Tag: Chocolate Brownies

Chocolate · Daily Thoughts · Desserts · Uncategorized

Mrs. Fondren’s Brownies

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Back in the 70’s I use to attend a church which had a great music program. There were 4 men who sang in a quartet which would have given the Blackwood Brothers some serious competition. For those of you who did not grow up with Gospel music, this was a serious type of music that made you feel like dancing in the pews, but also that you were almost at Heaven’s Door. One of the men in the quartet at church was named Herb Fondran. (Yes, I’m getting to the point) and his wife was famous for her brownies which were requested at every gathering at the church. I don’t remember ever going to a fellowship or event hosted for the youth at their house that these brownies were not the main attraction. There is no way to count how many times I have made these through the years. They are a very simple brownie that just has the best chocolate flavor. Because I’m sure I don’t get enough sugar during the day from my M&M’s and pieces of cake or pie which is eaten every time I walk through the kitchen, I always sprinkle sugar on top of these brownies, just in case, I’m short on my sugar quota for the day.  I just found a few left over ones in the freezer from a couple of months ago that I thought I would freeze and use to make ice cream sandwiches, but Randy and I have eaten most of them while unloading groceries. I’m so thankful I bought a new 10 lb sack of sugar when we were at the store, now I can make more. Last night a friend texted me to ask if I would bake her 2 dz brownies for her tomorrow so guess I’ll have to bake a double batch.  After all, what would we do if there were none for us to snack on while watching Kevin Can Wait? IF you have not watched that sit com yet on Monday nights, do yourself a favor. It feels so good to sit and laugh for 30 minutes instead of hiding your eyes trying to watch CSI. Seriously! These brownies freeze very well.  I wrap them in Press and Seal and then put them in a baggie to freeze.

2 cups sugar

1 cup butter, softened

2 teas vanilla

4 eggs

8 Tablespoons cocoa

1 cup flour

1 cup nuts, chopped (if desired)

About 2 tablespoons granulated sugar to sprinkle over the top. OR if you prefer, dust with powdered sugar.

Cream butter, sugar and vanilla. Beat in eggs, add cocoa. Stir in flour and nuts. Pour into a 9″ square pan or a 9×13 if you like them a little thinner. Bake in preheated 325 oven until they are still a little fudge. They will finish baking as they cool. You don’t want to bake them until they are completely done, as they will be a little dry. As soon as you take them out of the oven, sprinkle a little granulated sugar over the top.

 

Chocolate · Cookies · Desserts · Uncategorized

Rodelle Gooey Fudge Brownies

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If you are looking for a deep, rich brownie that really steps it up a notch or 5 from box brownies, this is your brownie. I made these the other day for an open house and they were a hit. Of course, the fudge frosting that was swirled on top probably added a couple of stars to the recipe, but even with just sugar sprinkled on top, they were scrumptious. The Rodelle gourmet cocoa just makes anything which calls for baking cocoa, extra special. (Maybe after this blog, Rodelle might think of hiring me to promote this fabulous stuff. Anyway, with the leftover squares, I am going to cut them up into bite size pieces and make a trifle out of them, layering with pudding, whipped cream and fudge and caramel sauces. But if you are wanting an easy, yet, decadent chocolate dessert for Christmas or NY Eve, this is it.

Ingredients

1 cup plus 2 tables softened butter

2 1/4 cups sugar

5 eggs (oh I forgot, don’t eat this before going to have cholesterol checked)

1/2 tables vanilla (Rodelle also makes a great vanilla)

3/4 cup plus 1 tables flour

3/4 cup plus 1 tables Rodelle Cocoa powder

1/4 tables salt (I used 1 teas)

1/2 cup semisweet chocolate chips

3/4 cup chopped pecans

Directions

Preheat oven to 350. Line a 9×13″ baking pan with parchment (I didn’t do this, I just sprayed the pan with Pam.)

Melt butter and sugar in a heavy saucepan on very low heat. Let the mixture slightly cool after butter has melted and pour into a large mixing bowl. Add eggs, gradually, mixing well. Add vanilla. Stir until combined.

Sift dry ingredients together and add to egg mixture, stirring gently and minimally. Add chips and nuts. Pour into prepared pan and bake about 35 minutes.In my oven it only took about 32. Do not over bake. As soon as they come out of oven, sprinkle with granulated sugar, or if you prefer, allow to cool and sprinkle powdered sugar on top. Cut into squares.

Makes about 12 large brownies or 24 small.

