The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.
Grandma Mary’s Chocolate Brownies
I have always been a fan of brownies, any and all! I like the centers, the edges and everything that is in between. I even like orange brownies, blondies, lemon brownies, strawberry brownies and banana brownies. You can check out my endless recipes for brownies on my website. Perhaps though, my very favorite are chocolate brownies, because I mean, who’s is not? I have to say that I love a deep in color and rich in flavor chocolate brownie, with most of the time, no nuts being involved. I think my all-time favorite brownies were found at Flaky Jake’s and Roselyn Bakery, which however, neither are in business. Which may be a good thing for my financial situation and my waist line. Anyways, their brownies were rich, thick and so flavorful. I’m always searching for the next great brownie recipe to try and while browsing my recipe files, discovered a recipe that I could not believe I had not featured here with everyone.
My friend, Theresa Pierce, gave me this recipe awhile back and I have made it several times. I am not sure why I have not featured it before now, but here we are. Theresa said she thinks the original recipe came from one of Grandma Mary’s “Delco Plant 3” cookbooks but was not for sure. I am giving credit here to Mary and naming them in her honor regardless. These are fabulously delicious, different than most brownie recipes and can feed a crowd! The recipe calls for 1 can of “Hershey” syrup, or one pound, which is equal to 1 1/2 cups in a liquid measure. The recipe also says you can include nuts, but I have never included them. If nuts are your thing, please add them. Also, a final note on the frosting. The frosting tends to harden quickly, like candy, so be aware and spread evenly, as fast as you can! These are moist, slightly chewy and have a taste all of their own. They do however remind me slightly of Ina Garten’s “Chocolate Ganache Cupcakes” but in brownie form and without the Ganache. Highly recommend that you try these! As always, let me know what you think on my website.
Grandma Mary’s Chocolate Brownies
These can be kept, covered at room temperature, for up to 3 days. Can also be kept, covered and chilled.
For the brownies…
1 stick (4 oz) margarine, melted (not butter)
1 cup white granulated sugar
4 large eggs
1 1/2 cups “Hershey” chocolate syrup
1 cup + 1 tablespoon white all-purpose flour
Nuts, if desired
For the frosting…
6 tablespoons butter (not margarine)
6 tablespoons milk
1 1/2 cups white granulated sugar
3/4 cup (6 oz) semi-sweet chocolate chips
Start by preheating your oven to 350 degrees F.
Spray a regular sized baking sheet (cookie sheet) with non-stick cooking spray containing flour.
In a large bowl beat together the melted margarine, white granulated sugar and large eggs.
Stir in the “Hershey” syrup and white all-purpose flour. Add nuts here if desired.
Pour onto the prepared baking sheet and spread evenly.
Place in preheated oven for exactly 22 minutes. Remove and cool.
To make the frosting, combine the butter, milk and white granulated sugar over medium heat. Stirring occasionally, bring to a boil. Stir constantly for 90 seconds.
Remove from heat and stir in the semi-sweet chocolate chips.
Continue to stir until the mixture is smooth and glossy.
Immediately pour the frosting over the cooled brownies and quickly spread evenly.
Allow to sit for a couple of minutes, then cut and serve.
Ask and Answer: Shoutout and special thanks to my friend and co-worker at The Courier-Times, Teresa Hargis, for her hard work and dedication to the community and the surrounding area.