1950s Brownies Food

1950'S BROWNIES

1950's Brownies image

This batter is very thick but bakes up to a YUM YUM chewy brownie that you will want to eat the whole pan. I usually double this recipe

Provided by the4stacys

Categories Bar Cookie

Time 42m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

1 unsweetened chocolate square
1 semisweet baking chocolate square
1/3 cup shortening
1 cup sugar
2 eggs
3/4 cup sifted flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup broken nuts

Steps:

melt in microwave or in double boiler baking chocolate and shortening. Beat in sugar in eggs. Mix together sifted flour, baking powder salt and then mix with wet ingredients. stir in nuts. bake in a 8x8x2" well greased pan at 350 degrees for 20 to 35 minutes until top is dry and only slightly wet crumbs come out on test knife.
Amout: 16 2" squares.

PERFECT 1950S MOIST AND CHEWY BROWNIES

Perfect 1950s Moist and Chewy Brownies image

Make and share this Perfect 1950s Moist and Chewy Brownies recipe from Food.com.

Provided by carrie sheridan

Categories Dessert

Time 1h

Yield 12 brownies, 6 serving(s)

Number Of Ingredients 7

Ingredients

2 ounces unsweetened chocolate squares
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup flour, sifted
1/2 cup walnuts, chopped

Steps:

Melt chocolate in a metal bowl placed over hot water.
Thoroughly cream butter and sugar.
Add eggs and beat well.
Blend in melted chocolate, vanilla and flour.
Mix nuts into batter, or sprinkle them over the top after batter is poured into the pan.
Pour batter into a greased 8x8x2 inch pan.
Bake in slow oven at 325 degrees Fahrenheit for 35 minutes.
Frost with Fudge Frosting if desired.
Makes 12 brownies.

Nutrition Facts : Calories 440.2, Fat 28.4, SaturatedFat 13.9, Cholesterol 111.2, Sodium 135, Carbohydrate 45.7, Fiber 2.5, Sugar 33.9, Protein 6

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