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Aunt Sally's Best Homemade Brownie Recipe

Makes about 28 2-inch brownies                                         

 

 

 

 

This recipe is in honor of my great aunt Sally.  I don't ​​remember very

 

 

much about her, but I do know that she loved chocolate.  And she

 

 

cooked the only bear meat I have ever eaten (once). And yes, it did

 

 

taste like chicken!  Like most  women in my past, she cooked what

 

 

was hunted, raised, or sometimes given.  Very little ever went to waste.

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•  It's important to preheat the oven for this recipe.  

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•  I added ½ cup semisweet chocolate chips (optional) to this recipe.

   

   (Because I like chocolate too!)

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•  Nuts are optional of course.

 

 

•  These are good drizzled with caramel!

 

 

•  I like to drizzle chocolate over the tops and then sprinkle with flaky   

 

 

   sea salt.























 

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KEYWORDS

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best brownie recipe, brownies, chocolate, parchment paper

 

 

 

 

 

Aunt Sally's Best Homemade Brownie Recipe    

Makes about 28 2-inch brownies

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Ingredients

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•  1 cup butter, room temperature

•  2 cups sugar

•  4 eggs

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•  1 cup all-purpose flour

•  6 oz unsweetened chocolate, melted and divided

   Save 2 ounces for topping

•  1 cup pecans or walnuts, chopped (optional)

•  1½ tsp vanilla (see our recipe here)

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Preheat oven to 325°F.  

 

 

You will need a greased 9-x-14 baking dish or pan.

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Instructions

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1.   Beat the butter and sugar together; add eggs, one at a time,

 

 

     beating well after each one.

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2.  Add flour and 4 ounces of chocolate beat until well blended.  Stir

 

 

     in nuts and vanilla.

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3.  Scoop into the prepared pan; smooth top with a spatula.  Bake for

 

 

     30 to 35 minutes.  Cool in pan; add topping of your choice (below).

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Topping 1

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•  1 cup powdered sugar

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•  4 Tbsp butter, softened

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•  Cream

 

•  2 oz melted chocolate (from recipe above)

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1.  Mix the butter and sugar together; add cream, little by little, while

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     beating until it's the consistency for spreading.

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2.  Spread on top of brownies; drizzle the 2 ounces of saved melted

 

 

     chocolate into swirls or zigzags, up to you.  When icing is set, cut

 

     

     into 2-inch squares.  Store, after cooling, in an airtight container.

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Topping 2

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•   2 Tbsp butter, softened

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•  2 cups powdered sugar

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•  ½ tsp vanilla

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•  2 to 3 Tbsp cream 

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•  ½ cup chopped pecans

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1.   In a small bowl, stir the first 3 ingredients together; add cream until

 

 

     it's of spreading consistency; stir in pecans.  Spread and cut

 

 

     as above.​​​​​​