Sunday, August 1, 2010

Aunt Sandy's Brownies

This is my Aunt Sandy's brownie Recipe. It has been tested and approved. Along with her recipe is her notes. Here it is as she sent it too me.....


Here is the much heralded Brownie Recipe. It is my original recipe, and I always make it in a large kettle. And usually I double it. But here is the single recipe. I like the blend of the 2 chocolates. With all semi-sweet chocolate, brownies can be cloyingly sweet, and with all unsweetened chocolate, there can be a bitter after-taste. And all the boxed brownie mixes that I have tried have a strange after-taste.*

Aunt Sandy's Brownies

2 2 ounce squares unsweetened chocolate
2 2 ounce squares semi sweet chocolate
2/3 cup butter

I put the sticks of butter into the saucepan and put the chocolate squares on top of the butter. Then I melt it over low heat, stirring often when the butter
starts to melt. When the mixture is smooth, beat in...

2 cups sugar
4 large eggs, one at a time

Then add after sifting together:

1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt

Beat until smooth, then add at least a cup of coursely chopped nuts - either pecans or walnuts.

Pour into greased and floured 9"X13" pan, bake at 350 degrees (or 325 for glass baking pan) for about 30 minutes. A toothpick stuck in middle should come out clean. Top with powdered sugar, and cut when cool. Only one unbreakable rule:DON'T INHALE WHEN YOU TAKE A BITE. IT ISN'T A GOOD IDEA WHEN EATING SOMETHING WITH POWDERED SUGAR.

I hope you like them.

With love, Aunt Sandy

*The only exception for brownie mixes (for me) is to bake them according to directions, and when they come out of the oven to sprinkle over the top a package of Andes Creme de Menthe chips. (I get mine at Wal Mart) These are fast, and cheap-sort of- and great for pot-lucks. But I still like mine better overall.