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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
















•  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

•  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.


best browies, classic brownies

Ready to bake!
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