Betty Crocker Brownies

Enjoy a taste of the 1950s with this vintage Betty Crocker Brownies recipe. Densely chocolatey and chewy, these brownies are a trip down memory lane. Grab your apron and whip up a batch of nostalgia today!

My long-time hobby of collecting vintage items has sometimes led me on exciting adventures, both offline and online. One of my favorite finds was on eBay – a 1957 Betty Crocker advertising brochure featuring Softasilk cake flour.

The graphic style of that era has always appealed to me, and the promise of fabulous, timeless recipes made this brochure an irresistible treasure. After a bit of competitive bidding, I emerged victorious!

As I eagerly flipped through the pages, one recipe in particular caught my attention – a recipe for dense, chocolatey, chewy brownies. It was meant to be since I had all the ingredients readily available in my pantry.

So, without further ado, let’s put on our favorite aprons, and take a culinary trip back in time with these deliciously retro Betty Crocker 1957 Brownies!

❤️ Why I Love This Recipe

• Rich and Chewy: This isn’t your average, everyday brownie recipe. They’re incredibly dense, chocolatey, and chewy–a very satisfying treat for chocolate lovers.
• Simple Ingredients: The recipe uses basic pantry ingredients that you probably already have on hand, making it easy to whip up a batch of brownies whenever the craving strikes.
• Versatile Treat: While the brownies are perfect on their own, they also serve as a versatile base for many desserts. Top one with a scoop of vanilla ice cream, a dollop of whipped cream, or drizzle with caramel sauce for an extra special treat!

🛒 Ingredient Notes

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• Unsweetened Baking Chocolate: This recipe calls for unsweetened baking chocolate. This is unsweetened or bittersweet chocolate with little or no added sugar that is meant to be used in cooking. My preferred brand is Baker’s which is easily sourced in almost every grocery store.
• Shortening: Shortening, such as Crisco, creates a chewy texture. If you prefer, you can substitute the same amount of butter or margarine, but this may change the texture and flavor slightly.
• Cake Flour: The “Softasilk” cake flour in the original recipe is still available today although it is now produced by the Pillsbury company. Cake flour creates a lighter, more tender crumb.

👉 PRO TIP: No cake flour? Here’s what to do. If you don’t have cake flour, you can create a substitute by taking out two tablespoons of flour from one cup of all-purpose flour and adding two tablespoons of cornstarch or arrowroot powder to get the equivalent of one cup of cake flour.

• Pecans: The recipe calls for chopped pecans, which add a nice crunch and nutty flavor to the brownies. If you prefer, you can substitute walnuts or leave the nuts out altogether.
• Butter: Butter is needed for the chocolate drizzle on top of the brownies. Use either salted or unsalted according to your preference.
• Semi-Sweet Chocolate Chips: The semi-sweet chocolate chips in the chocolate drizzle provide a  balance of flavors to complement the rich, dense brownies. For a sweeter drizzle, substitute milk chocolate chips.

🥄 How to Make Betty Crocker 1957 Brownies

1. Heat the oven to 350 degrees. Generously butter an 8×8-inch baking pan and set it aside.

Make the Brownie Batter

2. Melt the chocolate and shortening together in the top of a double boiler over simmering water. Stir the mixture constantly until the chocolate has completely melted.

👉 PRO TIP: If you don’t have a proper double boiler, don’t despair. Place the chocolate and shortening in a heat-proof bowl, preferably glass, and set the bowl in the top of a saucepan containing simmering water. The bowl must be large enough to sit up above the water.

3. Remove the pan from the heat and beat in the sugar and eggs.
4. Sift the flour, salt, and baking powder. Stir the dry ingredients into the chocolate mixture. Mix in the nuts and vanilla extract.

👉 PRO TIP: I’m going to tell y’all…this batter gave my arm a workout! It’s very, very stiff and dense. If you want to use a stand mixer for this, please do! Can you believe that wooden spoon stood up straight in the batter like that? I believe it would have stayed there until I pulled it out, too.

5. Spread the mixture in the prepared pan. Because the batter is so stiff, this is much easier to do if you just rub a little butter on your fingertips and press it into the corner and around the edges.
6. Bake the brownies for 25 to 30 minutes or until the top has a dull appearance.
7. Remove from the oven. Place on a wire rack and cool completely.

Make the Chocolate Drizzle

8. Combine the chocolate chips and butter in a small microwave proof bowl. Microwave on high for 30 seconds. Stir until all chocolate chips are melted.

👉 PRO TIP: Thirty seconds is usually enough time to soften the chips so that they can be stirred to completely melt. If you need more time, proceed in 10-second increments.

