This recipe is in honor of my great aunt Sally. I don't
remember very much about her, but I do know she loved
chocolate. And she cooked the only bear meat I have ever
eaten (once). Like most women in my past, she cooked what
was hunted, raised, or sometimes given. Very little ever went to
• It's important to preheat the oven for Sally's Brownies.
• I added ½ cup chocolate chips (optional) to this recipe.
(Because I like chocolate!)
• Nuts are optional of course.
Sally's Brownies Makes 28 2-inch brownies
• 1 cup butter, room temperature
• 2 cups sugar
• 4 eggs
• 1 cup all-purpose flour
• 6 oz unsweetened chocolate, melted and divided
• 1 cup pecans or walnuts, chopped (optional)
• 1½ tsp vanilla (see our recipe here)
Preheat oven to 325°F.
You will need a greased 9-x-14 baking dish or pan.
1. Beat the butter and sugar together; add eggs, one at a time, beating
well after each one.
2. Add flour and 4 ounces of chocolate beat until well blended. Stir
in nuts and vanilla.
3. Scoop into the prepared pan; smooth top with a spatula. Bake for
30 to 35 minutes. Cool in pan; add topping (below).
• 1 cup powdered sugar
• 4 Tbsp butter, softened
• 2 oz melted chocolate (from recipe above)
1. Mix the butter and sugar together; add cream, little by little, while
beating until it's the consistency for spreading.
2. Spread on top of cake; drizzle the 2 ounces of saved melted
chocolate into swirls or zigzags, up to you. When icing is set, cut
into 2-inch squares.
best browies, classic brownies