Brownies

Adapted from The New Junior Cook Book Better Homes and Gardens – 1979

Ingredients:

3/4 cup butter
2 sq (2 oz) unsweetened or bittersweet chocolate
1-1/3 cups sugar
3 eggs
1 cup flour, all purpose
1 tsp baking powder
1/2 tsp salt

Optional:

1/4 cup nuts, chopped walnuts or pecans added to ingredients
powdered sugar for decorative topping after baking

Preheat oven to 350 degrees. Grease 13x9x2-inch baking pan with shortening/cooking spray. (Pan size is recommended by Better Homes and Gardens; we use a 9x9x2-inch for thicker brownies; adjust baking time as needed).

Melt butter and chocolate in a 2-quart saucepan over low heat stirring until mixed. Remove from heat. Stir sugar into chocolate mixture. Stir in eggs, one at a time until well mixed. Optional, incorporate chopped nuts, if desired.

In a small mixing bowl, combine flour, baking powder and salt. Add to the chocolate mixture and mix thoroughly. Pour mixture into the greased baking pan and bake at 350 degrees for 25 to 30 minutes. Test with toothpick to assure baking is complete. Optional, when cooled sprinkle top with powdered sugar.

No,…wait,…don’t let them cool…sit down and eat ‘em all while they’re still warm.

Makes 9-18 brownies…or one big brownie.