Antique Brownies

Here's another recipe from the 1920's cookbook Cakes Cookies and Confections. I used butter for the fat and walnuts for the nuts. The directions didn't specify a baking temperature so I played it safe at 350 F degrees and checked in often. At 350 F degrees the brownies baked for 25 minutes before passing the tried and true toothpick test. Insert a toothpick at various spots of the baked good. When you remove the toothpick if it's clean the item is done. If some batter remains on the toothpick return to the oven and monitor closely. 


This recipe says to cut the brownies into strips. I think these little details from antique recipes are neat. I wonder how and why things changed over the years. The rectangular shape is convenient for serving with ice-cream!

Ingredients:
1 cup sugar
2 tsp baking powder
1 1/4 cup flour
1/4 tsp salt
2 eggs
3 tbsp milk
2 sq chocolate (melted)
4 tbsp fat (melted)
1 cup nuts
1 tsp vanilla

Directions:
Pour into square greased pan and bake from ten to fifteen minutes. Cut at once into strips one inch by three inches. This makes about sixty.