It’s been sometime since I’ve posted a Culinary K piece! Here we are again, though.
As you know, TikTok has taken a lot of my time. It’s a lot of fun, and I can’t blame myself if I do. Yet, doing recipes on there is a whole other level. Between time constraints and visuals, it’s a lot to undertake. In most cases, I just stick to showing the food, and pointing viewers here. That works right? Another thing about that, they’ve said that they hate long intros about why this recipe, why now. I don’t blame them. I hate looking for a recipe that is many pages (or clicks) down from a pointlessly drawn out and irrelevant story.
This one isn’t irrelevant. The only reason this recipe is going up on the blog is because one of my new followers requested it during a live and I am following through on my promise!
What you’ll need:
Your handy-dandy stove, a 13 x 9 baking pan (or 2-8″ pans), measuring cups and spoons, a spatula, mixing fork/spoon, kettle of boiling water, mixing bowl, and the following directions.
3/4 Cups Hershey’s Special Dark Cocoa (or other brand)
1/2 Teaspoon baking soda
2/3 Cup Vegetable Oil (in 2 equal parts)
1/2 Cup Boiling Water
2 Cups Sugar
1-1/3 Cups Un-sifted, All-Purpose Flour
1 Teaspoon Vanilla
1/4 Teaspoon Salt
1/2-3/4 Cup Walnuts (if desired).
Boil water in a kettle. Preheat oven to 350°
Stir cocoa and baking soda in mixing bowl. Blend in 1/3 cup vegetable oil. Add boiling water. Stir until mixture thickens (it will look a little granular). Stir in sugar, eggs, and remaining 1/3 cup vegetable oil. Stir until smooth. Add flour, vanilla, walnuts if desired, and salt. Blend completely. Pour into a lightly greased 13″ x 9″ baking pan or two 8″ square pans using spatula to scrape bowl.
Bake at 350° for 35 to 40 minutes for 13″ x 9″ pan, or 30-32 minutes for the 8″ square pans.
Let cool completely before cutting into squares for serving.
Yld: approx. 18
Other options are adding caramel swirl and seal salt. Use a sundae caramel and drizzle on top of raw batter. Use a toothpick to drag the drizzle into pulled designs. Sprinkle coarse sea salt on top to taste.
If you like corners, use the 8″ pans. You’ll get twice as many!
These freeze nicely. Wrap in wax paper and use freezer bags or foil to seal them up.
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