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      RECIPE TITLE "Old-Fashioned Brownies"
    Source: Treasured Recipes from the Charleston Cake Lady: Fast, Fabulous, Easy-To-make Cakes For Every Occas
    Copyright© 1997 by Teresa Pregnall.

    yieldsMakes 12 browniestime--- difficultyeasy

    I have been using this brownie recipe for about fifty years, and we still love it. The deep chocolate richness and light cakey texture are especially appealing. They are not quite as chewy as some other versions, but they are sinfully delicious. My only complaint is that they don't yield enough for a truly chocolate-hungry group. Serve these when the crowd is thin, or make two batches.


    2 squares (1 ounce each) unsweetened baking chocolate (do not use sweet or semisweet)
    2 large eggs
    1 cup granulated sugar
    2/3 cup vegetable oil
    1 teaspoon pure vanilla extract
    1 cup self-rising flour, sifted
    1 cup chopped pecans


    Preheat the oven to 350 degrees. Grease an 8-inch square pan.
    Melt the chocolate in a double-boiler; let cool.
    In a medium bowl, beat the eggs until foamy. Stir in the sugar, chocolate, oil, and vanilla extract. Mix until well blended. Gradually add the sifted flour. Fold in the nuts.
    Pour the batter into the prepared pan and bake for 30 minutes, or until the sides come away from the pan. Allow the brownies to cool in the pan before cutting into 1-1/2-inch squares.

    HOT! We recommend:

    Treasured Recipes from the Charleston Cake Lady: Fast, Fabulous, Easy-To-make Cakes For Every Occas
    This delightful little book contains a veritable treasury of enticing, easy, and fun-to-make cakes and treats -- straight from the kitchen of the Charleston Cake Lady. At last home bakers can learn the secrets that have made her cakes legendary. Here, for the first time, are the coveted recipes for her bestsellers, such as Milk Chocolate Cake (a light-as-air, but deeply chocolate-flavored confection), Crunchy Pound Cake (a delightful, crunchier version of the classic recipe), and Chocolate Chip Cake (guaranteed to become an immediate family favorite).

    Intensely flavorful, moist, and addictive, the cakes are so easy to make they can be prepared in almost no time at all. A real boon to busy cooks, the Cake Lady's simple recipes deliver classic flavors without requiring fancy equipment, complicated instructions, or lengthy ingredients lists. Along the way, the author makes helpful suggestions about baking, serving, and storing the cakes. Her recipes are foolproof and the cakes taste so rich they don't even need to be frosted! They freeze, pack, and ship beautifully, too, which makes them ideal for gift giving.


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