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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Aunt Coolidge's Molasses Brownies Recipe

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This recipe for Aunt Coolidge's Molasses Brownies is from Berkwood Hedge School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 eggs
1 3/4 cup sugar
1/4 cup molasses
1 cup melted margarine
1/2 tsp. cinnamon
1/2 tsp. cloves-ground
1/2 tsp. mace
1/2 tsp. nutmeg
1 cup seedless raisins
1 1/4 cup whole wheat flour
Directions:
Directions:
Mix in order mentioned.
Use buttered tin 9 1/2 - 14" on top and 8 1/2 - 13" on bottom. Size is essential to avoid cake-like mixture.
Cook at 350º for 25 minutes.
Cut brownies at once and remove from tin. Brownies are soft and ought to cling to the knife if properly cooked. If brownies are too soft, increase cooking time and next time raise oven to 375º
Personal Notes:
Personal Notes:
This is a family recipe given to us by Leila's great-great aunt Elizabeth Brooks Coolidge who lived on Squam Lake in New Hampshire. When I was a child we received them from her as a Christmas present.

From Leila DeSchepper's Gammy

 

 

 

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