“Does 'zaar really need _another_ Brownie recipe? Probably not but this is a wonderful old recipe from the Edith Hansen cook book. It gives a chewy, dense brownie with an old fashioned flavor. Be careful to not overbake it. The original recipe calls for "part lard if desired" which I have left in as part of the recipe's charm but I always use margarine. Frosting these is gilding the lilly so I don't.”
READY IN:
50mins
SERVES:
24
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cream shortening and sugar well.
  2. If chocolate squares are used, melt and add to creamed mixture. If cocoa is used, sift together with the flour and the salt.
  3. To creamed mixture, add beaten eggs, vanilla, flour, salt and nuts with some of the flour shaken over them.
  4. Bake in a greased and floured 9 x 13" pan in a 350°F oven until it shrinks from the edges of the pan (about 25 to 30 minutes).
  5. Let cool and cut into squares.

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