snacks

Blonde Brownies

Blond Brownies

From the kitchen of: Pat Mineart.

  • 1/3 cup butter
  • 1 cup brown sugar
  • 1 teaspoon hot water
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 package chocolate chips

Melt shortening, mix in sugars, add hot water. Cool. Add eggs and vanilla. Add dry ingredients, spread into a 9 x 9 x2 pan. Sprinkle chips over top. Bake 20-25 minutes at 350 degrees. Cool in pan.

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Chocolate Brownies

From the kitchen of: Irma Sankey.

  • 2 cups sugar
  • 2 sticks of margarine
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 cup flour
  • dash salt
  • 2 tablespoons cocoa
  • nuts

Pour into a 10 x 13 pan, bake at 350 degrees for 30-35 minutes. Let cool.

Frosting:

  • 1 1/2 cup sugar
  • 1/3 cup margarine
  • 6 tablespoons milk
  • 1/2 cup chocolate chips

Boil 20 seconds. Spread over cool brownies.

NOTE: Irma Sankey worked in the office of Sacred Heart School in West Des Moines, Iowa when my mom was a teacher there in the sixties, and this was Irma’s recipe. It’s a family favorite and one of my mom’s “standby” dessert recipes, so I of course have a copy of it and still make it today — and I still call them “Browies by Irma Sankey” even though I didn’t really know who she was. A few months ago, I received an email from Irma’s son Mike, who wondered where we had obtained a copy of his long deceased mom’s favorite brownie recipe.

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