Forevermama's Heirloom Brownies
"These Brownies have basically become a part of my family. I've been making them since I was about 13 or 14. On one occasion when I was a teenager, I made them in a 9 x 13" pan and while they were cooling I went over a friends house on my street, when I came back about 45 minutes later, the only thing left in my pan were crumbs. My 3 bratty nephews gobbled it all up! Ohh the memories. They derive from a 1954 Sealtest cookbook called "641 Tested Recipes from the Sealtest Kitchens." The pages are yellowed, fraying and falling apart, but I love it so, especially because my sister Edna gave it to me and she has since passed away. These bake beautifully and create a chocolaty crust over the top and a chewy center. It is a basic recipe that surpasses in flavor many other "fancified" brownie recipes I have tried."
Ingredients
Nutritional
- Serving Size: 1 (71.3 g)
- Calories 306
- Total Fat - 20 g
- Saturated Fat - 7.7 g
- Cholesterol - 73.4 mg
- Sodium - 183.2 mg
- Total Carbohydrate - 29.5 g
- Dietary Fiber - 1.1 g
- Sugars - 22.6 g
- Protein - 4.4 g
- Calcium - 33.6 mg
- Iron - 0.7 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees fahrenheit. Butter an 8 x8 x 2" pan.
Step 2
Melt butter and chocolate together over a double-boiler.
Step 3
In a medium bowl, beat eggs well. Add sugar gradually and beat thoroughly until incorporated. Add chocolate mixture and beat well.
Step 4
In a separate bowl, mix sifted flour, baking powder and salt. Add nuts (if using). Stir into chocolate mixture and add vanilla. Mix well.
Step 5
Place in buttered pan and bake for about 25 minutes. Cut into squares while still warm. Makes 9 squares.
Step 6
NOTE: If you want to make it in a 9 x 13" pan, triple the recipe. This I normally do when making it for parties or to feed 3 hungry nephews.
Step 7
Note that the chocolate squares noted in ingredients above are 1 ounce for each square, therefore the total is 2 ounces.
Tips
No special items needed.