In large saucepan, melt margarine over low heat. Remove from burner, add sugar, cocoa, and oil, stir well (a wire whisk works well). Add eggs, one at a time, beating until smooth. Stir in flour and vanilla. Pour into greased 8-inch pan. Bake at 350ºF. for approximately 18 minutes if you like soft fudge brownie. If you like a cake brownies, bake 3-6 minutes longer. 

Double Fudge Brownies 9

2 cups of sugar
6 tablespoons of cocoa
1 1/2 cup of flour
2 teaspoons of vanilla
2 sticks oleo
4 eggs
1 cup of nuts

Combine all ingredients; mix well. Bake at 350ºF. for 30 minutes.

Peanut Butter and Fudge Brownies 10

2 cups of sugar
1 cup of margarine or butter, softened
4 eggs
2 teaspoons of vanilla
1 1/2 cup of Pillsbury's Best All-Purpose or Unbleached Flour
3/4 cup of cocoa
1 teaspoon of baking powder
1 teaspoon of salt
1 cup of peanut butter chips
3/4 cup of  peanut butter
1/3 cup of margarine or butter, softened
1/3 cup of sugar
2 tablespoons of flour
3/4 teaspoons of vanilla
2 eggs

FROSTING:
Three 3 ounce squares of  unsweetened chocolate
3 tablespoons of  margarine or butter
2 2/3 cups of powdered sugar
1/4 teaspoon of salt
3/4 teaspoon of vanilla
4 to 5 tablespoons of water

Heat oven to 350ºF. Grease 13x9 inch pan. In large bowl, beat 2 cups sugar and 1 cup margarine until light and fluffy. Add 4 eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla. Lightly spoon flour into measuring cup; level off. In small bowl, combine 1 1/2 cups flour, cocoa, baking powder and 1/2 teaspoon salt. Gradually add flour mixture to sugar mixture; mix well. By hand, stir in peanut butter chips. In small bowl, beat peanut butter and 1/3 cup margarine until smooth. Add 1/3 cup sugar and 2 tablespoons flour; blend well. Add 3/4 teaspoon vanilla and 2 eggs; beat until smooth. Spread half of chocolate mixture in prepared pan. Spread peanut butter mixture over chocolate mixture. Spread remaining chocolate mixture over peanut butter mixture. Gently cut through layers with knife to marble. Bake at 350ºF. for 40 to 50 minutes or until top springs back when touched lightly in center and brownies begin to pull away from sides of pan. Cool completely. In medium saucepan, melt chocolate and 3 tablespoons margarine over low heat, stirring constantly, until well blended. Remove from heat. Stir in powdered sugar, 1/4 teaspoon salt, 3/4 teaspoon vanilla and enough water for desired spreading consistency; blend until smooth. Frost cooled brownies. Cut into bars. 36 bars. 

Kahula Fudge Brownies 11

1 1/2 cup of flour
1/2 teaspoon of baking powder
1/2 teaspoon of salt
2/3 cup of margarine
Three 1 ounce squares of unsweetened chocolate
3 large eggs
2 cups of sugar
1/4 cup of Kahlua
3/4 cup of chopped walnuts
1 tablespoon of Kahlua

Sift flour with baking powder and salt. Melt butter with chocolate over low heat. Beat eggs with sugar until light. Stir in chocolate mixture and 1/4 cup Kahlua. Add flour mixture, mix well. Stir in walnuts. Turn in greased 9 inch square pan, bake at 350ºF. for 30 minutes. Be careful not to overbake. When cool, brush top with 1 tablespoon Kahlua.