Table of contents

• Ingredients for brownies
  • Wet Ingredients
  • Dry Ingredients
• Make your own ingredients
• How to make brownies
• How to melt chocolate
• FAQ’S
• Storage
• Related Recipes
• More Bar Recipes
• 1970’s Cookbooks

These Classic Brownies get a modern update in this rich, decadent chocolate dessert made with both cocoa powder and melted chocolate for deeper flavor. My vintage inspiration for these is from Hershey’s Cocoa Cookbook (1979) recipe for “The Best Brownies” Whether you prefer them thick and cakey, or thin and fudgy, everyone loves a good homemade brownie. Chocolate brownies are served year-round and can be adorned by a simple dusting of powdered sugar or frosted with an easy homemade chocolate ganache.

My modern modifications to the original vintage recipe includes: adding melted chocolate (in addition to just using cocoa) to deepen the flavor, increasing the salt for today’s palettes, and increasing the vanilla to enhance the flavor.

My vintage inspiration.

This “Hershey’s Cocoa Cookbook” is a charming booklet from 1979 packed with classic vintage chocolate recipes from one of world’s most beloved chocolate brands, and filled with recipes for chocolate cakes, brownies, and classic cookies. If you love brownies, check out my modern take on classic brownies, inspired by their vintage recipe for “the best” brownies, a rich and decadent dessert using a combination of both cocoa powder and melted chocolate.

Ingredients for brownies

Wet Ingredients

• Butter – use unsalted butter or if using salted butter omit the additional salt in the recipe
• Chocolate – use semi-sweet chocolate to balance out the sweetness
• Sugar – adds sweetness
• Eggs – act as a natural leavening agent by trapping air that expands during baking and and add moisture to batter
• Vanilla extract – provides flavor, depth and warmth, homemade is best, or a natural brand with at least 35% alcohol

Dry Ingredients

• All-purpose unbleached flour – a versatile option for baked goods like cookies and cakes
• Cornstarch – used baked goods to create a light, tender crumb
• Cocoa powder – 100% cacao with no added sugar
• Baking powder – leavening agent that contains both an acid and a base
• Pink salt – enhances flavor and balances sweetness
• Pecans – add texture and sweet nuttiness flavor
• Confectioners’ sugar – adds light sweetness and simple decoration on top

Check out my Ingredient Glossary for a full description of the ingredients

Make your own ingredients

Homemade Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Chocolate ganache frosting: Place 8 oz. semi-sweet chocolate chopped chocolate or 1 c. chocolate chips into a bowl. Microwave 1 c. heavy cream and 1 T. butter until warm, pour over chocolate and stir until combined. Spread onto brownies after they have cooled.

How to make brownies

Step 1: Prep
Melt butter and chocolate chips together in 30-second intervals in the microwave. Pre-heat oven and grease 8×8 brownie pan.

Step 2: Make brownie batter
Place dry ingredients into a bowl. Add melted chocolate mixture. Stir until mixed.

Step 3: Bake
Pour into pan and bake at 350° for 25 minutes. If using alternative flours, reduce oven to 325° as they may brown before the center is cooked through, and just add a few extra minutes of bake time.

Step 4 (optional): Make chocolate ganache frosting
Place chocolate into a bowl. Microwave heavy cream and butter until just warm. Pour over chocolate and stir.

Step 5: Serve
Let brownies cool. Sprinkle the top with powdered sugar or frosting. Use a sharp knife to cut into 2″ squares or bars.

How to melt chocolate

Microwave: Melt chocolate by placing one third of chocolate into a glass bowl and microwave for 30-seconds. Then add an additional third of the chocolate and continue to melt in 30-second increments until it is all melted and smooth. Remove from microwave and add in final third of the chips. 

Double Boiler: Melt chocolate over double broiler by melting half the chocolate in a glass bowl over a pot of simmering water that is not touching the water, until the chocolate reaches 115-120° (dark chocolate) and 105-110° (milk or white chocolate) and then remove from heat and stir in remainder of chocolate until smooth. Be sure not to heat chocolate over 115°F, as it will burn. For best results, use a stainless steel pot and digital thermometer. Be sure not to let the bottom of the pot touch the water or the chocolate will seize.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods dry out faster and have a shorter shelf-life than conventional baked goods. Store in airtight container on counter a maximum of 2-3 days. The refrigerator will dry out specialty baked goods, so it is best to freeze up to 6 months.
• Let Batter Rest: Alternate flours tend to be dense compared to white flour, so be sure to let the batter rest to help eliminate grittiness. Letting the batter sit 15 minutes to overnight will yield a light and tender baked good. For best results, refrigerate the batter overnight up to 3 days.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through, so reduce oven to 325° to bake low and slow adding a few minutes of bake time.
• Flour Hydration: Whole grain, almond, coconut, and oat flours can all yield dense baked goods. Add 1 – 2 tablespoons additional liquid (use the same liquid called for in the recipe).
• Click here for more information about dietary substitutions

FAQ’S

Storage

Short-term: Keep brownies on counter 2 – 3 days in a sealed container.

