Second-Best Brownies Ever

I used to make the best brownies ever, back when Hershey’s made raspberry-flavored chocolate chips. Back then I would use 1 Tablespoon of Chambord in place of the vanilla and add ½ cup of raspberry chocolate chips to the recipe below, and they were my absolute favorite ever.

I keep hoping Hershey’s will bring these back, or another company will start to make them. But for now, here is my recipe for the second-best brownies ever.

Note: These brownies are very sticky. If you use a regular pan, you will need to use nonstick spray, line the bottom with parchment, spray again and flour lightly. However, my son, Wilson, prefers the edges, so I found this pan to indulge his preference, and it does not need any preparation before spreading the batter in it.

• ¾ cup unsweetened Dutch-process cocoa powder

• 1½ cups sugar

• 1 cup flour

• ¼ teaspoon salt

• 1 stick margarine, melted and cooled

• ¼ cup vegetable oil

• 3 eggs

• 2 teaspoons vanilla extract

Preheat oven to 350°F.  Combine all ingredients in a bowl and mix well. Spread the batter in a prepared brownie pan (see note above), preferably 7-by-11 inches.  Bake for 35 to 40 minutes. Let cool in pan for 30 minutes before cutting and serving.