| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookies |
20 |
Brownies |
INGREDIENTS
| 2/3 |
c |
Sifted all-purpose flour |
| 1/3 |
c |
Cocoa |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 2 |
|
Eggs; unbeaten |
| 1 |
c |
C&H Golden Brown Sugar |
| 1 |
ts |
Vanilla |
| 1/3 |
c |
Salad oil |
| 1 |
c |
Coarsely chopped nuts |
INSTRUCTIONS
Sift together flour, cocoa, baking powder, and salt; set aside. In mixing
bowl slightly beat the eggs. Gradually stir in sugar. Add vanilla and
oil and mix well. Stir in flour-cocoa mixture, then nuts. Spread in
greased shallow 11x7 or 9-inch square pan. Bake at 350 degrees for 22 to
25 minutes. Cool in pan, then cut in bars, squares, or diamonds. Makes
20 to 24 fudgy brownies.
To send bar cookies to students or servicemen, bake in an inexpensive foil
pan. Leave uncut; wrap pan and all for mailing.
Reprinted with permission from _Brown Sugar Recipe Bonanza_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip
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