Homemade brownies are worth the effort

Frances from Delton took her recipe for 1949 Brownies out of an old Farm Journal cookbook and it's really old.

Debbi from Camden made her Big Batch Brownies for her granddaughter's high school musical cast and there wasn't a crumb left.

Sheila from Almont sent in her favorite recipe for Cream Cheese Marbled Brownies.

Here are their recipes:

1949 BROWNIES

Brownies:

1/2 c butter or regular margarine

2-1 oz squares unsweetened chocolate

3/4 c sifted flour

1/2 t baking powder

1/4 t salt

2 eggs

1 c sugar

1 t vanilla

1 c chopped walnuts

Frosting:

3 T unsweetened cocoa

1 T vegetable oil

2 T butter

1 1/2 c sifted confectioners' sugar

1 t vanilla

5 t hot water

DIRECTIONS: Brownies - Combine butter and chocolate in a saucepan. Place over low heat until melted. Remove from heat and cool to room temperature. Sift together flour, baking powder and salt. Set aside. Beat together eggs and sugar in a bowl, until thick and lemon-colored, using an electric mixer on high speed. Blend in cooled chocolate mixture and vanilla. Add dry ingredients, mixing well. Stir in walnuts. Pour mixture into a greased 8 inch square baking pan. Bake in a 350 degree oven for 30 minutes or until done. Cool in the pan on a rack. Cut into 2 inch squares. Makes 16 brownies. Note: to substitute powdered cocoa for chocolate squares - for each 2 ounces of chocolate squares use 6 tablespoons of unsweetened cocoa with 2 tablespoons vegetable oil. Frosting - In a saucepan, combine unsweetened cocoa, vegetable oil and butter over low heat until melted. Remove from heat and cool to room temperature. Add confectioners' sugar, vanilla and hot water. Mix until smooth and creamy.

BIG BATCH BROWNIES

6 large eggs

2 c cocoa

1 1/2 t salt

1 1/2 t baking powder

2 t vanilla extract

3 sticks (1 1/2 cups) butter

3 c sugar

2 1/4 c flour

2 c semisweet chocolate chips

DIRECTIONS: Grease and flour an 18x13 inch half-sheet pan. In a large bowl, slowly beat eggs, cocoa, salt, baking powder and vanilla until barely combined. Continue to beat 1 minute on medium speed until smooth. Set aside. Melt butter in a saucepan over low heat. Stir in sugar. Heat to 120 degrees on a candy thermometer. Add to the egg-cocoa mixture. Stir until smooth. Add flour and stir until smooth. Mix in chocolate chips. Bake at 350 degrees for 25 to 30 minutes until a toothpick comes out clean. Note: To make 1/3 of a batch use a 7x11 inch pan and bake for 20 to 21 minutes.

CREAM CHEESE MARBLED BROWNIES

1 c unsweetened chocolate chips

6 T butter

1/3 c honey

3 eggs

1 t vanilla

1/2 c flour

1/2 t baking powder

1-8 oz pkg cream cheese, softened

1/2 c sugar

1/8 t salt

1/2 c chopped walnuts

DIRECTIONS: Grease a 9x9x2 inch baking pan. In a medium-sized saucepan melt chocolate chips and butter over low heat, stirring constantly. Cool slightly then stir in honey, 2 eggs and vanilla. Add flour and baking powder, stirring until just moistened. Pour half of the batter into the baking pan. Bake at 350 degrees for 10 minutes. Remove from oven. Beat together cream cheese, sugar, 1 egg and salt. Stir in walnuts. Pour over partially baked brownie layer. Spoon remaining brownie batter over filling. Use a knife to swirl cream cheese mixture into brownie batter. Bake at 350 degrees for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool and cut into bars.

From a reader: 

Dear Lynn,

Does anyone have a recipe for Shepherd’s Pie? My aunt use to make this all the time but I never got her recipe.

Julie from Pinconning

Stop by Lynn's blog, Lynn's Musings From a Deep Well at www.lseckerle.wordpress.com. Send recipes and requests to The Recipe Exchange at lynneckerle@gmail.com.