Today is a Throwback Thursday recipe. I’ve shared this brownie recipe before because it has a lore in the Hicks family dating back to when I was a young lass and my middle sister, Pam, was a younger lass. We called her the “brownie gobbler” because of the incident. That should be an indication of how good this brownie recipe is. If you’d like to know more about the “brownie gobbler” story you can read about it here.
So, just how far back does this recipe throwback? Well, the brownie recipe is from a cookbook titled The Modern Family Cookbook and it was my little momma’s first cookbook when she was a young bride 62 years ago. The first printing date is 1942 with a reprint in 1953.
We were always excited when Mom made a pan of these brownies for us. In later years when I started my own culinary adventures I discovered they were a “cake” brownie. We didn’t care what they were, we just enjoyed them, especially with a scoop of vanilla ice cream on top.
So today we’re throwing back to the days of Donna Reed and Ozzie and Harriet with Cocoa Indian Brownies.
Cocoa Indian Brownies
1 cup all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon kosher salt, scant
1/4 cup cocoa powder
1/2 cup butter
1 cup sugar
1 teaspoon pure vanilla flavoring
1/4 cup milk
1/2 cup chopped nuts or raisins
1. Preheat oven to 350 degrees. Grease and flour an 8 x 8 or 9 x 12 pan. (You can also use Baker’s Joy spray.)
2. Cream butter until light in color. Add sugar and continue beating until light and fluffy.
3. Add eggs one at a time and mix well after each addition. Add the vanilla flavoring and mix well.
4. Combine dry ingredients together.
5. Alternate adding dry ingredients with the milk to the butter mixture.
6. If adding nuts or raisins, fold into the batter.
7. Pour into prepared pan and bake for about 25 minutes or until toothpick inserted in center comes out clean. Allow to cool about 10 minutes before cutting.
© 2015 Beverly Hicks Burch All Rights Reserved.