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.