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| 2/3 Tasse | Pillsbury's Best All-Purpose Flour*, sifted |
| 1/2 Teelöffel | baking powder double-acting |
| 1/2 Teelöffel | salt |
| 1/4 Tasse | butter |
| 1 Tasse | sugar |
| 2 | egg yolks unbeaten |
| 1/4 Tasse | milk |
| 2 x ca. 30 g | Unsweetened chocolate; melted |
| 1/2 Tasse | Funsten's Nuts; chopped |
| 2 | egg whites stiffly beaten |
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Sift together the flour, baking powder, and salt. Cream butter and gradually add sugar, creaming well. Add egg yolks, milk and melted unsweetened chocolate. Blend in the dry ingredients;mix thoroughly. Stir in nuts. Fold in 2 stiffly beaten egg whites. Turn into 9 x 9 inch pan, well greased and lightly floured on bottom. Bake in moderate oven (350 degrees) 25 to 30 minutes. Cool and frost with Chocolate Frosting. Cut into bars or squares. *For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt. For Cupcake Brownies: Fill muffin pans, lined with paper baking cups, 1/4 to 1/3 full. Bake 15 to 20 minutes. Cool and frost.
Christmas, Pillsbury, undated booklet
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