1950s Brownies Recipes

1950'S BROWNIES

Steps:

• 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.
• Amout: 16 2" squares.

GRANDMA'S OLD FASHIONED BROWNIES

Steps:

• Preheat oven to 350°F
• Melt butter in microwave.
• Add the cocoa and stir.
• In medium bowl beat eggs until frothy.
• Add sugar, flour, and salt (also nuts if you are using them).
• Pour cocoa mixture over egg mixture and stir all together.
• Put into a greased 8 x 8 pan. Bake for 30 minutes.
• For a doubled recipe use a 9 x 13 pan.
• Icing, recipe below.
• Icing for Best Ever Brownies:
• 1 1/3 cup icing sugar.
• 1/3 cup cocoa.
• 3 tbsp butter or margarine.
• 1 tbsp & 2 tsp hot water
• Beat all ingredients together, add more liquid if necessary.
• Spread over brownies.

OLD-FASHIONED BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-8-by-2-inch pan.
• Melt the chocolate and shortening together in a small saucepan. Stir the sugar into the well-beaten eggs in a large bowl. Combine the chocolate and the egg mixtures in the bowl.
• Add the baking powder and salt to flour and sift. Add the flour mixture to the chocolate mixture; add the vanilla and nuts, if using. Stir to combine.
• Spread the dough evenly in the pan. Bake 25 to 30 minutes. Cool 30 minutes, cut into squares and enjoy.

BETTY CROCKER'S BUTTERSCOTCH BROWNIES

Steps:

• Preheeat oven to 350 degrees F. Have ready a well-greased and floured 8- x 8- x2-inch square baking pan.
• Melt shortening over ow heat. Remove from heat and blend in brown sugar. Cool. Stir in egg.
• Sift together and stir in the flour, baking powder and salt. Stir in vanilla and pecans.
• Spread in prepared pan. Bake in preheated oven 25 minutes, until a ligt touch with finger leaves a slight imprint. Do not overbake.
• Cut into bars while warm. Recipe makes 18 bars measuring 2-1/2 x 1-inch.
• Note: Bars will keeep soft and moist if stored in a tightly covered jar.

PERFECT 1950S MOIST AND CHEWY BROWNIES

Steps:

• Melt chocolate in a metal bowl placed over hot water.
• Thoroughly cream butter and sugar.
• Add eggs and beat well.
• Blend in melted chocolate, vanilla and flour.
• Mix nuts into batter, or sprinkle them over the top after batter is poured into the pan.
• Pour batter into a greased 8x8x2 inch pan.
• Bake in slow oven at 325 degrees Fahrenheit for 35 minutes.
• Frost with Fudge Frosting if desired.
• Makes 12 brownies.