These are my favorite brownies and now that I’m feeling well after an icky cold I just had to make some. They take less than an hour from start to finish so they’re perfect for mid-week craving. The best part: the book the recipe comes from. One of those beautifully yellowed, well worn cookbooks from the ’70’s (1979).
Isn’t that a pretty sight? If you gave this book turn to page 50 and use the Chocolate Brownie recipe there.
Here it is for those unfortunate souls who suffer without this great book (maybe check your library?!):
1 cup sugar
1/2 tsp vanilla
1/2 cup butter melted
1/2 cup all purpose flour
1/3 cocoa (I use Dutch process cocoa but the book calls for Hershey’s, of course- it doesn’t matter which you use)
1/4 tsp baking powder
1/4 tsp salt
1/2 cup chopped nuts optional (I can’t stand nuts in brownies but throw them in if you must)
Beat the eggs in a mixer and gradually add sugar and vanilla. Mix in butter. Add dry ingredients gradually until well blended. Stir in nuts of you choose to. Spread mix into an 8 inch square pan and bake for about 30 minutes in a 350 oven. They’re done when they start to pull away from the edges of the pan. That will give a perfectly chewy, chocolatelty, delicious brownie. Cool for about 10 minutes for warm brownies or longer for firmer ones. Dust with powdered sugar and gobble ’em up!