It seems odd that powdered cocoa can taste the same of as a very dark chocolate. I used Lindt 90% bar, because I did not like eating it that much. I used less sugar because I don't like things too sweet, I used unsalted butter, half a pound, 2 eggs, a cup of flour, baking powder, a package of walnuts. It's a basic recipe that you can find on line called basic brownies or best brownies or something like that. I found the more flour you add that more it tastes like cake, the less flour the more it tastes like fudge, so you have to find a happy middle ground. If one uses cocoa powder do they need more butter? I have bough cocoa powder to use on another experiment or maybe I will make chocolate cake next time. The pans from King Arthur flour are really good. They are metal pans, but so much better than those cheap metal pans they sell at the grocery store. My first time I used Pyrex glass bake ware and they were all dried up. Never bake brownies in glassware. And Lindt now has a 99% bar thatÂs crazy, you know, but I never liked bitter sweet chocolate, the kind you buy as bakers chocolate, so that is why I used an eating bar, but there are other good brands. I also like GreenÂs Organic dark chocolate and New Tree Dark chocolate. There is something really bitter in bitter sweet chocolate, that people have to put too much sugar to over compensate for the bitter taste. Or maybe itÂs just cheaper grade then getting the gourmet bars. I never liked Hersey chocolate at all.

I got this one years ago off the side of a Betty Crocker Supreme Brownie mix. It's really good and I make it regularly. OATMEAL BROWNIES 2-1/2 cups oatmeal, uncooked 3/4 cup all-purpose flour 3/4 cup packed light brown sugar 1/2 tsp. baking soda 3/4 cup butter, melted 1 pkg. brownie mix + ingredients needed on box 1/2 cup chopped nuts Heat oven to 350° F. Grease bottom only of 13- x 9- x 2-inch baking pan. Mix oats, flour, brown sugar, and baking soda; stir in margarine. Reserve 1 cup of the oat mixture. Press remaining oat mixture in prepared pan. Bake 10 minutes; cool 5 minutes. Prepare brownies as directed on package; stir in nuts. Spread over baked oat layer; sprinkle with reserved oat mixture. Bake 35-40 minutes; cool. Cut into bars. Yield: 48 brownies.

Thanks, the cake mix looks great, just what I was wondering about. I don't bake much so definitely the freezer. Ginger, thanks whipped cream and pineapple would have been so much better. But I was in a hurry and used half the package of pudding (ugh!). Anyway, hope my nephew likes it and that it tastes like he remembers. Next time, though I am going to use real cream and omit the pudding.

l recipe for an 8x8 baking dish Hersheys best Brownies 8x8 pan recipe ½ cup butter, margarine or butter crisco 1 cup sugar 1 teaspoon vanilla extract 2 eggs ½ cup flour ⅓ cup cocoa powder ¼ teaspoon salt ½ cup walnuts (optional) Heat oven to 350. Grease 8x8 baking dish Stir together butter, sugar and vanilla in bowl. Add eggs, beat well with spoon. Stir together flour, cocoa, baking powder and salt, gradually add to egg mixture, beating until well blended. Stir in nute if desired. Spread batter evenly into prepared dish. Bake 20-25 minutes or until brownies begin to pull away from sides of dish. Cool completely in dish on wire rack. Prepare creamy Brownie Frosting, spread over brownies. Cut into squares. About 18 brownies. Creamy Brownie Frosting 3 tablespoons butter, margarine or butter crisco 3 tablespoons cocoa powder 1 tablespoon corn syrup or honey ½ teaspoon vanilla extract 1 cup powdered sugar 1 to 2 tablespoons milk Beat butter, cocoa, corn syrup and vanilla in a small bowl until blended. Add powdered sugar and milk, beat to spreading consistency. About 1 cup frosting.