These brownies and the icing recipe below come from the 1976 edition of the Favorite Recipes from Associated Women for Harding Cookbook, from Harding University.

Preheat to: 350 degrees

1/2 cup plus 2 T. cocoa
1 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
4 eggs, beaten
2 cups sugar
2/3 cup vegetable oil

Sift together cocoa, flour, baking powder, and salt. Set aside.
Combine eggs, sugar, and oil.
Stir in the dry ingredients.
(you can add nuts here, 1 cup, if you like nuts in your brownies)

Pour into greaed and floured 9 X 13 inch pan.

Bake at 350 degrees for 25-30 minutes.
Note: DO NOT overcook! Start checking them at 23-25 minutes. It all depends on how hot your oven actually gets. If you cook them too long, they will get hard once they cool. Of course if you don't cook them long enough, they will fall apart.

They are great without icing, but if want icing:

Icing:
2 cup sugar
4 T. cocoa
8 T. butter
2 tsp. vanilla
1/2 cup milk

Mix all ingredients together in a saucepan and boil for 3 minutes.
Beat until mixture begins to thicken.
But don't overbeat this!
Pour over the brownies while they are still in the pan.
Very fudgy icing.

Note: if you just want enough brownies to fill an 8 X 8 square pan, cut everything above in half.