Before there were computers, there were typewriters and before that there was this crazy thing called paper and it was used in combination with this writing instrument called a “pen” that was essentially an extension of one’s hand. By putting pressure on this “pen” and moving it around in certain directions, one was able to write in which it could be read by others. Crazy concept huh?
Now that my journey to yesteryear is complete, let’s focus on this handwritten recipe I’m obviously trying to get at. Not surprisingly, this is another recipe that comes from my grandmother’s cookbook, but it’s not her recipe. It belonged to her cousin’s wife Beverly, so they are aptly named “Beverly’s Brownies” and based on various factors, I’m pinning this brownie recipe at a minimum of 60 years old. One sure tell-tale sign is the total disregard for healthy eating with the amount of sugar in it!
Don’t get me wrong, I have nothing against sugar, I happen to love it, but I was struck with the amount of it in the recipe. However, since I love brownies and since I happened to find a recipe that
calls begs for frosting, who am I to argue? They turned out soft and chewy with a ton of chocolate, marshmallows and the slightest little crunch from the walnuts. Beverly knew her brownies!
I was so in awe of the decadence of this brownie, I decided to measure it. This is what I came up with and even though I’m Canadian but prefer to think in miles, feet and inches, I decided to stay true to my Canadian roots, plus, as you will see the measurements work out better!
But for those who need a little tutorial. Here you are…1 centimeter (cm) = 0.393 inches.
We have 4 cm’s in total which works out to…
- 2 cm’s of brownie goodness
- 1 cm of soft marshmallow gooeyness
- 1 cm of honest to goodness dentist-hating-cavity-causing chocolate frosting.
(For those that can’t make out the hand-written recipe, here it is again in her own words with a few additions in a slightly more reader-friendly format)
- 1/2 cup butter + 1 cup sugar – cream
- Combine to the mix 1 egg, 2 squares melted unsweetened chocolate and 1/3 cup milk and beat together.
- Sift and add 1 cup flour, dash of salt, 1 teaspoon baking powder
- Mix in 1/2 cup chopped walnuts and 1 teaspoon vanilla
- Melt 1/4 cup butter, add 2 cups sugar, 1/2 cup milk bring to boil stirring constantly.
- Cook over low heat for 10-12 minutes gradually add 2 squares of unsweetened melted chocolate stirring constantly.
- Remove pan from heat. (I leave icing in pan until thick for spreading.)
Pour into greased square dish at 325 for about 25 minutes.
When baked while hot, add miniature marshmallows on top until covered and frost with chocolate frosting when cool.