Mom cites the source of this recipe as The Boston Cooking-School Cook Book by Fannie Merritt Farmer.
For a double-batch, you will need:
2/3 cup butter - this is a full stick plus 2 tbsp
2 cups brown sugar - for best results, pack it
2 eggs
salt
1 1/2 cups flour
2 tsp baking powder
1 tsp vanilla - the real thing, not the flavoring
Mom says to simply melt the butter, add the remaining ingredients, and spread it into a buttered pan. And, really, that's all there is too it. My only addition is to measure the other ingredients into a large mixing bowl and add the melted butter. I used a rubber spatula to mix everything together, which took under a minute.
Bake for 25 minutes at 350 and cool on a wire rack.
Pack the brown sugar into your measuring cup |
It should look like this when you add it to your bowl |
Melt the butter |
The batter does come together quickly |
It's thick s you'll need to spread it out |
It should look like this when it's done |
These are very good when you add chocolate chips and chopped walnuts. --Mom
ReplyDeleteMine don't look like yours, but I'm anxious to try the results!
ReplyDeleteI don't think mine were quite done. how big was the dish you used? They were still yummy!
ReplyDeleteI used a 9x13 lasagna pan for mine which resulted in brownies that were more cake-like. If you use a smaller pan, you'll get thicker, more chewy brownies. Thanks for the feedback!
ReplyDeletegrt
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