Enjoy a taste of the 1950s with this vintage Betty Crocker Brownies recipe. Dense chocolatey brownies with the perfect chewiness, these brownies are a trip down memory lane. Grab your apron and whip up a batch of nostalgia today!
My long-time hobby of collecting vintage items has sometimes led me on exciting adventures, both offline and online. One of my favorite finds was on eBay, a 1957 Betty Crocker advertising brochure featuring Softasilk cake flour.
The graphic style of that era has always appealed to me, and the promise of fabulous, timeless recipes made this brochure an irresistible treasure. After a bit of competitive bidding, I emerged victorious!
As I eagerly flipped through the pages, one recipe in particular caught my attention. It was a recipe for dense, chocolatey, chewy brownies. It was meant to be since I had all the ingredients ready and waiting in my pantry.
So, without further ado, let’s put on our favorite aprons and take a culinary trip back in time with these deliciously retro Betty Crocker 1957 Brownies!
— This post was originally published on February 26, 2013. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 35 Minutes
Servings: 16
Primary Ingredient(s): Chocolate, Flour, Butter, Shortening
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“I made these brownies all the time as a young child with my mom, back in the 70’s & 80’s. Now I make them with and for my grandchildren. So good!”
— Karen Huber
What You’ll Like About Homemade Betty Crocker Brownies
- These brownies are rich and chewy and not your average, everyday brownie recipe. They’re incredibly dense, chocolatey, and have a great texture. That makes them a very satisfying treat for chocolate lovers.
- We use simple ingredients in this recipe. With staple pantry ingredients that you probably already have on hand, you can whip up a batch of brownies whenever the craving strikes.
- While the brownies are perfect on their own, they also serve as a versatile base for many desserts. Top one with a scoop of vanilla ice cream, a dollop of whipped cream, or drizzle with caramel sauce for an extra special treat!
Ingredient Notes
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- Unsweetened Baking Chocolate – This recipe calls for unsweetened baking chocolate. This is unsweetened or bittersweet chocolate with little or no added sugar that is meant to be used in cooking. My preferred brand is Baker’s, which is easily sourced in almost every grocery store.
- Shortening – Shortening, such as Crisco, creates a chewy texture. If you prefer, you can substitute the same amount of butter or margarine, but this will change the texture and flavor slightly.
- Cake Flour – The “Softasilk” cake flour in the original recipe is still available today, although it is now produced by the Pillsbury company. Cake flour creates a lighter, more tender crumb.
- Pecans – The recipe calls for chopped pecans, which add a nice crunch and nutty flavor to the brownies. If you prefer, you can substitute walnuts or leave the nuts out altogether.
- Butter – Butter is needed for the chocolate drizzle on top of the brownies. Use either salted or unsalted according to your preference.
- Semi-Sweet Chocolate Chips – The semi-sweet chocolate chips in the chocolate drizzle provide a balance of flavors to complement the rich, dense brownies. For a sweeter drizzle, substitute milk chocolate chips.
👉 No cake flour? Here’s what to do.
If you don’t have cake flour, you can create a substitute by taking out two tablespoons of flour from one cup of all-purpose flour and adding two tablespoons of cornstarch or arrowroot powder to get the equivalent of one cup of cake flour.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Betty Crocker Brownies
Homemade brownies aren’t difficult at all to make! Put down the box mix and make your next batch from scratch, the old-fashioned way!
Make the Brownie Batter
- Heat the oven to 350 degrees. Generously butter an 8×8-inch baking pan and set it aside.
- Melt the chocolate and shortening together in the top of a double boiler over simmering water. Stir the mixture constantly until the chocolate has completely melted.
Pro Tip
If you don’t have a proper double boiler, don’t despair. Place the chocolate and shortening in a heat-proof bowl, preferably glass, and set the bowl in the top of a saucepan containing simmering water. The bowl must be large enough to sit up above the water.
- Remove the pan from the heat and beat in the sugar and eggs.
- Sift the flour in a separate bowl.
- Add the salt and baking powder. Stir the dry ingredients into the chocolate mixture.
- Mix in the nuts and vanilla extract.
Pro Tip
I’m going to tell y’all…this batter gave my arm a workout! It’s very, very stiff and dense. If you want to use a stand mixer for this, please do!
Bake
- Spread the mixture in the prepared pan. Because the batter is so stiff, this is much easier to do if you just rub a little butter on your fingertips and press it into the corners and around the edges.
- Bake the brownies for 25 to 30 minutes or until the top has a dull appearance. Remove from the oven. Place on a wire rack and cool completely.
Make the Chocolate Drizzle
- Combine the chocolate chips and butter in a small microwave proof bowl. Microwave on high for 30 seconds. Stir until all chocolate chips are melted.
- Spoon the melted chocolate chip mixture into a small resealable bag. I find this easier to do if I put the bag into a coffee cup or bowl to hold it while I work. Push the mixture down into one corner of the bag. Twist the top to secure and cut a very small opening in the tip of the bag. Pipe the chocolate in a random pattern on top of the cooled brownies.
