Martha Len Nelson: Put a twist on brownies, and cross fingers for clear skies

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Could we somehow pay the weatherman to bring good weather this weekend for the Denton Arts & Jazz Festival that begins tonight?

As I write this column, the forecast is “iffy.” Storms or not, the women of the City Federation of Women’s Clubs will be at their usual location between the Woman’s Club Building and Emily Fowler Central Library. I’ll be making my favorite strawberry bread in small loaves and these chocolate chip brownies from the Denton Woman’s Club Cookbook.

 

Chocolate Chip Blonde Brownies

•  1 cup sifted flour

•  1/2 teaspoon baking powder

•  1/2 teaspoon baking soda

•  1/2 teaspoon salt

•  1/2 cup butter or shortening (if shortening is used, add 1 tablespoon hot water)

•  1 cup firmly packed brown sugar

•  1 teaspoon vanilla.

•  1 egg, beaten

•  1/2 cup semisweet chocolate chips

Measure flour, baking powder, soda, and salt; sift together.

Melt butter (or shortening). Add egg and vanilla to butter and blend.

Add flour mixture a small amount at a time.

Spread in greased 9-by-9-inch square pan. Sprinkle with chocolate chips.

Bake in preheated oven at 350 degrees for 20 to 25 minutes. To serve, cut into 2-inch squares or smaller.

Note: Just double the recipe to fill a 9-by-13-inch pan for a crowd.

MARTHA LEN NELSON can be contacted by calling 940-382-9597 or e-mail mlnelson29@verizon.net .

 


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