Bertie’s Brownies!
WTRE Recipe of the Week: A Blast from the Fiddle Contest Past!
This week’s recipe comes with a bit of local history and a quirky mystery! Our very own Kathy Verseman recently rediscovered a gem in her collection: a cookbook titled “Still Fiddlin’ in the Kitchen: Fiddlers Favorite Foods, Vol. IV”.
She picked this up back in 1993 at the Power of the Past in Greensburg, right when they used to host the Fiddle Contest. It was compiled by the National Old Time Fiddlers Association, and if you look at the Board of Directors, you’ll spot a familiar name representing Indiana: Harold Klosterkemper.
Kathy noticed something pretty funny about this week’s selection, Bertie’s Brownies. The recipe calls for a can of Hershey’s Chocolate Syrup and then instructs you to use that same empty can to measure out the rest of your ingredients! As Kathy asked, “Does Hershey’s even come in a can anymore?”.
If you can track down a vintage can (or just happen to know that a standard Hershey’s syrup can was 5.5 ounces), here is how you make this fiddle-contest favorite.
Bertie’s Brownies
Submitted by Bertie Ayers (Ft. Worth, TX)
Ingredients:
- 5 eggs
- 1 can Hershey’s chocolate syrup (5.5 oz)
- Use the Hershey’s can to measure:
- 1 can sugar
- 1 can flour
- 1 can Wesson oil or melted oleo
- 2 tsp. vanilla
- 1 c. chopped nuts
Instructions:
- Mix together the chocolate syrup, sugar, flour, oil, and vanilla.
- Add eggs, one at a time, beating well after each addition.
- Bake at 350° for 25 minutes.
Chocolate Frosting
Ingredients:
- 1 stick oleo
- 4 Tbsp. cocoa
- 5 Tbsp. buttermilk
- 1 tsp. vanilla
- 1 box powdered sugar
Instructions:
- Bring the oleo, cocoa, and milk to a boil.
- Remove from heat and add the powdered sugar and vanilla.
- Spread the frosting over the brownies while they are still warm.
Happy Baking! If you try this at home—especially if you manage to find a measuring can—let us know how they turn out on our Facebook page!
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