1/2 c. shortening
2 1-oz. squares unsweetened chocolate
2 eggs
1 c. sugar
1 t. vanilla
3/4 c. sifted all-purpose flour
1/2 t. baking powder
1/2 t. salt
1 c. broken walnuts
Melt shortening and chocolate together over very low heat stirring constantly (or at half power in microwave); cool. [If it's not cool enough, it will partially cook your eggs and the texture of the brownies won't be good.]
Beat eggs til light; stir in sugar, then chocolate mixture and vanilla.
Add sifted dry ingredients, mixing well. Add nuts.
Bake in greased 8x8 pan at 350 for 30 to 35 minutes. Cool before cutting.
Double the recipe for 9x13 pan. You can frost these with any chocolate butter frosting or with a chocolate cream cheese frosting after the brownies have cooled. I sometimes don't add the nuts to the batter, but put them on the frosting. That way I can put nuts on just half in case there the people who don't like the walnuts. This recipe is from my Better Homes and Garden cookbook. The cover of the book has long since fallen off, but the edition has to be before 1967.
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Lyn brought these to our Elijah of Buxton discussion. They were some of my favorite brownies ever....and I've eaten about a million brownies. They're not at all like brownies out of a box. They're worth the extra work involved in melting the chocolate and beating the eggs. These have been around since before '67! That book's a 40 year old treasure!
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