Chocolate · Desserts

Brownies for Two

Chocolate Castles1 Comment

Once again, taken from Desserts for Two by Christina Lane, probably brownies are one of those “cravings” that attack more than any other. Just finished baking the Mini Sour Cream Pound Cakes and they are delicious. Randy is ready to be the official tester for all her recipes that I will be making.

Some days, the only thing that will satisfy that sweet tooth is a delicious chocolate brownie. When your husband or wife is out of town, or you live alone, you don’t want a huge pan of brownies. You want enough to eat during that Hallmark movie that you recorded last week and this one will not disappoint. Christina Lane, you are a genius for these amazing little recipes.

Yields 2 large or 4 small brownies

4 tables unsalted butter, diced

1/2 cup plus 1 tables granulated sugar

1/4cup plus 2 tables unsweetened cocoa

1/4 teas salt

1/2 teas vanilla

1/4 cup all purpose flour

Preheat oven to 325. position Rack in the lower third of the oven. Line a bread loaf pan (9x5x3″) with parchment paper.

In a medium size microwave safe bowl, combine the butter, sugar and cocoa powder. Microwave on high for 30 seconds, stir and microwave for another 30 seconds.

Stir the mixture very well, then add the salt and vanilla. Stir for 1 min to let the mixture cool down. Add the egg and stir until it’s incorporated.

Sprinkle in the flour and then give the batter about fifty brisk strokes, using a wooden spoon.

Spread the batter evenly in the prepared loaf pan. Bake for about 20-23 minutes. Test doneness with a toothpick. The top of the brownies will be shiny an dry when done.

Let cool completely in the pan then use the parchment paper to remove the brownies from the pan. Slice into either 2 or 4 brownies.

Uncategorized

Espresso Brownies With Praaaaline Topping (Sorry, but that’s how Southerners pronounce it)

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Well, today is the last day of Chocolate Month and I wanted it to go out with a doozie just in case, by tomorrow, I feel a little more like posting healthy, low calorie recipes…I’m sorry, I can’t even write “low calorie” without laughing. But, I still wanted the last recipe in February to be special, so I decided to get my Pastry Queen Cookbook out and see what recipe just screamed out to me and here it is. If this doesn’t end the month with a bang, nothing will.

Brownies

3/4 cup unsalted butter

3 oz unsweetened chocolate

1 cup granulated sugar

3/4 cup firmly packed dark brown sugar

3 large eggs

1 tables (yes, tables not teas) vanilla

1 tables instant espresso powder

1 tables boiling water

1 cup flour

1/4 teas salt

Praaaaline Topping:

1 cup pecans

1/2 cup heavy whipping cream

1 cup firmly backed light brown sugar

2 tables unsalted butter

1 tables light corn syrup

1 tables (yes, again) vanilla 

Preheat oven to 350. LIne a 9×13 baking pan with foil, leaving several inches hanging over the short ends of the pan. Grease the foil with butter or Pam (or Shirley or Louise)

In a large metal bowl, set over a pan filled with 2″ of simmering water, melt the butter and chocolate (or you can do this in the microwave). Stir until the chocolate has completely melted. Stir in both sugars. Add eggs and vanilla all at once and stir until the batter is smooth and shiny. In a small bowl, combine the espresso powder and the boiling water; stir into the brownie mixture. Stir in the flour and salt.

Pour the batter into the prepared pan, smoothing it out evenly. Bake about 30 min or until the brownies have just begun to shrink slightly away from the sides of the pan. Do not over bake; the brownies should be slightly wet inside. Cool completely while making the praaaaline topping, about 1 hour at room temp. Leave the oven at 350.

To make the topping, arrange the pecans on a baking sheet in a single layer and toast for 7-9 min, until golden brown and aromatic. Break the nuts into large pieces. Combine butter, cream, brown sugar and for syrup in a 2 /12 qt size saucepan and stir over medium heat until mixture is smooth and the butter has melted. Bring to a boil, boil without stirring about 6 min. If the mixture starts to boil over, you’ve set the heat too high. Turn the burner down a notch. Remove the mixture from the hat and let cool about 5 min. Stir in the vanilla and pecans. Pour the topping over the cooled brownies, spreading it with a knife to cover evenly.

Let the topping cool at least 15 min at room temp. Lift the brownies, still in foil, out of the pan. Cut them into small, 2″ squares; these little gems are really rich….enjoy this last day and we will explore some new spring recipes beginning tomorrow…share a recipe and a smile, Trudy