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  • Keepsake Brownies

    1 vote
    Keepsake Brownies
    Prep time:
    Cook time:
    Servings: 20
    by Donna Cohen Avery
    7 recipes
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    My mother found this recipe in the Boston Globe magazine in the 1960's. It is easier than a boxed mix and sure tastes much better than one. We like these chewy so we bake them in an 8x8 inch pan.

    Ingredients

    • 4 squares unsweetened chocolate
    • 1 cup butter or margarine
    • 1 teaspoon vanilla extract
    • 1 cup chopped walnuts
    • 2 cups granulated sugar
    • 3 eggs, beaten
    • 1 cup sifted all purpose flour
    • ½ tsp salt

    Directions

    1. Melt chocolate and butter over hot water in a double boiler. (I have modernized this and now melt them together in the microwave in an 8 cup glass bowl.) Add sugar, eggs and vanilla. Mix well. Stir in walnuts. Mix and sift flour and salt; add gradually mixing well. Pour into a greased and floured 8 inch square pan. Bake at 350 for 45 to 50 minutes. Cool thoroughly before cutting into squares.
    2. (I now use a silicone pan and I need slightly less cooking time for this pan. Do use a 8 or 9 inch pan as this makes a slightly thicker brownie that is chewy in the middle. You can cut this small. A little goes a long way.)

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