chocolate brownies Recipe

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this recipe comes from a Fanny Merritt Farmer cook book dating 1946....I used cake-flour (SoftaSilk) in place of regular flour, and I used carribean cocoa just to see if I could get the same fudge-like consistancy as seen with a national store brand. My husband loves it! It comes out good- except that the surface has a thin, brittle texture...any suggestions?

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Servings: #16


Cost per recipe $0.62 view details
  • 2 squares of unsweetened chocolate (or 6 tbsp.of powder plus 2 tbsp of oil). 1/4 cp of butter, 1 cp sugar, 2 eggs, 1/8 tsp salt, 1/2cp flour, 1/2 cup diced walnuts,1 tsp vanilla.


  1. Melt, or in my instance, combine cocoa with melted butter, blend well then add the remaining ingredients. Spread evenly in wax paper lined 7 inch pan, ( i use glass pyrex and butter the wax paper). Bake in 'slow' oven at 300 degrees for about an hour, or til tooth pick comes out clean-(mine never does). Usually her recipes require a pan of water placed under it while baking.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 58g
Calories 291  
Calories from Fat 254 87%
Total Fat 30.34g 38%
Saturated Fat 18.76g 75%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 14mg 1%
Potassium 481mg 14%
Total Carbs 17.31g 5%
Dietary Fiber 9.6g 32%
Sugars 0.53g 0%
Protein 7.48g 12%
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