brownies #05

Categories
Cookie
Yield
16 Servings
MeasureIngredient
½ cup Sifted all-purpose flour
  Few grains salt
½ cup Butter or margarine
(1-ounce) squares unsweetened chocolate
1 cup Sugar
Eggs
1 teaspoon Vanilla extract
½ cup Chopped nuts (optional)

Heat oven to 350 degrees. Grease an 8-inch square cake pan with unsalted shortening and dust lightly with flour. Sift together flour and salt. Melt butter and chocolate in the top of a large double-boiler over hot, not boiling, water. Remove from heat. Blend in sugar. Add eggs one at a time and beat well after each addition; add vanilla and beat well. Mix in sifted dry ingredients. Pour batter into prepared pan. Bake 45 minutes, or until a slight imprint is left when the top is touched lightly with finger. Cool in pan on cake rack. Cut into 2-inch squares while warm. Makes 16 brownies.

FROM ELSA MAUGER,

REDBOOK, DEC 1972, "THE GREAT

CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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