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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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When I first learned to cook... (more than 60 years ago!) my mother wrote out a recipe for Brownies on the back inside cover of her cookbook. On the inside cover, she wrote, To Barbara with loving memories, Mother. August 4, 1974. The one recipe for brownies contained in the book is not the one she wrote on the back. It begins: 1.Utensils 2.Ingredients 3.Light oven 4.Grease pan 5.Start I even wrote the specific utensils in the corner. Ahhh... I love these memories. The brownies are very light, and fudge-like, and the best I have ever had. I could not find a recipe like it here. Ingredients:
2 eggs |
1 cup sugar |
1/2 cup butter (melted) |
1/2 cup flour (sifted) |
1/4 cup cocoa (moistened) |
1 teaspoon vanilla |
1/4 cup confectioners' sugar |
Directions:
1. Grease 8x8 inch pan, flour, and line with wax paper.
2. Separate eggs, set whites aside.
3. In a large bowl, by hand, beat egg yolks with sugar, until thick and creamy.
4. Add butter, cocoa, and vanilla and mix. (I pack down the cocoa in a 1/4 cup measure, then put it in a small prep bowl, adding a little water at a time to make it shiny .).
5. Add sifted flour, and stir in gently and thoroughly.
6. Beat egg whites until stiff.
7. Gently fold egg whites into batter.
8. Bake 30 minutes at 375 degrees.
9. When done, dust with confectioners sugar.
10. When cooled 5 minutes, cut into 16 squares and remove from pan.
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