Brownies are one of the best things ever invented in my opinion, especially the chocolate variety. They have been around much longer than I knew, as I read about them in the Betty Crocker Cooky Book (1977).
Here is the text included with the recipe:
“Much requested in the Roaring 20s—legend has it that the first brownies were a fallen chocolate cake. However it happened, brownies are the first choice for picnic baskets and kids’ lunches. They still head the cookie ‘hit parade’ today. Men love them– so do women and children! The ideal just-a-bite-to-eat for everyone.”
Other great recipes from this book that I’ve posted to this blog include Hermits and Butterscotch Shortbread.
I like that some unfortunate housewife pulled a pan of what she thought would be a yummy chocolate cake from her oven – perhaps too early for the middle to rise and bake – and thought, “Oh, no! It’s ruined!”
Then I bet she dipped her finger in the middle and thought, “Hmm, maybe I can salvage this for the family and see what they think.”
Voila! A new recipe and I’d go so far as to say, a new genre of cookie – one that never has to be frosted or baked individually and can even be transported in its own pan.
No matter the history, these brownies from 100+ years ago are still a recipe that deserves to be brought into the present. This has a deep chocolatey flavor with lots of cocoa (see my note below). Stir well to avoid bites with unmixed cocoa powder.
I baked two batches—one for a law enforcement agency and one for staff of a military cemetery. I hope by doing so they know how much I appreciate their service to our country.
Who can you bake your goodies for today?
Happy Eating!
**
My Notes:
- Rather than purchase 4 squares unsweetened chocolate (4 ounces) I followed this cooking hack for each ounce: Mix 3 Tablespoons unsweetened cocoa powder with one tablespoon melted fat, such as butter.
So for this recipe I quadrupled that to 12 tablespoons unsweetened cocoa powder with four tablespoons melted butter.
That is in addition to the shortening already called for in the recipe. Stir well to avoid bites of bitter, unmixed cocoa powder.
4 squares unsweetened chocolate (4 ounces)
2/3 cup shortening
2 cups sugar
4 eggs
1 teaspoon vanilla
1-¼ cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped nuts (optional)
Heat oven to 350 degrees.
Grease 9”x13”pan. (I use parchment paper rather than grease)
Melt chocolate and shortening over low heat. (I use the microwave at 15 second increments to avoid burning—usually 3 increments. Stir gently after each)
Remove from microwave and stir in sugar, eggs, and vanilla. Mix well.
In small bowl combine flour, baking powder, and salt.
Add to sugar mixture and mix.
Add nuts, if desired.
Smooth in pan with spatula.
Bake 30 minutes or until brownies pull away from sides of pan. Do not overbake.
Cool slightly and carefully cut in bars
Yield: 32 servings
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