©Tracy L. Chapman May 2009 all rights reserved. To receive notice of future complimentary projects, recipes & ideas be sure to sign up for the FREE eNews at
It seems unbelievable that the Memorial Holiday weekend is already upon us. We are so very thankful for all the men and women in our military who serve our country with honor, valor, dedication and much sacrifice. Jeff and I will never forget that FREEDOM was not and is not free.
Do you want or need something soft, chocolaty and absolutely delicious to sweeten your Memorial Holiday weekend?
This is based on the recipe my mother used when I was a kid. It was on a handwritten card in her recipe box which came from a handwritten card in my Gram’s recipe box…you get the picture. They were a favorite at almost every family gathering or group event we attended through my childhood.
I tweaked Mom’s/Gram’s recipe over the years–to the point that these brownies have become an addiction. I can no longer permit myself to make them more than a couple times a year because once you take a bite you just don’t want to stop. WARNING: These brownies are NOT low fat nor low sugar. Don’t even think about making them if you are on a diet–they will KILL your diet. But every once in a while, for a special treat or a group event…they are HEAVEN! They are pure, soft, sweet, melt-in-your-mouth smooth chocolate bliss.
My mother used to put chocolate icing and nuts on top–but I don’t need the extra calories and I like the brownie so much that I don’t think it needs anything added.
Here’s the recipe – or click here for a printable document (PDF) requires a RECENT version of Adobe Acrobat Reader available for FREE at adobe.com.
- 1 cup REAL butter
- 2 cups sugar
- 3 eggs
- 1 teaspoon REAL vanilla
- 1 1/2 cups All Purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup cocoa powder
Preheat oven to 350 degrees – oven temperature may vary depending upon your oven, altitude, etc. Adjust as necessary.
Prepare 9″ x 13″ pan by spraying with Pam or use your preferred method. I like to use a glass baking dish and spray it with Pam cooking spray.
Cream butter & sugar. Add eggs one at a time and beat well. Add vanilla–beat until well combined.
Sift flour, baking powder & salt together into a separate medium bowl – make sure all ingredients are well mixed. Making 3 separate additions pour and mix dry ingredients into butter/egg/sugar/vanilla mixture. Mix completely each addition. Add cocoa powder and mix well—the color and texture should be even and consistent.
Spread into prepared pan.
Bake approximately 25 minutes. Do NOT over bake. Brownies should show signs of crackling across the top (including into the center of the pan) but should still appear moist. These brownies will rise in the baking process. In the cooling process, the center area may deflate considerably while the edges & corners remain fairly high — this is normal.
Allow to cool at least one hour before cutting/serving. It’s worth the wait. They will taste amazing.
I love them plain, but you could make them really decadent by serving with fresh raspberries and a scoop of homemade vanilla icecream.
©Tracy L. Chapman May 2009 all rights reserved.
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