top of page

Estelle's Brownies for the Troops

(by Debra Borden)


1 c. (2 sticks) butter, softened

2 c. sugar

4 eggs

4 oz. unsweetened chocolate, melted

1 1/2 cups sifted self-rising flour

1 t. vanilla

1 c. chopped walnuts (optional)

Preheat oven to 350 F.

Grease and flour two 8-inch square pans (or use baking spray).

In a mixer, cream together butter and sugar until smooth.

Stir in melted chocolate.

Add eggs one at a time.

Gradually add flour.

Add vanilla and optional walnuts.

Divide batter equally into two pans and bake for 30 minutes.

Let cool and cut into squares.

Count your blessings.


(Read Magical Thinking, the story that accompanies this recipe.)


Recent Posts

See All

Mom's Rice Pudding

(by Terri Sutton) rice (whatever you have) evaporated milk (enough to cover the rice and then a little more) sugar (sweet enough to know you’re eating a dessert) melted butter (to freshen up the lefto

Comforting Carrots

(by Brigit Binns) 1 1/2 c. chicken or vegetable stock, preferably homemade 3/4 c. full-bodied white wine or vermouth 2 t. raw or turbinado sugar 1 sprig fresh tarragon or 1 piece peeled fresh ginger,

Lemon Curd

(by Lisa S. Greene) (adapted from Melissa Clark of The New York Times) 1 stick unsalted butter 2 t. finely grated lemon zest 1 c. freshly squeezed lemon juice (from 4 - 6 lemons) 3/4 - 1 c. granulated

bottom of page