1930 Depression Era Magic Brownies Recipe Old Cookbook Show - Glen & Friends Cooking

[@AverageJoeHotRodShow]

A lot of people think the magic is in the recipe. But today we learned the magic was in you all along.

[@donnytello1544]

more like in the ground

[@mekon1971]

I know this might sound strange, but those are the type of brownies my grandmother always made. I never had the modern "cake" brownies until I was an adult. What you are making here is the "original" brownies. You could never eat them right out of the oven, she would make them in the morning when it was cool, then you got to eat them after they cooled completely (after lunch or dinner) they were ALWAYS gooey right out of the oven.

[@sablatnic8030]

Yes, they look more like cake than like brownies

[@debiesubaugher]

Chewy is normally how I like my brownies. If it's cakey then it might as well be cake, but that might just be a States thing.

[@yusufdurmus1557]

Same here and I'm from the Netherlands. I honestly don't think anyone would like their brownies cakey lol

[@nicholascrespo9003]

Agreed! If they are cake like in texture, then it's just chocolate cake (IMHO). Chewy and/or fudgy is the only way.

[@debiesubaugher]

I feel so vindicated 💗

[@jamescanjuggle]

Irish boy can confirm, Chewy brownies are where it's at

[@flammablewater1755]

@@Vedexent_ Maybe it's just a Toronto thing. You know how Toronto is.

[@jdniedner]

"You don't have to measure everything", I hate doing dishes too.

[@canaan5337]

Lol my Mom hardly ever measures anything and she's a great cook I don't measure anything when I cook either after a while you just kind of know what the right amount looks like and that's good enough.

[@LadyLenaki]

I don't measure anything even when baking. I just make the dough or batter the consistency of whatever I'm making, and it seems to work.

[@NoZenith]

@@LadyLenaki I would love to get to that Comfort level but I still need recipes to build upon 😊 I was never taught to make anything from scratch and I'm learning on my own that I don't need flavored box cake mixes, biscuit mixes, pancake mixes and all that mess cutting up my cabinet when I have one tub of fresh flour, butter eggs and milk and my choice of baking powder and baking soda.

[@neville3151]

“Magic Brownies” of the 30's are definitely not the same as 60's “Magic Brownies”.

[@beckyrubin3754]

“Those” type of brownies don’t really go out of style 🤷🏻‍♀️😉🤪

[@sherylsnow7250]

Or 2020 brownies for that matter...

[@AD-kv9kj]

Those a proper brownies. Not even joking either, the flavour of good hashish genuinely works beautifully with chocolate brownies like nothing else. Even if it had no effects, the taste combination is so perfect I'd still use it.

[@starseeker4716]

😆😉 That's for sure!!

[@BrokenMask100]

Thank you for showing the failure. We of the trying to bake club need to be reminded that even the best have to work at it. ^_^

[@Mikey___]

Thanks for keeping up the content while we're all stuck at home Glen, I really appreciate it. Now, here's hoping our supermarket still has condensed milk!

[@zackstopzackstop8091]

I love tuning into the Old Cookbook on every Sunday always makes my week

[@stellaz2595]

I use wax paper every day. Great for covering dishes that go in the microwave.

[@kiwisiwi8356]

I have a funny story about that Mexican Vanilla over there on your counter . We went to Mexico and bought three packs of three bottles of it .And when we brought it home tried it but it didn’t taste like “vanilla “ that we are familiar with her to try it a few times before realizing it’s own character of flavor .. I love it now !!

[@masterxk]

The thing is the concept of vanilla and some products change among borders. Here a lemon is a key lime in others countries and a lime is a lemon in USA. Cooking is complicated at international levels.

[@erikacontreras4313]

Glen thanks for making this shelter brighter! *Hugs*

[@lucasgardner6189]

Glen, this reminds me of the blondies I make. They have a shameful amount of brown sugar and butter in them. Baked and warm, they are completely inedible because they're sticky and gooey. The first time I made them, I ate one warm with a scoop of ice cream and had a realization. The texture changed completely as it cooled. It went from blondie soup to a very chewy bar in about 2 minutes and the ice cream sat. Did you allow these to cool completely on version 1?

[@debbidesisto]

I have noticed that many of the sweetened condensed milk recipes have broken. I wonder if they changed the formula at one point. Both this and Key Lime/Lemon pie have to be fixed. Any thoughts on this?

[@Mabus16]

Perhaps they lowered the fat content? If the condensed milk is supposed to provide fat as well as sweetness then it would make sense that the recipes would fail if they switched from full cream to skim milk or something.

