I know, Frankenstein was the name of the scientist, but calling them Frankensteins Brownies would be pretty much incorrect. They weren’t his. They were mine. MINE. My delectables…

So, basically I wanted to make brownies. We have several recipes, but the one I pulled out of our recipe rolodex was the one I assume was left to us by my great-grandmother Geraldine. The first part was a little confusing, as she wrote 1 1/2 C. Sifted Flour. I don’t know if she means one HALF cup, or one cup AND a half. So first I went with the former, then when I added the sugar, I thought 2 cups of sugar to 1 half cup of flour looked a little weird, and went with the latter. Then, when I mixed it, it turned out to be thicker than… something very very thick. Needless to say, I managed to make the eggbeaters go to a standstill of ‘whip the holy living hell out of it’ and I still had to mix it by hand (And by hand, I mean whole body.) I ate about half of the raw batter before it made its way into the oven. Now it’s sitting there for about 15 minutes.

Here’s the recipe, how I ended up making it:

Frankenbrownies

1 and 1/2 cup flour

2 cups granulated sugar

10 tablespoons cocoa

1 teaspoon salt

1 cup butter (or shortening?)

4 eggs

1 teaspoon vanilla

All ingredients must be at room temp. Put in mixing bowl, beat at 3 speed for 3 minutes. Grease 13×8 pan, bake at 350 degrees for 30 minutes.

And, some obligatory silly pictures.

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