Pro Tip
Thirty seconds is usually enough time to soften the chips so that they can be stirred to completely melt. If you need more time, proceed in 10-second increments.
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Recipe Tips
- Chop the Nuts Finely – If you include nuts, make sure they’re finely chopped. Larger pieces can make it difficult to cut the brownies neatly.
- Don’t Overmix the Batter – Take care to mix the ingredients just until combined.
- Line the Pan – This is optional, but for easier removal of the brownies, line the baking pan with parchment paper or aluminum foil and then grease it.
- Check for Doneness – The recipe suggests baking for 25-30 minutes, but ovens can vary. To check for doneness, insert a toothpick or cake tester into the center of the brownies. If it comes out with a few moist crumbs clinging to it, the brownies are done. If it comes out wet, bake for a few more minutes and check again.
- Cool Completely – Allow the brownies to cool completely in the pan before removing and cutting them. This will help them set and make them easier to cut.
- Use a Hot Knife – To get clean cuts, run the knife under hot water, dry it, and then cut the brownies. Repeat as needed.
Recipe Substitutions
You can use butter instead of shortening if you prefer. If you use salted butter, omit the additional salt called for in the recipe.
Caramel bits make a great stir-in option for these brownies!
How to Serve Better Crocker Brownies
These homemade brownies make an amazing addition to a dessert table! Serve with a scoop of my Homemade Strawberry Ice Cream for a chocolate-covered strawberry effect!
Storing Leftovers
Short Term Storage: Before storing, cool completely to room temperature. This will prevent the brownies from becoming soggy. Store in an airtight container or wrap tightly in plastic wrap or aluminum foil. Keep at room temperature for up to 4 days. To extend the storage time, refrigerate for up to one week.
Freezer Storage: For longer storage, you can freeze the brownies for up to 3 months. To freeze, wrap individual brownies in plastic wrap or aluminum foil and then place them in a resealable plastic bag or an airtight container. To defrost, simply leave them out at room temperature for a few hours before serving.
Questions About Betty Crocker Brownies
Yes, you can substitute the same amount of butter or margarine for the shortening, but keep in mind that this will change the texture and flavor slightly.
Of course, you can leave out the nuts if you prefer. The brownies will still be delicious!
Insert a toothpick or cake tester into the center of the pan. If it comes out with a few moist crumbs clinging to it, the brownies are done. If it comes out wet, bake for a few more minutes and check again.
More Recipes You’ll Like
No Bake Chocolate Cheesecake
Double Chocolate Chunk Cookies
Pecan Pie Brownies
Easy Caramel Pretzel Brownies
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Betty Crocker Brownies
Ingredients
- 2 ounces unsweetened baking chocolate
- ⅓ cup shortening
- 1 cup sugar
- 2 eggs
- ¾ cup sifted cake flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup chopped pecans
- ½ teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
- 1 ½ teaspoons butter
Instructions
- Heat the oven to 350 degrees. Liberally grease an 8” square pan. Set aside for later.
- In a double boiler over simmering water, melt the chocolate and shortening together. Stir constantly until the chocolate is completely melted.2 ounces unsweetened baking chocolate, ⅓ cup shortening
- Remove the pan from the heat and beat in the sugar and eggs.1 cup sugar, 2 eggs
- Sift the dry ingredients together. Stir the dry ingredients into the chocolate mixture. Mix in the nuts and vanilla extract.¾ cup sifted cake flour, ½ teaspoon salt, ½ teaspoon baking powder, ½ cup chopped pecans, ½ teaspoon vanilla extract
- Spread the mixture in the prepared pan using buttered fingers if necessary.
- Bake for 25 to 30 minutes or until the top has a dull appearance.
- Remove from the oven. Place on a wire rack and cool completely.
For the chocolate drizzle:
- Combine the chocolate chips and butter in a small microwave proof bowl. Microwave on high for 30 seconds. Stir until all chocolate chips are melted.½ cup semi-sweet chocolate chips, 1 ½ teaspoons butter
- Spoon the melted chocolate chip mixture into a small resealable bag. Push the mixture down into one corner of the bag. Twist the top to secure and cut a very small opening in the tip of the bag.
- Pipe the chocolate in a random pattern on top of the cooled brownies.
Notes
- To test whether the brownies are done, insert a tester into the center of the pan. If it comes out with a few moist crumbs clinging to it, they’re done. If it comes out wet, bake for a few more minutes and check again.
- For short term storage: Cool completely to room temperature. Store in an airtight container or wrap tightly in plastic wrap or aluminum foil. Keep at room temperature for up to 4 days. To extend the storage time, refrigerate for up to one week.
- For longer storage, you can freeze the brownies for up to 3 months. To freeze, wrap individual brownies in plastic wrap or aluminum foil, and then place them in a resealable plastic bag or airtight container. To defrost, simply leave them out at room temperature for a few hours before serving.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I made these brownies all the time as a young child with my mom, back in the 70’s & 80’s. Now I make them with and for my grandchildren. So good!
It’s a really good old recipe, isn’t it?
These brownies are very easy to make. I always get wonderful comments regarding how good they are!