‘KNOCK YOUR CHOCS OFF’ BROWNIES
(adapted from the original CHEWY BROWNIES recipe
in Food That Really Schmecks by Edna Staebler)
This recipe is about connectedness. A living legacy. A happening!
Each time I get out ‘Schmecks’ I do a little boogie around the kitchen and think – if not actually shout – “Thank you, Edna!” Her cookbooks have been a part of my culinary life for more than thirty years. She is ‘family.’ She’s introduced me to the Mennonites, and many other Canadians and areas of Canada through her many books and articles.
When the exquisite fragrance scents my home I think again of Edna in her cosy house on the shores of Sunfish Lake near Waterloo. I was born not so far from there in St. Thomas, Ontario. So the Edna experience is a trip ‘home’.
Edna is now ninety-seven, as incredible as always. There is a standing invitation for me to visit at Sunfish and collect one of the catnip mice she continues to knit.
In the meantime, I munch brownies.
¼ c veg.oil l c brown sugar 1 egg ½ c cocoa ¼ c oatmeal (quick)
½ c flour 1 tsp vanilla pinch salt
(those without a lactose intolerance can use butter instead of oil)
Mix in order given. Spread the thick batter in an oiled 8x8 cake pan. It will be a thin layer. Bake at 350 degrees for 20 min. Don’t overbake!
Let cool for ten minutes and cut into squares.
Makes 16 fudgey, delectable brownies. Thank you, once again, Edna!