Courtesy of General Foods Corp., circa 1947, I bring you another vintage classic cookbook. It's battered cover, loose pages and stained cover are a testament to it's frequent use. Although, I must admit, I've never made anything beyond it's brownies, I looked at it more closely prior to this post and am definitely going to test out more recipes.
I recently read The Marion House Book's archives, and really liked her post comparing her go-to brownie recipe to another. Her go-to brownies look delicious and pretty decadent. Someday I'll try them, but for a quick everyday brownie, this is my winner. (It is seriously quick. So quick that I've never understood why people would bother with a brownie mix when from scratch is just as fast).
Here we go, super fast. Mix the dry ingredients.
Melt the butter, add in the sugar, the beaten egg, and the vanilla.
Add the dry ingredients to the wet.
Mix in nuts or extra chocolate.
I like to use a loaf pan instead of square because it makes them a little thicker. This is a pretty small recipe, which is good in the sense that there are less temptation. At this point I sometimes put cream cheese or peanut butter across the top and then run a knife through to marble it in.
Out of the oven.
These were probably on the plate for about a minute and a half. Delicious.
Mmm, this looks amazing! I love the well worn look of that cook book, so nice, and the results of your labor look amazing.
ReplyDeleteI'll have to try this recipe....
ReplyDeleteBut honestly when you have some time try the Nigella recipe it is to die for and just as quick!
Emma, I'll will try the Nigella. I love brownies so it certainly won't be a hardship!
ReplyDelete*sigh* I hear that last brownie calling me--I left it hoping someone else in the house would eat it but no such luck--it's mine now.
ReplyDelete