A historical dessert from Recipes from here and there (1900). Cut while hot for best results.
Preserved exactly as written in the original source
Mix one cup sugar, one-quarter cup melted butter, one unbeaten egg, two squares chocolate or two tablespoons cocoa, three-quarters teaspoon vanilla, one-half cup flour, one-half cup walnuts
Bake in moderate oven (275°) thirty minutes
Remove from pan
Cut while hot
Modern guidance to help you succeed with this vintage recipe
This vintage brownie recipe relies on minimal flour and the absence of leavening to create a dense, fudgy texture. Melted butter (rather than creamed) and an unbeaten egg produce a chewy consistency by limiting air incorporation. The low 275°F oven temperature allows for gentle, even baking that prevents the edges from overcooking before the center sets, while cutting while hot takes advantage of the chocolate's fluid state before it fully solidifies.
The dry ingredients (flour, sugar) and chopped walnuts can be measured and prepped up to 1 day ahead. Store the walnuts separately in an airtight container to maintain freshness. The batter should be mixed and baked fresh for best texture.
Store cut brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. The texture will firm up considerably once cooled. To restore some softness, microwave individual brownies for 10-15 seconds before serving.
AI-generated tips from Chef Cecil's culinary database
The dry ingredients (flour, sugar) and chopped walnuts can be measured and prepped up to 1 day ahead. Store the walnuts separately in an airtight container to maintain freshness. The batter should be mixed and baked fresh for best texture.
Store cut brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. The texture will firm up considerably once cooled. To restore some softness, microwave individual brownies for 10-15 seconds before serving.
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