1950's Brownies

READY IN: 42mins
Recipe by the4stacys

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

Top Review by BriarCraft

This is almost identical to the recipe in "Betty Crocker's New Picture Cook Book" that I've had since 1967. The only difference is that recipe calls for 2 squares of unsweetened chocolate and omit the semisweet chocolate. They are, without a doubt, the best brownies ever. In my family, we eat some while the brownies are still warm from the oven. Then, the next day, the remainder get warmed up and served with vanilla ice cream and Hot Fudge Sauce #395756. A chocoholic's dream come true!

Ingredients Nutrition


  1. 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.
  2. Amout: 16 2" squares.

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