Brown Sugar Brownies (1950)

• 1 cup dark brown sugar
• 1/4 cup melted butter
• 1 egg, well beaten
• 1 scant cup flour
• 1 tspn baking powder
• 1/3 tspn salt
• 1 tspn vanilla extract
• 3/4 cup nut meats

Cream together brown sugar and butter. Add the well-beaten egg. 

Sift together the flour, baking powder, and salt. Add and mix with the brown sugar and butter.  Add vanilla extract and nuts.

Pour into greased 8-inch square tin. Bake 20 to 25 minutes in 350 degrees oven. Cut in squares. Yields 16 servings.

More "Lost" Brownie Recipes
Irish Cream Brownies (1984)
Original Toll House Triple-Layer Brownies with Butterscotch (1980)

(Origin - "Charleston Receipts" collected by The Junior League of Charleston, South Carolina, 1950. "American's Oldest Junior League Cookbook in Print." This recipe was by Mrs. Thomas P. Stoney.)