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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.