Vintage Recipe: “Fudge Cookies”
I’ve shared quite a bit on my Instagram page how much I love finding old recipe cards at estate sales and flea markets. Yesterday, I was in the mood to bake something sweet so I picked a recipe that sounded good to give a try. It’s an old recipe from a newspaper clipping, titled “Fudge Cookies” but after reading the recipe it sounded more like they’d turn out to be brownies. The recipe only called for 7 ingredients, most of which are pantry staples — so I was pretty stoked a quick run to the store wasn’t going to be needed.
This recipe turned out so good! I had a bake quite a bit longer than what the recipe called for but part of that is due to only having an 8x8 pan on hand when the recipe called for a 9x9.
A couple notes:
The recipe calls for 1 cup nuts, I used pecans because there are few things better together than chocolate and pecans. Next time I make this recipe I’ll probably add an additional 1/2 to 1 cup of chopped pecans.
Like mentioned above, I used an 8x8 pan so the brownies were quite thick. I baked per the directions, then after the first 20 minutes, I covered the brownies with foil, put back into the oven at 325 and baked for an additional 30 minutes.
Make sure to check these brownies in the center, you want them to be that fudge-y texture but not too wet.
This recipe would be delicious with a scoop of vanilla bean ice cream on top!
Fudge Cookies
1 cup butter
1 2/3 cup sugar
4 eggs
1/2 cup cocoa
1 cup flour
1 cup nuts
1 tsp vanilla
Cream butter and sugar together; add eggs and mix thoroughly. Stir in remaining ingredients. Bake in greased 9x9-inch pan at 350 degrees for 20 minutes. Let cool; cut into squares.
Recipe by Mrs. Gregory D. Reece
Would love to hear if you give this recipe a try!
xx, Riss
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