Chocolatey Brownies

Photo: flickr user hfb

Ingredients

cup vegetable oil

2 teaspoons chocolate extract or flavor

2 lrgs eggs

cup unbleached white flour

cup sugar

cup unsweetened cocoa

teaspoon baking powder

teaspoon salt

Confectioners' sugar and

cocoa powder for dusting

Preparation

MAKES 12 OVO-LACTO

The only thing missing from these brownies is a long storage life. They will keep in an airtight container at room temperature for two to three days.

Stir- Ins: Dress up any brownie recipe with these variations:

BLACK FOREST: In small bowl, cover 1/2 cup dried cherries with boiling water and let soak 5 minutes. Drain and pat dry with paper towel.

Coarsely chop and stir into brownie batter.

HAZELNUT: Toast 1/2 cup hazelnuts, then rub off skins. Coarsely chop and stir into brownie batter.

HAWAIIAN: Stir in 1/3 cup flaked coconut and 1/3 cup toasted, chopped macadamia nuts.

ORANGE: Stir in 1/4 cup chopped candied orange peel and 2 teaspoons orange liqueur.

CAPPUCCINO: Dissolve 2 teaspoons instant espresso with 2 teaspoons hot water and stir into brownie batter.

Preheat oven to 350 F. Grease an 8-inch square baking pan. In medium bowl, mix oil, extract and eggs. Add flout, sugar, cocoa, baking powder and salt and mix just until blended.

Scrape batter into prepared pan. Bake until top is dry and springs back lightly when gently pressed, about 15 minutes. Set pan on wire rack and let cool. Just before serving, mix equal parts confectioners' sugar and cocoa in small bowl, then using a fine mesh sieve, lightly sift mixture over brownies. Cut into bars.