[@TR__3]

I definitely think you're onto something. I was fortunate to receive my Grammy and Great Gma's recipe boxes when they passed away. There are a few desserts they made a 100x over through the years, but when I started making them as an adult, the results have been wonky.

[@MRtwoTricks]

There have been huge changes in the food we buy. From wheat being modified to TSP in Lucky Charms, everything has changed...whats that movie quote? The air got dirty and the sex got clean...nothing stays the same

[@AWIERD1]

@@MRtwoTricks Wow is there really TSP is lucky charms? I used some yesterday to remove a grease stain off the driveway.... :/

[@2Ryled]

@@MRtwoTricks what is tsp?

[@koalawilliams4236]

Really enjoyed an honest cooking video where you showed how it didn't work out the first time! Here are my tweaks (as I really dislike condensed milk). - Melted the chocolate squares (about 50-70g of chocolate) - melted "double-boiler-esque" (glass bowl in a pot with water) - Mixed in the vanilla and used 1/2 cup of yoghurt as a binding agent/liquid. - Poured into the dry goods mix and then added a bit of milk (around 3-4tbsps) to make the batter more brownie like. - Baked at 175C for about 12-15 minutes. Turned out perfect!

[@JacquelynLaRonde]

*LOL wasn't quite what I expected when I read "Magic Brownies" *giggles (reaches for one of the other type to deal with chronic pain)

[@stephane.foisy.186]

though the same especially since it is legal in Canada.

[@gilwood7530]

I make the best !

[@badukp1792]

I really enjoy the old cookbook show!!!

[@Stephenrsm7600]

Thanks, Glen for working this recipe till it worked!!! And thank you for changing the written recipe too!!!

[@maplesyrup76]

Hey Glen, been really enjoying the distraction of your videos during this lockdown. Any chance of doing one on crockpot savoury loaves of bread for folks who don't have access to an oven. There are still tiny apt city folks out there who only have a burner, toaster oven and crockpots.

[@lindabarling7719]

Thank you Glen for the recipe: it's Christmas Brownies🌲 My Grandma always made these at Christmastime. It's been 28 years since I've gotten one of these little nuggets. Happy Dancing 💃😁💖

[@ladiesdays]

I have the feeling you have a wonderfully stocked pantry. I made cookies yesterday for the first time in two weeks because I'm rationing my flour until I find more - stores near me are all out still!

[@chancekahle2214]

Well, he does have a cooking show.

[@kellybryson7754]

Two weeks ago, at the beginning, the only thing I found was a 22lb bag! So I have plenty!

[@t_y8274]

@@chancekahle2214 plus his job is filming food commercials

[@dianes5762]

I have found with older recipes they don't specify sifting the flour, it's just a given because everyone did back then. That might make a difference.

[@elaineragan7387]

I love this series. Great content. Just an opinion, but I think we are so use to having amazing brownies, in all kinds of flavors and textures, we don’t realize during the time period how little ingredients were available to the masses. Those brownies, while looking dry at the end picture were probably a special treat.

[@patallene]

Here in Trudeau’s Canada it’s time for a recipe for real magic brownies Glen let’s go!

[@alecnolastname4362]

Set a pot of equal amounts butter and water to a simmer, ad potent milled cannabis simmer 15minutes stirring occasionally, set aside to cool then refridgerate. The slag between the butter and the water will be just as potent as the butter itself, do not waste it.

[@n0nstopfeeling77]

Glen you are god like, and really chill..... thanks for calming me down. 😄

[@Lukelindsey15]

Did you pack the flour into the measuring cup? That can make a big difference between how much actual flour gets in the recipe and you never know with something in one of these cookbooks.

[@ChristopherHindefjord]

The first cake looks a bit like a Swedish Kladdkaka*, lit. "Goo cake" (Slightly crispy surface, gooey in the middle). Almost like a brownie, but no baking powder/Leavening agents (or condensed milk), cooked for 10-15 minutes (at 200C). (*Maybe a slightly failed one, but they tend to be the best ones)

[@Zickzii]

I thought kladdkaka was mudcake

[@nihlify]

@@Zickzii It's closer to brownie without leveling agent, but you can maybe say it's somewhere in between brownie and mud cake.

[@Charky_Creations]

Is this the one they sell in IKEA? I was just thinking that myself!

[@adamgm84]

I love the blooper tones you included in this one. I feel like I learned a lot about confectionary nuance. So I would hope to positively reinforce the idea of showing where and how things go wrong. Definitely don't waste good footage in the future if you find yourself in this territory.

[@kellybryson7754]

I am TOTALLY going to make those today! Now, that I've watched the whole thing, I'm making something today

[@LadyLenaki]

I love this channel. Why didn't it show up until after quarantine? I literally would've watched this for years if I'd known about it.

