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
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