Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Sifted all-purpose flour |
| \N \N | Few grains salt |
| ½ cup | Butter or margarine |
| 2 \N | (1-ounce) squares unsweetened chocolate |
| 1 cup | Sugar |
| 2 \N | 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, .