[@kiwisiwi8356]

Good morning ! Brownies in the morning are the start of a great day

[@yonkersz]

I really like the silence/ASMR effect at 4.20 . It really makes you appreciate his work in film, and it's relaxing too!

[@lifeinaditch]

4:20 eh?

[@wendyinmichigan4348]

This reminds me very much of the no cook IceBox fruit cake my mother used to make at Christmas in the 1960’s

[@donnakimball3822]

The magic in the brownies , I dont think is legal in Canada. I loved this episode.

[@bradwebb9034]

Kudos, you two!

[@jellydonutsrule]

I’m going to suggest that you might want to make sure you start with self rising flour, plus a scoop of baking powder to help fluff it a touch. It is supposed to be on the more gooey sticky side, hence the instructions to get it out of the pan. I prefer the denser, thick, sticky version. I’ve had these made for me my whole life by both of my grandmothers and my mom and I find them to be perfect. I continue the tradition today making them for my friends and showing people what a truly amazing brownie really is... rich, gooey and decadent!

[@sarachesterfield9028]

Definitely self rising flour! Makes all the difference.

[@davidstowe5652]

Great job and good luck, stay safe

[@emilybilbow5304]

Wow! Your replies are always so well researched and thorough... I Love your channel... not only entertaining but informative! Thank you... please stay safe and healthy!

[@nicolepsy]

I've found that when I've ever ended up with brownie 'sludge', I throw it in the freezer for a bit. It gets solid enough to cut into chunks to put on ice cream or just roll them into balls and call them truffles, lol. I wondered if 250 degrees was a misprint. My Aunt always said that nothing cooks at 250.

[@zootedpears4533]

Love it!

[@andrewzimmernisgross]

It’s not a Glen and Friends video without an adorable laugh from Julie

[@OfBronzeandBlaze]

Brownies number 2 sounds like they would definitely have included ex-lax

[@cannedmusic]

I had tuned into this on its title...magic brownies? I was wondering if he confused a 1930 recipe with a 1967 recipe.

[@deedrafulkerson2919]

I’m with you on the nuts! Pecans are better! Thanks for sharing! Love your videos!

[@starseeker4716]

Hey Glen, just found your channel. I live in Toronto and am really enjoying what you do. I've been baking seriously since the 1980s and my go to for brownies has become Jean Pare's recipe from her Company's Coming 150 Squares cookbook. It's an absolute winner....very chocolatey, fudgy but cakey too. You can make it frosted or not, but I find her chocolate icing recipe on the same page in the book is also a winner, so I always frost mine. Her Butterscotch Brownie recipe from the same book is also a fave of mine. You used to be able to find her cookbooks everywhere...Canadian Tire was a place you could always get them, but them seem to have vanished from the stores. They are great books, because she's a Canadian cook from Quebec and they are very much in the "home cooking" realm of kitchen goodness. 🙂Thanks for everything.....love the interaction between you and Julie in the videos. ❤

[@meganmcgrory7525]

loving these videos

[@karenn993]

I can't even imagine making brownies without eggs.

[@Charky_Creations]

I've made innumerable vegan brownies, and they all turn out fine. The egg is far from being a vital component. The main difference I've noticed is that it's harder to get a chewy texture without butter. If you want cakey, baking soda does the job fine.

[@katydidiy]

Going back in time, I was taught a slow oven to be around 325f. Oddly, that is exactly the temp I make fudge brownies at anyway. Sugar is also hydroscopic and hates to give up the moisture. A slightly larger pan and the temp change might make this recipe work without changing the ingredients, which I believe is at the core of your presentarion. When I try my own advice I'll let you know😎

[@tammimacclellanheupel1517]

Love the history & baking/cooking!

[@keikogyford1708]

As people have said, you got it right the first try. Not all brownies are cakes. Not everyone'makes them your way. Plus it was a 1930's recipe, done with what ingredients they might have had.

[@ryangraham6393]

Glenn that recipe would be tasty with macadamia nuts, I find they suit a chewy Type brownie better as they usually have a bigger chew and the contrast to the soft/ chewy brownie is really nice

[@nicholascrespo9003]

Fantastic tip, also the buttery notes would complement the brownies very well.

[@jasonfontanoz]

Ahh, food chemistry at its finest. =)

[@michaelknox6181]

Would love to know how you find these cook books, sorry if it's been mentioned in a previous video. These are great videos, keep it up!

[@edwardsp1916]

If I had to take 4 attempts at make brownies I would also be depressed. Great video.

