One of my most special recipes..
This recipe deserves a well-laid background story.
This recipe belongs to my Grandmother. Unfortunately for our family and many others, she lost her battle to cancer in the summer of 2001. Before this though, she had a full life with her family, including me. Even though I was young, I remember practicing piano with her, reading books and being read to, and swinging on a Summer afternoon on the back porch swing. As far away as these memories are today, this recipe takes me right back to those precious moments. Every Sunday after church, she would cook a full dinner for her children and grandchildren, and these brownies were a regular staple dessert.
It brings me so much joy to share these with you!
My personal experience with these proves they are the perfect treat to take to any function:
They are wonderful to serve after your Sunday dinner with a scoop of vanilla bean ice cream. They have also made it many work events and parties with friends and family. These brownies have made it into little gift baggies and tins, and shown up on tables at Gamecock tailgates! Of course these brownies are served best in extra large portions in the privacy of your home, but I’ve found cutting them bite-sized for a large gathering is also appropriate.
- 1 stick butter or margerine melted
- 7 Tbsp cocoa
- 3/4 cup self rising flour
- 2 eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 1 cup chopped nuts pecans (optional)
- In a microwave bowl, melt butter; stir in cocoa.
- With a mixer or whisk, beat eggs until light.
- Add sugar, then chocolate mixture, and blend.
- Add flour, vanilla, and nuts. Mix well. Batter will be thick.
- Pour batter into greased (or wax-lined) 8 or 9 inch square pan.
- Bake at 350 degrees for 30 to 35 minutes.
- Cool before cutting into squares.