2/3 c Pillsbury’s Best All-Purpose
-Flour*, sifted
1/2 ts Double-acting baking powder
1/2 ts Salt
1/4 c Butter
1 c Sugar
2 Egg yolks; unbeaten
1/4 c Milk
2 oz Unsweetened chocolate;
-melted
1/2 c Funsten’s Nuts; chopped
2 Egg whites; stiffly beaten
Sift together the flour, baking powder, and salt. Cream butter and
gradually add sugar, creaming well. Add egg yolks, milk and melted
unsweetened chocolate. Blend in the dry ingredients;mix thoroughly. Stir in
nuts. Fold in 2 stiffly beaten egg whites. Turn into 9 x 9 inch pan, well
greased and lightly floured on bottom. Bake in moderate oven (350 degrees)
25 to 30 minutes. Cool and frost with Chocolate Frosting. Cut into bars or
squares. *For use with Pillsbury’s Best Self-Rising Flour, omit baking
powder and salt. FOR CUPCAKE BROWNIES: Fill muffin pans, lined with paper
baking cups, 1/4 to 1/3 full. Bake 15 to 20 minutes. Cool and frost.
NOTES : Developed by Ann Pillsbury.
Yields
1 Servings
