These brownies from the 1940s are simply delicious! They are soft and tender with a chewy edge. They’re not sweet as I had expected them to be because of the corn syrup. They’re not bitter either being as we changed the type of chocolate used. And they’re great because these brownies do not use up too much of the week’s rations.
We made these on Day 2 of our 1940s Days to try a recipe out from that time period as well as to have something sweet with our tea. They were especially delicious with strawberries!
We got the brownie recipe from the cookbook, Economy Recpies for Canada’s “Housoldiers” by the Canada Starch Company published in 1943 and reproduced by Forgotten Books in 2018.
Here’s the original recipe:
We modified the recipe a bit and the brownies turned out amazing! I was so impressed! We changed the sugar so we didn’t waste all of our sugar rations — we decreased the sugar and increased the corn syrup. Corn syrup and other similar types of sweeteners were not rationed. My youngest daughter gave up her egg ration and her and I split the sugar so we each gave some up. I’d gladly give up a few of my rations to enjoy these delectable brownies! So good!
Let’s get started!
Cream butter, sugar and corn syrup together. Beat well.
Add egg. Beat well.
Sift flour, cocoa, cornstarch, salt and baking powder together. Add to butter mixture along with the vanilla.
Stir until creamy.
Pour into a greased 8” or 9” pan.
Bake at 350F for 25 minutes or until edges are set. The centre may be soft, but that’s ok.
So yummy! They remind me of those little brownies you can purchase at the store… only better!! So good!
Let cool before slicing.
Brownies from the 1940s — our modified recipe
1/3 cup butter
4 tbsp sugar
3/4 cup corn syrup
1 egg
3 tbsp cocoa powder
3/4 cup cake & pastry flour
1 tbsp cornstarch
1/2 tsp salt
1/2 tsp baking powder
1 tbsp homemade vanilla or 1 tsp store bought vanilla
Cream butter, sugar and corn syrup together. Beat well. Add egg. Beat well. Sift flour, cocoa, cornstarch, salt and baking powder together. Add to butter mixture along with the vanilla. Stir until creamy. Pour into a greased 8” or 9” pan. Bake at 350F for 25 minutes or until edges are set. The centre may be soft. Let cool before slicing.
Watch our video of my daughter and I making these delicious brownies here: Brownies from the 1940s
enjoy from Our City Homestead to yours