Friday, July 24, 2015

Egyptian Brownies - Aunt Betty

1 C. Butter, melted
3 C. White sugar
1 T vanilla
4 eggs
1 1/2 C flour
1 C unsweetened cocoa powder
1 tsp. salt
1 C. Semi sweet chocolate chips
Preheat oven to 350. Lightly grease a 9x13 baking dish.
Combine butter, sugar and vanilla in a large bowl. Beat in eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder and salt. Gradually stir mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35-40 minutes. Remove and cool pan on wire rack before cutting.

Aunt Betty's Lemon Bars

2 cups flour
1/2 cup sifted powdered sugar
2 cup butter

4 beaten eggs
1 1/2 cups granulated sugar
1-2 teaspoons finely shredded lemon peel
1/3 cups lemon juice
1/4 cup flour
1/2 teaspoon baking powder

In a medium bowl stir together the 2 cups flour and the 1/2 cup powdered sugar. Using a pastry blender, cut in the butter until mixture clings together. Press into the bottom of an ungreased 13X9 in baking pan.

Bake crust in a 350 degree oven for 20-25 minutes or until lightly browned.

Meanwhile, beat together the eggs, granulated sugar and lemon juice. Combine the 1/4 cup flour and the baking powder; stir into the egg mixture along with the lemon peel. Pour over the baked crust.

Bake bars in a 350 degree oven for 25 minutes more. Cool on a wire rack. Sift powdered sugar over the top of bars. Cut into bars or into 2X1 2/4 inch diamonds -- Makes 30 bars.