Thursday, 19 June 2014

Citron Brown-Sugar Brownies












Citron Brown-Sugar Brownies

Brown-Sugar Brownies

Ingredients

1½ cups sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup soft butter or margarine
1 cup light-brown sugar, firmly packed (Optional Granulated Sugar)
1 egg
1 teaspoons vanilla extract
½ cup coarsely chopped walnuts (Citrons)

Method

1.                  Preheat oven to 350°.  Lightly grease a 9-by-9-by-1¾-inch pan.
2.                  Sift flour with baking powder and salt; set aside.
3.                  In large bowl, with wooden spoon, or portable electric mixer at medium speed, beat butter, sugar, egg, and vanilla until smooth.
4.                  Stir in flour mixture and nuts until well blended.  Spread evenly in prepared pan.
5.                  Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.  Cool slightly.
6.                  With sharp knife, cut into bars while still warm. Makes 24

Citron Brown-Sugar Brownies

Stir in ½ cup chopped citrons.  Bake in lightly greased 13-by-9-by-2-inch pan 30 minutes.  Cool slightly.  Cut into bars while still warm.  Makes 24.

Recipe was taken from McCall CookBook, the chapter on “Bar Cookies” page 190 edition of between 1950 – 1960s. 

Citron Brown-Sugar Brownies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman 

PDF Version of Citron Brown-Sugar Brownies











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Thank You!

Shirley-Ann Pearman

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