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
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.