American Brownies
Vicki got this recipe from Martha Morseth, an American from Minnesota living in New Zealand. who ended up being Vicki's english teacher when she was an AFS exchange student in Dunedin, New Zealand in1974. This southern hemisphere source explains the “American” in the title. A good choclate-y brownie to accompany a cup of coffee or tea, a glass of milk, or a flute of dry champagne. Vicki's responsibility for her exchange family was keeping the tins for baked goods filled for morning tea, afternoon tea, and supper. This was one of the favorite tin fillings.
- 5 oz butter
- 5 Tbs unsweetened cocoa
- 1 cup sugar
- 2 eggs
- ¼ tsp salt
- 1 tsp vanilla
- 1 cup flour
- 1 tsp baking powder
- ½ cup chopped walnuts (as desired)
Preheat oven to 350°. Melt the butter in a sauce pan (about 2 qt).
Remove from heat stir in cocoa, sugar, eggs and vanilla. Sift flour, baking powder, and salt together and stir into the wet ingredients. Turn onto a greased and floured 8"×8" baking pan. Bake 30 minutes or until a toothpick poked into the center comes out clean.
If you come to a fork in the road, take it. — Yogi Berra