Angela's Famous Brownies Recipe

Make these brownies in two batches, one with nuts and one without, if you're unsure of your coworkers' food allergies.  No one will be able to accuse you of having "Mommy brain."

Of course, you won't eat them yourself, you're watching your weight.

1 Cup Vegetable Oil
2 Cups Sugar
2 Teaspoons Vanilla Extract
4 Eggs
1 Cup Flour
2/3 Cup Hershey's Cocoa Powder (unsweetened)
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Chopped Walnuts (with 1/4 cup set aside for topping)

Preheat oven to 350, and grease a 9 x 13 baking dish. Combine oil, sugar and vanilla in a bowl and whisk until well blended. Add each egg one at a time, whisking as you go. In a separate bowl, combine flour, cocoa powder, baking powder and salt, and mix these together. Slowly add this to the egg mixture, whisking as you go. Continue to stir until there is no more powder mixture visible. Option: Add 3/4 Cup walnuts to the batter and stir. Pour batter in greased dish, evenly. Option: Sprinkle with remaining 1/4 cups walnuts. Bake for 30-35 minutes. Remove from dish and allow to cool on an elevated rack before cutting. Yields 12 large brownies. 

Tip: You know they are done when the cooked batter begins to pull away from the edges of the baking dish. Do not rely on the "toothpick trick" which applies to cakes, where you insert a toothpick in the middle and consider it done when the toothpick comes out clean. If your toothpick comes out completely clean with brownies, they are already over cooked.