The lovely Diane Berke gave me this original Hershey’s recipe from the 1970s. Its best with the icing on, cut into small squares and stored in the freezer.

90g cocoa
1/2 teaspoon baking soda
160 ml vegetable oil
120ml boiling water (measure accurately)
400g sugar
2 eggs
165g all-purpose flour
1 teaspoon vanilla essence

1. Stir cocoa and baking soda in a mixing bowl.
   2. Blend in only 1/3 cup vegetable oil.
   3. Add boiling water; stir until mixture thickens.
   4. Stir in sugar, eggs, and the remaining 1/3 cup of vegetable oil; stir until smooth.
   5. Add flour and vanilla essence, blend completely.
   6. Pour into a lightly greased 22 x 33cm pan or two 20 x 20cm square pans.
   7. Bake at 350 F for 35 to 40 minutes for the 22 x 33cm pan; 30 to 32 minutes for the 8-inch square pans. Until a toothpick inserted into the brownie comes out clean.

Cool well in the pan before putting on the icing.

Icing

60g cup of cocoa

330g icing sugar

90g soft Margerine

4 Tablespoons Milk

1 teaspoon Vanilla essence

Beat all the ingredients until well combined, Ice the brownies.

Cut into small squares and enjoy