"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Aunt Coolidge's Molasses Brownies Recipe

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This recipe for Aunt Coolidge's Molasses Brownies, by , is from Berkwood Hedge School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth O. Hutchins
Added: Friday, May 8, 2009


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

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 350 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 375

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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