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Cinderella’s Hearth: Bookkeeper Brownies, by Kate Wolford

Brownies are popular for a reason. They’re densely chocolaty, chewy, sweet and delicious. But do you really need to be persuaded of the myriad virtues of brownies? I doubt it. What you really need is for me to get down to the business of the recipe, so here you go …

But first, my Aunt Rosa, a truly gifted baker,  managed to wrangle this delicious recipe from a very reluctant baker friend, who also happens to be a bookkeeper. Here are the details:

Bookkeeper Brownies


     2 cups of sugar                                               

     2 eggs, slightly beaten

     2 cups of flour                                               

     1 tsp. of baking soda

     1 stick of butter                                           

     1/2 tsp. of cinnamon

     1/2 cup of Crisco       

     1 tsp. of vanilla

     4 Tbs. of cocoa

     1 cup of water

     1/2 cup of buttermilk



     1 stick of butter                                              

     1 box of Ten-X powdered sugar

     4 Tbs. of cocoa    

     1 tsp. of vanilla                                               

     3 Tbs. of heavy cream 

     3 Tbs. of milk                                              

     1 1/2 cups of chopped pecans 


Preheat the oven to 400 degrees. Sift the sugar and flour together and set aside. Place butter, Crisco, cocoa, and water in a saucepan, and bring to a boil. Pour the liquid mixture into the dry mixture and combine. Stir in the buttermilk. Add the eggs, baking soda, cinnamon, and vanilla. Pour into a well-greased 9x13 pan, and bake for 30 minutes.


Bring butter, cocoa, vanilla, cream, and milk to a boil. Take off of the heat and add powdered sugar, vanilla, and nuts. Pour hot mixture over brownies and let cool. In fact, let it cool at least an hour before serving—it makes 24.

You’ll get tons of compliments on these—if you decide to share them!


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