Submitted by Deborah Ann New, Buffalo, Mo.


• 1/4 pound (one stick) butter

• 4 ounces unsweetened baking chocolate

• 2 C sugar

• 1 tsp pure vanilla extract

• 1 C plus 2 Tbsp sifted cake flour

• 1 tsp baking powder

• 4 large eggs

• 1 C chopped walnuts


Melt butter, baking chocolate and sugar together in a double boiler or in the microwave (use defrost setting so that ingredients do not burn). Stir until thoroughly blended. Let cool for about 3 minutes, then beat in the eggs, one at a time to make sure they do not cook, and continue beating until the mixture is smooth and glossy. Sift the baking powder and flour together several times. Use about 1 tsp to coat the walnuts. Blend the remaining mixture into the chocolate, using about 1/4 C at a time and then stir until blended and smooth. Stir in the vanilla extract. At the last minute, fold in the nuts, only stirring until coated and evenly distributed. Bake in two, greased, floured 8-inch pans (preferably with loose bottoms or spring pans) in a 350-degree oven for 20 minutes or until a toothpick comes out clean from the center of each pan. (Another sign is when the edges have separated from around the pan but the center is still shiny.) Do not over bake. Cool on racks.



• 1 pound powdered sugar

• 1/4 pound butter

• 4 heaping Tbsp unsweetened coco

• 1 tsp vanilla extract

• 1 Tbsp strong coffee (optional)

• 1/4 C whole milk


Sift or stir coco and powdered sugar together until blended. Cream in butter until blended. Mix vanilla and coffee together and stir in to mixture blending until smooth. Add milk, about 2 Tbsp at a time, and stir thoroughly until mixture is at spreading consistency. Ice cooled brownies. Remaining icing can be frozen and used later. Note: This recipe has been in the New family since at least 1909. Mildred’s daughter, Deborah Ann New, won a blue ribbon at the Missouri State Fair while a 4-H member with her mother’s recipe.


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