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.
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.
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
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.
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