I found a recipe for Hanukkah Brownies in a cookbook many years ago, and made a few changes.  If you prefer cake-style brownies rather than the super-gooey variety, you will definitely like these.  

The ingredients you will need:

one cup flour

one cup sugar

one egg

1/3 stick margarine

one teaspoon vanilla

three slightly-heaping teaspoons of regular Hershey's cocoa

How to prepare:

Blend all of the ingredients together, and pour the mixture into a lightly-greased square baking pan.  (hint:  if you want to save time on clean-up, you can line the pan with aluminum foil instead.)

Preheat your oven to 350 degrees.

I've found the baking time will vary, depending on the size of the pan--  it can take between a half hour and an hour.  Your brownies are done when you insert a fork or a cake tester and it comes out clean.  

Allow the brownies to cool, and then cut into squares.

Variation #1:  You can add a teaspoon of cinnamon for extra flavor.

Variation #2:  These brownies are also good when topped with a homemade buttercream frosting.  To make buttercream frosting, simply add butter or margarine into one pound of confectioner's sugar until it is the desired consistency;  and add one teaspoon vanilla.  If you do use the frosting, make sure the brownies are completely cooled before you frost them.  

Store your brownies in a tightly-closed airtight container.  Do not put them in the refrigerator.  They will stay moist and delicious for up to a week.