Hannah’s Brownies Black Brownies from Hannah Stannard. Forrest Stillwell fstillwell@lacademy.edu INGREDIENTS & INSTRUCTIONS My grandmother, Hannah, taught me these. They were always kept in a cold metal tin in her freezer. Melt together Slowly. I usually do it in a double boiler. 3 squares bitter chocolate. I usually use 4. I think my mother used 3 to save money. 2 sticks butter 4 eggs separated. Beat whites very stiff and set aside. Beat the yolks too. 2 cups sugar. Add to the melted mixture. Then, add the yolks. 1 cup flour 2 tsp salt. I decrease this if folks are salt-sensitive. 2 tsp vanilla 1 cup nuts. These can be optional. I never use them Lastly, fold in the beaten egg whites. There is no other leavening agent. Pour into 9 x 13 greased pan. I flour it, too. Very important! Place in a COLD oven. Very important. Temp 350 Degrees for 20-25 minutes. The toothpick should be almost clean to have them gooey and not “cakey.” She put a chocolate icing on them: butter, confectioner’s sugar, and milk. Spread when brownies are cool. Brownies were always in a tin in her freezer. Anyone who walked into the house said hello while they opened the freezer and helped themselves as was expected.