Hubby brought this recipe to our marriage by way of his Grandma. For a while I “pooh poohed” them, in favor of my favorite “blonde brownie”, aka Congo Bars. But I have come around and find this recipe quite tasty. They are much gooier than the Congo Bars I make and don’t make as many — which can be a good thing if you are trying to not eat a whole pan’s worth.
- 1/3 cup margarine (or 6 Tbsp. butter)
- 1 cup brown sugar
- 1 egg
- 1 tsp. vanilla
- 1 cup sifted flour (we never sift)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chopped nuts (optional)
- 1/2 pkg (6 oz) chocolate chips (not optional)
Melt margarine in a medium sauce pan. Add sugar and mix in. Let cool a little, then add egg and vanilla. Stir well.
In a separate bowl, combine dry ingredients (flour, baking soda, baking powder, salt). Add the dry ingredients a little at a time to the sugar mixture. When combined, pour into a 9″x9″ greased pan. Top with nuts and chocolate chips — pressing them into the mixture with the back of a spoon or spatula.
Bake at 350 for 20-25 minutes.
Brownies should be lightly browned on edges but will still be gooey on the inside. Let cool for a few minutes so you don’t burn your fingers or tongue!