THE ORIGIN
When I looked at this recipe on a tiny piece of folded paper I had no idea it would have such an interesting origin. It evidently came from a Neilson product as all 4 of the recipes on the sheet call for the use of Neilson Cocoa powder. Neilson is a dairy brand in Canada so I knew I wasn’t going to get my hands on it in the UK, however after a bit of online research I discovered that, in fact, it’s a discontinued product in Canada as well. This started me wondering how long had my grandmother kept that little slip of paper for?
While googling Neilson’s cocoa I found this recipe book from 1940 on rarenonfiction.com. While my grandmothers copy of the recipe is certainly not that old it’s fun to imagine the possibility that a version of it is in this book. I’m really cooking up a blast from the past today.
For all my Canadians reading this, does anyone remember Neilson making Cocoa powder? Let me know in the comments.
THE BASICS
THE METHOD
- Add brown sugar to beaten eggs and mix well, once combined beat in the melted butter.
- Sift together the dry ingredients and slowly blend into the wet mixture.
- Add vanilla and walnuts.
- Bake in a square 9 inch pan at 350˚ for 15-20 minutes.
- While the brownies bake make the glaze.
Glaze
- Combine dry ingredients.
- Melt the butter in a small sauce pan on a low heat then mix in the water.
- Pour the sugar and cocoa mixture into the pan and mix until smooth
THE RESULT
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THE LAMPPOST 