NANA'S BROWNIES Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup butter
1 cup granulated sugar
4 squares unsweetened chocolate
4 eggs
1 cup flour
1 teaspoon vanilla
2 cups nuts (chopped pecans)
Brownie Icing:
3 – 4 squares unsweetened chocolate
3 tablespoons butter
4 cups confectioners’ sugar, sifted
1/8 teaspoon sat
7 tablespoons milk
1 teaspoon vanilla
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Directions: |
Directions:For brownies melt chocolate and butter. Add sugar, eggs, vanilla and flour. Add nuts. Bake in a greased 9 x 13 pan at 350 degrees for 30 minutes. Nana lined her pan with waxed paper and then she greased and floured it. When done, she would flip the pan onto a cookie sheet and immediately remove the waxed paper so that it didn’t stick to the brownies. I use Reynold’s Release Foil to line my pan. For brownie icing melt unsweetened chocolate with butter. Add confectioners' sugar. Beat in salt, milk and vanilla. Stir until of spreading consistency. Two-thirds of a recipe is usually enough to cover one batch of brownies. Don't add all of the milk at once. You may not need all of it. The frosting will adhere to the brownies better if it is applied while the brownies are slightly warm. |
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Personal
Notes: |
Personal
Notes: My mother's (Margaret Campbell Lyter) brownies have been popular for generations. When the Presbyterian Church had a bake sale or church supper, people would pre-order Mrs. Lyter’s brownies. When the church printed a cookbook, Mother only submitted the brownie recipe, but not the frosting. After I questioned her reasoning, she said that people could use their own frosting, but it was never the same. She would give her doctor a batch as a Christmas present, but he never got any because the staff ate all of them. Finally, Mother started baking and taking two pans to his office – one for the staff and one for her doctor to take home.
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