Saturday, August 21, 2010

Crazy Chocolate Brownies

Sorry for no picture. But really, these look like every other chocolate brownie out there. So use your imagination!

I know what you're thinking. "Crazy?" The Essential Food Storage Cookbook by Tami Girsberger and Carol Peterson, the cookbook this recipe comes from, said that they are called "crazy" because they don't need any butter, milk, or eggs because it is made with everyday ingredients you can find in your FOOD STORAGE! I found that these brownies tasted better the next day. I also added a basic chocolate buttercream frosting on top once the brownies cooled, and I think it was a smart move. The brownies are pretty dense and more cake-like, and I feel like the frosting helped add moisture back into the brownies. I also found that 30 minutes was not long enough to get my brownies cooked all the way, so keep checking them (you know, use a toothpick in the middle). I ended up baking mine for 50 minutes, but I will try 45 minutes next time because I think they were slightly overcooked.

Crazy Chocolate Brownies

1/2 cup cocoa

2 cups sugar

2 cups flour

1 tsp baking powder

1/2 tsp salt

1-1/2 tsp vanilla

1 cup oil

1 cup water

1-1/2 cups semisweet chocolate chips

Preheat oven to 350* F. In a large bowl, stir first 5 ingredients. Add vanilla, oil and water. Mix well. Stir in chocolate chips. Pour into greased 9x13" pan (make sure it is greased really well). Bake for 30 minutes, or until done. (Mine took about 45-50 minutes to completely bake)

1 comment:

  1. I saw in a book recently a cake recipe called Wacky Cake--same idea, no dairy products. I guess they were popular around WWII.


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