Reader Patty Sparks sent an email the other day in response to Rachael Ray's "Best Basic Brownies" recipe, which ran in the Feb. 3 Food section.

She wrote, "I enjoy the unusual touch you add to the Wednesday food section. I was horrified by the amount of sugar (in Ray's recipe). Try this one."

Sparks calls them "Blackies" because she uses "Special Dark" cocoa combined with regular cocoa "so they really are black. If you use only "Special Dark" cocoa they are too strong in dark chocolate flavor."

Sparks' recipe uses half of the sugar. Here it is:

Blackies

From Patty Sparks of Spokane

2 eggs

1/2 cup oil (Sparks uses olive oil)

1/4 cup cocoa

1/4 cup "Special Dark" cocoa

1 cup sugar

1/2 cup flour

1/4 cup whole wheat flour (makes a nice texture)

1 teaspoon vanilla

1 cup chopped walnuts (optional)

Combine all ingredients in a large mixing bowl and mix well with a rubber spatula. Plop into a  9-inch, already-oiled square pan. If glass, bake 25 minutes at 325 degrees. Otherwise, bake for 30 minutes at 350 degrees.

 "I hope you try it," Sparks wrote. "Half the sugar and really delicious!"