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5
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Fanny Farmer's Brownies (1896)
Early brownies had no chocolate! Instead, this recipe for "brownies" uses molasses to get a rich, dark flavor.
Prep Time
10
minutes
mins
Cook Time
12
minutes
mins
Total Time
22
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
"brownies"
Calories:
195
kcal
Author:
Stefani
Ingredients
1/3
cup
butter
room temperature
1/3
cup
confectioner’s sugar
1/3
cup
molasses
1
large egg
beaten
7/8
cup
a scant cup unbleached flour
1
cup
finely chopped pecans
12
pecan halves
US Customary
-
Metric
Instructions
Preheat oven to 350 F.
Lightly grease 12 silicone cupcake liners or marguerite molds.
Cream together butter and sugar until light and fluffy.
Whisk in molasses.
Add egg and whisk well.
Stir in the flour.
Mix in the chopped pecans.
Spoon the mixture into the prepared tins, filling them no more than halfway.
Place half a pecan in the center of each filled tin, pressing it down slightly into the batter.
Bake for 12-15 minutes, or until a toothpick inserted into the center of one of the cakes comes out clean.
Allow brownies to cool for about 5 minutes before removing them from molds. Arrange them on a baking rack to cool completely.
Nutrition
Calories:
195
kcal
|
Carbohydrates:
18
g
|
Protein:
2
g
|
Fat:
13
g
|
Saturated Fat:
4
g
|
Cholesterol:
27
mg
|
Sodium:
53
mg
|
Potassium:
194
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
180
IU
|
Vitamin C:
0.1
mg
|
Calcium:
31
mg
|
Iron:
0.8
mg