Makes about 3 dozen.

Note: This recipe is from an old church cookbook, but closely resembles many recipes for less cakey brownies, including the one for basic brownies from America's Test Kitchen. It's prepared entirely in a saucepan, so no mixer is needed -- just a little muscle.

• 1/2 c. (1 stick) butter

• 1/2 c. shortening, such as Crisco

• 3 squares (1 oz. each) unsweetened chocolate

• 11/2 c. flour

• 1/2 tsp. baking powder

• 1/4 tsp. salt

• 4 eggs

• 2 c. sugar

• 1 tsp. vanilla

• 1 c. chopped walnuts, if desired


Preheat oven to 350 degrees.

Melt butter, shortening and chocolate in a pan over low heat. Remove from heat and cool slightly. While chocolate is cooling, whisk together flour, baking powder and salt in a bowl.

In another bowl, beat together the 4 eggs. Beating steadily and briskly, ideally with a whisk, add the eggs one-quarter cup at a time (or in four steps,) beating each time until well combined.

With a spoon or spatula, stir in sugar and vanilla, then add dry ingredients, mixing until well combined. Add walnuts, if desired.

Scrape batter into ungreased 9- by 13-inch pan. Bake for 15 to 20 minutes. Do not overbake. Cool completely on wire rack before slicing.

Nutrition information per brownie:

Calories150Fat9 gSodium49 mg

Carbohydrates16 gSaturated fat3 gCalcium14 mg

Protein2 gCholesterol30 mgDietary fiber1 g

Diabetic exchanges per serving: 1 other carb, 2 fat.