[@susanmazzanti5643]

I use to make a brownie with cocoa powder and 4 eggs. I don't remember adding any milk. Like those brownies, the came out moist and chewy. My family loved them.

[@rndmcnflct]

There's an essential service still open that would have let you make brownies no. 4.2 in that book.

[@kbparlin2736]

I’ve heard if the weather is rainy (like humidity) it can impact the final results when baking. Just curious if it’s raining where you are this morning? Btw: found your channel a few weeks ago and love the old recipes.

[@RobotPorter]

Yeah, I never pay much attention to flour amounts. Changes in temperature and humidity can radically alter the amount of flour needed in batters and dough. Some of my favorite cookie and cake recipes require me to as much as double the flour on some occasions. While on other occasions I put in less than the recipe requires. Obviously, this is much trickier with new recipes, because you not entirely sure how the dough or batter should look. Frankly, I think the final result looks good. I much prefer a fudgier brownie to a cakey one.

[@mjbe]

Yes, isn't Borden based in Texas? They could've been testing under different conditions or even wheat varieties.

[@anamewillcomelater]

I remember a while ago you mentioning that you were thinking about making some "magic" foods for a video. Was really hoping you had finally decided it would be a good way to pass the time during the quarantine!

[@logicphile6207]

Disappointing that they weren't real magic brownies, considering you're canadian....

[@faridaaminy9734]

Hi Glenn this recipe looks good, thanks for sharing, unfortunately you forget to put the recipe in the description below.

[@thehangmansdaughter1120]

My Mum used the paper butter wrapper when a recipe called for grease paper. I still do it myself. I store them in the freezer and pull one out when required.

[@dianebrewer6531]

I am interested in trying out some of my grandmothers old recipes to see if I need to make the same kinds of adjustments.

[@montanaspring7176]

YES!!

[@WilliamWallace14051]

I usually use the Baker's Secret{tm} brownie recipe. It uses eggs instead of milk but does use a cup of flour.

[@elizabethshaw734]

A slow oven for my grandmother was between 300 degrees Fahrenheit and 325 degrees Fahrenheit. Just thought I would add my two cents. :-)

[@GlenAndFriendsCooking]

It's true - slow and moderate oven temps were all over the map in those days. Many cookbooks of this era (this one included) defined the temperatures in the books appendix. I'm always amazed at how different the temperatures are.

[@gregbolls7815]

Is more like a blondie. I followed your recipe but added a large egg, and turned out perfect.

[@lindabarling7719]

Yep, I baked up some Fudgy Brownies. Didn't have walnuts,🤔but I guess it still worked. They're cooling off in the fridge. They sure smell good.

[@matthewcoll9845]

The picture close up at the end and the way you describe them, they sound like the brownies Little Debbie's.

[@peshgirl]

That looks like Grandma's baked fudge recipe.

[@aldawson1989]

And here I thought our homeboy Glen was gonna hook us up with an infused brownie recipe in these trying times.

[@tomhines6775]

Quality

[@colleenlassie2600]

There are many types of brownies and many types of fudge.. So many that I never could tell if I was eating a brownie or fudge.. This recipe appears to be more of a fudge brownie recipe.. hence the chewy texture. or even a cakey fudge. I would suggest seriously mixing the baking powder into the flour very well before adding it to the mixture.. Also, keeping the chocolate and the milk warm-ish.. I would add the milk to the chocolate (wet) and then add the flour mix to that.. (dry).. I could hear my late sister scolding me if I didn't lol.. according to her, it Makes a Difference in baking.. and baking is not cooking.. you have to be exact when baking or else. .... that was always her baking advice.. Thanks for the fun video.. !!

[@GlenAndFriendsCooking]

@Colleen Lassie Helpful advice - though you can see how following recipes as written is sometimes a nightmare.

[@kochkramer]

Sounds interesting, think im going to try this, but changing the nuts, im thinking salted peanuts :) As soon as he posts the recipe :-/

[@williaml1570]

this makes me want to use condensed milk chewy brownies are the best

[@trailduster6bt]

Is it weird that I always have wax paper and almost never have parchment paper? Is wax paper something that people don’t use anymore?

[@paulc7590]

I only use wax paper to separate layers of brownies or cookies in storage containers.

[@matthewavery]

Did I hear you say you’re in Toronto? I never knew that! I live in Brampton!!

[@kristalcuthill1338]

I also live wildly and free pour my vanilla. Although, I'm pretty sure my teaspoons look a little more like half tablespoons 😝

[@EversonBernardes]

That's definitely a different kind of "magic" brownie :D

[@DualityV2_]

at what point do i add the pot?

