While I’d like to believe that my life can go on without access to the internet, I’m afraid it just ain’t so. My computer crashed last week and I’ve been in a tailspin ever since. In between trips to the Apple store (yes, I’m getting a new toy!), hour-long laments to my husband about the seriousness of the situation (sorry, North), and phone calls with service departments, I’ve thrown myself some serious pity parties. Fortunately, in what is proof that every cloud has a silver lining, I happened to have brownies on hand to get me through this crisis.
Adding just one more reason to the list of why the internet makes for happy living, North’s aunt sent me a recipe for brownies last week. I’ve known about these brownies for a while. My husband, whose sweet tooth is almost non-existent, gets a little teary in the eyes and drools a little at the mouth when he talks about them. His grandmother made these brownies for him growing up and he talks about how his parents never allowed him to eat more than two at a time.
On a side note, he talks about these brownie restrictions as if they were the world’s greatest injustice and not just standard parenting practice when it comes to sweets. I’m no parent, but giving a child more than two desserts in a sitting seems to be asking for trouble.
But I digress. Over the years, I have heard a lot of talk from Grandma Moore about her brownie recipe and when one finally receives the holy grail in brownie recipes you don’t tend to procrastinate. Nope, you tie on your apron, preheat the oven, and get to work.
If you are like me, the recipe may look a little funny. I worried that the flour measurement might be off. Paranoia got me thinking that maybe 2 1/2 years of marriage wasn’t enough time to be trusted with the original family recipe. But I pushed aside those doubts and plugged ahead with the recipe…thank goodness!
Dense and fudgey, these brownies are as good as I had been led to believe. So sweet your teeth hurt when you bite into them, they need an extra-large glass of ice-cold milk to be properly enjoyed. The flour measurement that I fretted over is perfect and contributes to the fudge-like consistency of the brownies. Bits of pecans add a nice little crunch and a dusting of confectioners’ sugar makes them hard to resist. A bite of these brownies will leave you feeling indulged, loved, and, speaking from experience…a little bit better about your technology crisis.
Grandma Moore’s Brownies- Printer Friendly Recipe
Makes about 12 brownies
A special thank you to North’s aunt for emailing this recipe to me. And, of course, a thank you to Grandma Moore for passing down such a delicious brownie recipe. While there are too many reasons to count for why I’m glad I married your grandson, this recipe may be among the top ten.
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 (1-ounce) unsweetened chocolate squares melted
1 teaspoon vanilla extract
½ cup all purpose flour
½ cup chopped pecans
Preheat the oven to 325 degrees. Grease a square 8 x 8-inch glass pan with butter. Mix the flour and chopped nuts together and set aside. Beat the butter until light and fluffy. Add the sugar and beat until creamy. Add the eggs one at a time and beat thoroughly. Stir in the melted chocolate and add the vanilla extract. Beat in the flour and nut mixture.
Pour the batter into the greased glass pan. Bake in a 325 degree oven for about 35 minutes.
When the brownies are done, lightly press them down with a flat-bottomed glass. Cool. If you desire, dust with confectioner’s sugar while they are still hot. Enjoy!