By MollyJ on June 25, 2007
Photo by diner524
Photo by diner524
"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."
Serving Size: 1 (40 g)
Servings Per Recipe: 24
"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."
"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)."
"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!"
"These were the brownies ive been looking for. i reduced the sugar by 1/2 cup and added a bit more cocoa. I like them chocolaty"
"These brownies are utterly delightful! We didn't have any nuts but they were still excellent. The pan didn't last long. Thank you for sharing this wonderful recipe."
"These are the best brownies I have ever had! I love this recipe and it is going into my best recipe book!"
"My 16 yo daughter wanted to buy the "box" brownie mix at the grocery store for her class party. I convinced her to try this, and she was SO happy she made them! It proved to her that yes, home made really is better! Thank you for posting this easy yet chocolaty and delicious brownie recipe!"
"Fabulous & delicious! These brownies came out absolutely perfect-just slightly crisp on the very outer edge of the top and bottom, and decadently moist and fudgy in the middle layer. Perfect consistency, this is the authentic recipe I've been looking for. I didn't find them too sweet or lacking in chocolate, I followed the recipe as written and thought they were perfect. The only changes I made were that I doubled the vanilla (which I always do, personal preference because I think vanilla isn't as potent as the 'old fashioned'' type) and used chopped pecans because that is what I had on hand. This one is going into my handcopied personal file-it is my favorite 'scratch' brownie recipe that I've tried. Thanks Molly!"
"These were great brownies. The pan was gone by the next day, which is a little unusual in my house. I didn't add the walnuts. The only thing is that I think they were a little too sweet and I would prefer a little more chocolate. But, the texture was awesome! You CAN NOT get that same texture from any box. Very well done recipe. I will make these again, but add a little more cocoa powder and cut the sugar a bit. Thank you sooo much for sharing it."
"These were very moist and chewy. I didn't use the walnuts. I get the sugar down to 1 cup. I made these this am. My company today wanted the recipe. We all enjoyed these very much. I will be making these again."