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In this video, Betty describes how to make an original recipe from 50 years ago, Best Ever Brownies!
Tags:Blue Ribbon Brownies - 50 Year Old Recipe,bettyskitchen,blue ribbon brownies,Brownies Recipe,cake recipe,cooking tips
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Blue Ribbon Brownies - 50 Year Old Recipe
Hi I’m Betty. Welcome to Betty’s Kitchen. We’re going to do Betty’s best ever brownies and I call them best ever because I don’t think there’s anything you can do to these brownies to make them better and I’ll tell you how I came about the recipe. When I was a young girl growing up in a small rural community, I belonged at the 4H club and my project was to make brownies in competition for a ribbon and of course I wanted a blue ribbon so my mother and I made dozens of recipes of brownies and changed this and that until we came up with this version and I have not changed anything about this version of my brownies for 50 years and that has been about when I created it.
So let’s get started. We’re going to need some unsweetened chocolate and you’ll notice that this is an 8 ounce box, inside the box will be 8 squares of unsweetened chocolate that are wrapped in a wax paper like this. I’ll be needing 2 of those, 2 squares of unsweetened chocolate. I will need 1 stick of margarine. You could use butter if you prefer but I usually use margarine. It doesn’t matter what kind you use but you’re going to melt these on the stove. If you want to use a double boiler you can but I have just take a sauce pan and in fact melted this earlier and it’s fairly liquid right now. I did let it cool down and the reason for that is we’re going to be using some eggs in a minute some beaten eggs and if you pour something hot on to beaten eggs they will want to congeal and you’ll have lumps of egg in your brownie and you don’t want that.
So I’m just going to bring this over here so we can work with it and this is a very easy recipe because you basically just add every ingredient to the bowl after it’s prepared so I prepared the chocolate and the margarine. The two squares of chocolate and the 1 stick margarine by melting them and then letting them come back to room temperature so they are not going to cook the eggs and I’ll just pour that into a large mixing bowl and to that I’m going to add 1 cup of sugar. This is white granulated sugar just add that in and here comes the eggs. When I add the eggs I’m going to stir just to make sure that everything gets combined nicely.
This is one egg. Just one well beaten egg and we’ll stir that together. The order doesn’t really matter so much here but if you put just a small amount of liquid ingredients and then a large amount of dry ingredients then you’re going to get a dough mixture that you will have lumps later on when you try to finish up your brownies so probably in the order that I’m going is not right but we do have some vanilla to add and we can use vanilla extract or imitation vanilla extract. You’ll be adding 1 teaspoon I’ve measured that out so that goes in next and then you need self rising flour. You could use all purpose flour but then that would mean you have to add some other ingredients and that’s not necessary, self rising flour works fine what you need will be 2/3 of a cup and that goes in.
Now at this point I want to stir well because I want to get the texture that I need for the brownies and you see that it’s coming together and beginning to look like brownie mixture. It’s very sticky and gummy. That’s the texture you need for good brownies. Now the last ingredient is right here. We have broken pecans you can buy them. See the bag here and it just says pecan pieces and I think this is a 6 ounce bag it will make about 2 cups so this is the second cup that came out of there. If you don’t like nuts then you can leave those entirely and have plain brownies without nuts but this is actually a very generous portion of nuts and you all see how they turn out in just minute.
What you do at this point to finish up your brownies is to get an appropriate pan. Now it can be a stainless steel or glass 8x8 inch pan or 9x9 inch pan or it could be round like a cake pan. It doesn’t have to be any specific pan but roughly that size that I’m talking about and you’ll want to spray it or you can use margarine with a little dusting of flour over the top of it and then just pour this in. It will come up about so far maybe an inch on the side. Put it into a 350 degree oven and let it bake for about 25 minutes. Now I started checking at 20 minutes. Let’s stick a toothpick in if it comes out clean they’re done. So I have some of that are already made and here they are and you can see that once you have them done and these were done in a square pan you can cut them into 16 equally sized pieces.
When you’re done with that put them on a serving dish and they’re ready to serve so let’s try one just for texture and you can see the pecans peeping out and the taste is very good. It’s chewy just like it should be if you let it overcook it will be dry. If you don’t want that— but this is an excellent brownie, if you do not have the perfect brownie recipe try this one I think it will work.