Brownies

Virginia Harrison Leipper

2 squares unsweetened chocolate
1/3 cup shortening
1 cup sugar
2 eggs
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup broken nuts

M elt the chocolate and shortening over hot water. Beat in the sugar and eggs. Sift together and stir in the flour, baking powder and salt. Mix in the nuts. Spread in a well greased 8" square pan. Bake at 350 degrees for 30 to 35 minutes until top has dull crust. A slight imprint will be left when top is touched lightly with finger. Cool slightly, then cut into squares. Yield should be about 16 2 inch squares.

From: Betty Crocker Cook Book

Carob Nut Brownies

Diane L. Leipper

2/3 cup pastry whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
2/3 cup brown sugar or 1/2 cup brown sugar and 1/3 cup honey
2 eggs
1 teaspoon vanilla
4 Tablespoons Carob Powder mixed with
1 Tablespoon melted butter
1 cup chopped nuts or sunflower seeds
3 Tablespoons milk
1 teaspoon coriander seed (optional)

Cream butter and sugar until well blended. Add eggs, salt, vanilla, coriander seed and Carob powder containing melted butter. Beat vigorously. Sift baking powder with the flour. Add flour, milk and chopped nuts to mixture. Spread in a 9" x 9" pan lined with waxed paper. Bake for 30 minutes at 350 degrees. Cut brownies before they have cooled.

Source: El Molino Best Recipes

Brown Sugar Brownies

Becky McArtor

2 & 1/2 cups flour
2 &1/2 teaspoons baking powder
1/2 teaspoon salt
1 & 1/3 sticks margarine
1 box dark brown sugar
3 beaten eggs
1 teaspoon vanilla
3/4 c. Bittersweet chocolate chips
3/4 cups chopped walnuts

Melt margarine in saucepan on low. Stir in brown sugar. Let cool sufficiently in order to add 3 beaten eggs. Add vanilla.

In separate bowl, mix dry ingredients. Pour in the liquid ingredients and add nuts and chips - amount to taste.

Pour into greased flat 7 x 11” baking pans.

Bake at 350-75 (can’t remember which it is!) for 15 minutes, until still rather sticky, shiny on top and edges are pulling away from pan. (They become much firmer after cooling).

Cut into finger-shaped bars, 18 per pan. Makes 3 dozen bars. They should be very chewy. Over-baking makes them hard.

This is a recent addition that is not in the family cookbook. The McArtors are long-time family friends. Marion McArtor was Dad’s friend throughout their school and college years. They were both part of a quartet that played at various school and community events. After Marion died, Dad kept in touch with his wife, Jane and daughters Becky, Nancy and Carol. This recipe was sent to me in 2020 by Becky McArtor. - DLL



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