[@buckshot0203]

Why would it be odd to have wax paper in the kitchen? That’s always been a staple in our kitchen my moms and my grandmothers kitchens

[@OrlaQuirk]

Me too! Waxed paper user here. Never had parchment paper. Looked at it; it's got silicone in it. Really? For those baking recipes that call for parchment paper, I just grease and flour my pan, and the bread comes out tasty.

[@LeesaDeAndrea]

I use wax paper much more than I do parchment paper.

[@coloringwithd]

C.J. phillipson I think because now a days people have parchment paper?

[@mary-catherinekunz6920]

Wondering what I was going to use that odd can of sweetened condensed milk for? Thanks, Glen!

[@ronaldevans5228]

Hi Glen , you can try mixing it longer maybe developing the gluten will fix it,I'M THINKING?

[@dubbreak]

I made a water cake (depression era) and like this even proper results are strange to the palate. Texture was moist cake-like but there was this weird microwave mug cake like texture. Kid loved it regardless. I'm convinced dessert baking needs butter and eggs. Supply chains are strong, don't hoard your butter and eggs. There will be more.

[@Duhzmin]

We always have wax paper in our pantry. My grandmother always uses it to wrap sandwiches so they can breath and not get soggy

[@keeperofthegood]

To me a good brownie always approaches a good fudge and is melty and doesn't fight with ice cream for texture.

[@dvillebenny1445]

Here is Glen's new motto.........".if at first I don't succeed, try, try, try again." It was clear to all of us, you had just planned to throw it together and make a "quickie" video. But the "vlog-Gods" had different plans for you. lol

[@gracehill7204]

I have 2 rolls of wax paper. Use to use it to roll pie crust

[@ahicks414]

Did you use wax paper? (I notice parchment paper in the written recipe you provided.) Wax paper might come off more easily because the wax melts a bit.

[@LeesaDeAndrea]

So what did you do with the 3 earlier batches? Toss them out? Eat them?

[@darkone12491]

You and I have a very different definition of magic brownies

[@Heidegaff]

Perfect for the post-apocalyptic world we'll soon live in.

[@masterxk]

Glenn looks younger every time I watch his videos

[@Kiki-uu6pc]

How magic was my first thought. My second was that I wonder if the magic provider was working tonight at the local petrol station.

[@peterkroger7112]

I have seen this kind of condenced milk in quite a few of your videos. I have never seen it in any German grocery store. Do you know what I kann use instead? Thanks

[@rualert1602]

This reminds me of a recipe for Chocolate Fudge Pie in the original Gourmet Cookbook from 1950. It came out seemingly under cooked and gooey but my customers seemed to like it. Except for one lady who complained it was inedible. I looked it up a few days ago and am thinking of making it again. I last made this in the early seventies. If anyone tries this I'd love to hear.

[@rualert1602]

I just tried to find this on the Google but got lost in all the many variations of it. They do look good.

[@emilybilbow5304]

I wonder if the size of the can of milk changed? Or it the “cup” used to measure wasn’t a standard measuring cup? Or even scooping the flour out of the package with the cup causes it to be packed down? I am also always intrigued by what items people had in the depression...

[@GlenAndFriendsCooking]

The size of the can hasn't changed (at least here in Canada) - in the notes of the recipe book they list the can sizes and give cup equivalents. So the cup used in the recipes is the standard US measuring cup, which I allowed for in my measurements (Canada has a different sized cup). All recipes when developed for 'cup' or volume measurements are (or at least are with real test kitchens) tested to account for the variables of flour and sugar mismeasurement. Could have been a difference in protein in the flour today Vs then, or a difference in how the flour is milled today, or additives.

[@susandickerson2663]

I wonder if it was a misprint and it should of been 1 3/4 cup flour (American)

[@MataH1]

Did you consider the quality and texture of the ingredients - probably the condensed milk - may have changed over time?

[@Sine-gl9ly]

Any idea of the _weights_ here, especially of the 3 squares of chocolate? Our squares of chocolate are tiny squares scored into blocks of different weights ... I've made quite a lot of cakes and other bakes with condensed milk, so I think a condensed milk brownie could be simply delicious!

[@GlenAndFriendsCooking]

In a recipe a 'Square' of chocolate is always, always, always is 1 ounce. It doesn't refer to a shape, it refers to a weight.

[@jmacd8817]

Did they put up the final adjusted recipe yet?

[@TommyAlanRaines]

What about a packed cup of flower, I ask because it’s way more than non packed US and Canadian cups

[@robinmcclain7943]

Could you let us know how many grams of flour is in a Canadian cup? I do not have a metric measuring set here in the US. Flour and dry ingredients I weigh them. Thank you.