Recipe: Brownies by presidential daughter Lucy Baines Johnson (1960's)

BROWNIES
by presidential daughter Lucy Baines Johnson

1/4 pound (1 stick) butter
1 cup sugar
3 squares (1 oz each) unsweetened chocolate
2 eggs
1 cup chopped pecans
3/4 cup unsifted all-purpose flour
1 teaspoon vanilla

Melt the butter; while it is melting, put the sugar into a mixing bowl. Add part of the melted butter (about 3/4 of it) to the sugar.

To the rest of the butter, add the chocolate and mix over very low heat to melt the chocolate; add this to the butter and sugar mixture. Beat in the eggs, one at a time, with a spoon. Stir in the pecans, flour and vanilla.

Bake in a greased pan (8 x 8 x 2 inches) at 375 degrees F. for 20 to 25 minutes. It is important to watch that the brownies do not get too done. To test, lightly press a finger on the top; if no imprint is left they are ready. Cool, cut in squares and take out of pan.

Makes a batch of 20.
Source: Nashua NH Telegraph, Saturday, Mar 26, 1966