My mother-in-law makes the best brownies. Today I asked for her secret, and she agreed to share her recipe. As it turns out, her recipe came from an ancient (at least 50 years old) Sunbeam Mixmaster cookbook. She doubled the brownie recipe then added her own touch to produce this awesome tasting batch of brownies. There is no box mix on the market to rival these!
Rachel’s Awesome Brownies (modified from Sunbeam)
These are big sellers at our church bake sales.
- 1½ cups sifted flour
- 1 tsp. baking powder
- 1 tsp. salt
- 2 cups sugar
- 1 cup shortening or butter, softened
- 4 eggs, unbeaten
- 2 tsp. vanilla extract
- 4 squares (4 oz.) unsweetened baking chocolate, melted
- 2 cups chopped pecans or walnuts
- 1½ cups semi-sweet chocolate chips
- Preheat oven to 350°F.
- In large mixing bowl, sift together flour, sugar, salt, and baking powder.
- Add softened shortening (or butter), eggs, and vanilla extract to the dry ingredients. Mix on Medium (4) for one minute.
- Add melted baking chocolate and nuts. Mix for 30 seconds.
- Fold in chocolate chips.
- Pour batter into a 9″ X 13″ greased baking pan.
- Bake for 35 minutes. Check for doneness using a toothpick or cake tester.
- Remove pan from oven and allow brownies to cool before slicing.
- Cut into equal sized squares and serve.Yield depends on the size of squares cut.
I don’t use the adjective awesome often, but these brownies deserve the descriptor. Yum!