Recipe for walnut fudge brownies from recipe collection purchased in the 1970's

1973 McCalls Great American Recipe Card Collection

Walnut Fudge Brownies Recipe Card

Our Rich Heritage #24 A

Ingredients

Yield
12 squares

1/2 cup unsalted butter

1/2 cup plain flour

1/8 teaspoon baking powders

1/8 pinch salt

2 ounces semisweet chocolate (Good quality)

2 large eggs

1 cups sugar

1/2 tablespoon vanilla essence

1?2 cup walnut halves, broken into pieces

Directions

Pre-heat the oven to 180*C/350*F.

Grease and flour the bottom of an 8 inch square glass baking dish; tap out any extra flour.

Melt the butter along with the chocolate over low heat in a large pot.

Allow to cool, then stir in the sugar, eggs (one at a time) vanilla, flour and salt,

mixing with a wooden spoon and being careful not to over mix, no more than 50 strokes!

Pour batter evenly into the prepared pan.

Bake until a toothpick inserted in the centre comes out a little wet if you want fudgy brownies.

Bake until it comes out cleaner if you want cake type brownies, about 40 to 45 minutes for the fudgy ones.

Let cool a bit before cutting into squares.

** Sift dry ingredients before measuring.