John's Brownies

Last weekend, we had an unexpected visit from our good friends Becca and Ben Swanson, so I thought it would be a perfect time to whip up some of Grandma’s Brownies.  These brownies (aka John’s Brownies – they’re my brother’s fav!) were always a big hit in our family; in fact, the comment on my recipe card from Mom says “John and Grandma made these brownies quite often and they were usually gone by the next day!”  I remember coming home on the first day of school every year and going straight to grandma’s house for a batch fresh out of the oven.

This particular brownie happens to be one of my favorites too because they are topped with a delicious chocolate frosting.  And for those of you who know me well, you know I have an insatiable taste for frostings of every kind.  (Let me say, if you don’t really like frosting on your brownies, just try it for this recipe because it really completes the dessert, if you don’t like it, you can do without on your next batch.)

John’s Brownies

1 stick butter
3 tablespoons cocoa
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup walnuts, optional

Technique:

1. Preheat oven to 350.  Grease 9 x 9 square pan. 
2. Combine flour, baking powder, and salt and set aside. 
3. Melt butter and cocoa in small saucepan over medium heat stirring constantly. 
4. Add sugar, then eggs (well-beaten), and vanilla stirring constantly. 
5. Gradually stir in flour mixture. 
6. Pour into greased pan and bake for 20 – 25 minutes until toothpick inserted in the center comes out (mostly) clean.  (Be careful not to over bake.) 

Chocolate Frosting

3 tablespoons butter
3 tablespoons cocoa
1 teaspoon vanilla
2 tablespoons hot water
1 cup powdered sugar

Technique:

1. Melt butter and cocoa in small saucepan over medium heat stirring constantly. 
2. Remove from heat, add remaining ingredients and stir until smooth. 

Brittany’s Tips

• If you cut the butter into cubes, it will heat more evenly and mix better with the cocoa.  I usually start the butter and as it begins to melt, I gradually add in 1 tablespoon of cocoa at a time until it’s completely mixed and smooth. 
• Don’t over stir the brownie batter.  You just want to make sure the flour is incorporated and then stop. 
• Make sure to let the brownies cool a bit before frosting.  Otherwise, the frosting will melt off and pool around the outsides of the pan. 
• I was feeling a little crazy this time and decided to add in a layer of marshmallows between the brownie and the frosting to make a Rocky Road variety if you will.  To do this, layer mini marshmallows on top of the brownies as soon as they come out of the oven and then cover in foil.  This will melt the marshmallows and give you a better surface to add the final frosting layer. 

Happy Baking!