These brownies were created by Mary Singleton, Frances Strange’s mother, an excellent baker who worked with Don Strange of Texas in part by recipes and making the desserts for the Steak Nite each Wednesday in Waring.
“If you like your brownies soft and cakelike, but ultimately chocolate-y, then you’ll love this recipe, which Mother developed in the commissary kitchen years ago,” Frances Strange writes in “Don Strange of Texas” (Shearer Publishing, $34.95). “It’s become the ‘official’ Don Strange of Texas brownie. They’re served at party-planning conferences and other meetings, at parties, and often at Steak Nite, when guests have one or two before their steaks, heeding the advice ‘Life is short — eat dessert first!'”
1 cup plus 1 1/2 tablespoons unsweetened cocoa
3/4 teaspoon baking soda
1 cup canola oil
2/3 cup boiling water
2 1/2 cup ssugar
4 eggs, beaten
1 1/2 cups plus 2 tablespoons flour
2 teaspoons vanilla
1/2 teaspoon kosher salt
Preheat oven to 350 degrees. Grease and flour a 9-by-13-inch baking pan, tapping out all excess flour; set aside. Toss together the cocoa and baking soda in a large bowl, blending well. Whisk in 1/4 cup of the canola oil. Add the boiling water and whisk until well blended and thik. Stir in the sugar, eggs and remaining canola oil. Stir until smooth. Add the flour, vanilla and salt, stirring to mix well.
Turn the batter out into prepared baking pan and bake until a wooden toothpick insert into the center comes out clean, 25 to 30 minutes. Cool on wire rack before slicing into 2-inch squares.
Makes 24 brownies.
From “Don Strange of Texas” by Frances Strange with Terry Thompson-Anderson