If desired, frost with Chocolate Frosting* recipeafter brownies have cooled and top each serving with pecan halves.
From the Clabber Girl Recipe Book
"RECIPES TO WARM THE HEART"
Originally published in "The Clabber Girl Baking Book" of the 1930’s.
2 oz squares unsweetened chocolate, melted
1 cup sugar
2 eggs, beaten
1 tsp vanilla
2/3 cup all-purpose flour, sifted
1/2 cup nuts, chopped
1/2 tsp Clabber Girl Baking Powder
1/4 tsp salt
6 1/2 tbsp butter or shortening
In a mixing bowl, sift flour once, measure. Add Clabber Girl Baking Powder and salt to flour, sift again; set aside. In a saucepan, melt chocolate; add butter and blend together. In a separate bowl, combine sugar and eggs. Add the chocolate mixture, beating thoroughly. Stir in the flour mixture, vanilla, and nuts. Pour into greased 8x8x2-inch baking pan. Bake at 350 degrees F for 35 minutes. Cool slightly. Cut in squares before removing from pan.
2 oz squares unsweetened chocolate, melted
1 cup sugar
2 eggs, beaten
1 tsp vanilla
2/3 cup all-purpose flour, sifted
1/2 cup nuts, chopped
1/2 tsp Clabber Girl Baking Powder
1/4 tsp salt
6 1/2 tbsp butter or shortening
In a mixing bowl, sift flour once, measure. Add Clabber Girl Baking Powder and salt to flour, sift again; set aside. In a saucepan, melt chocolate; add butter and blend together. In a separate bowl, combine sugar and eggs. Add the chocolate mixture, beating thoroughly. Stir in the flour mixture, vanilla, and nuts. Pour into greased 8x8x2-inch baking pan. Bake at 350 degrees F for 35 minutes. Cool slightly. Cut in squares before removing from pan.