Brownies

Agnes Langlois

Brownies

Ingredients

Single Recipe:

¾ cup brown sugar

1 egg

½ tsp. vanilla

½ cup flour

¼ cup butter, melted, or margarine

2 tablespoons cocoa

¼ cup walnuts

Double Recipe:
1 ½ cup brown sugar
2 eggs
1 tsp. vanilla
1 cup flour
½ cup melted butter
4 tablespoons cocoa
½ cup walnuts

Instructions
Stir ingredients with fork and bake in a 8X8-inch pan for the single recipe or one 8 X 13-inch pan for the double recipe.
Bake 350F for about 12 to 15 minutes. The brownies will be chewy. Be careful not to overcook.

Variation: You may omit the walnuts. Cause Sue doesn't like them anyway.

Tips: 

To cut the square pieces use a sharp knife to cut 1/4 inch to 1/2 inch all around the edges. Save the crunchy edges for snacks. By doing this, the squares look good and don't have any overcooked edges. 

Stir with a fork until mixed and don't use a mixer. Do not overcook. If overcooked they still taste wonderful but they are not chewy.

Cook them until they barely stop to shine. They continue cooking after you take them out of the oven and if you wait until they are cooked they will be dry.

For glass pan reduce heat to 325ºF.