It’s been a while! Now that baby Luke is almost 5 months old and things are settling down in my house, it’s time to get back to it. A new spring porch is coming soon, as well as some super cute spring crafts. But today, I’m sharing one of my favorite treats!
Whoever decided to start making these brownies in school was a genius. They were always a treat that everyone looked forward to on Fridays at school. I know I did! Before that though, I can remember my Granny making frosted brownies for the holidays and family get-togethers.
Granny actually thought it was hilarious when I called them ‘old-fashioned’ brownies because ‘they were the only fashion of brownies I made.’ Brownie mix was a fairly new thing and according to Granny, it was hard to find and not very popular yet. Even when the mixes did become popular, she kept making her brownies the same way she always had and I’m so glad she did. She’s been making this recipe for 55 years and this past Easter, she passed the recipe on to me. You’re going to love it! Here’s what you need:
2 sticks of butter (16 Tbsp), melted
1/2 c. Nestle Cocoa
2 c. all-purpose flour
2 c. sugar
1 1/2 Tbsp. vanilla extract
1/2 stick of butter, melted
1/4 c. cocoa
3 c. powdered sugar
1/4 c. milk
1/8 tsp. salt
**Note–These brownies may seem a little fluffier in the picture that what you’re used to seeing. That’s because my Granny uses White Lily flour which is a bleached, low-protein flour that makes them bake up fluffier. If you want your brownies to be more dense, use regular all-purpose flour.
1. Preheat oven to 350 degrees.
2. Using an electric mixer, blend together melted butter and cocoa.
3. Add flour and sugar and beat until blended.
4. Mix in eggs and vanilla just until blended.
5. Pour brownie mixture into a greased 9×13″ baking pan. Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean.
Mix all ingredients together until completely blended and smooth.
Frost brownies after they have cooled.
For more yummy dessert recipes, check out the Recipes page!