Recipe: Dark Chocolate Brownies (using oil, moist and cakelike, 1960's)

I've used this recipe for over 30 years and remember copying it from an old cookbook sitting in my Aunt's farmhouse kitchen when I was a teenager. I wish I had noted the cookbook title on the card. These are moist and cakelike brownies, not dense and fudgy. They're good with and without the nuts.

DARK CHOCOLATE BROWNIES

4 eggs
2 cups sugar
2/3 cup oil
4 squares (1 ounce each) unsweetened chocolate, melted
2 teaspoons vanilla
1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped nuts

Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan.

Beat eggs until thick and lemon-colored. Gradually add sugar and beat until well blended. Stir in oil, melted chocolate and vanilla; set aside.

Mix together flour, baking powder, and salt. Add to sugar mixture and blend well. Stir in nuts. Spread in prepared baking pan.

Bake at 350 degrees F for 25-30 minutes. Cool in pan on rack. Cut into 2-inch squares.

Makes 1 (13x9-inch) pan
From: Recipelink.com
Source: Betsy's handwritten recipe card, 1960's