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    You are in: Home / Recipes / Brownies Recipe
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    Brownies

    Brownies. Photo by diner524

    1/1 Photo of Brownies

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    MollyJ's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cream shortening and sugar well.
    2. 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. 3
      To creamed mixture, add beaten eggs, vanilla, flour, salt and nuts with some of the flour shaken over them.
    4. 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. 5
      Let cool and cut into squares.

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    Ratings & Reviews:

    • on October 04, 2012

      55

      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.

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    • on June 27, 2011

      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).

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 26, 2011

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Brownies

    Serving Size: 1 (40 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 162.6
     
    Calories from Fat 73
    45%
    Total Fat 8.1 g
    12%
    Saturated Fat 4.0 g
    20%
    Cholesterol 46.2 mg
    15%
    Sodium 111.2 mg
    4%
    Total Carbohydrate 21.0 g
    7%
    Dietary Fiber 0.3 g
    1%
    Sugars 16.7 g
    67%
    Protein 2.0 g
    4%

    The following items or measurements are not included:

    chocolate squares

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