According to the Ince Family Cookbook, Grandmama got this recipe in 1960 from another Cub Scout mother when Uncle John was a Cub Scout in Yokohama, Japan. At the time, Grandfather was stationed there in the Navy.
Whenever Mom made these brownies for me and Gabe as kids, she let the two of us lick the bowl. We drew a line down the middle of the bowl, but always argued over who got the bigger half. Mom decided that whoever drew the line didn’t get to choose, so we started taking turns with who drew the line. Then we fought over who got to eat the batter on the line. Mom would ask us “Who is going to take the high road?” and we’d both shout “Me! Me!” Exasperated, she would say “Neither of you is taking the high road” and left the room. Of course, we also fought over the beaters. The same saga occurred with chocolate chip cookies. Fortunately, we both grew up and do not quarrel over such things anymore.
Cooking Time: 25 minutes
- 2/3 cup sifted flour
- ½ tsp. baking powder
- ¼ tsp. salt
- 1/3 cup butter
- 2 squares unsweetened baking chocolate
- 1 cup sugar
- 3 eggs, beaten
- 1 tsp. vanilla
- ½ cup walnut pieces (optional)
- Powdered sugar (enough to cover brownies)
- Grease an 8x8x2 inch pan.
- Sift flour, measure, and re-sift with salt and baking powder.
- Melt butter and chocolate together.
- Add sugar gradually to eggs, beating. (Use a larger bowl for this as you will need to add to it).
- Add chocolate mixture and blend.
- Add flour, vanilla, and nuts if you are using them.
- Bake 25 minutes or until done.
- Cool in pan and dust with powdered sugar while still hot.