1 cup cocoa
2 cups sugar (or 1 cup each of sugar and Splenda)
1 tsp. vanilla extract
*4 tbsps sour cream*
1 cup chocolate chips
1 cup unbleached self rising flour (or 1/2 cup self rising flour, 1/2 cup whole wheat flour and 1/4 tsp baking powder).
Preheat oven to 350F. Grease a 9X13 baking pan. Mix all ingredients until just blended. Do not over mix. Spread in pan and bake about 20 minutes or until sides have just begun to pull away from the pan. Center should spring back when lightly touched. Cool slightly then cut into squares.
My family never quite managed to wait until the brownies were cool. We've always cut the squares and immediately eaten one each with a cold glass of milk.
This recipe divides in half easily and may be baked in a 7x11 pan or 9 inch square pan. These brownies freeze very well.
*As a later note, the sour cream considerably reduces the dryness Splenda causes in the brownie. I hit upon this addition quite as an accident a full two years after I published this entry. And yes, I never stop experimenting with recipes.