As promised I will share my Killer Brownie recipe from my husband’s family. I have to admit I am a recipe collector! I not only have numerous cookbooks but I also have several recipe boxes full of recipes I’ve collected over the years. The first recipe I asked for was in grade school, I asked my best friend’s mother for her macaroni and cheese recipe. It was something I don’t remember my mother making and I thought it was delicious! Since then my collection has grown. I’ve mentioned before the collection of family recipes that my mother-in-law gave me when I was engaged.

recipes, cookbooks, collections

Well loved recipe collection.

It is a wonderful collection of delicious and well-loved recipes. When my grandmother-in-law passed away I inherited her recipe box. What a treasure, this brownie recipe originated from the recipe box but was also passed along in the collection of recipes from my mother-in-law. I will pass it along to you.

brownie recipe, recipe boxes

Original Recipe

Killer Brownies

2 eggs
1 cup of sugar
½ cup butter
2 squares of Bakers Chocolate (semi-sweet)
½ cup flour
½ tsp baking powder
Pinch of salt
½ tsp vanilla

Melt the butter and chocolate over hot water. In a bowl, beat the eggs till light add the sugar and continue to beat. Add chocolate mixture, then flour, baking powder and salt. Then add vanilla. Spread in a 8×8 pan and bake 325 for 25 minutes or until done. I’ve also baked this recipe in a pie pan for brownie pie.

I then made a basic cream cheese frosting and spread it over the brownies (I doubled the recipe for the brownies).

frosting, homemade, cream cheese

Basic Cream Cheese Frosting

Once the frosting was spread I sprinkled on some crushed candy canes. What a delicious treat!

recipe box, prudent living

Candy Cane Brownies

I also made some Peppermint Sauce to serve on ice cream.

Peppermint Sauce

1 ½ cups crushed peppermint candy canes
¾ cup heavy whipping cream
1 jar (7 ounces) marshmallow crème (fluff)

peppermint sauce, prudent living

Peppermint sauce ingredients

In a large saucepan, combine all ingredients.

marshmallow creme, peppermint candy

Combine ingredients in a pan.

Cook over medium-low heat until the mixture is smooth and the candy is melted, stirring occasionally. (I left some of the candy bits un-melted)

peppermint sauce, ice cream topping

Stir until melted.

Pour into an airtight container. Store in the refrigerator. Serve warm over ice cream or cake. Makes three cups.

ice cream topping, peppermint candy canes

Bright pink Peppermint Sauce.

Linked to: NotYourOrdinaryRecipe, FromCalculusToCupcakes, RattlebridgeFarm, 21stCenturyHousewife, PremeditatedLeftovers, TheCountryCook, SunflowerSupperClub, SpatulasOnParade, WalkingOnSunshine, LittleHouseInTheSuburbs, CrumbsAndChaos, ChurchSupper, IAmAddictedToRecipes, LoveBakesGoodCakes, SweetSavFlourMeWithLove, MandysRecipeBox, InsideBruCrewLife, LifeOnTheFunnyFarm, RivertonHousewives, FrugalFollies , MizHelensCountryCottage, KatherinesCorner, SevenAlive, Thrifty101, SimpleLivesThursday, GooseberryPatch

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Never Miss a Post!


Find Me

FACEBOOK
TWITTER
Pinterest
RSS
INSTAGRAM

Nancy’s Archives