9. Spoon the melted chocolate chip mixture into a small resealable bag. I find this easier to do if I put the bag into a coffee cup or bowl to hold it while I work. Push the mixture down into one corner of the bag. Twist the top to secure and cut a very small opening in the tip of the bag.
10. Pipe the chocolate in a random pattern on top of the cooled brownies.

🍚 How to Store

Short Term Storage:  Before storing, cool completely to room temperature. This will prevent the brownies from becoming soggy. Store in an airtight container or wrap tightly in plastic wrap or aluminum foil. Keep at room temperature for up to 4 days. To extend the storage time, refrigerate for up to one week.

Freezer Storage: For longer storage, you can freeze the brownies for up to 3 months. To freeze, wrap individual brownies in plastic wrap or aluminum foil, and then place them in a resealable plastic bag or airtight container. To defrost, simply leave them out at room temperature for a few hours before serving.

 ⚠️ Recipe Tips

• Chop the Nuts Finely: If you include nuts, make sure they’re finely chopped. Larger pieces can make it difficult to cut the brownies neatly.
• Don’t Overmix the Batter: Take care to mix the ingredients just until combined.
• Line the Pan: Optional–for easier removal of the brownies, line the baking pan with parchment paper or aluminum foil and then grease it.
• Check for Doneness: The recipe suggests baking for 25-30 minutes, but ovens can vary. To check for doneness, insert a toothpick or cake tester into the center of the brownies. If it comes out with a few moist crumbs clinging to it, the brownies are done. If it comes out wet, bake for a few more minutes and check again.
• Cool Completely: Allow the brownies to cool completely in the pan before removing and cutting them. This will help them set and make them easier to cut.
• Use a Hot Knife: To get clean cuts, run the knife under hot water, dry it, and then cut the brownies. Repeat as needed.

📖 Recipe

Betty Crocker Brownies

Enjoy a taste of the 1950s with this vintage Betty Crocker Brownies recipe. These densely chocolatey brownies are a trip down memory lane.

5 from 6 votes

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Course: Desserts

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 16 brownies

Calories: 193kcal

Author: Lana Stuart

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 2 ounces unsweetened baking chocolate
• ▢ ⅓ cup shortening
• ▢ 1 cup sugar
• ▢ 2 eggs
• ▢ ¾ cup sifted cake flour
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon baking powder
• ▢ ½ cup chopped pecans
• ▢ ½ teaspoon vanilla extract
• ▢ ½ cup semi-sweet chocolate chips
• ▢ 1 ½ teaspoons butter

Instructions

• Heat the oven to 350 degrees. Liberally grease an 8” square pan. Set aside for later.
• In a double boiler over simmering water, melt the chocolate and shortening together. Stir constantly until the chocolate is completely melted.
• Remove the pan from the heat and beat in the sugar and eggs.
• Sift the dry ingredients together. Stir the dry ingredients into the chocolate mixture. Mix in the nuts and vanilla extract.
• Spread the mixture in the prepared pan using buttered fingers if necessary.
• Bake for 25 to 30 minutes or until the top has a dull appearance.
• Remove from the oven. Place on a wire rack and cool completely.

For the chocolate drizzle:

• Combine the chocolate chips and butter in a small microwave proof bowl. Microwave on high for 30 seconds. Stir until all chocolate chips are melted.
• Spoon the melted chocolate chip mixture into a small resealable bag. Push the mixture down into one corner of the bag. Twist the top to secure and cut a very small opening in the tip of the bag.
• Pipe the chocolate in a random pattern on top of the cooled brownies.

Notes

• To test whether the brownies are done, insert a tester into the center of the pan. If it comes out with a few moist crumbs clinging to it, they’re done. If it comes out wet, bake for a few more minutes and check again.
• For short term storage: Cool completely to room temperature. Store in an airtight container or wrap tightly in plastic wrap or aluminum foil. Keep at room temperature for up to 4 days. To extend the storage time, refrigerate for up to one week.
• For longer storage, you can freeze the brownies for up to 3 months. To freeze, wrap individual brownies in plastic wrap or aluminum foil, and then place them in a resealable plastic bag or airtight container. To defrost, simply leave them out at room temperature for a few hours before serving. 

Nutrition Information

Serving 1 | Calories 193kcal | Carbohydrates 21g | Protein 3g | Fat 12g | Saturated Fat 4g | Polyunsaturated Fat 2g | Monounsaturated Fat 5g | Trans Fat 1g | Cholesterol 22mg | Sodium 99mg | Potassium 89mg | Fiber 2g | Sugar 15g | Vitamin A 46IU | Vitamin C 0.04mg | Calcium 21mg | Iron 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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