Recipe: Cappy's Heirloom Brownies (1960's)

CAPPY'S HEIRLOOM BROWNIES



1/2 cup shortening
2 squares (1 ounce each) unsweetened chocolate
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs, beaten well
1 cup sugar
1 teaspoon vanilla
1 cup chopped walnuts

Melt over low heat shortening and chocolate squares. Cool.

Sift together flour, baking powder, and salt.

Beat the sugar into the beaten eggs. Stir in the chocolate and flour mixture. Fold in the vanilla and walnuts. Spread into a greased 8x8 inch square pan.

Bake at 350 degrees F for 20-25 minutes. Do not overbake these - they should still look moist. Cool, cut into squares.

From Wonderful World of Cooking, Ruth Conrad Bateman, 1965