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Saucepan Brownies Recipe from Grandma Elizabeth

This saucepan brownies recipe had gone missing for a while and was sorely missed. The other day when my sister and her family were visiting, we pulled out my mom's recipe card file and I was so delighted to discover another copy of it there. Lest it get lost again, I'm posting it here.

Saucepan brownies are easier on the tummy because they use shortening instead of butter. They also have a wonderful and unique texture thanks to the extra eggs. It makes a larger batch than most other brownie recipes as well.

Saucepan Brownies

Preheat oven to 350 degrees.

Heat in a large saucepan on the stove:
2/3 cup shortening
2/3 cup cocoa powder

When shortening is melted, add:
2 cups sugar
1/2 cup milk

Bring to a boil, and then remove from stove. Whisk together in a separate bowl:
1 cup flour
1 teaspoon salt
1/2 teaspoon baking powder

Stir the flour mixture into the saucepan ingredients.  Then add and mix well:
4 eggs
2 teaspoons vanilla
1 cup nuts

Spread into a 9x13 pan that's been well greased. Bake at 350 degrees for 28-30 minutes.