Fudgy Brownies

I am an admitted (not proudly) brownie snob, and I'll take a good brownie over any gourmet dessert. I know this isn't something to be proud of, but it's just the way it is. Take your cakes, cookies, tortes, puddings, or any other German amazing dessert...

Here it is, kids:

Ingredients

• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/3 cup vegetable oil
• 1/2 cup boiling water
• 2 cups white sugar
• 2 eggs
• 1/3 cup vegetable oil
• 1 1/3 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.
3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.

Paula Deen's Creamy, Dreamy Hot Cocoa

Dreamy Creamy Hot Chocolate

Cook Time 10 min

• Yield:

  2 quarts

Ingredients

• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup unsweetened cocoa
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 6 1/2 cups hot water
• (Add up to 1 c sugar to taste, per reviwer's recommendation)
  
• Mini Marshmallows (optional)

Directions

In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows, if desired.

Tip: Chocolate can be stored in the refrigerator up to 5 days. Mix well and reheat before serving.