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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

browniesbaked.jpeg
browniesrawbatterindish.jpeg
Done!
Ready to bake!
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