This recipe is dedicated to My 5 Wolf Cubs son because he seems to enjoy my recipes - and I'm always appreciative of the people who like my cooking!
Now, I must say that I love chocolate - and these brownies are chocolatey and one of my favourite things to make when I need a chocolate fix. (Have I used the word 'chocolate' enough?) Be warned, though, that they are NOT cake-like brownies, but ooey and gooey, and oh, so yummy!
I'm planning to make these for Valentine's Day in little heart shapes. Just line a muffin tin with paper liners and drop a marble between the liner and muffin and tin for each one. This will make a little indentation so the brownies will look heart shaped. I've never actually done this before, so I'm not sure how they will turn out! So now you've been warned!
Anyway, here is the recipe -
2/3 cup powdered cocoa
4 Tbsp oil
½ cup butter
4 eggs, at room temperature
¼ tsp salt
2 cups sugar
1 tsp vanilla
1 cup flour
Preheat your oven to 350. Mix the cocoa powder with the oil in a small bowl. Melt the butter in the microwave and then add to the cocoa mixture. Allow this to cool a bit (you don't want to add this while it is hot to the egg and sugar mixture or you will end up with scrambled eggs!)
Now, beat the eggs, salt, sugar and vanilla together in a good-sized bowl. Add the cocoa and butter mixture to the egg and sugar mixture. Slowly add the flour. Ask me how I know to do this slowly? I've had the experience of splattered brownie batter on my cupboards (which still tastes great, by the way!)
Pour the batter into a greased 9x13 baking pan (being sure to save a good sized spoonful for licking!). Bake for 30 minutes (checking after 25 minutes) or until the brownies start to pull away from the pan and a toothpick inserted into the middle comes out with just a few crumbs on it.
These are so good warm with a scoop of vanilla ice cream. Enjoy!