I never had a perfect brownie recipe until I discovered a thick and chewy recipe we used for desserts at Estancia Rio Verde. They are delicious as is or sprinkled with powdered sugar. We often served them with fresh berries and cream. The oil makes them last a long time
¾ cup vegetable oil
2 cups sugar
½ cup cocoa
pinch salt
4 eggs
2 teaspoons of vanilla
1 cup flour
2 teaspoons baking powder
13×9 inch greased pan, preheat the oven to 375 degrees.
Mix the sugar and veggie oil in a large bowl. Add the cocoa and salt and stir until well blended. Whisk the eggs with the vanilla and sift the flour with the baking powder. Add alternating ½ egg mixture, ½ flour. Beat until well blended by hand or with a hand mixer. Pour into the pan and bake until done, about 25 minutes. Keep an eye on it! Too long and the brownies dry out. The top should be firm but not dry. These keep for a long time covered in a dry place.
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