cocoa and vegetable oil in a large saucepan over very low heat, add sugar (blending thoroughly), add beaten eggs, and combine well. Stir in flour and Clabber Girl Baking Powder. You can mix in nuts now or sprinkle on top of brownie batter prior to baking.
Preheat oven to 350 degrees F. Pour into lightly greased 9 X 13-inch pan. Bake for 25 to 30 minutes, until top has a dull crust. A slight imprint will be left when top is touched lightly with finger or a knife comes out clean after inserting in center of brownies.
Allow cooling and then cut brownies into squares.
This chocolatey delight is sure to please the fussiest chocoholic! Sandwich ice cream between two brownies and drizzle with chocolate syrup for that oh-so-special touch!