August 23, 2011

Walnut brownies for the ages

This past week Graybeard and I have been in Houston visiting family and friends. There's been lots of gab and lots of grub. It's been a great time, and the week has flown by. For dessert after our big Sunday Polish dinner, Mom made what were quite possibly the best brownies I've ever had. The recipe is near a hundred years old, maybe older. Mom got it from a friend who got it from her great grandmother. Once you try this, you will understand, as I did, why this recipe has stuck around and been passed down for a century.


Brownies with walnuts

2 cups sugar
1/3 cup plus 2 teaspoons cocoa powder
2 teaspoons vanilla
4 eggs
1 cup vegetable oil (Mom says the key to these is Wesson pure vegetable oil.)
1.5 cups flour
1 teaspoon baking powder
1 teaspoon salt
2/3 cup walnuts, chopped (optional)

Mix all the ingredients together and pour the mix in a greased and floured 8x11 in. pan. (Mom says that a glass pan makes these turn out best.) Bake at 325 degrees for 40 minutes. Our great friend Peggy said to take brownies out of the oven when time is up even if they don't look done because they will continue to cook in the pan. Mom did, and they didn't look done--they were a little sunken in the middle. But Peggy was right... they were perfect. And don't you just love a recipe where you don't have to separate the wet stuff from the dry stuff?


I think I will go wrestle half of the brownie from Graybeard right now.

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