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.
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.
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).
Once the frosting was spread I sprinkled on some crushed candy canes. What a delicious treat!
I also made some Peppermint Sauce to serve on ice cream.
1 ½ cups crushed peppermint candy canes
¾ cup heavy whipping cream
1 jar (7 ounces) marshmallow crème (fluff)
In a large saucepan, combine all ingredients.
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)
Pour into an airtight container. Store in the refrigerator. Serve warm over ice cream or cake. Makes three cups.
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