Karen Lander, a Columbian reader from the Salmon Creek space, lately gave our household a priceless reward: her mother Hattie Barton’s well-known brownie recipe. Not less than, it’s well-known inside Lander’s household. However now it’s well-known in my household, too. These wealthy, chewy, super-chocolatey brownies are an instantaneous remedy for what ails you. I hesitate to say it, however these brown beauties are even higher than my very own mom’s selfmade brownies. (Sorry, Mother. However perhaps you and Mrs. Barton are already buddies within the candy hereafter, so there’s no onerous emotions.)

Moreover, they’re created from an unfussy checklist of components that may be present in most everybody’s pantry. You may add nuts or chocolate chips if you would like, Lander mentioned, nevertheless it’s fully optionally available. It’s a primary recipe that takes near-minimal effort and comes out spot-on each time, bringing again recollections of Lander’s youth along with her twin sister (Sharon Maier, additionally of Vancouver) in Grand Mound, simply north of Centralia.

“Once I make them, it takes me again to my childhood,” mentioned Lander, a retired schoolteacher who moved to Vancouver within the Sixties to attend Warner Pacific College alongside along with her sister. “Mother was making them earlier than my sister and I have been born. We’re 73 years previous now so it’s been a very long time! However it’s simply the recollections that the brownies evoke and I like that.”

The recipe is perhaps as primary because it will get — flour, sugar, cocoa, butter, eggs and vanilla — however that’s a part of what makes these brownies such a timeless normal, Lander mentioned. They style excellent whether or not she provides nuts or chocolate chips or each or neither.

“It’s 50-50 on whether or not I throw chocolate chips in,” Lander mentioned. “They’re good with or with out nuts. These don’t have to be frosted. These are ok simply to eat plain.”