I spent a good amount of time last week lamenting the insane weather we had. Snow, inches and inches of it, thick, heavy and wet, fell and turned our world white once again. I heard a report it was falling about an inch per hour and as you can tell, it snowed for hours. Even though I could see it with my own eyes and had to muddle through it, its presence was still unbelievable. It’s April! The latter half of April even.
The snow made the strings of lights and lines of wire that are still up from our outdoor birthday party in January look like PVC pipe.
It’s so strange to feel the pangs of nestling in and burrowing inside our house, like I do when the weather turns cold in the fall, when my head knows it’s not that time. Outside is supposed to be turning that bright spring green. Flowers should be popping out. It’s supposed to be mud puddles and rain showers not snow piles and blizzards. This was last year Easter. The color of the grass makes me want to cry.
Anyway, in the drama and confusion, I gave in to chocolate. When I want something so very chocolate, I turn to these brownies. My mom made them when I was young and it was one of the recipes I requested when MJ and I got married. A chewy, chocolatey brownie topped with a fudgy frosting. One warm from the oven with a glass of milk has been the perfect escape many times.
To make them to perfection, here are a few inside tips:
-Slightly under cook the brownies. Not like raw, goopy batter under cooked but just barely done under cooked. They should be springy in the center and pull away from the edges just a bit. Avoid over-cooking because dried out brownies are no fun.
-The frosting should be made while the brownies are baking and finishing up. Since the frosting needs five minutes of beating time, it’s takes some time management.
-Then, on the hot-from-the-oven-brownies, pour the fantastic fudginess over top and smooth it out. Try not to fight over the leftovers in the pot and on the spoon.
Eat them warm. Eat them cold. Eat them any time of day.
Eat them especially when the snow falls in April.
recipe from my mom
Ingredients
- 1/2 cup melted butter
- 1/2 cup cocoa powder
- 2 cups sugar
- 1/2 tsp salt
- 4 eggs, beaten
- 2 Tbsp milk
- 1 1/2 cups flour
- 6 Tbsp butter
- 6 Tbsp milk
- 1 1/2 cups sugar
- 1/2 cup semi-sweet chocolate chips
Instructions
- In a large bowl, melt the butter.
- Add in the cocoa powder and whisk together thoroughly.
- Stir in sugar and salt.
- Add beaten eggs and milk. Mix well.
- Add flour and stir until moistened.
- Bake at 350F 20-25 minutes
- While the brownies are baking, melt the butter in a pot over medium heat.
- Add the milk and sugar.
- Bring to a boil and boil for 30 seconds.
- Remove from the heat and add in the chocolate chips. Beat for 5 minutes.
- Pour on the brownies when they are hot from the oven.
Notes
Optional - 1 cup chopped pecan. Add them after the flour is mixed in and bake as directed.
Take care.
Oh my. Yes please.
Wow, the amount of snow in that picture is crazy! And these brownies look crazy good. Who doesn’t love a fudgy brownie?!
Oh yum, your brownies look absolutely divine! These seriously look like the best brownies!
Those look so good, what size pan did you use?
A regular 9×13 pan. And they are good. Very good. :)
These were such a hit at the gathering I brought them to I made them a second time today for other family memebers. Your right they are SO good. My new go to brownie recipe….thank you.
I’m so glad you like them! They are a definite favorite for us. Too bad they disappear so quickly. :)
I just made these brownies and they came out perfect and deliciousssss. Thanks
So glad they turned out! Now I want some! :)