Brownies, or a major project I undertook in Japan

This is not a cooking blog, so in general I don’t post recipes on here. Today I am breaking that rule. I am breaking it because this recipe’s existence is directly related to the fact that I live in Japan. See, in the U.S. I always made brownies from a box. I think they taste better, and I was so sick of all of those recipes that claimed they were better than the box, when they really weren’t. But box mixes are difficult to come by here. Not impossible, but difficult. I have to pay $6 at the foreign food store, or haul the box over with me after vacations. I needed a better solution. So, last summer, I took one of those recipes that claimed to be better than a box and tried it. It wasn’t great. But I modified it. Then I modified it again. About six batches later I came up with the following recipe. This blog is about my experience in Japan. This recipe is deeply tied to that experience. This reflects what I spent a large portion of last summer doing. It also reflects something I never would have done had I not been put in the position where nothing else was practical. Therefore, its presence on this blog is appropriate. 

I don’t have a fancy name for these brownies. To me, they are perfect. But you have to know how I like my brownies. I like my brownies thick, slightly under baked, and deeply chocolate. There is a lot of cocoa powder in here. But, I do have to say, coming from a brownie snob, these really are just as good, if not a teeny bit better, than the stuff in the box.

 

Brownies

2/3 cup flour
1 tsp baking powder
1 cup powdered baking cocoa
2 cups sugar
3/4 cup oil
2 eggs
1 1/2 tsps vanilla
 
1. Stir together dry ingredients
2. Blend in liquids. 
3. Bake in a greased 9×9 pan at 175 C (350 F) for 30 minutes.
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