Chocolate-Pecan Brownies

Ingredients

• 3/4 cup all-purpose flour
• 1/4 teaspoon baking soda
• 3/4 cup granulated sugar
• 1/3 cup butter or margarine
• 2 tablespoons water
• 1 package (12 ounces) semisweet chocolate morsels
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup chopped pecans

Steps

1. Preheat oven to 325° F. Grease \[rest of step cut off on scan\].
2. In a small bowl, mix together flour and baking soda.
3. In a small saucepan, combine sugar, butter, and water. Bring to a boil over medium heat; remove immediately from heat.
4. Stir in 1 cup of chocolate morsels and vanilla extract until chocolate is melted and mixture is smooth.
5. Transfer mixture to a medium bowl. Cool completely.
6. Stir in eggs, 1 at a time, beating well after each addition. Gradually stir in flour mixture until \[rest cut off on scan\].
7. Stir remaining chocolate morsels and nuts into batter. Pour batter into prepared pan.
8. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack to cool completely. Cut into squares.

Notes

Makes about 16 brownies. 15 minutes preparation, 30-35 minutes baking.

Baking Tips: For light, moist brownies, cool chocolate mixture completely before combining it with other ingredients; test for doneness 2 to 3 minutes before the suggested baking time.

From a printed recipe (Unknown recipe-card series (Pittsburgh, PA 15222; (800) 390-1420)) kept in Rosie Lee’s recipe box.

Part of the card is cut off or missing: Bottom of scan cuts off: rest of step 1 after ‘Grease’ (pan size) and rest of step 6 after ‘until’. Right-edge vertical publisher line partly cut — company name/street unreadable; only ‘…Pittsburgh, PA 15222 (800)390-1420’ legible.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.