To freeze: Place in storage container and line layers with parchment paper between the brownies. Freeze up to 3 months. Bring to room temperature for about 30-45 minutes before opening the container to serve.

Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.

Print

Classic Brownies

.

Course Dessert

Cuisine American

Keyword 1970’s, brownies, chocolate

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Servings 16

Equipment

• mixing bowl
• measuring cups and spoons
• 8 x 8 baking pan
• off-set spatula

Ingredients

DRY INGREDIENTS

• 1 ¼ c. unbleached flour
• 1 Tbsp. cornstarch
• 2 c. sugar
• ⅔ c. cocoa
• 1 tsp. salt
• ½ tsp. baking powder

WET INGREDIENTS

• 1 c. butter room temp
• 1 c. semi-sweet chocolate chips
• 2 eggs + 2 yolks
• 1 Tbsp. vanilla

MIX-INS

• 1 c. pecans or walnuts (optional) fine chop

CHOCOLATE GANACHE FROSTING

• 1 c. semi-sweet chocolate chips
• 1 Tbsp. butter
• 1 c. heavy cream
• 1 Tbsp. vanilla

Instructions

PREP

• Preheat oven to 350°. Grease 9×13 pan (cake-like) or 8×8 brownie pan (fudgy) with cooking spray.
• Melt together the butter and chocolate chips in the microwave in 30 second increments until incorporated. Set aside.

BATTER

• Whisk together the dry ingredients of flour, cocoa powder, sugar, salt, and baking powder.
• Add the eggs, yolks and vanilla.
• Pour in the melted chocolate mixture and add in the nuts and stir until just combined.

BAKE

• Pour batter into greased pans and bake at 350° for 20-25 minutes. Place toothpick in center comes out clean.
• After the brownies have cooled, sprinkle powdered sugar all over the top and cut into bars into squares. Store in container.

CHOCOLATE FROSTING (optional)

• Place chocolate in a bowl. Heat the heavy cream and butter in the microwave in 30-45 seconds until warm.
• Pour the heavy cream over the chocolate, add vanilla and mix. Spread over the brownies.

Related Recipes

• Granola Cookies
• Old-Fashioned Peanut Butter Bars
• Pumpkin Spice Granola
• Classic Granola: Build Your Own
• Classic Chocolate Chip Cookies

More Bar Recipes

1970’s Cookbooks

Tried this recipe? Leave a comment below!

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As an Amazon Associate, I may include affiliate links to recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher. Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Classic Brownies: A 1970’s remake appeared first on Vintage Baked Modern.

Table of contents

• Ingredients for Lemon Bars
  • Bottom Layer
  • Top Layer
• Storage
• FAQ’s
• Related Recipes
• More bar recipes
• 1960’s cookbooks

These Old Fashioned Lemon Squares have a tart, tangy, sweet curd-like filling layered over a rich, buttery shortbread crust. This melt-in-your-mouth vintage lemon bar recipe from my Betty Crocker cookbook collection, has become one of many family favorites passed down through generations. Perfect to make up a tray for an Easter or Spring gathering or take to a summer family reunion.

Inspired by a classic recipe in my 1969 “Betty Crocker’s Cookbook,” this recipe brings back a beloved bar you’ve had a gatherings for decades.

This classic gets a Vintage Baked Modern update with these tweaks – doubled the recipe, used salted butter for the shortbread crust, added instant clearJel to stabilize the filling, added lemon zest to both the crust and to filling to enhance the flavor, and added small amount of lemon extract for a bright flavor burst. I’ve also added dietary substitution options (gluten-free, vegan, keto, and more) so everyone at your table can enjoy them!

Betty Crocker’s Cookbook (1969) is your ultimate guide to find easy-to-follow, simple recipes for everything from cooking family dinner, baking bread, or making desserts, this vintage cookbook has you covered.

I’ve included original recipe for lemon squares and strawberry shortcake. Be sure to check out my vintage inspired modern takes on these classic recipes.

