I’m starting to think this blog could be very dangerous.

It used to be that when I had strange cravings for late-night sweets or snacks, I could resist them until the temptation passed. But on Thursday night, when an intense and undeniable craving for brownies overwhelmed me, I had a supposedly legitimate reason to fulfill it: I could make a blog entry out of it.

I fear I set a dangerous precedent that night.

When I decided to make the Red Velvet Cake oh-so-many weeks ago, I bought a tin of cocoa — the only one I could find besides the generic grocery brand. Back at home, I discovered that at some point in recent history I had already purchased a tin of Fry’s Cocoa, presumably when I was on some kick to make something chocolate-y and then never followed through. I buried the tin in my baking cupboard — which is, let’s face it, not the most organized space — and completely forgot about it. Until I came home with the second tin.

Brownies seemed like a logical thing to do with an overwhelming supply of cocoa. And, as the snow fell outside (in May for goodness sake), I thought a little baking may be in order.

The best part about the recipe (compliments of the back of the Fry’s Cocoa tin — why research if you don’t have to?) is that I didn’t have to wait for butter to soften as the recipe calls for it to be melted. Virtually instantaneous satisfaction could be achieved!

A little sugar, some vanilla and flour, thoroughly sifted cocoa, eggs and I was good to go. I also had in my cupboard some halved pecans, which I ended up breaking into smaller pieces and throwing into the batter for a little contrast. I didn’t even bother breaking out my hand mixer for this and barely worked out my arm mixing everything together because it took so little effort.

I should have read the recipe all the way through, however, because by the time I got to the fact that four eggs were going into the batter I realized I probably should have halved it. Instead of a nice little pan of brownies, I ended up with a 9″ x 13″ tray of them.

I was too lazy to wander out in the snow for the vanilla ice cream the brownies so badly wanted to be paired with. But, lo, what is this in my fridge? The quarter-cup dregs of whipping cream? Hello freshly-whipped- cream puffed into a little cloud to sit atop my fudgey brownie.

As it was, I didn’t end up having to eat the entire pan myself. I was unexpectedly back at work on my day off the next day and my plans to make cookies for an event that night were dashed. But showing up with a plate of brownies was definitely the next best thing.

Fry’s Fudgey Brownies

• 1 1/3 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 cup butter
• 1 cup Fry’s Cocoa (but, presumably, other cocoas would also work)
• 2 cups sugar
• 4 eggs
• 1 1/2 tsp. vanilla
• 1 cup chopped nuts (optional, obviously)

Stir together flour, baking powder and salt in a small bowl. Melt butter in a large saucepan. Remove from heat. Stir in cocoa. Blend in sugar, eggs and vanilla. Blend in dry ingredients and nuts. Pour batter into greased 13x9x2″ rectangular baking pan. Bake in preheated 350 oven for 30 to 35 minutes or until done. Cool.