These dense chocolate brownies are topped with a rich chocolate ganache. You won’t be able to eat just one!!
It’s November. Time for turkey and thankfulness. One of the things I am incredibly thankful for is my wonderful family. We are spread over many states and have many interests, but one thing we all love: dessert. This month I am going to feature some of our family’s best dessert recipes– just to get you all ready to bring some mouthwatering treats to your Thanksgiving feast!
This brownie recipe is from my Aunt Sara. She’s known in our family for her wonderful layered salad, but since this is a blog about sweets, that recipe will have to wait for another day.
Aunt Sarah and her granddaughter Sierra
Several years ago I asked everyone in our family to submit recipes to compile into a family cookbook. SO many wonderful things (with the exception of “Feline Delight”, submitted by my Uncle Keith and my dad, involving a stew made from the family pet…. a joke, of course!) My Aunt Sara turned in this brownie recipe and I’ve always wanted to try it but just hadn’t taken the time until right now.
The verdict: AMAZING. These are the most fudge- like brownies I’ve ever had. If you prefer cake-like brownies just stop reading right here….because these are rich, heavy, delicious bits of chocolate joy.
So, lets get you the recipe so you can try these yummy treats! (printable version)
INGREDIENTS:
Brownie:
- 1 stick (1/2 cup) butter
- 2/3 cup chocolate (I used Nestle’ dark chocolate chips)
- 4 eggs
- 1/4 teaspoon salt
- 2 cups granulated sugar
- 1 teaspoon vanilla
- 1 cup flour
- 1 cup chopped nuts (optional)
Frosting:
- 1/2 cup whipping cream
- 1 cup chocolate (Aunt Sara uses Ghiradelli, I just used the rest of the Nestle’ dark chips)
DIRECTIONS:
Brownie:
- Preheat oven to 325F degrees
- Place butter and chocolate into a microwave safe bowl and melt in 30 second increments, stirring between, until melted and smooth.
- Beat eggs and salt until they turn a light yellow color.
- Add sugar to egg mixture gradually, and then beat until thick and creamy (about 15 minutes).
- Fold in melted chocolate/butter mixture.
- Add flour and vanilla and beat until smooth.
- Fold in nuts.
- Lightly spray a 9×13 pan with cooking spray and pour batter in.
- Bake at 325F degrees for 25-30 minutes. Toothpick should not come out clean- if you over-bake them they will be dry.
Frosting:
- Place chocolate (either chips, or chopped up) into a bowl.
- Bring whipping cream to a boil over the stove.
- Pour hot cream over chocolate and whisk until smooth.
- Refrigerate about 20 minutes, until thick enough to spread, but not completely set.
- Spread over brownies and enjoy!!!
My thoughts: These are wonderfully gooey and rich- my perfect kind of brownie! The only downside of these is having to beat the eggs for 15 minutes. If you have a stand mixer you won’t mind it, but I have a hand mixer…seemed like an eternity! Once I tasted them, it was worth every second though! Thanks for the wonderful recipe Aunt Sara!! Love you! ~r
Other brownie recipes to fill your November with yummy goodness:
)
) until it looks like radioactive slime!!! Carefully spoon into a zip-top bag.
and it is cheap and small and perfect for the job!
. Pipe round dots of frosting in alternating colors all over each cupcake top.
EASYBAKED 