Several years ago I became interested in genealogy and have been able to trace my family roots back hundreds of years. Family is very important to me. I grew up on the same dirt road my mother grew up on, in a small town in North Georgia. I could walk down the road to my grandparents house and my best friends were my cousins that lived next door. We not only met for holiday get-togethers but would meet throughout the year for fish frys, “poke salat” suppers, or just because my grandmother had made a delicious cherry cobbler. Food was always at the center of our gatherings.
Some of my favorite recipes were passed down to me from family members. I have old, handwritten recipes framed in my kitchen today. Some are on a scraps of paper or the back of an old deposit slip. They are faded, splashed, and wrinkled from use, but that makes them even more endearing. Just the taste of an old family recipe can bring to mind special memories of a family member and those wonderful family dinners we use to have. Preserving family recipes is honoring our heritage. I want to keep the traditions alive and continue to cook those wonderful dishes for my family and friends.
Today’s recipe was passed down to me from my mother. This brownie recipe is hands down, the best brownie I’ve ever had. Cooked in a 9 x 13-inch pan they are thick and moist. They aren’t too gooey or too rich. They are the perfect treat with a glass of cold milk. I’m so glad I can pass along this magnificent recipe to my kids. Who knows, maybe one day they’ll be passing along some of mine.
- For Brownies:
- 5 squares unsweetened chocolate
- 1¼ c. shortening
- 6 eggs, room temperature
- 3⅛ c. sugar
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
- 2 tsp. vanilla extract
- 1 heaping cup of pecans or walnuts
- For Icing:
- ½ c. butter, melted
- ½ c. unsweetened cocoa powder
- 3 c. powdered sugar
- ¼ c. milk
- 1 tsp. vanilla extract
- Spray a 9 x 13-inch baking pan with nonstick cooking spray, set aside.
- Melt the chocolate squares and shortening in a saucepan, over low heat. Cool.
- Sift flour, baking powder, and salt together, set aside.
- In a large bowl whisk eggs and sugar together. Whisk chocolate mixture into egg mixture. Stir the flour mixture into the chocolate mixture, stirring just to combine. Stir in vanilla extract and nuts. Pour into prepared pan.
- Bake at 325 degrees for 30 - 45 minutes, or until toothpick comes out clean. Watch closely and do not overbake. Cool completely then top with icing.
- To make icing, melt butter in a saucepan, add cocoa powder and blend. Heat just until mixture comes to a boil, stirring constantly. Pour into a large bowl; cool.
- Blend in powdered sugar, milk and vanilla. Add additional milk, if needed, a tablespoon at a time until desired spreading consistency.