Desserts

Sally's Brownies

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

waste.

• 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

Ingredients

• 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.

Instructions

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).

Topping

• 1 cup powdered sugar

• 4 Tbsp butter, softened

• Cream

• 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.

KEYWORDS

best browies, classic brownies

LAURA LEE ALICE
COOKS