Pioneer Brownies – A Classic 1900 Recipe
This old-fashioned brownie recipe dates back to the early 1900s and is credited to Fannie Merritt Farmer, a pioneer in standardized measurements in American cookbooks. Featuring a rich chocolate flavor, a crinkly top, and crunchy walnuts, these brownies are a nostalgic bite into the past. This historic brownie recipe preserves the simplicity and charm of the original, making it perfect for those who want to experience the origins of this beloved dessert.
Ingredients
- 2 cups granulated sugar
- ½ cup melted butter
- 2 large eggs
- 4 oz unsweetened chocolate melted
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 325°F.
- Prepare the baking pan by greasing a 9x13-inch pan and lining it with parchment paper, leaving some overhang on the sides for easy removal.
- Mix the base ingredients by combining the sugar and melted butter in a large bowl until fully blended.
- Incorporate the eggs, adding them one at a time and whisking thoroughly after each addition to ensure a smooth batter.
- Stir in the melted chocolate, followed by the vanilla extract, mixing until evenly combined.
- Gently fold in the flour, ensuring it is just incorporated without overmixing, then add the chopped walnuts.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 25 to 30 minutes, or until the brownies have set and a slight crinkly top forms.
- Cool completely in the pan before lifting the brownies out using the parchment paper sling. Slice into bars and serve.
Notes
- For a nut-free version, simply omit the walnuts.
- These brownies pair wonderfully with a glass of milk or a scoop of vanilla ice cream for an extra indulgence.
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