Try another recipe inspired by the book old fashioned strawberry shortcake

Ingredients for Lemon Bars

Bottom Layer

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Confectioners’ sugar, also known as powdered sugar, is made from finely ground granulated sugar mixed with a small amount of cornstarch to prevent clumping. Its fine texture, makes it perfect for smooth frostings and glazes on baked goods.
• All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
• Lemons are a tart, citrus fruit that grow on trees in warm climates. Place lemons on the counter the day you plan to use them, as they will yield more juice at room temperature.

Top Layer

• Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking, and they add moisture to baked goods.
• Baking powder: Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent, used for pie fillings creating a clear, smooth texture rather than cloudy. In baked goods it helps retain moisture and produces a light, tender texture. Use cornstarch as a substitution if ClearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel. You can find it online here.
• Lemons are a tart, citrus fruit that grow on trees in warm climates.
• Lemon extract is a natural flavoring made from lemon zest and alcohol. Use just a small amount to add a bright, zingy flavor to baked good recipes.
• Pink salt is a type of rock salt that contains trace minerals, adding nutrients to baked goods.

How to zest & juice citrus:

• To juice the lemon, use a hand-held lemon squeezer or a vintage style glass citrus reamer with bowl.
• Using lemons in baked goods will offer a bright, zingy flavor and their natural acidity will activate leavening like baking soda or baking powder to ensure a light and tender rise.
• Put lemons on the counter the day you plan to use them as room temperature lemons yield more juice than ones straight out of the fridge.
• Be sure to remember to zest your lemon before you juice it. The easiest way to zest a lemon is to use a Microplane.

Old-Fashioned Lemon Squares

A 1960’s vintage recipe baked modern

Step #1:

Grease the cake mold really well with cooking spray and a light dusting of flour to ensure easy release. Pre-heat oven to 350° Zest and juice the lemons.

Step #2:

Mix together ingredients for the bottom layer.

Step #3:

Mix together the ingredients for the top layer. Bake and let cool. Decorate with dusted powdered sugar. Slice and serve. Let squares cool for 1-2 hours and sprinkle with powdered sugar.

Step #4:

When serving the squares, dip knife into hot water before slicing to prevent from sticking to the filling. It is best to clean-off your knife in between cutting the slices as the filling will be sticky. Place on a plate and dust again with a little more powdered sugar.

Dietary Substitutions

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with a high-fat milk such as whole milk or heavy cream.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Storage

If Baked: Cover in air-tight container and leave on counter up to 3 days. To freeze, cut into squares and freeze in a storage container with parchment paper layers between the cut squares.and place in freezer-safe container up to 6 months. Thaw on counter in the container for 30 minutes before opening up the container.

FAQ’s

Print

Old Fashioned Lemon Squares

Lemon squares have a tart and tangy, sweet curd-like filling placed on top of a rich, buttery shortbread crust.

Course Dessert

Cuisine American

Keyword 1960’s, bars, lemonrecipes

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Servings 14

Equipment

• Stand Mixer
• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• citrus squeezer
• Microplane zester
• 8 x 8 baking pan

Ingredients

SHORTBREAD CRUST

• 2 c. unbleached flour
• ¼ c. sugar
• ¼ c. confectioner sugar
• 1 c. salted butter room temp
• 1 T. lemon zest

FILLING

• 1 ¾ c. sugar
• 4 eggs
• ⅓ c. lemon juice
• 1 T. cornstarch
• 1 T. lemon zest
• 1 tsp. baking powder
• ½ tsp. salt
• ¼ tsp. lemon extract

Instructions

PREP

• Preheat oven to 350°.
• Grease 8 x 8 pan with cooking spray.
• Zest and juice 2 lemons.

SHORTBREAD CRUST

• Cream together butter and sugar into stand mixer. Add flour and lemon zest and pulse until crumbly (cookie dough like texture).
• Pierce with fork and bake at 350° for 20 minutes.

TOP LAYER

• Mix together sugar and eggs until light in color about 3 minutes. Add lemon juice, ClearJel, baking powder, lemon zest, salt, and lemon extract. Mix until just incorporated.
• Pour lemon filling onto baked crust.Bake at 350° for 25 minutes.Allow to cool for at least 1-2 hours.
• After the bars have cooled, sprinkle powdered sugar all over the top and cut into bars into squares.Store in container.

Related Recipes

• Fresh Strawberry Pie
• Old Fashioned Lemon Meringue Pie
• Blueberry Lemon Scones
• Old-Fashioned Blueberry Muffins
• Banana Nut Muffins

More bar recipes

1960’s cookbooks

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As an Amazon Associate, I may include affiliate links to recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher. Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2026 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Old Fashioned Lemon Squares appeared first on Vintage Baked Modern.