THE BEST COOKY OF 1920-1930
4 sq. unsweetened Chocolate (4 oz.)
2/3 cup shortening
2 cups sugar
4 eggs
1 tsp. vanilla
1-1/4 cups Gold Medal Flour
1 tsp. baking powder
1 tsp salt
1 cup chopped nuts
Heat oven to 350 degrees (mod). Grease oblong pan 13" x 9-1/2" x 2". Melt chocolate and shortening over low heat. Beat in sugar, eggs, and vanilla. Measure flour by dipping method or by shifting. Stir flour, poking powder and salt together; blend in. Mix in nuts. Spread in pan. Bake 30 minutes or until brownies pull away from the sides of the pan. Do not over-bake. Cool slightly and cut in bars. Makes 32 brownies.
Note: If you use Gold Medal Self-Rising Flour, omit baking powder and salt.
