Total Time
Prep 20 mins
Cook 30 mins

Does 'zaar really need _another_ Brownie recipe? Probably not but this is a wonderful old recipe from the Edith Hansen cook book. It gives a chewy, dense brownie with an old fashioned flavor. Be careful to not overbake it. The original recipe calls for "part lard if desired" which I have left in as part of the recipe's charm but I always use margarine. Frosting these is gilding the lilly so I don't.

Ingredients Nutrition


  1. Cream shortening and sugar well.
  2. If chocolate squares are used, melt and add to creamed mixture. If cocoa is used, sift together with the flour and the salt.
  3. To creamed mixture, add beaten eggs, vanilla, flour, salt and nuts with some of the flour shaken over them.
  4. Bake in a greased and floured 9 x 13" pan in a 350°F oven until it shrinks from the edges of the pan (about 25 to 30 minutes).
  5. Let cool and cut into squares.
Most Helpful

Fantastic brownies!!! Very easy to make with ingredients I always have on hand. I made 1/2 of the recipe, since it is now just the two of us mostly. I have a square brownie/cupcake pan that I used and this scaled back version made 9 individual brownies, probably bigger the when we cut them from the 9 X 13" pan. Loved the texture, not totally cake-like but also not real fudge-like either, just right. I used the cocoa and used 5 tablespoons butter and 1 tablespoon Crisco. Definitely will make these anytime we want brownies, going into my best of 2012. Thanks for sharing the recipe MollyJ. Made for the "Help A Naked Recipe" in the Photo Forum.

diner524 October 04, 2012

Great recipe Molly J! I used cocoa as well as chocolate squares (cutting back on marg a bit), and replaced some of the white sugar with brown. Baked several batches, cut 24 from each pan & froze them for the bake stall next weekend at our American Women's Club annual Independence Day Fair here in Perth, Western Australia. Aussies will love 'em! BTW, one equal 5 Weight Watchers ProPoints (sigh).

taxingwoman June 27, 2011

This is the *only* brownie recipe I've been using recently. I love these because they aren't too cake-y/fluffy, but they don't turn in to rocks once they cool either. Everyone I've made these for has asked for another batch :) The only thing I add extra is a cup of mini marshmallows, and occasionally some pecan bits, but other than that, I leave the recipe exatly as posted. Perfect! Thank you!

glitterkitty June 26, 2011