Chocolate Brownies Recipe makes a cake like, Brownie made from scratch, using self-rising flour and topped with a yummy homemade Chocolate Fudge Frosting.
The original recipe came from Cordelia Kelly of "What's Cooking Today
Show" in Greensboro, North Carolina in the 1960s.
Her recipe called for
chocolate instead of cocoa.
I substituted cocoa since I always have it.
I can not tell the difference in
the taste or the texture.
The original recipe was too sweet so I did reduce the sugar amount.
With these minor adjustments to the recipe they made some scrumptious brownies.
Have all the ingredients at room temperature.
Cream the butter.
Add the sugar a little at a time and cream it until it is light and fluffy.
Add the eggs one at a time beating them well after each addition until they are light and creamy.
Stir in the pure vanilla extract.
Fold in the cocoa powder.
Fold in the flour and the milk alternately, beginning with and ending with the flour.
Then beat for 30 seconds on medium speed.
Scrape down the sides and bottom of the mixing bowl
and beat 30 more seconds to mix well, but do not overbeat.
Then fold in the chopped pecan nuts.
Pour into a 11" x 7" brownie baking pan that has been greased with soft butter, lined with parchment paper and greased again.
Bake in a preheated oven 350F. 40 to 45 minutes until the inside of the brownies tests done when probed in the center with a wooden toothpick or a fork.
Remove the pan from the oven and place it on a rack to cool thoroughly.
Frost the brownies in the pan when they have cooled.
Cookies from this recipe are also delicious eaten hot or cold without frosting.
They are especially delicious served with ice cream.
Add sugar, cocoa, corn syrup, and milk in a small saucepan.
Heat on low heat while stirring until sugar dissolves.
Place the lid on and let it come to a boil so that the steam washes down the sugar crystals from the sides of the pan.
Let it boil for about 3 minutes.
Then remove lid and place a candy thermometer in pan being careful not to touch the bulb to the bottom of the pan.
to 234F. degrees.
Remove the Frosting from the heat and drop the butter into the pan.
Do not stir.
Let Brownies sit until lukewarm.
Pan will be warm on the outside to the
Add the vanilla.
Stir the butter and the vanilla and keep stirring until the frosting is thick enough to spread.
It will take several minutes.
Frost the cooled Brownies.
substitute chocolate for the cocoa in the Brownies recipe and Fudge
Frosting use 1 (1 oz.) square of unsweetened chocolate instead of the 3 tablespoons of cocoa.
Reduce the butter by 1 tablespoon.
Melt the chocolate according to the package directions before adding it.
Mix together the melted butter, granulated sugar, cocoa powder, vanilla extract, eggs, all-purpose flour and salt.
Do not overmix, but make sure there are not any lumps remaining.
Spread the batter into an oblong 13" by 9" baking pan that has been greased and floured.
Bake in a pre-heated oven 350F. for 20 minutes.
Remove the pan from the oven and drizzle the Chocolate Sauce over it and sprinkle with the slivered almonds.
Place the pan back into the oven and cook another 2 to 3 minutes.
Probe the center of the Brownies with a wooden toothpick or a fork in the center to test if they are done.
If they are not quite done bake them for another couple of minutes and test them again.
Cool the Brownies on a cooling rack before you cut and serve them.