Waffled Brownies (1952)

• 1-1/2 cups sifted all-purpose flour
• 1/2 tspn baking powder
• 1/2 tspn salt
• 1/4 tspn cinnamon
• 1/2 cup shortening
• 1 cup semi-sweet chocolate pieces
• 3/4 cup milk
• 2 egg, well beaten
• 1/3 cup sugar
• 1/2 cup broken nuts

Sift the first 4 ingredients together. Add shortening and chocolate to milk; heat over hot water only until chocolate is melted; remove from heat; stir briskly until cooled.

Combine beaten eggs and sugar. Add cooled chocolate mixture. Then add liquid mixture to dry ingredients, mixing well. Stir in nuts. Batter will be quite stiff.

Bake on moderately hot ungreased waffle baker, filling the grids only about 1/2 to 2/3 full. Cool waffles, and cut apart with sharp knife,. Sprinkle with powdered sugar.

Store when completely cooled, as for a soft cookie.  Makes 5 large waffles, or 20 quarter-waffle cookies.

More "Lost" Brownie Recipes

Brown Sugar Brownies (1950)

Original Toll House Triple-Layer Brownies with Butterscotch (1980)

(Origin - "The Book of Good Neighbor Recipes" by Maxine Erickson, Homemaker, and Joan M. Rock, Home Economist,1952.)