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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