It heralds back to my early days of teaching Home Economics (now called Family & Consumer Sciences) at Abilene High School . . . during a time when companies provided all sorts of “free” recipes, lesson plans and teaching ideas for classroom use. This brownie recipe was one of a set provide by the Hershey Chocolate Company, labeled: Hershey’s Easy-Does-It Recipe #3. A notation reads, “Mixes in 5 minutes!”
Mixing up a batch of brownies taught freshman how to read a recipe, the basics of measuring, sifting and blending, and the principles of oven usage. And, everyone loved the results – it has been my go-to brownie recipe ever since. (I often stir in chopped nuts in step #5.)
Fudgey Brownie Yield: One 13x9x2” pan or two 8” pans / 24 servings
Note: Recipe can also be cut in half to make just one 8" pan
Note: Recipe can also be cut in half to make just one 8" pan
3/4 cup Hershey’s® cocoa (unsweetened cocoa powder)
1/2 teaspoon baking soda
2/3 cup vegetable oil, divided use
1/2 cup boiling water (measure accurately)
2 cups granulated sugar
2 eggs
1 1/3 cups unsifted all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
1) Sift cocoa and baking soda in mixing bowl.
2) Blend in 1/3 cup vegetable oil.
3) Add boiling water, stir until mixture thickens.
4) Stir in sugar, eggs and remaining 1/3 cup vegetable oil; stir until smooth.
5) Add flour, vanilla and salt, blend completely.
6) Pour into lightly greased 13x9x2” baking pan or two 8” square pans. Bake at 350° for 35 to 40 minutes for 13x9x2” pan, 30 to 32 minutes for 8” square pans. Cool; frost, if desired.
Cooking Tips:
Unless a recipe specifies Dutch-processed cocoa, you should always use a natural variety.
Natural cocoas (such as Hershey’s® or Ghirardelli®) are acidic enough to activate the baking soda in cakes and cookies. Dutch-processed cocoas are chemically treated to remove that acid so they are no longer able to activate the chemical reaction that normally takes place between an acid (natural cocoa) and a base (baking soda).
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