Yields 16 small brownies
These brownies are quick and easy to make. They are inspired from my grandmother's family recipe.
I reduced the amount of sugar salt and butter from her original recipe, and I also changed the chocolate from squares to dark morsels. You could make just one topping depending on how far you want to be creative before eating them or how sweet and chocolatey you want them to be. I quickly put this design on the brownies, but if you have time, you can be more precise with the chocolate. Have fun!
I reduced the amount of sugar salt and butter from her original recipe, and I also changed the chocolate from squares to dark morsels. You could make just one topping depending on how far you want to be creative before eating them or how sweet and chocolatey you want them to be. I quickly put this design on the brownies, but if you have time, you can be more precise with the chocolate. Have fun!
Ingredients
- 1/2 cup dark chocolate morsels
- 1/2 cup butter
- 3/4 cup sugar
- 2 eggs
- 3/4 cup flour, sifted
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup nuts, chopped
Directions
Heat oven to 350. Melt Chocolate and butter in a microwave at 50% power.
Microwave in
increments for a few seconds at a time while stirring in between until liquified (don't over heat it.)
Beat in sugar
and eggs. Sift dry ingredients together; stir in. Add nuts, stir again. Spread in a
butter greased 8” square pan (I used a 9" round, removable bottom pan.)
Bake 30-35 minutes until top, has a dull crust, and a toothpick inserted in the center comes out clean. Cool slightly.
Time to make the toppings
Vanilla Topping
Ingredients
- 11/2 Tablespoons soft butter
- 1 cup confectioners sugar
- 11/2 Tablespoons milk
- 1/2 teaspoon vanilla
Directions
Whisk it all together and frost brownies when they are cooled.
Whisk it all together and frost brownies when they are cooled.
Chocolate Topping
Ingredients
- 1/4 cup dark chocolate morsels
- 1 Tablespoon butter
Directions
Melt Chocolate and butter in a microwave at 50% power.
Microwave in
increments for a few seconds at a time while stirring in between until liquified (don't over heat it.) Frost over white frosting, pipe or drizzle. I piped using a plastic food bag; I made a hole in the corner of the bag with a toothpick (see photo above).
I keep them refrigerated in an airtight container 5-7 days, or I keep them in the freezer up to a month; I also share them! Here is one brownie square ready to eat. Yum!
