This is a quick dessert you can whip up in no time. It is a cross between cake and a brownie in texture. It's a little fluffier than a brownie and more dense than a cake. You will notice there is no egg in this recipe I guess that's why there is vinegar in it to help the baking soda rise. Don't worry you won't taste it.
I got this recipe from Phoenix Home and Garden Magazine. It's a favorite of their Associate Editor Susan Regan. A great recipe when you find yourself with little time.
1 2/3 cups flour
1 cup brown sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon vinegar
1/2 teaspoon vanilla
1/2 cup semisweet chocolate chips
prepared icing (I used Betty Crocker rich and vanilla creamy)
peppermint candy canes (crushed)
Preheat oven to 350 degrees.
Mix dry ingredients in a bowl. Stir in all liquid ingredients. Pour batter into a greased 8" square glass baking dish. Sprinkle chocolate chips over batter.
Bake 30 minutes or until inserted toothpick comes our clean.
Cool, and top with store bought frosting of your choice. I know, horrors, store bought frosting. I used Betty Crocker Rich and Creamy Vanilla Frosting. Remember it's only in a eight inch square dish so most any homemade frosting recipe will leave a lot left over.