Monday, January 16, 2012


We made our old brownie recipe, that's my little powdered sugar shaker next to the plate. I've had this recipe forever, it's more cake like, I like a fudgy, so I'll post both.

Cakelike Brownie

4 ounces of unsweetened chocolate
(if you don't have that, use 3 TBSP cocoa and 1 Tbsp crisco per ounce of unsweetened chocolate)

2/3 cup shortening
2 cups sugar
4 eggs
1 tsp vanilla
1 1/4 cup of all purpose flour
1 tsp baking powder
1 tsp salt( I never use that much salt, only a dash)

Heat the unsweetened chocolate and shortening, (or the cocoa and shortening with the shortening ) over low heat, best to use a double boiler just till it's melted and remove from heat. I don't get it too hot so it doesn't cook the eggs.

Mix sugar, eggs and vanilla in with the chocolate mix, then stir the remaining ingredients. Spread in a greased 13x9x2 and bake at 350 degrees for 30 minutes or until a toothpick comes out clean, don't overcook. You can sprinkle powdered sugar over when cooled, but frosting is better.


Fudgy Brownies

Bake at 350 degrees and in a 13x9x2 pan.

Melt 12 oz of semi sweet chocolate chips over low heat, stirring so it doesn't scorch;

When almost fully melted, add 2 sticks of butter and melt those;

Turn off heat;

Add 1/2 cup of Hershey’s Syrup, a teaspoon of vanilla, and 4 eggs, just slightly beaten and stir well;

Stir in 1 cup of flour and 1 1/2 cups of white sugar;

Pour batter into a greased and floured 9x13 pan;

Bake at 350 for about 30-40 minutes or until a toothpick comes out clean.


So how many have old recipe cards like this one below? This is my old brownie recipe, which I need to rewrite into another book.

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