| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Cookie | 16 | Servings | |
INGREDIENTS
| 1/2 | c | Sifted all-purpose flour |
| Few grains salt | ||
| 1/2 | c | Butter or margarine |
| 2 | (1-ounce) squares unsweetened chocolate | |
| 1 | c | Sugar |
| 2 | Eggs | |
| 1 | ts | Vanilla extract |
| 1/2 | c | Chopped nuts (optional) |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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